Emily Hoskins

• Manage a team of 12 staff producing handmade natural and organic skincare from new product development through to full scale production.
• Review production orders, schedules, delivery dates and inventory levels to determine product availability.
• Supervise production schedules and production quality for timely delivery
• Hold team meetings to discuss product value and vision while allowing team members to give ideas and suggestions.
• Manage materials to keep up with production goals and meet customer demands.
• Implement changes in working conditions, equipment and tools to improve workflow, efficiency and team member safety.
• Conduct frequent quality and compliance reviews of all production work.
• Review production issues and implemented corrective action plans, enhancing operational efficiency.

Worked for members of The Royal Family in Kensington Palace as their private chef. Prepared daily lunches and dinners for them and up to 12 members of staff. Had to source and order the weekly food to a budget, menu plan and organise dinner parties when required. Also made meals for them to have at their weekends away with extended family.

Assisted teaching and preparing for classes in Swedish cookery for individuals and private events. Helped with numerous team building evenings alongside famous chefs.

Worked in The Atrium café in M&C Saatchi producing lunches for up to 80 people a day. Menu planned to a strict budget, sourced ingredients, and prepared fresh meals.

Also catered for up to 100 for canape parties and smaller fine dining dinner for executives.

Worked in both the brasserie 'The Gallery' kitchen, catering for up to 300 people a night, and the Michelin starred 'The Lecture Room' kitchen for up to 50.

Worked the 5 month ski season as chef/host in a 6 bed chalet.

Started as apprentice chef in the main kitchens, progressed to being a commis chef. Transferred to The Raymond Blanc Cookery School and became a chef tutor teaching both children and adult classes.