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I have work at Millfield school For 7 years, first year as sous chef then pushing my passion I was made to head chef, For the last 8 month I have been covering the role as executive chef in this time I have:

Events

• Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
• Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
• Monitored current and past kitchen costs to identify opportunities to reduce purchasing costs and meet budgetary targets.

Summer celebration 3 course sit down dinner x 900

Brilliance Dinner 3 course x 700

Biggest event at Millfield

Since I've worked at Millfield I have Done 6 of these events last year I stepped up when needed And have successfully written the menus for both of these events as well as the ordering, planning of equipment hire, executing the timings for when food required, managing a team of 20 to produced high standard quality plated food with all positive outcomes also costing completed.

Winter ball

3 course sit down x 300-400 have done 5 of these events whilst working at Millfield, menu planning, ordering, cooking high quality food organising a team of 12, Organising Meetings to discuss what is required from client timings, food, allergens. costings for this also.

Year 9 Camp

Catering For 200 Students in Brecon beacons

Organised the catering For this event, planning of equipment, covering all health and safety aspects providing a week of well balanced menu which was suitable for the client.

Cookery classes

last minute Dropped in to do Summer cookery class in charge of 30 students to oversee and teach how to prep and cook safely at a high level.

Asado / outdoor cooking classes

As well as the main school I have been in charge of cookery classes for the prep School small Groups how to prep and cook safety On a open Fire. from whole pheasant preparation to homemade burgers making them understand source of each ingredient whilst supervising there safety.

Head master/ functions

Having cooked for the head master multiple times we have built quiet the bond From late minute requests which are successfully carried out at a high stander, three course formal dinners, high quality buffets, weekly breakfasts, To committing 6 hours to cook whole lamb on a asado to perfection to meet the clients expectation producing the finest of foods this entails both writing, ordering and the cooking and costing of the menu also standing in front of clients to explain the menu.

Asado/ hog roast/ street foods

off the back of one cookery class I have self thought myself how to use the asado now being able to cater on a mass scale to the best quality, I have catered for 450 steaks to order on my own as well as music festivals, international themed dinners, Hog roast, to many large events catering up to 1000, Working best under pressure organising the kitchen for these events writing menus, ordering, cooking making the client aware of costing, making sure food is put out to the highest standard.

on top the functions main priories

• I Write and Planned a three week menu for core feeding 1500 breakfast lunch and supper including nutritional aspects keeping within a budget understanding pricing creating menus to minimising kitchen spending.
• Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
• Managed recruitment, interviewing Chefs and kitchen porters
• Do a weekly rota For 18 chefs including kitchen porters apply for agency if needed filling out all timesheets correctly
• keeping on top of all food safety aspects HSE and COSHH making sure the team is up together with e learning
• Dealing with holiday request, manging staff sickness/ or request if they have any problems
• Meticulously checked delivery contents to verify product quality and quantity.
• Trained chefs in required culinary techniques, improving overall kitchen productivity and performance.
• Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
• Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
• Keeping on top of food waste ensuring chefs are not wasting in preparation