Geoff Hyner

I was promoted into this role to support Jan Van-Eyk with the Aspirations Trust and I am responsible for the following:

• Manager recruitment and HR issues
• Staff training and Mobilisation
• Liaise with Client BMs at site level
• Support with Budgets and Works and Service spreadsheets
• Site Cover when Managers are off
• Weekly Manager meetings along with Jan to Inspire and engage with our teams
• Brand Standards and Health and Safety Audits
• Motivate our teams to strive to be the best and Feed More Children Better Food
• Extensive knowledge of SharePoint, Saffron, iTrent, Odin to support Managers
• Budget reviews with Ops manager to ensure our patch is on target
• Assessed employee performance on weekly basis and implemented corrective actions.
• Delivered new hire training and mentored established staff on processes and procedures.
• Resolved performance management issues to maintain service quality.
• Implemented cost-cutting measures to reduce overheads without compromising service quality
• Advised facilities teams of maintenance and repair requirements and support Managers in getting it done
• Responded proactively to changing demands to provide flexible, reactive business support.
• Identified skills gaps and arranged relevant training to upskill teams
• Instructed employees in company policies and procedures, maximising compliance and consistency.
• Assisted in budget planning and control, facilitating efficient financial management within the patch

This was a new role introduced into the company to support the growing number of schools we were gaining. I worked under Nitin Rampal then Robert Howell and finally Nick Maclean. I would support the Ops Managers with the following:

• Unit Manager training and Mobilisation
• Brand Standards and Health and Safety Audits
• Troubleshooting with poor performance in Units
• Manager Absence Cover
• Enhanced team productivity with effective delegation of tasks.
• Oversaw chefs, cooks and kitchen support staff to run smooth operation.
• Recruitment of Staff
• Support for all unit managers with systems and processes
• Support Ops with Strategic planning and Finances
• Coordinated recruitment and training of kitchen staff to develop high-performing team.

In this time I worked at Hyundai Training Academy (Nov 2018 to Nov 2019 and Misbourne Secondary school (Jan 2020 June 2020) under Anthony Haigh and then Brain Keers. I then supported the Ops team with various schools throughout Covid Lockdowns

• Responsible for menu development recipes and costings whilst at Hyundai
• Client relations with BMs at all sites
• All costs relating to sites
• Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
• Forecasted demand and orders optimum level of supplies to prevent spoilage.
• Responsible for all orders and making sure all HACCP and COSSH is in place
• Brand Standards were adhered to
• Staff disciplinaries and 1 to 1 meetings
• Making sure all units maintained good COGS and met turnover targets
• Coordinated catering events from planning through execution successfully.

Company Overview: Working in a busy gastro pub and restaurant in the picturesque Chiltern Valley. Managing and taking command of the kitchen when the Owner Chef is not working. I was responsible for the following:

• Menu Development, costings, stock control and maintaining a 70% GP
• Managing and developing all junior staff members and liaising with Front of House
• Responsible for all stock orders and making sure all HACCP and COSSH is in place
• Making sure that we retain 5 star Scores on Doors standard
• Reviewing and developing daily specials, acknowledging seasonal changes and sourcing local high quality produce
• Developing and maintaining relationships with suppliers to ensure cost effectiveness
• Supported head chef with stock control and rotation, minimising waste with FIFO systems.
• Acted as head chef when required, maintaining continuity of service and quality.
• Delegated tasks to junior chefs for efficient kitchen operations.
• Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.

Working under the Executive Chef managing all the food production across four kitchens, delegating to a team of eight. I was responsible for the following

• All orders and making sure all HACCP and COSSH is in place
• Menu Development and supporting all junior members in their development
• Manage and deliver all catering services throughout the Conference Centre
• Attend morning management meeting for briefing on daily changes
• Develop and review the menus on a regular basis with the Executive Chef, acknowledging seasonal changes
• Compliance with all food safety regulations including HACCP and COSHH, maintaining a high standard of hygiene and cleanliness in the kitchen and food storage areas at all times
• Compile function sheets for the week so the team know requirements for catering needs
• Training staff members in the varied and constant changing menu to ensure a consistent high standard of menu delivery and presentation
• Support cost effective stock control systems and ensure they are in place to minimise waste
• Utilise management skills to maintain a calm and collective kitchen that operates to a high standard
• Report all faulty kitchen equipment to the maintenance team
• Keeping all H&S measures in place

Working in conjunction with the Head managing all food production within the Signature Home, ensuring that high standards and high customer satisfaction are delivered and that all kitchen services are efficient and the required H&S measures are in place and adhered to within the department

• In addition, I am responsible for ensuring that food presentation also achieves high standards at all times, meeting both customer needs and budgetary guidelines
• Manage and deliver all catering services throughout the home
• Develop and review the menus on a regular basis with the Head Chef, acknowledging seasonal changes
• Compliance with all food safety regulations including HACCP and COSHH, maintaining a high standard of hygiene and cleanliness in the kitchen and food storage areas at all times
• Training staff members in the varied and constant changing menu to ensure a consistent high standard of menu delivery and presentation
• Ensure provision of cost effective, chargeable services for residents
• Support cost effective stock control systems and ensure they are in place to minimise waste
• Utilise management skills to maintain a calm and collective kitchen that operates to a high standard
• Ensure the regular maintenance and servicing of kitchen equipment
• Work alongside the Restaurant Manager to ensure an efficient catering service operates in all catering areas
• Actively participate in events held at the Signature home, to ensure nutrition and hydration needs are met as well as social aspects of such events

A unique role created to share the responsibility of running the kitchen and provide creative, innovative and varied menus and specials boards. The position provides the opportunity for the restaurant to be able to operate to the highest level under the supervision of an acting Head Chef 7 days a week

• Cooking of an extensive tantalising and varied restaurant menu for up to 120 covers
• Menu design and costing working towards company budgetary targets
• Compliance with all food safety regulations including HACCP and COSHH
• Training staff members in the varied and constant changing menu to ensure a consistent high standard of menu delivery and presentation
• Ensure all mise en place is in place for service
• Liaise with suppliers negotiating best prices and quality
• Responsible for orders and maintaining stock levels
• Utilise management skills to maintain a calm and collective kitchen that operates to a high standard
• Ensuring the regular maintenance and servicing of kitchen equipment

• Cooking of an extensive and varied Bistro menu for up to 250 covers
• Menu design and costing working towards company budgetary targets
• Compliance with all food safety regulations including HACCP and COSHH
• All aspects of training for new and existing staff in relation to develop skills sets and ensure a consistent high standard of menu delivery and presentation
• Ensure all mise en place is in place for service
• Liaise with all suppliers negotiating best prices and quality
• Responsible for all orders and maintaining stock levels
• Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
• Manage and schedule back of house staff rotas
• Utilise management skills to maintain a calm and collective kitchen that operates to a high standard