JOHN CLAYTON
White British,Mr
Summary
Seasoned Chef Manager with flair for creating innovative menus that delight customers and drive repeat business. Strong leadership skills in managing kitchen staff, ensuring food quality, and maintaining health and safety standards. Adept at cost control and inventory management, maximising profitability while minimising waste. Proven track record in fostering collaborative team environment that enhances productivity and morale. Quality-focused kitchen professional with strengths in kitchen management, team leadership and menu planning. Background running successful kitchens and delighting customers with interesting dishes and delicious food. Specialises in all types of culinary diets and cuisine.
Overview
1
1
Language
1
1
Certification
16
16
years of professional experience
Work History
Chef Manager
Self Employed
Retford, NOTTS
06.2025 - Current
- I am self employed as a Function and Party Planner on outside functions, from parties ranging from 50 to 150 in size, I regulate different menus using my culinary skills, I had to meet budget, and hygiene standards
- Established clear standards for cooking, garnishing and presenting food.
- Enforced health and safety standards for food storage, preparation and handling.
- Planned and executed catering for special events, tailoring menus to client specifications and managing tight deadlines.
- Enforced proper and hygienic storage methods to prevent food loss.
- Developed recipes and menus to align culinary trends with consumer demand.
Night Chef
LIDL Regional Distribution Centre
Doncaster, Lincs
06.2024 - 03.2025
- I was aNight Chef Manager, Working in the Regional Distribution Centre on a 8 Hour Shift, I would have to produce 4 different Main Meals within 2 hours for the 200/500 workers on the night shift, after 2.00 am this would then be clean down, and then produce Breakfast for the same amount of workers , usually a fried breakfasts, this would also include baked from fresh Pattiseries. you would then hand over to the Day Shift and cleaning down.
- Established clear standards for cooking, garnishing and presenting food.
- Conducted food safety inspections, maintaining strict hygiene standards in the kitchen.
- Established food presentation guidelines, ensuring dishes were visually appealing.
Chef
Thoresby Hall
East Retford, NOTTS
02.2022 - 03.2024
- Established clear standards for cooking, garnishing and presenting food.
- Enforced health and safety standards for food storage, preparation and handling.
- Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
- Monitored cooking processes, adjusting temperatures and seasoning for perfect dish execution.
- Planned menus for daily use, special events and seasonal promotions.
- Collaborated with the front-of-house team to ensure seamless service delivery.
- Developed speciality foods and complex dishes using interesting season mixes.
- Talked to customers about dietary issues and food allergies to prepare meals to individual needs.
Head Chef/ Restaurant Manager
Mrs W Jones
Accrington, Lancs
11.2010 - 12.2022
- Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
- Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
- Developed and maintained a positive working environment, encouraging teamwork and addressing conflicts promptly.
- Planned menus for daily use, special events and seasonal promotions.
- Developed recipes and menus to align culinary trends with consumer demand.
- because this is a multi cultural area , i had to manage special recipes, and alergen requests, and made sure that the front of house was also aware of all the customers requests. I had to promote visually and thro display of the food above and beyond.
- Talked to customers about dietary issues and food allergies to prepare meals to individual needs.
- Developed speciality foods and complex dishes using interesting season mixes.
- Limited spending to keep expenses within assigned budget.
- Negotiated with suppliers to secure high-quality and excellent value produce.
- Pioneered a farm-to-table approach, establishing partnerships with local farmers to source fresh, organic ingredients.
- Crafted bespoke catering menus for corporate events, weddings, and private parties, tailoring offerings to event scale and theme.
Education
New Parks Boys School
Leicester, LCESkills
- Menu planning
- Food presentation
- Catering management
- Recipe development
- Food safety
- Team leadership
- Recipe and menu development
- Kitchen management
- Food Hygiene
- Food stock control
- Staff leadership
- Food preparation
- Customer satisfaction focus
- Presentation techniques
- Restaurant marketing strategies
- Customer service orientated
- Catering experience
- Healthy menu planning
- Stock rotation
- First Aid certification
- Self-motivation
- Public speaking
Languages
French
Elementary
A2
Certification
Leadership and Management
City and Guilds 706/1
City and Guilds 706/2
City and Guilds 706/3
Alergen Awareness
HCCAP Level 3
Level 2 Food and Hygiene and Safety for Catering
Level 3 Food and Hygiene and Safety for Catering
Bakery trained
Pattiserie Trained
First Aid Trained
Interests
- When I am at home, I have my own Allotment, and i Love experimenting with new varieties of plants and seeds, it helps me build along my side of cooking
Timeline
Chef Manager
Self Employed
06.2025 - Current
Night Chef
LIDL Regional Distribution Centre
06.2024 - 03.2025
Chef
Thoresby Hall
02.2022 - 03.2024
Head Chef/ Restaurant Manager
Mrs W Jones
11.2010 - 12.2022
New Parks Boys School