Jonathan Gardiner

• Demonstrated creativity and attention to detail in plate presentation; enhanced visual appeal.
• Maintained high food quality standards to ensure customer satisfaction.
• Orchestrated seamless service during peak hours with efficient resource allocation.
• Strengthened supplier relations by negotiating contract terms beneficial to the establishment.
• Provided culinary training for junior staff to improve their skills.
• Hired, trained and mentored staff resulting in a highly skilled kitchen team.
• Organised special events catering; successfully executed large orders under pressure.
• Adhered strictly to hygiene standards; maintained cleanliness within the cooking area.
• Implemented health and safety regulations, ensuring a safe work environment.
• Managed inventory control, reducing waste and cost overruns.
• Devised seasonal menus that captivated clientele's interest and taste buds.
• Controlled planned menu development to encompass branding and overall company vision whilst successfully promoting return business.
• Monitored current and past kitchen costs to identify opportunities to reduce purchasing costs and meet budgetary targets.
• Ensured kitchen staff were equipped with appropriate tools and inventory.
• Monitored kitchen operations to spot and correct issues impacting team performance or quality.
• Created estimates of food and labour costs to set accurate operating budgets.
• catering for major film crews Disney, ITV, BBC, Pathe, Netflix, Amazon and major tv and movie stars and famous musicians all round the uk

• Hired, trained and mentored staff resulting in a highly skilled kitchen team.
• Devised seasonal menus that captivated clientele's interest and taste buds.
• Managed inventory control, reducing waste and cost overruns.
• Provided culinary training for junior staff to improve their skills.
• Organised special events catering; successfully executed large orders under pressure.
• Working for private schools running and supervising teams of 30 plus to cater for 2000 people a day breakfast, lunch, dinner using fresh local produce while following company costings and staffing budgets.
• Managing a team of 27 chefs to cater for 212 bedrooms, a 380 seater restaurant, bar area, and 9 wedding venues, coach parties all running at the same time, turned over a 1.5 million pound profit in my last year

Head chef for a Michelin gourmand bib gastro pub, I was responsible for running all aspects of the kitchen and service for this well known 62 seater restaurant, managing a team of 7 kitchen staff, planning menus, profit and loss and leading from the front line during service times. Managing to win several awards.

• Improved kitchen efficiency by streamlining cooking processes.
• Assisted restaurant manager in cost control strategies implementation.
• Managed all aspects of the kitchen, ensuring smooth operation.
• Collaborated with suppliers for fresh and quality ingredients procurement.
• Ensured high-quality dishes with meticulous attention to detail.

• Conducted regular staff meetings for improved communication within the team.
• Reviewed customer feedback regularly, making necessary improvements in service quality.
• Streamlined supply chain process for improved delivery timescales.
• Planned diverse catering services for corporate functions, resulting in repeat business deals.
• Catering manager running 3 sites 140 miles apart, managing all aspects of kitchens, planning events and training teams and supporting in each site, improving each sites EHO rating from 2,s into 5 stars and planning all aspects of menus, daily menus ordering, health and safety and employment law.
• Working with each site to promote and carry out private functions and events for high class clients like Manchester United football team and other major clubs.