Joseph Pedder

In November 2024 I was promoted to Chef Manager, which saw me take on a more managerial role within the company, focusing on the back of house running of the kitchen, finance, legislation, training, onboarding and health and safety as well as conducting the role of Head Chef also. My main responsibilities are as follows:

• Upheld hygiene and safety regulations through regular checks and audits.
• Managed all aspects of kitchen operations, ensuring smooth workflow.
• Hired and trained both permanent and temporary staff members.
• Resolved complaints calmly and professionally to achieve positive customer outcomes.
• Recorded ingredients and quantity of catering supplies to maintain accurate inventory.
• Conducted regular staff meetings for improved communication within the team.
• Fostered a collaborative work environment amongst staff members contributing to better productivity.
• Planned staff rotas to meet customer demand whilst remaining under budget.
• Achieved financial goals through rigorous restaurant budgeting and forecasting.
• Hired and managed catering staff to perform best practices and quality standards.
• Completed accurate end-of-day financial routines for cash and card transactions.
• Negotiated with suppliers to obtain quality ingredients at excellent prices.
• Coordinated large-scale catering events, contributing to the company's reputation.
• Enhanced team efficiency with consistent training programmes.
• Led by example in providing customers with attentive, professional restaurant service.
• Maintained a good, professional relationship with the Operations manager to ensure that the values of the company were woven throughout every aspect of the day to day running of the business.
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In April 2021 I went through a TUPE process and transferred from TnS Catering to Thomas Franks. The Head Chef at the time decided not to transfer and as a result I was promoted to Head Chef after the transfer. My duties included:

• Managed all aspects of the kitchen, ensuring smooth operation.
• Implemented new recipes for enhanced menu diversity.
• Monitored inventory levels, ensured timely replenishment of stock.
• Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
• Trained junior staff for optimal performance and skill development.
• Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
• Maintained exemplary hygiene standards in the kitchen area.
• Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
• Upheld health and safety regulations at all times in the kitchen.
• Fostered a positive work environment, boosted team morale.
• Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
• Oversaw quality control measures, maintained consistency across all dishes served.
• Hired, managed and trained kitchen staff, maintaining competent service teams.
• Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
• Collaborated with suppliers for fresh and quality ingredients procurement.
• Created estimates of food and labour costs to set accurate operating budgets.
• Planned popular promotional menu additions based on seasonal pricing and product availability.
• Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
• Built attractive displays of food items, enticing customers to make additional purchases.

I started my career at 19 as a Catering Assistant/Waiter. During this period I undertook and completed NVQ's in: Customer Service, Hospitality, Food & Beverage Service. After two years I was promoted to Commis Chef/Kitchen Porter and carried out an on the job apprenticeship with North Wales Training which culminated in me gaining an NVQ Level 3 in Professional Cookery. After completing my training I was promoted to Sous Chef in 2015. My duties as Sous Chef are as follows:

• Acted as head chef when required, maintaining continuity of service and quality.
• Worked under pressure during peak hours whilst maintaining composure and efficiency.
• Maintained high standards of food preparation by following recipes accurately.
• Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
• Supported head chef with stock control and rotation, minimising waste with FIFO systems.
• Built and maintained strong working relationship with staff across business.
• Adapted menu items according to guest dietary requirements or preferences, promoting inclusivity in dining options.
• Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
• Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
• Developed menus for continuous use, events and promotions for different seasons.
• Assisted cooks to determine freshness and quality of dishes.
• Collaborated with head chef to create innovative, seasonal menus for special events.
• Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
• Managed inventory efficiently, minimising waste and optimising resource use.
• Trained junior kitchen staff in food preparation and hygiene practices.
• Checked freezers and refrigerators to verify correct storage and temperatures.
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In February of 2017 along side working in the kitchen I founded my own touring theatre company called APF Theatre Co. This was an outlet for my other passion beside food. I would write original Murder Mystery scripts, which the company would perform around the country. Unfortunately, with the outbreak of COVID 19 it became apparent that the business could not sustain the longevity of lockdown and as a result, the company was finally liquidated in 2023. Running my own business helped me grow as a person as develop both soft skills and key skills. With this role I:

• Remained composed and highly professional in fast-paced and constantly changing environment, smoothly handling challenging situations and difficult individuals to achieve objectives.
• Reviewed scripts and made changes to improve wording, flow or interest levels, producing highly successful shows.
• Managed budgets and expenditure to keep production profitable.
• Devised and implemented successful employee retention strategies, including improved exit interview and onboarding procedures.
• Upheld health and safety regulations whilst performing everyday duties.
• Delegated tasks to make best use of individuals' skills.
• Provided leadership and direction for employees, supervising activities to drive productivity and efficiency.
• Demonstrated excellent negotiation skills whilst closing deals with potential clients.