Justin Smith

In this role I work closely with the development food team to trial new menus and twice a year on our menu launch we cook the new items for all new staff, CEO and higher management in IFG, mobilise new contracts, train and set our brand standards with in the school kitchens along side doing audits every term in all my 25 schools.

• Conducted regular inventory checks for more accurate stock control.
• Coordinated with suppliers for timely ingredient deliveries, avoiding shortages or interruptions in service.
• Trained new hires on kitchen procedures, ensuring seamless integration into the team.
• Managed daily kitchen operations efficiently whilst maintaining high quality standards.
• Improved kitchen efficiency by implementing new organisational strategies.
• Delegated tasks wisely amongst staff members; created balance and harmony in the workplace.
• Created dishes for special events, impressing guests and elevating the restaurant's reputation.
• Developed a superb rapport with staff to encourage better teamwork and productivity.
• Organised staff rotas to ensure adequate coverage during all operating hours.
• Updated menus seasonally for fresh dining options and improved customer experience.
• Led regular staff meetings; encouraged open communication and problem-solving initiatives.
• Maintained cleanliness of kitchen area, meeting health and safety regulations consistently.
• Set kitchen standards governing cooking procedures, garnishes and food presentation.
• Developed menus for continuous use, events and promotions for different seasons.

Covering all levels of chefs all over Leicestershire in all areas of the industry.

I set up a first aid business Jsmedical covering first aid at events and selling first aid supplies.

Management Co was a once in a life time job where we worked with celebrity chefs. We had to battle positions to work with the chefs. Whilst working for this company I had the privilege to work with

Paul Rankin

Keith Floyd

Ainsley Harriett

and a few not so well know chefs

When bidding for work we had to research the chefs and do a minimum of 3 cook off days with the final day cooking actually for the chef you might be working for. If you get through for 2 days before the date the event is held we travel around the country finding the highest quality and freshest product for the menu. The reason for leaving is the business closed down.

• Assisted head chef in menu development, resulting in innovative dining experiences.
• Delivered consistent culinary excellence to diners through attention to detail in plating and presentation.
• Collaborated closely with front-of-house team, ensuring seamless service delivery.
• Contributed creative ideas for special events menus, providing memorable dining experiences for guests.
• Delegated tasks to junior chefs for efficient kitchen operations.
• Trained junior kitchen staff in food preparation and hygiene practices.
• 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.

• Prepared ingredients for complex meals, reducing chef's workload.
• Maintained clean work area, promoting an organised kitchen environment.
• Developed understanding of diverse cuisines to create exciting menu options.