Lee Coomber

Responsible include,

• Direct management of between 23 and 60 schools. A mix of secondary and primaries.
• Successfully delivering on tasks within tight deadlines.
• Demonstrated respect, friendliness and willingness to help wherever needed.
• Offered friendly, efficient customer service and handled challenging situations with ease.
• Regular client meetings, termly reviews and monthly snapshots
• Delivering on financial targets as specified by the company

During my time with Edwards & Blake I worked in roles from Chef Manager, Area Support manager and finally Operation manager (2019-2023).

My role consisted of managing a mix of primary, secondary and colleges totalling upwards of 26 sites.

• Liaised with stakeholders for transparent communication and better decision making.
• Created a collaborative work environment for positive team dynamics.
• Encouraged innovative thinking in the team, fostered an environment of growth and development.
• Led teams to achieve business objectives on time and within budget constraints.
• Managed client relationships to ensure timely delivery of services.

Managing a B & I site servicing the client with a breakfast, lunch and supper provision.

• Assisted in marketing efforts with attractive food presentations increasing footfall.
• Developed seasonal menus to incorporate fresh local produce, promoting sustainability practices.
• Maintained stock control systems reducing wastage and lowering costs.
• Ensured compliance with food hygiene regulations, maintaining a safe work environment.

Chef Manager within a care home catering for clients with a range of complex needs. Services included Breakfast, Lunch and supper.

• Managed a team of chefs, ensuring high-quality food preparation.
• Ensured compliance with food hygiene regulations, maintaining a safe work environment.
• Partnered with dieticians to create health-conscious menu options attracting wellness-focused clientele.
• Maintained stock control systems reducing wastage and lowering costs.
• Conducted regular equipment maintenance checks ensuring uninterrupted kitchen operations.
• Fostered an environment of teamwork amongst staff, boosting morale and productivity.
• Trained junior chefs in advanced culinary skills, fostering professional growth.

Head Chef in a local restaurant serving lunch and Dinner for upwards of 300 per day.

• Trained junior staff for optimal performance and skill development.
• Instituted a rotation system to minimise food waste.
• Implemented new recipes for enhanced menu diversity.
• Improved kitchen efficiency by streamlining cooking processes.
• Oversaw quality control measures, maintained consistency across all dishes served.
• Upheld health and safety regulations at all times in the kitchen.
• Managed all aspects of the kitchen, ensuring smooth operation.
• Delivered consistently tasty meals by adhering to recipe instructions.
• Maintained exemplary hygiene standards in the kitchen area.