Martin Polglase

Achieved significant operational efficiencies by implementing process improvements within Ministry of Defence.
Established a workplace culture that empowered teams to excel and take pride in their contributions.
Delivered outstanding customer service results through motivated and engaged teams.

Sadly in late 2023, the decision was made for Ministry of Defence staff in Defence Business Services to amalgamate offices, and Blackpool was the chosen location. I didn't wish to move to Blackpool so accepted a generous redundancy package. I haven't worked since then, and used some of my redundancy money to enable me to travel, have renovation work done to my house, as well as cook and entertain more, keeping my skills and passion sharp.

Championed multiple teams to achieve performance objectives.
Delivered comprehensive monthly performance reports.
Advanced self and team capabilities through targeted development initiatives.

Supported team in meeting essential targets through effective collaboration.
Established and trained a new team focused on reducing paperwork.
Facilitated scanning and digital storage of files for streamlined online access.

Ensured timely and accurate invoice payments, contributing to smooth financial operations.
Strengthened partnerships with RAF and Army business units, resulting in improved payment processes.
Developed strong rapport with colleagues and suppliers, enhancing teamwork and communication.

Assisted in reviewing tax returns for accuracy and completeness.
Supported the submission of required details to tax authorities.
Updated customer contact information to maintain accurate records.

Established Cafe Renouf alongside business partner, overseeing operations as head chef.
Managed menu creation, budgeting, and stock procurement, ensuring efficient resource utilisation.
Coached junior staff to enhance culinary skills and performance.
Liaised with suppliers to secure high-quality, fresh ingredients.
Cultivated positive relationships with team members and customers through effective communication. Developed varied menus for monthly themed dinner nights.

Provided outside catering for many events as well as a dinner party delivery service.

Delivered exceptional culinary experiences through dedication to homemade and organic dishes.
Achieved efficient production of salads, soups, starters, and accompaniments, enhancing menu quality.
Trained in the bakery, preparing many baked goods, including quiches, pizzas, cakes, and desserts.
Executed main course preparations to satisfy customer demand.
Ensured continuity in kitchen leadership by stepping up as chef in charge during senior chefs' absences.

A temporary seasonal role after gaining my catering qualifications. I lived in staff quarters in the hotel and put all my training into practice, learning how a busy kitchen in a large hotel runs. I developed my skills and confidence, training on starters, soups and vegetable accompaniments as well as preparing and cooking a varied breakfast menu on my own as part of the chefs rotas. This provided me with the skills I needed to apply for full time roles in Liverpool.

Worked part time serving customers and clearing tables, whilst undertaking Sixth Form Studies. Although I was already a keen cook, seeing the chefs working close up inspired me to become a chef, which the owner encouraged me to do.