Michael Wells

I had previously worked at Center Parcs and was given another opportunity to return, working in Foresters which was now a Center Parcs unit.

My role is managing the day to day running of the kitchen. I manage ten staff and all of their working needs e.g. holidays, legal training including COSHH and HACCP and performance reviews. I am also responsible for the units needs such as cleaning, food ordering schedules, managing budgets and wastage controls.

We produce a high quality menu to very strict specifications. The menu ranges from cumberland sausage and mash and cauliflower pies to burger and chips.

We deal with lots of guest allergens, and have a very strict policy when it comes to how they are prepared and served.

Just like any kitchen, we have our own challenges with staff shortages and quality issues. It is my job to make sure that all challenges are overcome so that the guests we cater for have the best dining experience.

At Toby Carvery I managed a team of ten chefs. My duties were to produce a large carvery selection that was prepped, produced and cooked to a very high standard. As well as the carvery menu, we also offered a variety of starters, mains and desserts.

On a busy day we could serve around 700 guests, so it was very important to make sure they all had a great experience. We stuck to a strict specification so all food was consistent and fresh.

I completed weekly stocktakes and reviewed the results with our financial management team.

I was responsible for reducing daily wastage to maximise profits. I also ordered all food, communicated with suppliers and input invoices.

I implemented staff rotas, managed staff holidays and ensured they were all current with training.

A very important part was dealing with the growing numbers of guests allergens. We often needed to produce alternative offers to accommodate our guests

My duties were to prepare and cook all food for Writhlington School. I also prepared food for delivery to other schools within the trust.

I managed health and safety on a daily basis including COSHH and HACCP.

I worked within the trust financial budget and ensured stocks and supplies were maintained, rotated and and recorded.

I assisted in menu planning, portion control and nutrition analysis.

In September 2017 Center Parcs sold the restaurant I was working in to SSP.

This restaurant seated 200 covers inside and 180 more outside.

The food offer was casual dining offering a wide range of menu items. We served breakfast, lunch and dinner 365 days a year. Every Sunday we offered a Sunday lunch plated menu and catered for around 400 covers. We also offered a premium 5 course menu on Christmas day and New Years Eve.

I managed 10 chefs and all aspects of the kitchen. This included rota's, training, conflict resolution, performance reviews and legal compliance. I was also responsible for the BOH budget which included weekly stocktakes and regular meetings to discuss budgets, revenue, guest satisfaction, quality of service and quality of food.

I made sure the unit was always ready for regular audits and made sure all legal paperwork was correct and in order. It was my responsibility to make sure all staff were aware and adhered to any allergens in the unit and make sure the guests were well looked after.

A big part of my position was to hold all staff interviews, and make sure training was up to date.

I enjoyed working on the line alongside the rest of the team during service.

Due to restructuring I was made redundant after 21 years working within Center Parcs.

I started at Center Parcs as a Junior CDP in a restaurant that seated 400 covers. It was a very busy unit that took on average £6000 a day. I worked on the grill preparing and cooking a large variety of meats, which included steaks, burgers, chicken and salmon.

I was then transferred to a kitchen that offered a range of traditional English dishes. This was a smaller kitchen, and I worked there until a Senior CDP position became available in another restaurant.

I was trained in the day to day running of the kitchen and staff, budgets, people management, stock and wastage control. This is where I was promoted to Senior CDP.

I was then successful in applying for a Head Chef position in Pancake House within Center Parcs.

During my time there I developed a 'something different' menu. It was a menu that offered quick and light food that was great for anyone that didn't want a pancake.

We also introduced themed menus that would run in the evenings with entertainment.

After 2 years I was moved to another restaurant called Grand Café which offered traditional English food, afternoon tea and a carvery every Sunday. We also catered for numerous functions and events, each with their own menus. Grand Café was considered a premium food offer unit.

I was involved in developing numerous menus for the unit along with events and functions. This included sourcing ingredients, costing out the menu, and arranging cook off's for the food and beverage management team. I developed menu specifications so that every member of the team was aware of presentation and portion sizes of each item on the menu. Grand Café was also opened Christmas day offering a premium menu that was always fully booked and a great success.

I was also responsible for the day to day running of the unit and staff. This included people management, budget management, stock and wastage control and health and safety.