Nathan Gainsford

Kitchen manager

Center Parcs

Woburn, Central Bedfordshire

03.2014 - Current

Oversaw kitchen operations for in-house dining and outside catering events, maintaining reliable, quality food service.
Monitored kitchen staff and environments to ensure appropriate safety procedures were implemented.
Checked freezer and refrigerator temperatures regularly, maintaining produce quality and safety.
Monitored line work processes to ensure consistency in quality, quantity and presentation.
Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
Managed days with lack of staff due to illness kept production and teams morale high.
Prevented allergen cross-contamination through meticulous food preparation, cooking and plating.
Producing teams Rota and managing holiday hours to ensure staffing levels are correct for smooth service.
Identified necessary equipment repairs before breakdowns could disrupt service.
Co-ordinated with other units to help with covering shifts or to transfer produce.
Adhered to budget constraints when ordering supplies, effectively managing expenses.
Developed a superb rapport with staff to encourage better teamwork and productivity.
Introduced energy-saving practices in the kitchen, contributing towards sustainability goals.
Implemented waste reduction measures resulting in cost savings and environmental benefits.
Conducted regular inventory checks for more accurate stock control.
Trained new hires on kitchen procedures, ensuring seamless integration into the team.
Delegated tasks wisely amongst staff members; created balance and harmony in the workplace.