Nicholas Townsend
Soham,Cambridgeshire
Summary
Over 25 years of hospitality experience in England and the United States, with a track record of managing operations in diverse establishments. Demonstrated ability to create a positive environment for staff and guests through effective management practices. Strong people management skills honed through extensive managerial roles, adept at navigating complex situations. Holds a bachelor's degree in fine art, with a focus on illustration and design, and a deep passion for arts and culture.
Overview
27
27
years of professional experience
10
10
years of post-secondary education
Work history
Chef Manager & Catering Manager
Wilson Vale
Suffolk
2015.10 - 2026.03
- Oversaw catering services for 650 students and staff, significantly enhancing overall dining experiences. Facilitated seamless hospitality for both school and external events, raising service standards. Directed operations across multiple sites, cultivating strong client relationships across diverse sectors.
- Led resource management efforts to ensure successful project outcomes. Oversaw strategic processes that resulted in timely completion of assignments. Enhanced team performance and project efficiency through targeted interventions and guidance.
- Spearheaded initiatives that resulted in increased revenue through strategic pricing adjustments. Oversaw competitive pricing strategies to bolster market share effectively. Implemented data-driven pricing approaches that realised significant cost efficiencies.
- Spearheaded initiatives to improve inventory accuracy by implementing effective stock control measures. Oversaw reduction of stock discrepancies through meticulous monitoring and auditing of inventory. Optimised operational efficiency by refining stock handling and storage procedures.
- Streamline money management processes through effective utilisation of financial software and budgeting techniques.
- Design visually appealing menus to enhance dining experience and reflect customer preferences alongside culinary trends.
- Spearheaded initiatives to elevate brand recognition via targeted marketing strategies. Fostered customer engagement through deployment of inventive promotional tactics. Delivered impactful campaigns that enhanced overall business performance.
- Led execution of high-quality events that surpassed participant expectations. Coordinated efforts across varied teams to ensure seamless event delivery. Elevated attendee satisfaction by deploying innovative event strategies.
- Develop communication and relationship management skills to establish rapport with diverse clientele and support business engagement objectives.
- Utilised customer relationship management strategies to foster lasting connections and improve overall sales effectiveness.
- Spearheaded successful placements through strategic screening and assessment of candidates. Enhanced hiring manager satisfaction rates by delivering quality matches for open positions. Formulated recruitment strategies in alignment with organisational growth objectives.
- Conduct training sessions to empower team members with essential skills and competencies for career advancement.
- Conduct risk assessments using comprehensive knowledge of health and safety legislation to ensure compliance with regulatory standards and foster a safe workplace.
- Managed inventory and procurement processes to facilitate timely delivery of equipment, supporting operational efficiency and reliability.
- Conducted thorough research to connect with potential suppliers, ensuring informed supply chain decisions.
- Executed environmentally sustainable practices to promote responsible resource management and minimise ecological impact.
- Spearheaded initiatives to streamline ordering operations, achieving reductions in processing times. Enhanced inventory accuracy by implementing diligent record-keeping practices. Cultivated strong supplier relationships, significantly increasing order fulfilment speed.
- Spearheaded initiatives to reduce defect rates through comprehensive quality inspections. Implemented advanced quality control measures to bolster product reliability. Championed continuous quality assurance efforts to improve customer satisfaction levels.
- Executed cleaning protocols and sanitisation procedures aimed at maintaining hygienic environments across all facilities.
- Identify and implement new trends in market analysis and consumer behaviour to inform and drive effective business initiatives.
- Spearheaded chef-led promotions that significantly boosted client satisfaction and engagement. Drove impactful branding and marketing strategies for special events and demonstrations. Optimised service portfolio while adhering to budgetary limits.
Sous Chef
Heirloom Hospitality PLC
Asheville, North Carolina
2013.09 - 2015.04
- Achieved recognition for enhancing menu offerings at Nightbell, leading to increased customer satisfaction. Improved culinary skills in molecular gastronomy, elevating dining experiences. Drove innovation in menu design under mentorship of acclaimed chefs.
- Achieved high accuracy in classification through diligent review processes. Enhanced team productivity by optimising data entry workflows. Improved record-keeping standards, enabling quicker access to information.
- Utilise seasonal ingredients and contemporary cooking techniques to design unique dishes that reflect local flavours.
- Manage logistics of service by overseeing supply chain processes, scheduling deliveries, and liaising with vendors.
- Achieved inventory accuracy through diligent stock monitoring. Enhanced stock turnover rates by optimising storage practices. Reduced excess stock levels, contributing to improved cash flow.
- Delivered consistent product quality through rigorous quality control assessments. Achieved reduction in defects by implementing effective quality control measures. Enhanced customer satisfaction by maintaining high standards of product quality.
- Coordinated comprehensive service management involving scheduling, resource allocation, and quality assurance protocols.
- Streamlined ordering processes, resulting in faster delivery times. Enhanced supplier relationships, contributing to improved order accuracy. Achieved increased inventory turnover through effective order management strategies.
- Oversaw production schedules, coordinating resources and personnel to achieve timely project completion.
Head Chef
Square Root
Brevard, North Carolina
2012.05 - 2013.09
- Assisted in daily kitchen operations within a busy establishment in Brevard, North Carolina. Supported menu development focused on American cuisine with a global perspective. Contributed to opening a new location in Hendersonville and earned recognition as best restaurant in WNC.
- Assist in developing pricing strategies to optimise revenue streams. Support teams in analysing market trends to inform pricing decisions. Facilitate communication between departments regarding pricing updates.
- Assisted in monitoring stock levels to ensure availability. Supported inventory audits to maintain accurate records. Helped organise stock replenishment processes for efficient operations.
- Assisted in creating menu designs for various events. Collaborated with team members to gather feedback on menu layouts. Supported the implementation of menu concepts in dining establishments.
- Maximised sales by implementing targeted strategies and fostering client relationships.
- Delivered successful recruitment campaigns, resulting in a diverse talent pool. Optimised candidate sourcing methods to improve hiring efficiency. Achieved reduced time-to-hire through effective coordination of recruitment activities.
- Facilitated staff development through tailored training programmes that enhance skills and knowledge.
- Executed comprehensive recording of health and safety procedures to ensure compliance and mitigate risks.
- Assisted in managing orders efficiently. Facilitated organisation of product deliveries. Supported inventory management processes.
- Assisted in monitoring product specifications and standards for quality assurance. Supported teams in identifying and addressing quality issues to enhance product reliability. Contributed to maintaining quality documentation and ensuring compliance with relevant regulations.
- Uphold hygiene standards through rigorous cleaning protocols and regular inspections.
Sous Chef
The Rose & Crowne
, Norfolk
2010.08 - 2012.01
- Achieved high guest satisfaction scores through efficient kitchen management at 2 AA rosette hotel. Enhanced menu offerings by collaborating with senior chefs to introduce seasonal dishes. Elevated kitchen standards, contributing to the hotel's national recognition.
- Design unique culinary creations by utilising seasonal ingredients and advanced cooking techniques.
- Coordinate supply chain processes and service delivery to ensure timely and effective fulfilment of customer needs.
- Utilised inventory management software to monitor stock levels and facilitate timely restocking.
- Enhanced quality assurance protocols, leading to significant reductions in defects. Achieved improved product reliability through strategic oversight of quality control measures. Optimised quality management systems, resulting in increased customer satisfaction.
- Utilised communication skills to address customer queries and resolve issues effectively.
- Delivered exceptional order management services, resulting in improved customer satisfaction. Achieved timely order fulfilment through effective process oversight. Implemented strategies that reduced order discrepancies and enhanced accuracy in fulfilment.
- Achieved Best Dining Pub in England and Best Place to Eat in East Anglia in 2011 through effective kitchen management. Earned Best Pub in England recognition by the Good Pub Guide. Secured a top ten placement for roast dinners as per the Good Food Guide.
In house cover chef
Raffles Restaurants
Norwich
2007.10 - 2010.01
- Assisted in daily operations across four restaurants, providing support based on specific restaurant needs. Operated in a vegetarian café and upscale Italian restaurant, adapting to varying kitchen environments. Served as a flexible in-house cover for multiple establishments, ensuring smooth service during peak times.
Head Chef
Take 5
2005.03 - 2007.09
- Spearheaded the redesign and costing of menus to enhance culinary offerings. Emphasised freshness and inclusion of vegetarian/vegan choices to attract a broader clientele. Navigated the challenges of a domestic-style kitchen to develop practical menu solutions.
Education
GCSEs -
City of Ely Community College
Ely 1994.01 - 1999.04
BA (hons.) - Fine Art
Norwich University College of the Arts
Norwich 2007.01 - 2010.04
Foundation BTEC - Fine Art, Drawing and Sign Making
Cambridge Regional College
Cambridge 2006.01 - 2007.04
Managing health and safety
Level 3 food hygiene
Skills
- HACCP guidelines familiarity
- Inventory management
- Order optimization
- Food service marketing
- Workforce training
- Event coordination
- Team leadership
- Menu design
- Procurement management
- Health and hygiene regulations
- Fiscal responsibility
- Process improvement
- Allergen management
- Control of Substances Hazardous to Health (COSHH)
- Employee training
Work availability
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
Sunday
morning
afternoon
evening
swipe to browse
Timeline
Chef Manager & Catering Manager
Wilson Vale
2015.10 - 2026.03
Sous Chef
Heirloom Hospitality PLC
2013.09 - 2015.04
Head Chef
Square Root
2012.05 - 2013.09
Sous Chef
The Rose & Crowne
2010.08 - 2012.01
In house cover chef
Raffles Restaurants
2007.10 - 2010.01
BA (hons.) - Fine Art
Norwich University College of the Arts
2007.01 - 2010.04
Foundation BTEC - Fine Art, Drawing and Sign Making
Cambridge Regional College
2006.01 - 2007.04
Head Chef
Take 5
2005.03 - 2007.09
GCSEs -
City of Ely Community College
1994.01 - 1999.04
Managing health and safety
Level 3 food hygiene