Pradeep Gurung

HM Prison Service Experience:

HMP Swinfen Hall – Approximately 1 Year

HMP Onley (Rugby) – Approximately 7 Months

HMP Brinsford – Approximately 3 Months

• Prepared and served meals for large populations within a secure custodial environment.
• Supervised prisoner kitchen workers, providing training in food preparation and hygiene procedures.
• Ensured full compliance with food safety legislation, HACCP, and prison security protocols.
• Managed stock control, ordering, and waste reduction initiatives.
• Delivered a range of dietary, religious, and medically required meals.
• Maintained accurate records for food temperatures, cleaning schedules, and equipment checks.
• Worked collaboratively with prison officers and management to ensure smooth daily catering operations.

• Hospital: Designed and prepared nutritious and balanced meals tailored to meet the dietary requirements of patients, adhering to strict health and safety standards and ensuring high levels of food hygiene.
• Care Home: Created customized menus to accommodate specific dietary needs and preferences of residents, including texture-modified diets and allergen-free options, while maintaining variety and appeal.
• Schools: Developed and executed healthy, appealing meal plans for students, incorporating fresh, seasonal ingredients, and adhering to government nutritional guidelines and budget constraints.

• Prepped foods to be roasted, sautéed, fried and baked.
• Developed high-quality dishes for guests, including starters, mains and desserts.
• Received, recorded and accounted for supplies and deliveries.
• Delegated jobs to junior chefs and apprentices and offered support when necessary.
• Prepared and cooked high quality food following recipes and menu guidelines.

• Directed quality, presentation and proper quantities of plated food from line activities.
• Produced or amended menus and item selections in conjunction with restaurant manager.
• Monitored quality, presentation and quantities of plated food across line.
• Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
• Carried out regular stock takes of food items to guarantee availability of adequate supplies at all times.