Ryan Chapman
Armthorpe,Doncaster
Summary
Culinary professional with over seventeen years of experience. Thrives in fast-paced environments while leading dynamic teams. A proven track record in customer satisfaction and team leadership. Skilled in inventory management, recipe development, food waste reduction and comprehensive team training. Knowledgeable in health and safety standards, including HACCP and allergen management, with a strong focus on quality control and menu costing.
Overview
18
18
years of professional experience
8
8
years of post-secondary education
1
1
Certification
Work history
CHEF DE PARTIE
COMPASS – EUREST
Doncaster, South Yorkshire
2023.01 - 2025.06
- Coordinated round-the-clock meal service for as many as 900 guests daily.
- Maintained high culinary standards while catering to various dietary requirements.
- Verified quality of incoming food deliveries, ensuring ingredient excellence.
- Managed portion sizes and reduced waste through strategic oversight.
- Executed weekly inventory checks to optimise stock management.
- Championed Eurest's positive branding through effective teamwork and communication.
- Took proactive approaches in decision-making for enhanced customer experience.
- Followed all Food Handling & Hygiene guidelines and Health & Safety protocols.
CHEF DE PARTIE
DONCASTER RACECOURSE – ARC
Doncaster, South Yorkshire
2022.01 - 2023.01
- Executed preparation and cooking of healthy meals for jockeys at race days.
- Contributed to catering services for over 15,000 visitors each day.
- Worked with chefs to create menus that met customer needs across various outlets.
- Designed customised menus for conferencing and special events as needed.
- Emphasised quality by sourcing ingredients locally and seasonally when possible.
- Managed kitchen cleanliness while adhering to strict food safety practices.
- Implemented effective food traceability processes to uphold quality standards.
HEAD CHEF
COMPASS – EUREST
Doncaster, South Yorkshire
2021.05 - 2022.01
- Directed preparation and cooking of all food, ensuring consistent quality standards.
- Placed food orders and planned staff rotas to optimise operations.
- Conducted employee training while observing and evaluating performance.
- Led team by example, fostering a hands-on approach to management.
- Drove sales through strategic menu planning and promotions with preferred suppliers.
- Oversaw compliance with food safety, Health and Safety, and COSHH regulations.
- Monitored portion control and waste management to enhance budgetary control.
- Implemented food monitoring procedures to track kitchen costs against budgets.
RECRUITMENT HEADHUNTER/RESOURCING ADMINISTRATOR
GW RECRUITMENT
Doncaster, South Yorkshire
2020.07 - 2021.05
- Consulted for recruitment agency specialising in Financial Services, sourcing top-quality professionals.
- Promoted candidates to prospective employers based on experience and requirements.
- Ensured strict confidentiality while delivering personalised services to candidates.
- Registered candidates on database, maintaining compliance with GDPR regulations.
- Chased missing documentation from candidates as required by employers.
- Advertised positions and monitored job boards and social media for candidate engagement.
- Communicated professionally with candidates via telephone, email, and social media.
- Demonstrated strong time management skills to achieve targets independently or within a team.
SOUS CHEF
THE SHIP INN
Doncaster, South Yorkshire
2018.09 - 2020.07
- Led kitchen team during Head Chef's absence, providing essential guidance to junior staff.
- Organised kitchen stock and ingredients, implementing FIFO system for food rotation.
- Verified proper dating and organisation of food products for quality assurance.
- Maintained fully stocked cooking stations during peak operation hours.
- Managed food ordering and product procurement to minimise waste and control budget.
- Supervised food preparation and presentation, ensuring adherence to quality standards.
- Collaborated with Head Chef on kitchen organisation and training initiatives.
- Assisted in menu creation, contributing innovative ideas for seasonal dishes.
OPERATIONS MANAGER
DONCASTER INTERNATIONAL HOTEL
Doncaster, South Yorkshire
2016.02 - 2018.09
- Managed daily operations to ensure seamless hotel functionality.
- Oversaw recruitment, employee management, and customer interactions to drive satisfaction.
- Supported General Manager and facilitated communication between managerial and departmental teams.
- Prepared hotel budgets, inventories, and staff rotas while ensuring health and safety compliance across departments.
HEAD CHEF
PARK INN BY RADISSON
Doncaster, South Yorkshire
2014.03 - 2016.02
- Ensured smooth operation of kitchen and team management on a daily basis.
- Collaborated with bar and restaurant manager to maintain profit margins on food.
- Developed menus while managing costs and allergen information effectively.
- Liaised with suppliers and conducted regular stock checks to optimize inventory.
- Recruited, trained, and managed employees to foster loyalty and goodwill among guests.
- Monitored portion control and waste management to enhance operational efficiency.
- Audited work environment for compliance with health, safety, and food standards.
CHEF DE PARTIE
RELISH BAR AND GRILL / LE BISTRO
Doncaster, South Yorkshire
2011.07 - 2014.03
- Oversaw kitchen section, rotating responsibilities monthly to enhance operational efficiency.
- Prepared, cooked, and presented diverse dishes to meet customer preferences.
- Managed and trained commis chefs while assisting sous chef and head chef in menu development.
- Maintained high food hygiene standards and adhered to health and safety regulations.
- Monitored portion sizes and waste control to optimise profit margins.
FRESH COUNTERS SUPERVISOR
ASDA
Doncaster, South Yorkshire
2007.08 - 2011.07
- Supervised team of 34 counter assistants across six food counters.
- Developed rota plans and managed food ordering processes.
- Delivered exceptional customer service by providing warm, friendly interactions.
- Maximised sales through attentive service and personalised recommendations.
- Replenished stock to ensure adherence to brand standards.
Education
Professional Cookery - VRQ levels 1-3, Numeracy: Level 2
DONCASTER COLLEGE
Doncaster 2011.09 - 2013.07
Public Services - Levels 2-3
DONCASTER COLLEGE
Doncaster 2007.09 - 2009.07
GCSE - Grade B (2), Grade C (1), Grade D (4), Media studies: Merit (GNVQ), Key skills: Level 2 (GCSE)
HAYFIELD SCHOOL
Doncaster 2002.09 - 2007.07
Skills
- Customer satisfaction focus
- Leadership
- Inventory management
- Recipe development
- Payroll management
- Food cost control
- Team training and compliance
- Health and safety regulations
- Food safety (HACCP)
- Allergen management
- GP monitoring
- Food waste management
- Communication skills
- Nutritional expertise
- Time management
- Kitchen adaptability
- Quality control
- Menu costing
- Multitasking
Certification
Personal Licence, 01/01/16
Driving Licence, 26/07/22
Training
- Food Hygiene Level 2, 01/01/24
- Health and Safety, 01/01/24
- PCI Compliance, 01/01/24
- Food Allergens, 01/01/23
- Calorie Labelling Regulations, 01/01/23
- Profit Protection, 01/01/23
- Dignity at Work, 01/01/23
- Tackling Sexual Harassment, 01/01/23
- Let’s Talk About Race, 01/01/23
- Food Safety Level 2, 01/01/23
- First Aid, 01/01/18
- Fire Marshal, 01/01/18
- Manual Handling, 01/01/18
- Customer Service, 01/01/18
- Upselling, 01/01/18
- Licensing and Social Responsibility, 01/01/17
- Personal Development, 01/01/08
- Army Insight, 01/01/08
- Management and Supervision, 01/01/07
- Work Experience (Wilkinson butchers), 01/01/06
References
References available upon request.
Timeline
CHEF DE PARTIE
COMPASS – EUREST
2023.01 - 2025.06
CHEF DE PARTIE
DONCASTER RACECOURSE – ARC
2022.01 - 2023.01
HEAD CHEF
COMPASS – EUREST
2021.05 - 2022.01
RECRUITMENT HEADHUNTER/RESOURCING ADMINISTRATOR
GW RECRUITMENT
2020.07 - 2021.05
SOUS CHEF
THE SHIP INN
2018.09 - 2020.07
OPERATIONS MANAGER
DONCASTER INTERNATIONAL HOTEL
2016.02 - 2018.09
HEAD CHEF
PARK INN BY RADISSON
2014.03 - 2016.02
Professional Cookery - VRQ levels 1-3, Numeracy: Level 2
DONCASTER COLLEGE
2011.09 - 2013.07
CHEF DE PARTIE
RELISH BAR AND GRILL / LE BISTRO
2011.07 - 2014.03
Public Services - Levels 2-3
DONCASTER COLLEGE
2007.09 - 2009.07
FRESH COUNTERS SUPERVISOR
ASDA
2007.08 - 2011.07
GCSE - Grade B (2), Grade C (1), Grade D (4), Media studies: Merit (GNVQ), Key skills: Level 2 (GCSE)
HAYFIELD SCHOOL
2002.09 - 2007.07