Sarah Wigmore

• Delivered nutritious, seasonal catering for 200 pupils and 35 staff members.
• Utilised fresh produce daily to create Modern and Classic dishes while accommodating allergies and preferences.
• Maintained high standards of food safety and hygiene, consistently receiving 5 star ratings over the last 6 inspections
• Managed catering services for all hospitality events throughout the academic year.
• Provided private catering for owners' family and colleagues as needed.
• Conducted weekly cookery classes for pupils, fostering engagement and culinary skills.
• Created an exciting lunchtime experience, engaging & educating pupils, making lunchtime something to really look forward to
• 
  

Working closely with families to provide seamless catering for any occasion;

• Dinner parties
• Canapé functions
• Birthday celebrations
• Summer garden buffets & barbecues
• Extensive Christmas & New Year celebrations
• Full family weeks & weekend catering
• Shoot weekends & fishing lodges

I work with a calm, discrete, clean, flexible & timely attitude, forward thinking for each occasion.

Adapting cooking styles & techniques to meet all personal preferences.

Menu planning, ordering, liaising with suppliers & any additional staff requirements, or special requests from clients.

Equally happy to cater for light lunches to larger functions

• 3-month temporary contract through Blues agency for one of their long standing corporate client, I was offered a full time role at the end of the 3-month period.
• Worked for an Events company as head chef for private catering functions at client's homes.

• I joined the company whilst in its conceptual stage, operationally responsible for developing the healthy eating, freshly prepared menus, locally sourced & seasonal, from concept to production for the restaurant in Covent garden, providing innovative healthy breakfast, lunch & evening options.
• The privately-owned business rapidly expanded with products being launched within a large retail chain of healthy eating outlets also expanding into event catering for the corporate & banking sectors.
• Integrally involved daily with cooking & managing the kitchen with a team of up to 8.
• Developing seasonal menus from concept to production.
• Implementing & adhering to all required legal procedures & documentation.
• Hiring, training & developing team members.
• Consistently maintaining exceptional food hygiene standards verified by our external auditors & highest hygiene rating.
• Play a key role in the businesses growth/success by providing exceptional & consistent food quality.

• Operationally responsible for providing all catering services to 700 employees on site, Hospitality across 20 meeting & training rooms.
• I manage a team of 10 staff daily on site.
• Driving the development of the hospitality service to provide exceptional & consistent quality that reflects the high standards expected at a prestigious B&I site.
• Receiving the best growth award within the company in my first year with the company.
• Successfully launching the in-house retail shop substantially increasing annual transactions.

• Catering for all medical trials & staff requirements 60 to 150 people daily, with a team of 7.
• Each medical trial had case specific dietary requirements, from 30% fat- trials to low sucrose diets, to trials requiring exacting weights for each meal served.
• Each specification must be followed exactly, to allow the trial to run successfully, I have trained all members of kitchen team, to enable them to carry out these procedures correctly & confidently.

• I re-established the catering reputation for the film studios, providing fresh high quality catering to all production staff, crew, directors & celebrities, up to 350 people daily.

• I catered for Directors and staff lunches, where the emphasis was on presentation and quality of light, healthy lunches.

• With sole responsibility, catering daily for a hedge fund company of 60 employees, providing high quality breakfast & lunches for staff, clients and directors.