Simon Leadbetter

In my role as an IDA I lead practical sessions with students from varying vocational levels. I cover across the department on an hourly paid basis and lead practical and theory based sessions.

Within this role I deliver content from the prescribed scheme of work and assess modules according to the guidelines set out by city and guilds.

Within this role I-

• Create safe and inclusive classroom environment promoting mutual respect among pupils.
• Implement various teaching strategies to cater to diverse learning styles of students.
• Encourage critical thinking and problem-solving skills through group activities.
• Collaborated with colleagues to share best practices and professional development opportunities.
• Prepared lesson materials including visual aids and handouts to support learning objectives.
• Managed student behaviour by enforcing established classroom rules, maintained discipline effectively.
• Assessed individual pupil progress and adjusted lessons accordingly for better improvement.

Along side my role at the College I work within industry still in a busy and face paced environment at The Old Yard Tapas Bar.

Whilst education has become my primary focus working in industry along side my teaching role has kept my skills within the hospitality sector relevant and up to date.

I was self employed working at various establishments helping with kitchen management, business consultancy and business strategy on a freelance basis.

Since going into business in 2007 I have had a successful run in the restaurant and pub trade.

Firstly as co-owner of cafe 85 situated on Yarm High street, I went into bushiness with my former employee and steadily built a great reputation within the local area. The success of the restaurant led us to open a second cafe 85 in on Duke street in Darlington in 2009 which we ran successfully alongside the Yarm Restaurant.

In 2011 I moved away from my the Business partner to start a solo business at The Redwell Inn Barnard castle, a pub with 8 letting bedrooms, which at the time was closed and dilapidated. I invested in a complete refurbishment and spent the next 6 years building up the reputation of the business and helping to make it one of the most popular venues both locally and regionally.

In 2017 I was approached and asked if we would be interested in taking over the Mowden Pub on Staindrop road in Darlington.

It was a difficult decision to leave an already successful business to take on another challenging premises that was in need of a lot of work. However, the next 6 years were spent once again working extremely constantly building and improving the pub making it arguably one of the most well thought of pub restaurants in the area.

Throughout all of my years in business I have personally overseen all aspects of front and back of house operations, including using sage accounting / payroll software. Online ordering, stock taking, sourcing suppliers and all financial responsibilities.

• Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
• Meticulously checked delivery contents to verify product quality and quantity.
• Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
• Maintained well-organised mise en place, ensuring efficient and consistent kitchen work spaces.
• Hired, managed and trained kitchen staff, maintaining competent service teams.
• Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
• Developed and delivered exciting, memorable dishes, increasing repeat business.

• Coached upwards of 30 staff members to deliver top quality food service, consistent with brand guidelines.
• Developed chefs to run stations efficiently during peak service periods.
• Ensured brand quality standards through regular training on food preparation and portion control.
• Created recipes to maximise profit by delivering on target food costs per dish.
• Sourced local ingredients to design seasonal menu items, specialising in modern British cuisine.
• Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
• Controlled labour costs by planning kitchen staff rotas based on peak periods and seasonal trends.

• Acted as head chef when required, maintaining continuity of service and quality.
• Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
• Supported head chef with stock control and rotation, minimising waste with FIFO systems.
• Collaborated with head chef to create innovative, seasonal menus for special events.
• Built and maintained strong working relationship with staff across business.

• Followed recipe specifications strictly to produce high volume of food orders.
• Prepared, produced and packed food in tight timescales.
• Checked freezers and refrigerators to verify correct storage and temperatures.
• Met company portion and serving size standards, maintaining kitchen cost-efficiency.
• Collaborated with head chef to create innovative, seasonal menus for special events.
• Executed efficient mise en place to facilitate smooth service.

• Accurately measured dish ingredients to support precise portioning.
• Remained calm and effective in fast-paced kitchen environments to promptly deliver high-quality dishes.
• Seasoned various meats and peeled, washed and chopped vegetables.
• Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce.