Summary
Overview
Work history
Skills
Custom
Timeline
Generic

stuart mallen

south molton,devon

Summary

Seasoned professional with focus on business ownership and strategic leadership. Drive growth and efficiency through innovative solutions and strong team management. Excel in creating and implementing business strategies to maximise profitability and market presence.

Overview

18
18
years of professional experience

Work history

chef/owner

self employed
Molland,South Molton, Devon
08.2011 - Current
  • Implemented cost-effective strategies in purchasing and inventory management.
  • Reduced food waste to improve profitability.
  • Improved customer satisfaction by creating innovative and appetising menu items.
  • Participated in local food festivals, elevated restaurant's reputation within the community.
  • Performed regular equipment maintenance increased lifespan of kitchen appliances.
  • Adhered to strict hygiene standards, ensured a clean working environment.
  • Led successful catering events provided excellent dining experiences for guests.
  • Collaborated closely with suppliers, secured fresh ingredients daily.
  • Maintained high safety standards during food preparation and serving procedures.
  • Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
  • Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
  • Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
  • Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
  • Sourced ingredients from local farms to reduce carbon impacts and offer fresh options to customers.
  • Coordinated special events, enhancing brand awareness in the local community.
  • Developed new business opportunities for increased market reach.
  • Provided exceptional customer service, resulting in repeat business.

Restaurant owner

the london inn
molland ,south molton, Devon
08.2011 - Current
  • Ensured seamless operation with consistent staff training sessions.
  • Optimised inventory control procedures reducing wastage and increasing profitability.
  • Tailored catering packages for private functions, providing bespoke services.
  • Promoted the restaurant on social media platforms for increased visibility and patronage.
  • Maintained high hygiene standards, contributing to excellent health inspection results.
  • Developed unique menu items for enhanced customer satisfaction.
  • Managed daily operations to maintain smooth service flow.
  • Engaged in community events, enhancing the restaurant's local reputation.
  • Collaborated with local farmers, securing fresh ingredients supply.
  • Implemented health and safety regulations, ensuring a secure environment.

Campboss

Sodexo/Barrick
Tulawaka
02.2007 - 07.2011
  • Carried out day-to-day duties accurately and efficiently.
  • Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
  • Successfully delivered on tasks within tight deadlines.
  • Demonstrated respect, friendliness and willingness to help wherever needed.
  • Oversaw daily operations to achieve high productivity levels.
  • Developed new recipes for a diverse culinary experience.
  • Optimised workflow processes reduced time spent on administrative tasks.
  • Enhanced team productivity with effective delegation of tasks.
  • Demonstrated proficiency in various cooking techniques, improved dish presentation.
  • Streamlined kitchen operations for enhanced efficiency.
  • Reduced food waste to improve profitability.
  • Trained junior chefs to enhance their professional skills.
  • Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
  • Coordinated recruitment and training of kitchen staff to develop high-performing team.
  • Enforced safety regulations to reduce workplace accidents.
  • Utilised strong knowledge of ISO standards, maintaining compliance throughout all projects.
  • Met ISO and OSHA requirements for full project compliance.

Skills

  • Meeting tight deadlines
  • Time-Efficient cooking
  • Seafood handling experience
  • HACCP certification
  • Traditional british cuisine expertise
  • Menu planning competence
  • Team leadership in kitchen
  • Multitasking under pressure
  • Food preparation

Custom

I consider myself a resilient character able to adapt under pressure ,relish a challenge ,strong emphasis on fish  cookery .Happy chef type ,not a shouty chef ,love to see a team of chefs come together and prove themselves .

Timeline

chef/owner

self employed
08.2011 - Current

Restaurant owner

the london inn
08.2011 - Current

Campboss

Sodexo/Barrick
02.2007 - 07.2011

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stuart mallen