Victoria Young

Chef Manager at a primary school, ages 3 to 12 years. Currently currently run a kitchen of 4 staff including myself. I plan the menus and the costings for each seasonal term. Collaborated with school to address dietary needs of a large number of SEN children, ensuring inclusive meal planning. Working to budgets, allergens, and specific needs of the children. Maintaining hygienic standards and safe working practices in compliance with; legislation and company Food Hygiene and Health and Safety Policies. Supervision and control of food purchasing from nominated suppliers. Maintaining high standards of food and food presentation. Maximising the visual impact of food at the point of service. Ensuring all temperature controls are documented. Stock records managed weekly, and at the end of terms. Ensuring that all deliveries are reconciled with delivery notes/invoices. Maintained all relevant bookwork and record keeping, including costings, targets, staff hours and rotas on a weekly basis. Documented food wastage and maintained analysis of food cost percentages to optimise resource use. Identified opportunities for food development and maximised sales through strategic menu planning. Trained all staff to comply with current legislation through monthly in-house training sessions.

• Established portion sizes by evaluating costs and calculating waste from previous dishes.
• Implemented waste reduction strategies, significantly reducing food wastage and contributing to cost savings.
• Managed kitchen operations, coordinated staff schedules, and maintained high standards of food hygiene.

• Marketed events and corporate workspaces to drive higher turnover and attract new clients.
• Implemented targeted marketing initiatives to enhance brand visibility and engagement.
• Generated improved profit margins by optimising pricing strategies and cost management.
• Streamlined processes to improve overall efficiency
• Delivered excellent customer service by addressing queries promptly and effectively.
• Detailed sets of standards to achieve attention to detail
• Managed kitchen operations effectively as Head Chef during three shifts weekly.

• Planned weekly menus according to the clients' preferences, including allergens, vegan, vegetarian, gluten intolerant.
• Carried out private events off and on shore, to the highest standard.
• Assisted passengers courteously, leading to positive feedback and 85% repeat customers.
• Trained staff to enhance efficiency and teamwork during peak hours.
• Streamlined administrative tasks and completed weekly bookwork for operational efficiency.
• Oversaw revenue activities for financial control and budgeting in kitchen operations.
• Collaborated with suppliers to align client and personal budgets, delivering healthy and cost-effective solutions.

• Coordinated logistics among vendors on event day, ensuring seamless execution.
• Supervised setup and breakdown of events ensuring timely completion
• Developed detailed event schedules, guaranteeing adherence to timelines.
• Negotiated contracts with vendors, securing best prices for clients
• Collaborated with catering teams to design custom menus according to client preferences
• Maintained quality control checks throughout each stage of the planning process.
• Managed large guest lists for events, coordinating seating and dining arrangements., along with private dining.