Remote Catering

Chris Wilkinson

** ********** ****, ********,****** Durham,United Kingdon, SR83DP

Cell: +93(0)792498458

Email: ********@***.***

Skype: chrisy19741

Professional Profile

A highly experienced Chef Manager with an outstanding track record of leadership in

demanding, high pressure catering environments. Expertise includes full budgetary and

inventory control, management of a team of up to 120 staff, HACCP and HSE

compliance, VIP events, fine dining and bulk catering. Known for ability to achieve

outstanding results with limited resources in the most challenging of conditions. A well-

liked individual, with the character, commitment and passion required not only to meet

expectations but exceed them.

Achievements include:

Sole responsibility for managing a large-scale dining facility in Afghanistan, catering for

6000 customers per day

Increase of efficiency and customers by introducing a take-away service to the Afghan

facility

Successful implementation of health & safety,HACCP policies and procedures

Objective

Planning to relocate to overseas with a view to adding value in a catering management

role; keen to work for a progressive and reputable company that offers further

opportunities for development and advancement.

Career Summary

2011-Present CHEF MANAGER / STAND-IN UNIT MANAGER (AFGHANISTAN)

Supreme Services

Overseeing food and service operations across a large-scale, 24 hour military dining

facility, serving 6000 customers on a daily basis

Heading up a team of 120 personnel to deliver a well-run operation, with emphasis

service excellence, not only for regular customers but also for special guests and

functions

Astute management of a $750K per fortnight food inventory, with responsibility for the

preparation of 4 meals per day on a 28 day rotating local and international menu

Driving full compliance with Quality and HSE standards, reinforced with twice weekly

safety meetings and regular training

Ensuring strict adherence to deadlines and targets in the completion of each mealtime, as

well as maintaining a very good working relationship with the British Military and

Coalition Forces

Minimising costs through waste and loss reduction methodologies, ensuring expenditure

is kept within tight budgetary constraints

Supporting and educating staff on correct procedure for menu and recipe planning, food

safety, food service, HACCP guidelines and accounting practices

Coordinating transport and logistics for food supplies delivered both by air and road,

ensuring timely receipt and storage

2011-2012 CHEF MANAGER

Hp Peterlee ISS Hotel & Hospitality

Catering for up to 600 personal on site with the day to day running of the unit which

entails menu planning, finance, running on a tight budget, training & development

for a team of 4 personal.

2010-2011 Chef Manager

Orange, Avenance Catering Services

Catering for up to 1000 personal on site with the day to day running of the unit which

entails menu planning, finance, running on a tight budget, training & development

for a team of 10 personal

2006-2010 cont Deputy Manager

Eurest Catering

Catering for up to 2000 personal on site with the day to day running of the unit which

entails menu planning, finance, running on a tight budget, training & development

for a team of 25 personal

To operate & develop the in houce vending to the terms of the client contract

2000-2006 Head Chef

Orange, Eurest Catering

Catering for up to 1500 personal on site 18/7

To operate and develop the catering and vending within the terms of the client contract.

Sales, presentation, food quality & customer service & focus

Transfared due to promotion

1998-2000 Chef Supervisor

Walkers Snack Foods

To operate the day to day running of three shifts breakfast, lunch & dinner

Menu planning

Transfared due to promotion

1991-1999 SOLDIER / CHEF MANAGER

Royal Logistics Corps (RLC)

Extensive experience in managing all aspects of army barracks catering operations, from

bulk catering to fine dining for smaller numbers

Leading teams of various sizes both in the kitchen and in the back office, with

responsibility for food preparation, service, finances and administration

Career Summary (cont.)

Combining advanced planning and organisation skills to maintain consistent availability

of staff, equipment and food supplies

Driving HACCP principles and standards to establish impeccable levels of food safety

and hygiene across the food preparation and service area

Overcoming language and cultural barriers when working in Germany, Afghanistan and

Iraq, using improvisation and initiative to communicate expectations effectively

Inspiring a spirit of teamwork, engaging well with civilian and military colleagues, with

emphasis on cohesive working and a positive, proactive atmosphere

Planning stock levels in line with budgetary constraints, mindful of many different

factors, including nutritional requirements, numbers, menu variety and stock

availability

Remaining constantly aware of produce numbers and stock movements within food

stores, fridges and freezers, enforcing strict adherence to storage methods, hygiene

standards and shelf life

Education and Qualifications

City & Guilds: Level 2 Catering & Hospitality

Intermediate Food Safety

Level

Level 3: Food Safety

GSCE 9 GCSE School Qualifications

Other Training

ServSafe

British Safety Council Health & Safety-Basic Health & Hygiene

Personal Details

Nationality: British

Interests Football, fishing, swimming & travel

include:

References are available upon request

Contact this candidate