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- 1. Nicholas Green Mobile No: 07930695360 E-mail: nicgreen32@googlemail.com Qualifications 1990 1991 - Birkenhead Technical College Wirral, Merseyside City and Guilds 706 1 & 2 Pastry Certificate Intermediate Health and Safety Certificate Intermediate Food Hygiene Certificate Fire Safety Trained First Aid at Work Work Experience Feb 14- present Executive head chef Galloping gourmet @ Gaynes park Brigade 4-5 • Running multi sites, day to day • Responsible for day to day running 2-200 covers Private wedding venue, fine dining experience, charity events, tasting days • Maintaining the kitchen's standards of department and personal appearance, cleanliness and hygiene of the kitchen areas. • Maintaining good liaison, communication and working relationships with management, the kitchen team and all other departments • General day to day running of the kitchen, rotas, costing, menu development • Maintaining HACCP, COSHH, health and hygiene regulations and working to strict company budgets and GP’s May 13-Jan 2014 Head Chef – Spirit Hotels at Trinity Beach Tavern Brigade 6-8 • General day to day running of the kitchen, rotas, costing, menu ideas • Maintaining HACCP, COSHH, health and hygiene regulations and working to strict company budgets and GP’s • Carrying out the preparation, cooking and portioning of all food to the kitchen and hotel’s standards • Maintaining good liaison, communication and working relationships with management, the kitchen team and all other departments Aug 10-May 13 Head Chef – Galloping gourmet Feb 14 to present Brigade 3-4 www.gallopinggourmet.co.uk • Responsible for day to day running 2-200 covers Private wedding venue, fine dining experience, charity events, tasting days • Maintaining the kitchen's standards of department and personal appearance, cleanliness and hygiene of the kitchen areas. • Maintaining good liaison, communication and working relationships with management, the kitchen team and all other departments • General day to day running of the kitchen, rotas, costing, menu ideas
- 2. • Maintaining HACCP, COSHH, health and hygiene regulations and working to strict company budgets and GP’s Aug 08- May 10 Head Chef – Taste the food Brigade 6-12 www.tastethefood.co.uk • Responsible for day-to-day running of the kitchen and doing functions from 2 up to a thousand covers. • Catering for corporate business and prestige events (tastings, banqueting, receptions, conferences and private dining). • Maintaining high operational standards in all areas. Staff training and development, recruitment. • Overseeing in all areas of the kitchens including menu compilation, costing, menu specifications, purchasing and stock control. • Maintaining HACCP, COSHH, health and hygiene regulations and working to strict company budgets and GP’s. ● Maintaining good liaison, communication and working relationships with management, the kitchen team and all other departments Sept 07- May 08 Sous Chef - Tom Aikens Restaurants Based at ‘Toms’ Kitchen at Selfridges’ production kitchen Brigade of 14 – www.tomskitchen.co.uk • This concept gives the customer the opportunity to enjoy Tom’s Kitchen’s fine food in the comfort of your own home. Freshly prepared dishes are packed and sealed ready for people to purchase and take away as part of their shopping trip at Selfridges. • Assisting the Head Chef in the effective and efficient organisation, supervision and control of the kitchen operation, ensuring all kitchen staff carry out their allotted duties to the standards and expectations of Tom Aikens. • Maintaining the kitchen's standards of department and personal appearance, cleanliness and hygiene of the kitchen areas. • Maintaining good liaison, communication and working relationships with management, the kitchen team and all other departments. • General day to day running of the kitchen, rotas, costing, menu ideas May 04-Sept 07 Sous Chef of Millenium Hotel (4*delux) at Chelsea Football Club Chelsea Football Club, Stamford Bridge, Fulham Road , SW6 Brigade of 12-20 www.chelseafc.com • A la Carte restaurant (120 covers), Bistro, Shed bar, 24 hr Room Service, Bridge Bar and Business Centre • Carrying out the preparation, cooking and portioning of all food to the kitchen and hotel’s standards of quality and quantity for day to day Hotel restaurant service, functions and match day functions. • Assisting the Head Chef in the effective and efficient organisation, supervision and control of the kitchen operation, ensuring all kitchen staff carry out their allotted duties to the standards and expectations of Chelsea Football Club. • To be responsible for assisting the Head chef in the training of the staff and maintaining all the high standards set by the Head Chef and CFC.
- 3. • Complying with all legal aspects implemented and monitored by the Food and Hygiene Regulations, Health and Safety at Work Act and Fire Regulations and providing training for the staff in these areas. Aug 01-Present Part time Lead Chef - Chelsea Football Club Stamford Bridge, Fulham Road, SW6 Brigade of 7+ • In addition to my full time role I work for Chelsea Football club on a part time basis. • Responsible for running the 240 cover restaurant plus boxes 120 covers and functions in the Exec restaurant on match days and to serve the directors of Chelsea F.C • Catering for the official players and adhering to special dietary requirements. • Health & Hygiene & Safety Standards set to a high level Aug 04-Jun 09 Casual Chef - By Word of Mouth www.bywordofmouth.co.uk Private caterer for high profile clients film premiers , celebrity weddings, private dinner parties Mar 04-Aug 04 Head Chef - Patisseries Organic London Brigade of 4- www.patisserieorganic.co.uk • Specialising in indulgence cakes for retail and local shops and businesses. • In charge of all purchasing, stock control • H.A.C.C.P. Health & Hygiene & Safety. • Product control and tasting • Stringent guide lines to follow under the brand. Oct 03- Mar04 Head Chef - Goldsmiths College Scolarest, New Cross, London Brigade of 6 – www.goldsmiths.ac.uk • Serving up to 300-400 covers a day plus hospitality for private functions. • Carrying out the preparation, cooking and portioning of all food to the kitchen and college’s standards of quality and quantity for day to day college restaurant service and functions. • Duties included ordering, costing, monitoring and maintaining G.Ps. • Stock control and Menu Planning • Maintaining H.A.C.C.P. and C.O.S.H.H and high levels of Health & Safety & Hygiene including staff training. • Maintaining high standards set with the company procedures Nov02-Oct 03 Head Chef - Loch – Fyne Restaurant Ltd 63-65 High Street, Sevenoaks, Kent Brigade of 6 – 120 covers www.lochfyne.com
- 4. • Carrying out the preparation, cooking and portioning of all food to the kitchen’s standards of quality and quantity for day to day running of restaurant service. • To be responsible for all ordering, stock control, GPs, health and hygiene and staff training. Aug 01-Oct 02 Head Chef - Sodexho Prestige on Board HMS Belfast Morgan’s Lane, London www.sodexho.co.uk • Responsible for day-to-day running of five kitchens and five function rooms for up to six hundred covers. • Catering for corporate business and prestige events (banqueting, receptions, conferences and private dining). • Maintaining high operational standards in all areas. Staff training and development, recruitment. • Overseeing in all areas of the kitchens including menu compilation, costing, menu specifications, purchasing and stock control. • Maintaining HACCP, COSHH, health and hygiene regulations and working to strict company budgets and GP’s. Jun 00-Jul 01 Sous Chef - Sodexho Prestige at Lords Cricket Ground London NW8 www.sodexho.co.uk • Catering for large corporate business and prestige events (400-500 Covers). • Working as a circuit chef for Sodexho Prestige various locations including Ascot Race Course, Wimbledon Tennis, Newbury, St Andrews, Loch Lomond, Epsom, Lingfield and Chelsea Flower Show Festivals, Livetts Launches River cruises and Fulham F.C. Sous Chef - Everton Football Club Jan 00-Jun 00 Full time Aug 98-Jan00 Part time www.evertonfc.com • Carrying out the preparation, cooking and portioning of all food to the kitchen and club’s standards of quality and quantity for day to day restaurant service, functions and match day functions. • Assisting the Head Chef in the effective and efficient organisation, supervision and control of the kitchen operation, ensuring all kitchen staff carry out their allotted duties to the standards and expectations of Everton Football Club. Jan 97-Jan 00 Chef Manager for Gardner Merchant 1991.1997 Chef for Gardner Merchant Catering and venue hire management (Part of Sodexho Alliance) Broadway, Grant House Manchester M5 2UE www.sodhexo.co.uk • Day-to-Day running of kitchens & functions for up to 250 covers
- 5. • Health & Safety & Hygiene. • Cash handling, accounts, wages, budgets, stock control costing & security • Also assisting in other Gardner Merchant units through out the U.K when required Key Skills and Interests Qualities: Enthusiastic, hard working and very dedicated to a role Communication: Strong communication skills and key team member Languages: French–Fair IT: Confident user of Word, Excel, Internet and Outlook. Other: Clean Driving Licence References Ref 1 Gerard O`Sullivan (Exec Chef) 12 Christchurch Rd Oxton Wirral CH635SE M: 07764199659 Ref 2 Neall Whiting (Head Chef)Letherby & Christopher Racecourse Road Lingfield Surrey RH7 6PQ W: 01342 8311716 M: 07709535011 Ref 3 Mark Connolley (Exec Chef) By Word Of Mouth 22 Glenville Mews Kimber Road London SW184NJ Ref 4 Simon Dallas (Head Chef) Stamford Bridge, Fulham Road SW6 1HS W: 0207 9152299 M: 07714257588
- 6. • Health & Safety & Hygiene. • Cash handling, accounts, wages, budgets, stock control costing & security • Also assisting in other Gardner Merchant units through out the U.K when required Key Skills and Interests Qualities: Enthusiastic, hard working and very dedicated to a role Communication: Strong communication skills and key team member Languages: French–Fair IT: Confident user of Word, Excel, Internet and Outlook. Other: Clean Driving Licence References Ref 1 Gerard O`Sullivan (Exec Chef) 12 Christchurch Rd Oxton Wirral CH635SE M: 07764199659 Ref 2 Neall Whiting (Head Chef)Letherby & Christopher Racecourse Road Lingfield Surrey RH7 6PQ W: 01342 8311716 M: 07709535011 Ref 3 Mark Connolley (Exec Chef) By Word Of Mouth 22 Glenville Mews Kimber Road London SW184NJ Ref 4 Simon Dallas (Head Chef) Stamford Bridge, Fulham Road SW6 1HS W: 0207 9152299 M: 07714257588