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Experienced Chef
Phillip Ashman
,
Winsford, United Kingdom
Experience
Other titles
Skills
I'm offering
Highly experience and motivated Chef with meticulous attention to detail who can lead a team to produce food at the highest level. Used to delivering the highest levels of creativity with a passion for quality and a leadership style that promotes training and development.
Experience of leading brigades and cooking for hotels and country clubs, private schools, restaurants, banqueting, events, conferences, weddings and outside catering.
Experience of leading brigades and cooking for hotels and country clubs, private schools, restaurants, banqueting, events, conferences, weddings and outside catering.
Markets
United Kingdom
Language
English
Fluently
Ready for
Larger project
Ongoing relation / part-time
Available
My experience
2011 - ?
job
Principal/Chef
private schools.
Undertakes ad-hoc freelance Chef positions ranging from Head Chef managing kitchens to a Chef in private schools, nursing
homes, banqueting and outside catering. Notable assignments include:
• Chef for Hospitality - Motor Sport Venues Oulton Park (ongoing)
• Principle Chef for production of Food - Northern Belle
• Chef - Dougherty & Allen Outside Caterers
• Catering Manager - The Grange Private School
• Chef - Rowton Hall Hotel Chester
• Head Chef - Oddfellows Boutique Hotel Chester
• Chef - Marco Pierre White Steakhouse Bar Grill Chester
homes, banqueting and outside catering. Notable assignments include:
• Chef for Hospitality - Motor Sport Venues Oulton Park (ongoing)
• Principle Chef for production of Food - Northern Belle
• Chef - Dougherty & Allen Outside Caterers
• Catering Manager - The Grange Private School
• Chef - Rowton Hall Hotel Chester
• Head Chef - Oddfellows Boutique Hotel Chester
• Chef - Marco Pierre White Steakhouse Bar Grill Chester
Sport, Production, Manager
2014 - 2016
job
Executive Head Chef
Lion Quays Hotel & Spa.
A four-star hotel, spa and gastropub with 82 guest bedrooms and banqueting facilities. Managed a team of 25 employees across three venues including special events, e.g. weddings, conferences and banquets for up to 600 guests.
• Led the teams to prepare food that complied with recipes, portioning, cooking and waste guidelines in a safe and healthy
environment
• Adhered to the hotel's values around the quality of service and guest satisfaction by the development of training and mentoring of staff
• Hired staff, staff motivation, rotas, disciplinary procedures and administration
• In consultation with the senior management team, developed menus, costing and seasonal specials
• Managed shifts, prepared food and led from the front
• Developed and implemented robust stock control/inventory initiatives that resulted in financial and efficiency savings
without impacting on quality or service
• Led the teams to prepare food that complied with recipes, portioning, cooking and waste guidelines in a safe and healthy
environment
• Adhered to the hotel's values around the quality of service and guest satisfaction by the development of training and mentoring of staff
• Hired staff, staff motivation, rotas, disciplinary procedures and administration
• In consultation with the senior management team, developed menus, costing and seasonal specials
• Managed shifts, prepared food and led from the front
• Developed and implemented robust stock control/inventory initiatives that resulted in financial and efficiency savings
without impacting on quality or service
Administration, Training, Mentoring, Management, Service, Safe, Motivation, Costing, Development, Spa, LED, UP
2012 - 2013
job
Head Chef
Crowne Plaza Hotel, John Lennon Airport.
Four-star, 162-bedroom hotel with £1.86m in food turnover and banqueting facilities for 500. Managed a team of 18
employees.
• Planned and prepared lunch, dinner and bar menus together with special menus for events
• Oversaw the kitchen team and ensured that all relevant health and safety regulations were adhered to and understood
by all staff
• Reviewed menus regularly, including costing and nutritional information
• Dealt with the recruitment of staff for the kitchen, organised rotas, training and mentoring
• Coordinated food orders stock control and planning
employees.
• Planned and prepared lunch, dinner and bar menus together with special menus for events
• Oversaw the kitchen team and ensured that all relevant health and safety regulations were adhered to and understood
by all staff
• Reviewed menus regularly, including costing and nutritional information
• Dealt with the recruitment of staff for the kitchen, organised rotas, training and mentoring
• Coordinated food orders stock control and planning
Training, Mentoring, Recruitment, Safety, Costing, Health
2011 - 2012
job
Executive Head Chef
Marriot Hotel Tudor Park & Country Club.
Four- star hotel and country club with a championships golf course. Freelance position, managed the kitchen teams and delivered breakfasts, lunches and dinners for guests and events
2010 - 2011
job
Executive Group Head Chef
Belle Epoque Holdings.
Led a team of 12 in the catering operations for two restaurants, private dining, events, conferences and banquets for up to 150
guests.
• Organised and monitored controls of food quality, presentation and service
• Ensured that the kitchen and service areas were always clean and tidy
• Managed the kitchens controllable expenses including food cost, supplies, uniforms and equipment
• Implemented, monitored and reviewed food safety systems
• Prepared menu plans
• Placed food orders with approved suppliers and wholesalers
guests.
• Organised and monitored controls of food quality, presentation and service
• Ensured that the kitchen and service areas were always clean and tidy
• Managed the kitchens controllable expenses including food cost, supplies, uniforms and equipment
• Implemented, monitored and reviewed food safety systems
• Prepared menu plans
• Placed food orders with approved suppliers and wholesalers
Operations, Service, Safety, LED, UP
2009 - 2009
job
Head Chef
Albrighton Hall Hotel & Spa.
2008 - 2009
job
Relief Chef
Cranage Hal Conference Centre & Hotel.
2007 - 2008
job
Executive Head Chef
Hebridean Spirit.
2006 - 2007
job
Executive Head Chef
Cedar House Hotel.
Professional Status & Training
• Member of the Institute of Hospitality (IOH), an international membership organisation
• Master Craftsman - Crafts Guild of Chefs
• Fellow of the Cookery & Food Association
• Certificate in Food Hygiene - Royal Institute of Public Health & Hygiene
• Advanced Hygiene & Handling - Institute of Public Health Officers
• Internal Verifier Award (Certificate D33 / 34), Certificates: 706 / 1, 706 / 2, 706 / 3 (Kitchen & Larder), 706 / 3 (Pastry),
707 / 1
• Military Catering Instructor Certificate
• Member of the Institute of Hospitality (IOH), an international membership organisation
• Master Craftsman - Crafts Guild of Chefs
• Fellow of the Cookery & Food Association
• Certificate in Food Hygiene - Royal Institute of Public Health & Hygiene
• Advanced Hygiene & Handling - Institute of Public Health Officers
• Internal Verifier Award (Certificate D33 / 34), Certificates: 706 / 1, 706 / 2, 706 / 3 (Kitchen & Larder), 706 / 3 (Pastry),
707 / 1
• Military Catering Instructor Certificate
Training, Health, International, Organization
My education
Portsmouth University
Certification, N/a
Certification, N/a
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