![ Building the quality and morale of kitchen staff by selecting, scheduling, training, developing, mentoring,
managing and leading a workgroup according to policy.
EDUCATION
CSE standard in 6 subjects including English and Mathematics.
City and Guilds for catering 706 1/2 & 707/1 and other catering City and Guilds.
City and Guilds level 2 in Numeracy and Literacy.
Completed EDCL
PROFESSIONAL TRAININGS
Intermediate food hygine [Royal Navy Cookery School] [HMS Raleigh] [2003]
NVQ level two in catering [Royal Navy Cookery School] [HMS Raleigh] [2003]
ILM [Leadership School HMS Collingwood] [2003]
ECDL [HMS Drake] 2008]
Andrew Floyd email: andrewfloyd@orange.net mobile: (+44) 7792 680526](https://image.slidesharecdn.com/212a3cfa-0660-4eb9-94ba-cb8eb353e07e-150618122734-lva1-app6891/85/Andrew_CV_Draft-50-3-320.jpg)
Andrew_CV_Draft(50
- 1. Andrew Floyd Hospitality Professional Address: 74 Fairacre Avenue, Barnstaple, Devon, EX32 9LP Email Address: [email protected] Birth Date: 27,April, 1967 Cell: (+44) 7792 680526 Nationality: Bristish Career Objective Seeking a challenging job where I can utilize my skills effectively & efficiently in a Practical manner in Professional approach. Executive Summary Hospitality Professional with extensive experience in Food & Beverage management. Skilled in securing Team performance, increased sales and profitability, effective cost controls and development, training, retention of key associates and Scheduling. Dedicated Professional with positive attitude, good communication skills, commitment to delivering high levels of customer service, flexibility to respond to a range of different work situations. Demonstrate proficiency in English language with excellent verbal and written communication skills along with strong interpersonal skills. Highly organized and ability to multi task along with the ability to work with all levels of management as individuals as well as members of various teams. Highly articulate, confident and persuasive team-builder, able to motivate and communicate to achieve exceptional business performance. PROFESSIONAL EMPLOYMENT HISTORY Chef & Waiter - Yeldon House Hotel, London, 1986 – 1988 Key responsibilities include: Lead, through subordinate staff, the effective management of Food & Beverage and functional areas to maximize financial performance while upholding quality standards and maximizing levels of guest satisfaction. Supervising and training F&B operational staff to setup and handover the restaurant for breakfast, lunch and dinner service. Assisting other departments wherever necessary and maintain good working relationships by handling day to day activities in co-ordination with internal/external departments for smooth business operations. Plan and manage the operations of the Hotel to achieve customer (guest, employees, corporate and owners) satisfaction and quality service while meeting/exceeding financial goals. Handling the training of new colleagues, service procedures for the team and exceeding guest expectations. Monitor team’s performance and identifying the training and development needs and set the training plans followed by implementation. Chef – Grenville College, Bideford, Devon, 1988 – 1990 Key responsibilities include: Managing the operational requirements of a kitchen and the kitchen brigade effectively to ensure a well- organized, motivated team. Contributing to menu creation by responding and incorporating Guest feedback. Ensuring the consistent production of high quality food and contributing to food and beverage revenue through effective food cost control. Managing customer relations when necessary, in the absence of the Executive Chef to facilitate CSAT. Andrew Floyd email: [email protected] mobile: (+44) 7792 680526
- 2. Ensuring resources support the business needs through the effective management of working rotations. Training Needs Analysis for all in the team - Devising the model & its implementation. Royal Navy,Various, 1990 – 2012 Team Leader 12 Years Key responsibilities include Food Hygiene Trainer 10 Years Key responsibilities include: Ensuring profitability of operations and supervising all aspects of restaurant and kitchen management including menu-planning, monitoring food production to ensure compliance with quality & hygiene standard. Point of contact for ensuring all catering staff are being trained with lessons and exams on hygiene month on month basis. Responsible for all statutory and quality compliance training and arranging for all employees on ship in a timely manner thereby adhering to required timescales for audit and legal compliance purposes. Kitchen Manager 6 Years Key responsibilities include: Responsible for all kitchen operations on an opening, mid- or closing shift, including supervision of all kitchen staff and staffing levels, safety and sanitation, housekeeping, and made from scratch food production related activities ensuring that the shift is run in a smooth manner with a focus on “Quality” while attending to any unexpected problems or emergencies that may arise. Financial responsibility for food costs, labor costs and kitchen supplies for the kitchen. Setting operational goals and plans to achieve or exceed budgets, directing staff and utilizing kitchen systems, schedules, tools and procedures to attain these goals. Maintaining food quality and safety standards, overseeing all phases of food procurement, production and service, including, inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards through daily line checks and food reviews, response to guest feedback/scores, ongoing maintenance/housekeeping, and staff training/supervision. Building the quality and morale of kitchen staff by selecting, scheduling, training, developing, mentoring, managing and leading a workgroup according to policy. Stock control/Audit Defect Manager 3 Years Key responsibilities include: Ordering any non food items that the kitchen need while deployed away from the Base port. Ensuring that all defects in catering department are seen to as soon as possible and are fixed replace with new equipment. Basic seaman ship work when coming alongside habour or leaving habour. Kitchen Manager Greenslades Care Home 2012-Present Kitchen Manager 2 1/2 Years Key responsibilities include: Responsible for all kitchen operations on an opening, mid- or closing shift, including supervision of all kitchen staff and staffing levels, safety and sanitation, housekeeping, and made from scratch food production related activities ensuring that the shift is run in a smooth manner with a focus on “Quality” while attending to any unexpected problems or emergencies that may arise. Financial responsibility for food costs, labor costs and kitchen supplies for the kitchen. Setting operational goals and plans to achieve or exceed budgets, directing staff and utilizing kitchen systems, schedules, tools and procedures to attain these goals. Maintaining food quality and safety standards, overseeing all phases of food procurement, production and service, including, inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards through daily line checks and food reviews, response to guest feedback/scores, ongoing maintenance/housekeeping, and staff training/supervision. Andrew Floyd email: [email protected] mobile: (+44) 7792 680526
- 3. Building the quality and morale of kitchen staff by selecting, scheduling, training, developing, mentoring, managing and leading a workgroup according to policy. EDUCATION CSE standard in 6 subjects including English and Mathematics. City and Guilds for catering 706 1/2 & 707/1 and other catering City and Guilds. City and Guilds level 2 in Numeracy and Literacy. Completed EDCL PROFESSIONAL TRAININGS Intermediate food hygine [Royal Navy Cookery School] [HMS Raleigh] [2003] NVQ level two in catering [Royal Navy Cookery School] [HMS Raleigh] [2003] ILM [Leadership School HMS Collingwood] [2003] ECDL [HMS Drake] 2008] Andrew Floyd email: [email protected] mobile: (+44) 7792 680526