Stuart Reed

Experience

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  Embassy Hotel

  Sept 2004 - Nov 2006

  Chef

  • Started as a trainee chef whilst under apprenticeship at Great Yarmouth College• Working alongside the Head Chef and other team members• Food preparation, cooking and serving

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  Brick Kilns

  Nov 2006 - Mar 2008

  Sous Chef

  • Service and replenishment of food• Cooking to order• Working within a team and alongside other members of staff• Weekly ingredient ordering• Experience of working to deadlines and co-ordination with other members of staff to fulfil orders

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  Edwards & Blake Ltd

  Mar 2008 - Dec 2011

  Assistant Chef

  • Served on the hot counter communicating with customers• Daily food prep as required• Working directly alongside and underneath the Head Chef• Cash handling and banking on a daily basis• Stock taking and ordering on a weekly basis• Assisting other staff when necessary• Fulfilling other job roles when staff levels were down due to holiday etc

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  OCS, One Complete Solution

  Dec 2011 - Apr 2019

  Chef Manager
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  Radish - It's All Good

  Apr 2019 - Jan 2021

  Chef Manager

  • Daily management of 5 members of staff• Catering for 200 – 300+ people per day• Management of team members paperwork and required training• Monthly stock taking and ordering• Management of monthly budget• Using initiative to maximise profits and minimise food waste• Menu development and planning• Menu research into both seasonal food trends and customer requirements and implementation within budget• Weekly banking and cash handling• Responsibility for achieving monthly targets• Daily experience of time deadlines to fit into factory shifts and rotas• Liaise with both Radish and Lotus management to maintain satisfaction Show less

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  Royal British Legion

  Jan 2021 - Jul 2022

  Catering Manager
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  NSF - Food Safety & Quality

  Aug 2022 - now

  Retail Auditor

  • Auditing hospitality business’ compliance with food safety, health and safety and fire safety legislation.• Reviewing risk assessments, HACCPs, and safe systems of work.• Checking business’ compliance with in-house brand standards.• Auditing clients’ compliance with allergen control processes.• Providing detailed reports to clients with my findings, including justifications for scoring and images, and recommendations for improvement and remediation, through reporting software.• Providing advice, consultancy and coaching on best practices. • Communicate directly with staff on-site during audit and higher management including area managers and ops managers.• Management of own diary and working week. Show less

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  Norwich City Council

  Oct 2024 - now

  Food Safety Officer