David Raven

Experience

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  Partie Shell International

  Jul 1998 - Jan 2001

  Chef
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  Nomura Bank

  Jan 2001 - Sept 2002

  Sous Chef

  Catering for a staff Restaurant of approx 500 covers producing both breakfast and lunch.In this position I also experienced producing Japanese food.

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  Thomas Miller

  Sept 2002 - May 2007

  Restaurant Associates Head Chef

  Thomas Miller is a shipping insurance company in the heart of the city of London dealing with clients from around the world.I was given the opportunity to revive this unit by an area operations manager, as it had been failing for sometime. I had a team of 2 and I, the kitchen catered for a staff restaurant of 100-150 covers daily with weekly changing menus again to seasonal produce. Also I had hospitality ranging from 2 -150 covers of finger buffets, fork buffets, sandwich lunches and fine dinning lunches.During my time the staff restaurant takings increased from £350-£800 daily and all the hospiatility menus were changed to using fresh produce which in turn made the functions go up considerably sometimes up to 8 a day. Show less

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  GP and hygiene

  May 2007 - Aug 2008

  Restaurant Associates Relief Team Chef

  In this role I assisted chefs in some of the biggest banks on Canary Wharf including Bank of America, City group and the FSA to name but a few. The role included working in staff restaurants doing covers up to 1500 + and also fine dinning producing fresh seasonal produce and up to date food trends for both lunch and evening functions.

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  Queen Mary University

  Aug 2008 - Jan 2009

  Head Chef

  I had the pleasure of opening a brand new unit, managing a team of 6 staff. The client wanted the establishment run on a gastro pub theme.In this unit I had a world marche counter which gave me the scope to run a theatre bar, cooking in front of customers giving great interaction with the customers and receiving lots of positive feedback. I also worked alongside the unit manager in maintaing good budgets

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  Compass Group

  Feb 2009 - Aug 2011

  Initially this gave me the opportunity to go into different universities on a supporting role, supporting the head chefs within the various units. During this time I spent 6 months at Cass Business School which is Chartwells flagship establishment, I worked closely with their head chef to maintain the high standard, compiling menus to incorporate seasonal fresh produce. Whilst keeping within the budget and maintaining the GP.In the summer of 2010 I undertook sole responsibility of their annual summer barbecue; this was a function for 200 people. I compiled a healthy fresh menu which resulted in making the company a greater profit than in previous years along with lots of positive feedback some saying it was their best barbecue to date.I am currently at City University supporting the team of chefs and am heading up a theatre bar (show cooking) facility daily. Show less

  • head chef

    Feb 2009 - Aug 2011

  • Chartwells Support Head Chef

    Feb 2009 - Aug 2011
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  Harrison catering

  Aug 2011 - Oct 2012

  Harrison catering support chef manager
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  Baxter storey

  Oct 2012 - Mar 2014

  Chef manager

  run a small site for the university of the arts known as the London college of fashion. basically running the business with a general assistant.

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  All staff employment. rayment recruitment chelmsford

  Apr 2014 - Aug 2014

  Agency chef

  working between both agency's covering schools public houses & the raddison blue hotel at stansted airport in there 60 seater ala carte restaurant .

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  ELIOR CATERING

  Jul 2014 - Apr 2015

  WORKING AS THE SOUS CHEF IN THE EMBASSY PRODUCING BREAKFAST, LUNCH & HOSPITALITY FUNCTIONS , MY ROLE ALSO INCLUDES STOCK TAKING MENU PLANNING FOOD COSTING WORKING FROM THERE IN HOUSE STAR CHEF SYSTEM.BREAKFAST CONSISTS OF A FULL ENGLISH & CEREALS.LUNCH FOR UP-TO 90 COVERS DAILY INCLUDING THEATER BAR COOKING 2 MAIN COURSES SOUP & SNACK ITEMS .HOSPITALITY INCLUDES CONTINENTAL BREAKFAST , SANDWICH LUNCHES SIT DOWN LUNCHES & HOT & COLD FINGER BUFFETS.

  • Sous Chef

    Jul 2014 - Apr 2015

  • Sous Chef

    Jul 2014 - Apr 2015
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  Head chef sanctuary lodge halsted

  Aug 2015 - Dec 2023

  Head chef

  To provide catering for a maximum of 28 clients & 6-7 staff

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  Chartwells compass group

  Jul 2017 - Mar 2022

  Chef manager
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  Chartwells Independent

  Jul 2017 - Mar 2022

  Chef Manager

  Catering for pre prep children 120 per day plus 15 members of staff Covering all aspects of running a kitchen Reporting to general manager

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  Elior UK

  Jun 2022 - Jan 2023

  Relief chef covering covering 14 assisted living sites in the south east of England The role involved budgeting, food cost , stock taking Covering 14 sites in the south east & north of the country Catering for assisted living resident Covering chef managers sickness & holidays & support where needed

  • Relief chef manager

    Jun 2022 - Jan 2023

  • Relief chef manager

    Jun 2022 - Jan 2023
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  Pabulum Ltd

  Apr 2023 - Sept 2023

  Chef managr

  Catering for 250 children & 70 staff Preparing from spec recipes

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  Ess compass

  Oct 2023 - now

  Chef De Partie

  Working in main kitchen plus covering officers & sergeant messes Supporting head chef with stock taking