Zoe Hayward

Experience

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  Ski Miquel

  Jan 1997 - Jan 1999

  Head Chef

  I completed 3 seasons working in France and Austria on a ski resort. Cooking for up to 45 guests. Breakfast, afternoon tea and a 4 course meal, 6 days per week. I was the only person cooking from scratch for these guests and I also completed the purchasing of all goods, stock checks, staff meals and cleaning.

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  Llansantffraed Court Hotel

  May 1997 - Apr 1999

  Sous Chef

  I held the position of Sous Chef at this 2 Rosette Hotel for 2 years. I worked with an extremely talented French Head Chef who had a traditional style of cooking.The restaurant had 60 covers with 22 bedrooms in the hotel and also function rooms. I assisted the Head Chef with weddings and parties catering for up to 120 guests. This was a small brigade of 3 where I was second in command and responsible for menus, staff rotas, stock checking and ordering.

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  Nuthurst Grange Country House Hotel

  Apr 1999 - Sept 2000

  Senior Sous Chef

  Nuthurst Grange was a well established 3AA Red Star, 3 Rosette Grade Hotel.I held 2 positions at this hotel, my first as a commis whilst at college and my second as the senior sous chef. Providing cover for the Head Chef, aside from cooking, my work included ordering, stock checking, temperature monitoring, staff rotas, and writing the daily menus.

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  The Clarendon Arms

  Sept 2000 - Jan 2004

  Head chef

  This was a privately owned Business – For my first head chef role in this country I ran a team of 6, a Restaurant with 120 seats and 30-bedroom hotel. I had full involvement with the manager regarding menus, and full control of the kitchen, Rotas, Staff, and Stock Control

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  Mitchells & Butlers PLC

  Jan 2004 - Dec 2008

  I opened this busy Restaurant/Pub with 120 seats after total refurbishment as part of the M&B PCDG Project. I was heavily involved with the design and layout of this kitchen, also the purchasing of equipment, and employing all of the kitchen team - Working with and developing a team of 9- Serving 200 covers during each evening service taking a minimum of £20,000 per week on food. - - Fresh food produced on the premises from fresh ingredients- Regular weekly stock takes showing a Gross Profit of 70% consistently. Whilst running this kitchen I also attended 8 other restaurant/pub openings of this group. For each of these, I helped to design the kitchen layouts and completed the staff training ensuring the highest of standards were achieved. Setting up the supplier accounts, ordering systems, staff rotas, cleaning schedules, and ensured that all procedures required were in place. Follow up visits were also maintained. Whilst working at the Lyttleton Arms I also trained managers that were new to the company, showing them the systems and all aspects of the kitchen, the high food standards required by their own staff, and also the understanding of the stock control and back of house procedures. Show less

  • Head chef

    May 2005 - Dec 2008

  • Head chef

    Jan 2004 - May 2005
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  Ski Miquel

  Dec 2008 - Apr 2009

  Head Chef / Resort Manage

  Having worked at this location twice already I took on the role of resort manager as well as the lead chef with one assistant to help with the cooking. Cooking for up to 45 guests. Breakfast, afternoon tea and a 4 course meal, 6 days per week. Looking after guests, ensuring they have a great holiday, and managing their needs was a key part of this role. Aside from this I was cooking daily from scratch and I also placed all food, drink, and non food orders, completed stock checks, and managed 5 members of staff. Show less

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  Lovely Pubs Group

  May 2009 - Nov 2010

  Head Chef

  The Boot is a very busy and successful country pub with very high standards and an excellent reputation. The business took between £20,000 and £30,000 a week on food. I raised the Gross Profit from 60% to 70%.I had full control in the kitchen and was responsible for the following;- A brigade of 7 chefs and 2 kitchen porters. - Ordering of all food and managing stocks- Staff rota and all aspects of staff management- Staff training and development of the team- Organizing food and delivery for functions and weddings- Involvement in designing menus from food to point of saleThe restaurant has 120 seats and there are also a further 150 seats outside. Show less

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  SPIRIT PUB COMPANY LIMITED

  Nov 2010 - Jun 2015

  Menu Innovation and Lead Development chef

  November 2013 to DateMenu Innovation and Lead Development chef, Food Team - Spirit Pub CompanyIn my first three years at Spirit pub company, I was a menu development chef working across various brands, Following this I was promoted to working solely on food and menu Innovation for the business. I have executed many dishes that are USPs for the brands.To identify some, they include Hanging Kebabs (savory and sweet), Cookie Dough Pizza, Trash Can Challenge, Challenge burgers, Wild Meat Festivals, Fire extinguisher of hot wings, Piggy platter and many more. I have worked across all brands which include Fayre and Square, Flaming Grill, Wacky Warehouse, Taylor Walker, Chef & Brewer and John Barras- Creating monthly specials across brands- Train the trainer and also team members direct on all brands- Creating new and innovative dishes- Creating electronic recipes, providing costings that are profitable for the company and that suit the brand/market place. - Factory supplier visits which are invaluable experience to the learning and development of me and the food team. - Introducing new suppliers to the company / holding blue sky sessions- Attending first production factory trials and signing off products for the business- Responsible for launching many successful menus In May 2013 one of my menus Fayre and Square, won the category for Best kids menu in the Midas Innovation and development awards sponsored by Birds Eye, as a result I attended a menu innovation tour of Chicago for 5 days. “Judges found that Wacky Warehouse food consistently delivered great value, delicious food featuring a wide range of everyone's favorite dishes" I visited many restaurants and food outlets obtaining and creating new ideas to bring back to the UK.Other nominees for the award were Marston’s 2 for 1, Beefeater, Frankie and Benny’s, Hungry horse, Wetherspoons and Pizza Hut. I also won the same award for the company in 2015 Show less

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  Greene King

  Jun 2015 - Jun 2016

  Food Development Innovation Chef.
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  Stonegate Group

  Jul 2016 - now

  Food and Drink Innovation Team

  • Development Manager

    Sept 2023 - now

  • Food Development Innovation Manager

    Jul 2016 - Oct 2023