David Ian Redford

• Create recipes and prepare advanced dishes.
• Train kitchen staff to perform various preparation tasks under pressure.
• Oversee scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Place orders to restock items before supplies run out.

Head chef in a village restaurant serving freshly caught fish and seafood.

Controlled menu planning, costing, stock control and catering to all dietary requirements for athletes and members of the general public.

• Head chef running a busy country house hotel kitchen.
• Catered for weddings of up to 200 people and for other functions in three function rooms
• Prepared meals for large restaurant and outdoor terrace areas.
• Controlled quality and cost control
• Planned all menus, maintaining strict health and hygiene regulations..

Covering all kitchen sections as required on a daily basis, functions and running the kitchen.

Training on all sections of a busy 5 star London restaurant.

Training in banqueting and the control of each section of the kitchen.