Summary
Overview
Work History
Education
Skills
Timeline
Generic

Peter Knight

Tewkesbury

Summary

I have worked in various venues from small to some off the biggest venues in the country and out of the country. My latest venue was the 2023 Ryder cup in Italy. This is one of the hardest and most rewarding things I've worked in. Dealing with multi national people and suppliers.

I have also worked this year at Lords cricket ground and the london stadium in charge of feeding 2,500 staff a day to support venues in looking after their staff.

I have also been director of two companies so know exactly all pressures from all areas of a business.

High-performing Chef offering 20 years of restaurant experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.

Top-notch professional with expertise in menu development, kitchen management and staff training. Creates unique and delicious dishes while controlling food and labor costs. Collaborative and committed to seeking feedback from customers and staff to improve kitchen workflows.

Overview

17
17
years of professional experience

Work History

Head Chef

Freemans Events
03.2023 - Current
  • Created recipes and prepared advanced dishes.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Placed orders to restock items before supplies ran out.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Maintained well-organized mise en place to keep work consistent.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Interacted with guests to obtain feedback on product quality and service levels.

Company Director

PHB Group LTD
01.2021 - 03.2023
  • Mastered knowledge of client business on behalf of cross-functional teams.
  • Mentored team participants in customer culture, operational needs and sales techniques to close sales.
  • Retained business through proactive sales activities directed at key decision-makers.
  • Maintained fluency in relevant social and digital technologies and platforms.
  • Identified client opportunities for new business proposals and developed sales plans for each target account.
  • Conducted follow-up procedures to drive completion of contracts and service level agreements.
  • Designed strategic percentage of volume with clients to deliver compelling client presentations to sell-in recommendations.
  • Cultivated relationships with appropriate social media influencers to advance brand exposure.
  • Monitored expenditures to mitigate risk of overages.
  • Evaluated company documentation to verify alignment with regulatory requirements.
  • Oversaw operations and provided corrective feedback to achieve daily and long-term goals.
  • Oversaw supply chain functions to verify inventory levels and budget adherence.
  • Trained new employees on proper protocols and customer service standards.
  • Trained and guided team members to maintain high productivity and performance metrics.
  • Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
  • Scheduled employees for shifts, taking into account customer traffic and employee strengths.
  • Assisted in recruiting, hiring and training of team members.
  • Managed purchasing, sales, marketing and customer account operations efficiently.
  • Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
  • Implemented business strategies, increasing revenue and effectively targeting new markets.

Company Director

Cater 4 U Catering Services LTD
04.2015 - 01.2021
  • Mastered knowledge of client business on behalf of cross-functional teams.
  • Mentored team participants in customer culture, operational needs and sales techniques to close sales.
  • Retained business through proactive sales activities directed at key decision-makers.
  • Maintained fluency in relevant social and digital technologies and platforms.
  • Identified client opportunities for new business proposals and developed sales plans for each target account.
  • Conducted follow-up procedures to drive completion of contracts and service level agreements.
  • Collaborated with clients to determine and identify [Type] objectives, goals, KPI's, strategies and tactics.
  • Formed strategic partnerships and connected with potential clients to drive business development.
  • Optimized operational processes using analytics tools to address client-specific metrics.
  • Monitored expenditures to mitigate risk of overages.
  • Interacted well with customers to build connections and nurture relationships.
  • Trained new employees on proper protocols and customer service standards.
  • Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
  • Assisted in recruiting, hiring and training of team members.
  • Scheduled employees for shifts, taking into account customer traffic and employee strengths.
  • Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
  • Managed purchasing, sales, marketing and customer account operations efficiently.
  • Implemented business strategies, increasing revenue and effectively targeting new markets.

Head Chef

David Lloyd
09.2015 - 03.2016
  • Created recipes and prepared advanced dishes.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Placed orders to restock items before supplies ran out.
  • Hired, managed, and trained kitchen staff.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Cooked memorable dishes that brought new customers into establishment.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.

Head Chef

Sodexo Defence
05.2006 - 02.2015
  • Created recipes and prepared advanced dishes.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Placed orders to restock items before supplies ran out.
  • Hired, managed, and trained kitchen staff.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Cooked memorable dishes that brought new customers into establishment.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.

Education

Diploma in Professional Catering - Catering & Hospitality

Farnborough College of Tech
Farnborough Hampshire
05.2019

Skills

  • Budgeting and Cost Control
  • Employee Training
  • Forecasting and Planning
  • Inventory Rotation
  • Dish Preparation
  • Food and Beverage Pairings
  • Regulatory Compliance
  • Process Improvement
  • Food Spoilage Prevention
  • Food Science
  • Heat Control
  • Chef Consultations
  • Customer Retention
  • Food Preparation Techniques
  • Food Safety
  • Resource Management
  • Kitchen Management
  • Restaurant Operation
  • Cost Control
  • Inventory and Supply Management
  • Kitchen Equipment Safety
  • Staff Performance Assessments
  • Disciplinary Action
  • Knowledge of Kitchen Tools
  • Banquets and Catering
  • Critical Thinking
  • Workflow Optimization
  • Chef Support
  • Special Requests
  • Workflow Coordination
  • Budget Development
  • Operational Reports
  • Entrepreneurial Leadership
  • Customer Needs Assessments
  • Equipment Inspection and Maintenance
  • Station Preparation
  • Pallet Jacks
  • Billing and Payment Processing
  • Verify Food Quality
  • Staff Supervision and Coordination
  • Supply Estimates

Timeline

Head Chef

Freemans Events
03.2023 - Current

Company Director

PHB Group LTD
01.2021 - 03.2023

Head Chef

David Lloyd
09.2015 - 03.2016

Company Director

Cater 4 U Catering Services LTD
04.2015 - 01.2021

Head Chef

Sodexo Defence
05.2006 - 02.2015

Diploma in Professional Catering - Catering & Hospitality

Farnborough College of Tech

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Peter Knight