Curriculum Vitae

Mr Lee Corrigan

Key Skills and Experience

I have recently passed my Class 2 driving test and I hold a current Digital Tachograph card, DCQ card and I am confident in working time directives. I will be completing my Class 1 driving test before February 2021 which is planned with LGV Training Company. I am excited about starting a new career in driving.

Previously, I have worked a chef manager. I have managed teams of up to 14, delivering hot and cold food on daily basis. I have been responsible for all stock control and ordering across many sites. I have written a new HACCP manuals and have frequently dealt with suppliers and costings. My experience during these employment opportunities enabled me to develop key skills in team work, aiming for increase gross profit margins and working under pressure. These roles demanded a high level of interpersonal skills with other employees, suppliers and with the public. I give training on a daily basis and have a great eye for detail.

I am very involved in the running of an Amateur boxing club and regularly deal with young people. I hold a current DBS, first aid certificate and safe guarding certificate. I’ve had the opportunity to work with some amazing people in the past and have had a big impact on their lives.

Personal Details

Address: 1 Monarchs Court

Benson

Wallingford

OX10 6ST

E-mail: leecorrigan82@gmail.com

Telephone: 07817076903

Date of Birth: 05-11-1982

Nationality: British

Employment:

March 2019- present- Chef Manager olive catering.

To provide and maintain an efficient service to all areas under my control.
To comply with food safety and health & safety legislation in all areas of responsibility.
To operate the Company’s business to meet business objectives and follow the Company’s policies and procedures.
Ensuring high standards of personal appearance and dress, as laid down in the Team Member Handbook and offering service of a polite, efficient and professional manner.

January 14th 2019 – March 2019HIT Training/Connect2Care

Training Consultant

April 2018-January 2019 Wilsonvale Catering

Kitchen/Restaurant Manager

Key Responsibilities-

Customer/ supplier relations
Team management and training
Profit and loss
Menu design
Events planning
HACCP manual and audits
All Aspects of daily kitchen duties
Weekly/monthly accounts

Jan 2016 – April 2018   Millets farm Centre

Head Chef

Key Responsibilities –

Customer/ supplier relations
Team management and training
Profit and loss
Menu design
Events planning
HACCP manual and audits
All Aspects of daily kitchen duties

2015 – 2015     The Cherry Tree Inn, Stoke Row (AA 4 star and 1 Rosette standard)

Head Chef

Key Responsibilities –

Delivering consistently good quality food using fresh ingredients
Maintaining a high gross profit
Managing a team of staff
Stock control

2013-2015 Shillingford Bridge Hotel

Head Chef

Key Responsibilities-

• Ordering

• Staffing/rotas

• Menu development

2012-2013 Old Post Office Wallingford

Senior Sous Chef

Key Responsibilities

•Delivering a high standard of food

•Ensuring all food hygiene was adhered to (open kitchen)

•P&L Data base.

•Menu tastings

2007 – 2012 Self Employed Painter and Decorator

2003 – 2006 Crown and Thistle Hotel, Abingdon

Senior sous chef

Key Responsibilities-

Working with suppliers and stock control
Delivering a high standard of food and adhering to food hygiene guidelines
Management of junior staff
2000 – 2003 Waddworth and Co, The George Hotel Frome, and Falmouth

Chef and assistant hotel manager

Key Responsibilities –

Working with staff to build team spirit, recruitment of personnel, weekly rotas and training
Stock control, daily takings and associated administration work
Customer relations and marketing strategies.

Education

1998 – 2000 Oxpens College of Further Education, Oxford

1993- 1998 St. Birinus School, Didcot

Additional Skills and attributes

I believe that the key to any business is its staff. I am a motivated team member and have the ability to work independently as necessary. I have the drive and determination needed to make a successful contribution to an organisation. I am punctual and can always be relied upon to work to a high standard.

I hold an Intermediate Food Hygiene certificate

I have strong computer skills, I hold a current first aid certificate and I have a full CRB disclosure.

I am keen to undertake further training as part of my employment and I am always looking to develop new skills.

References

References upon request.