Gareth Holland

I have over 20 years in the catering industry, I have worked at care homes, clubs and franchises from working in the kitchen as well as front of house experience and all levels of being a chef to management. I have completed my City & Guilds Chef Diploma IVQ level 2 as well as completed a dominos management course. I have multi-tasking and time management skills from running a busy kitchen as well as a coffee shop, care centre, and functions while maintaining attention to detail on each department and personalized room service. I believe the qualities I possess will had value to the catering team.
I was initially attracted to catering in the hospitality industry during the time I discovered that I have kitchen skills, and I wanted to pursue a career in catering. I have a passion for cooking in in all restaurant types.
During my work experience at a care home, I listened, observed and participated in a number of patients needs assessments, and this was an invaluable insight into the necessary patience, communication skills and commitment to, food hygiene, food cost, food quality and service.
The qualities I have that I feel that will make me excellent member of the team include patience, attention to detail, ability to use initiative, multi-tasking, working well independently or in a team, empathy, ability to follow rules and procedures, the desire to continually improve whilst acting in a professional manner, and the ability to maintain competence in everything I do. Motivating colleagues to always give their best results and to always be a team player.
I am also a strong communicator; I will be totally dedicated to my work, and I can also plan my work properly to make sure I meet deadlines and time management of myself, and colleagues is essential.
I have experience in catering for weddings, golf days, birthdays, memorials ranging from 20 to 800 people with bespoke menus catering to their specific requirements, High teas and brunches on where we have multiple venues requiring multiply functions at the same time. I have worked in many restaurants and franchises, golf clubs, care homes and canteens.
Throughout my life to date, I have always acted with honesty and integrity, and I can be relied upon to always maintain the highest standard achievable, whilst also demonstrating confidentiality when needed.
I am totally committed to putting the work and commitment necessary to succeed. With my passion for people and food, I excel in empathy and care for patients needs and the have felt being genuine and hospital person has made the patients feel at ease.
I am confident that my professional qualifications and expertise will prove to be a valuable contribution to any team I am part of.

Rob Roy Lifestyle Retirement Village January 2019 – April 2024
Catering Manager and Chef
As a Chef and Catering Manager, I spearheaded the daily management of a bustling coffee shop and a large-scale kitchen operation, catering to the diverse culinary needs of 120 residents with three meals per day. My commitment to excellence ensured that each dining experience was of the highest quality, while also meticulously managing food costs and adhering to strict budgetary constraints. Dietary requirements had tailored as meals were served to high care residents/patients as well as general residents.

Operational Management: Overseeing daily operations of food service establishments, ensuring high-quality dining experiences, and managing food costs and budgets.

Dietary Planning: Creating and implementing balanced menus that cater to various dietary needs, including soft diets for high-care patients.

Event Catering: Organising food for various functions and events, from formal sit-down meals to casual finger platters.

Staff Training & Supervision: Training and supervising kitchen and dining staff, ensuring adherence to daily checklists and quality standards.

Inventory Management: Managing kitchen stock, sourcing cost-effective supplies, and negotiating with suppliers.

Financial Reporting: Completing financial reports, running day-end sales reports, and managing cash handling procedures using systems like GAAP/Till point system.

Quality Control: Ensuring staff compliance with waste disposal, recycling procedures, and maintaining high hygiene standards.

Equipment Maintenance: Coordinating the maintenance and upkeep of kitchen equipment.

Regulatory Compliance: Monitoring and enforcing pest control measures and hygiene levels to meet health and safety standards.

Budget Management: Handling the kitchen budget and ensuring cost-effective operations, including special order management.

The City and Guilds of London, 2011

Allergy and Intolerance, 2024
COSHH Awareness Essential Food Hygiene, 2024
Fire Awareness in the workplace, 2024
Allergy Awareness Level 2, 2024
Food Hygiene and Safety Catering Level 2, 2024
HACCP Level 2, 2024
Health and Safety Certificate Level 2, 2024
Manual Handling, 2024