Jay Edwards-Esposito

Chef Manager

THOMAS FRANKS – Colchester May 2017 to Present

Currently working in the private education sector providing meals for 160 students at an all vegetarian school

Menu development, designing and promoting events, maintaining all Health and Safety paperwork and kitchen maintenance records, fire safety warden, health and safety committee, risk assessments

I am also teaching my own cookery class twice a week and developing children's knowledge of food and preparation.

Full training and understanding of Natasha’s Law with labelling systems

Published my own cookbook for children in 2020 which is selling very well on Amazon “Simply Baking you Better” with a follow up book that  was later published, also on Amazon "Simply the basics" teaching young adults the basics of cookery with simple economical recipes, knife skills and basic health and safety,

Senior Sous Chef

Perrywood Garden Centre & Nurseries Ltd – Colchester November 2016 to April 2017

Running the kitchen in the absence of the Head Chef carrying out training, ordering, menu planning, and the day to day kitchen paperwork.

Kitchen Manager/ Area Chef

Stonegate – Essex August 2014 to November 2016

Responsibilities

I was recruited to the Stonegate group through an agency who were seeking an experienced fresh food chef to take branded operations up to another level by training and mentoring the current kitchen brigade on a fresh food concept which the company had never actually ventured before. they had decided to redevelop a few of the Yates sites across the country, since joining the group I have been involved with the training of Brighton, Southampton and working in a development kitchen in Birmingham.

Accomplishments

it has been rewarding to actually think I could make a change in a branded chain by trying to introduce a fresh food concept on a huge scale across the country, but I have to admit my biggest goal was to actually make give the whole team cooking lessons and how to cook quick easy, meals for themselves using fresh ingredients.

Skills Used

although I have used many of my managerial skills that I have gained over the years with this group I have also rolled my Assessor experience into the role having to deal with a lot of young adults in a very different working environment that what I have ever been used to.

Head Chef

The Shepherd at Langham – Langham February 2014 to August 2014

I took this role to get back into the kitchens which I dearly missed whilst being an NVQ trainer, I have redesigned the menus and introduced new methods and training within the business which are being upheld.

NVQ assessor I helped

FLAMINGO RESTAURANT October 2013 to March 2014

which I was previously employed due to the sudden death of the owner, I helped train new staff and get the business get back on track.

Regional Trainer of Hospitality in Essex - Lifetime Training

Lifetime Training - Essex, UKOctober 2013 to February 2014

Currently I have been training with a NVQ Training Provider to deliver qualifications in many areas of the Hospitality sector, this also includes the delivery of English, Maths & ICT Functional skills.

Head Chef

Barn Cafe/ Brasserie in Ipswich - Needham Market February 2010 to March 2013

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THE BARN CAFE - ALDER CARR FARM, NEEDHAM MARKET (February 2010 -March 2013

The previous GM at Arlingtons had decided to go solo with a new venture, but after consideration realised that she needed a business partner to make sure this project went well, with no hesitation she contacted me asking if I would be interested in going on this venture with her, it was a different direction and a challenge which made me give it a shot, within 2 weeks we met our projected targets and ever since been going from strength to strength, we source all produce locally and use organically grown produce from the farm itself as well as contacting local producers of chutneys, ciders, lagers, jams etc

Restaurant covers 65 - average turnover on a weekday lunch 100 covers not including breakfasts and afternoon teas

Weekends averaging 120 lunches -40-50 breakfasts

Nominated three times for the Suffolk food awards

SECOND CHEF

ARLINGTONS BRASSERIE - Ipswich November 2008 to February 2010

130 cover restaurant with a 40 cover cafe downstairs - average turnover of 120 per weekday lunch and Saturday's including evening 320

Working with a great crew of fine dining and rosette chefs

Whilst being at this establishment I have completed:

The Emergency First Aid Course

Franchise owner

The White hart – Manningtree July 2008 to October 2008

I have successfully been operating my own franchise in Manningtree, Essex for the past few months. However, due to circumstances that prevent any extension of the restaurant, I have been looking for a more fulfilling role.

Head Chef - Assistant Manager

FLAMINGO RESTAURANTAdd location1995 to 2008

Whilst being within this workplace I have completed:

The Intermediate Health and Hygiene Course - Merit pass

Every year have been involved with the NVQ training of students with local training boards, I do not actually hold a training certificate but have helped pass many students at levels 1 & 2 of their catering programs this gives me great satisfaction passing on knowledge and skills that I have learned over the years.

My additional role was to run the business whilst the owners are away. Dealing with the day to day running including general managerial duties, along with paying the wages and cashing the accounts.

Head Chef

ROARING DONKEY - PUBLIC HOUSEAdd location1994 to 1996Add description

Kitchen Assistant - Second Chef - Head Chef

KINGSCLIFF HOTEL 1988 to 1994

I have been working in the catering trade since I was 12 years of age as a good old fashioned Saturday veg-prep boy. Since then I have worked my way through the many years to running my own kitchen and restaurant.

I have worked for branded companies as well as independent restaurants, and as anyone knows in this trade I am naturally flexible and a proficient team player in all sectors of the working environment. My main work has been carried out in the kitchen but I have both the qualifications and the experience of being involved with bar, restaurant, reception and housekeeping duties.

KINGSCLIFF HOTEL (1988-1994)

Prep - Kitchen Assistant - Second Chef - Head Chef

Education

Diploma in Hotel, Catering, Institutional operational management

Colchester Institute 1991 to 1994

GCSE in Maths, English

Clacton County High Scool

I am a team member as well as a leader I have given and will continue to give 100% in whatever I do weather it is work or interests in my own personal time, i have published cook books for children and young adults to help them with simple cooking and health and safety at home.

I am a huge animal lover and have recently become a reptile enthusiast.

I am a very approachable person and trustworthy.

Accident Reporting

Anaphylaxis & Allergies 

COSHH

Customer Service

Cyber Security Awareness

Diabetes Awareness

Drugs & Alcohol Awareness

Gender Identity & Expression

Health & Safety

Fire Awareness 

Fire Warden Training

First Aid 

Food Allergy Awareness

Food Safety & Hygiene Level 3

Health & Safety for Managers

Keeping Children Safe in Education update

Lone Worker

Manual Handling

Mental Health Awareness

Sexual Harassment Awareness 

Sharps

Slips, Trips & Falls