Odette Norman

A conscientious,versatile chef with extensive experience in planning,production and delivery of all  things Food.

Key Skills

• Passion for Food and Cooking
• Highly qualified in Catering and Teaching fields
• Proficient practical skills and creative outlook
• Excellent communication skills, both written and verbal
• Strong man-management ethos and ability to empower others
• Extensive knowledge of Catering Operations as regards to Menu Planning, Food Safety, Health & Safety, Allergens, Budgets and Sales Analysis
• Flexible approach

I am keen to get back to cooking professionally full time.

Senior Catering Technician, Rochdale Council, Hop wood Hall College, Rochdale

(August 2020-Present)

Achievements and responsibilities:

• Devising and putting in place an appropriate and adaptive Catering Service due to Covid restrictions
• Updating office management systems for ordering, stock control, purchases, hospitality, class requisitions, sales and cost analysis, training and promoting the Catering Offer through internal college platforms
• Sourcing top quality ingredients, effecting timely deliveries, organizing Chef Lecturers class requisitions and re-purposing /labeling class goods for re-sale
• Managing a team of 7 encouraging a more flexible, cohesive style
• Being mindful and respectful of all college staff, students and external visitors
• Devising a new Bistro menu with appropriate allergen information, resulting in a more inclusive service
• Helped provide a safer workplace by introducing a new due diligence format

School Catering/Chef Manager, Rochdale Council, St Anne’s Academy, Middleton

(September 2017 – July 2020)

Achievements and responsibilities:

• Implemented a change in style of service, reducing costs and waiting times
• Re-organised the staffing structure and up-skilled the team to be more flexible in their job roles resolving conflicts within the team
• Devised and implemented a new monthly menu cycle with appropriate allergen information, resulting in a more inclusive service
• Helped provide a safer workplace by introducing a new due diligence format
• Setting up office management systems for ordering, cost charges, production, sales analysis, training and promoting the Catering Offer through internal and external sources

Catering/Chef Manager, Dine Contract Catering, Gargrave, Skipton

(June 2015 – August, 2017)

Achievements and responsibilities:

• Managing a catering service with a diverse customer base within the remit of a national catering company
• Upskilling the team and encouraging team members to pursue relevant qualifications
• Devised and implemented a new corporate hospitality service
• Revised the Catering Offer and introduced healthy eating options

Pastry Chef, Keelham Farm Shop, Skipton

(June 2014 – June,2015)

Achievements and responsibilities:

• : Re-entering the world of high production quality catering in a new state of the art building
• Liaising with Executive Chef in the planning, preparation and production of high end desserts

Chef Lecturer and Food Technology Teacher, Middlesex and West Yorkshire

(September 2003 – May 2014)

Achievements and responsibilities:

• Developing students’ abilities through cooking skill, teamwork and overcoming educational barriers
• Setting up a successful and insightful Industry Day Programme
• Helping local businesses organise Food Safety Training
• Delivering an essential life skill to young people re-in forcing a ‘can do’ attitude and the importance of a healthy lifestyle

Mobile Chef Manager, Head Chef, Unit Manager, Chef, London and Hong Kong

(July 1990 – September 2003)

Achievements and responsibilities:

• Working with Food Development Manager to deliver company staff training workshops and client demos.
• Setting up new company units and recruiting /training staff to work successfully
• Attending client meeting discussing individual budget targets, adaptations and innovations to the service
• Constantly evolving practical ,team and management skills

Highly qualified in Catering and Teaching with B.A. Degree in Hospitality Management and QTS at Secondary and Further Education level.

Up to date Level 3 in Food Safety