Mark Ireland

Catering manager, abm catering solutions

Barnsley
ireland100@live.co.uk
07864668061
An enthusiastic and versatile kitchen manager with 29 years catering experience 20
of which are in a supervisory or management position who can work under pressure
in a fast passed work environment.
Personal details
Work experience
Head Chef/Kitchen Manager
INTERSERVE/MITIE West Yorkshire Police - Wakefield
July 2019 to Present
Responsibilities:
Running a busy kitchen and costa coffee inside a police training centre feeding 200-
400 daily plus hospitality and operational feeding. My duties are to ensure all food
safety paperwork is completed on time ordering of stock for the kitchen and the costa
coffee that is on site all staff training ensuring wages are completed on time and any
over time is added. Weekly stock checks completed on time all invoices daily takings
function and operational feeding is accounted for and input on the computer system
taking orders for hospitality and dealing with operational feeding at very short notice
ensuring that food was cooked in a timely manner kitchen is cleaned and tidy and
shut down procedure are completed menu writing and changes and closing down the
books at the end of the week.
Head Chef
Blue Arrow - Barnsley
June 2018 to July 2019
providing catering support to various kitchens working in different types of kitchen
environments from restaurants to staff canteens to football grounds on match days to
working in a very busy hospital. Daily jobs were normal restaurant food cooking to
order or working in busy staff canteens helping out on functions to running the
kitchen every job given would be different and unexpected normal jobs would be
carrying out food safety procedures to ordering running shifts supervising junior staff
and writing reports on staff members. The most rewarding part of the job would be
filling in for various rolls often working alone with very little instruction on what tasks
were to be fulfilled so had to be flexible and have to to think on your feet
Catering manager, abm catering solutions
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January 2017 to February 2018
Responsibilities:
providing day to day catering for an assisted living complex for 59 residents and was
also open to the general public.
Responsibilities included looking after all front of house areas and all kitchen areas.
Writing of menu ensuring menus kept to budget were nutritional and non-repetitive.
Ensured all food fridge and freezer temperatures where recorded. Completing and
reviewing all risk assessments providing liaison between the service provider and
service user checking security of the kitchen was maintained and all cleaning task
were carried out according to the cleaning rota.

Achievements:
cafe owner, M Ireland Self-employed, 57 hope street Barnsley
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Barnsley
July 2013 to December 2017
Responsibilities:
providing a quality food offer for a community centre cafe which includes a busy
nursery 2 function rooms 3 meeting rooms and a community cafe. Dealing with staff
including recruitment discipline writing of contracts and .managing accounts stock
ordering and storage. Making sure coshh regulations food and hygiene regulations
are carried out by staff at all times. liaising with customers writing menus pricing
menus giving quotes for functions

Achievements:
set up community cafe which had been closed. recruited and trained staff wrote and
priced menus.liased with the nursery
corporal kitchen supervisor/manager
HM Forces - Glasgow
January 2004 to December 2012
Disclosures 1 (mp520)
Army Personnel Centre
Kentigern House
65 Brown Street
Glasgow
G2 8EX

Responsibilities: to detail chefs to their jobs for the day making sure they know there
duties. Ordering food for daily production creating next day's menus checking on the
fridge freezer and food temperatures and making sure they are recorded correctly.
Creating function menus ordering the food and creating the work plan for the function
liaising with the customer at all points of the planning process then prepping cooking
and running the function. involved in the continuation training of junior chefs and also
liaised with senior management ensuring all staff are

Achievements:
implemented pay as you dine catering provision in officers mess
ran entire catering departments which consisted of 3 separate kitchens on occasions
for up to a month at a time
worked alongside foreign nationals who had a very basic to no command of English
and dealt with their welfare and pay
ran food stores which included implementing 28 day menu cycles daily menus
creating ingredients and dishes for inclusion into menus stock control and weekly
stock check inputting of projected customer numbers and actual numbers checking
of quality and accuracy of food orders
Chef private/lance corporal shift leader
HM FORCES, Disclosures - Glasgow
March 1991 to January 2004
1(mp520)
Army personnel Centre
Kentgern House
65 Brown st
Glasgow
G2 8EX

Responsibilities:
being a part of a team of chefs with responsibilities for preparation of and production
of food for normal daily food production or functions with occasional responsibility for
food ordering menu changes and leading a small team of 2 or 3 junior chefs

Achievements:
ran a kitchen in Bosnia feeding 250-400 people responsible for food ordering storage
of all food. Creation of daily menus detailing of staff to jobs liaising with different
departments for their requirements
Education
licence in Retailing
Army school of catering - Aldershot
June 2001 to August 2001
NVQ in food Hygiene Management
army school of catering - Aldershot
March 1990 to March 1991
Skills
HEALTH AND SAFETY
-
Less than 1 year
TEAM PLAYER
-
10+ years
Chef
Certifications/Licences
NVQ level 3 kitchen supervision
Present
Supervising Food Safety, Level 3
March 2019 to March 2021
CGLI 706/1
May 1990 to October 1990
Additional information
Skills/Abilities:
supervisory and leadership experience good communication skills good
understanding of coshh regulations food hygiene and health and safety laws and
regulations team player proven customer care skills