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A progressive mindset to execute exciting new food concepts specialising in menu development and food training
Mircel McSween
,
Newhall, United Kingdom
Experience
Other titles
Skills
I'm offering
In 2020 I launched my own Independent food delivery service providing higher quality of food being delivered to local residents in my home town. Identifying a gap in the market for providing Premium Restaurant quality food direct to customers home.
My experience within the Hospitality Industry has reached it’s 18th year. Having learnt my craft in professional cookery and worked in many of London's food establishments being praised for the calm and approachable attitude towards training young chefs and developing new and exciting food concepts with talented and inspirational chefs who like to make a difference in the food industry, I created Ventures In Food to further share my vision of a more hospitable hospitality industry than that we have today.
My experience within the Hospitality Industry has reached it’s 18th year. Having learnt my craft in professional cookery and worked in many of London's food establishments being praised for the calm and approachable attitude towards training young chefs and developing new and exciting food concepts with talented and inspirational chefs who like to make a difference in the food industry, I created Ventures In Food to further share my vision of a more hospitable hospitality industry than that we have today.
Markets
United Kingdom
Links for more
Once you have created a company account and a job, you can access the profiles links.
Industries
Language
English
Fluently
Ready for
Larger project
Ongoing relation / part-time
Full time contractor
Available
My experience
2020 - ?
job
Head Chef / Carnaby Street
The Court Members Club.
➔ International cuisine tailored to members
➔ Bespoke menu planning for A lister launch parties and corporate brands
➔ Launched Delivery Meal kits for members to continue enjoying restaurant
standard food in the comfort of their own home during COVID_19
➔ Kitchen Team of 5
➔ Onboard training and bespoke skills to suit each chef was developed to strengthen each individual in the kitchen
➔ Seasonal menu changes with fresh weekly specials to keep kitchen team
learning and members intrigued to keep trying new dishes
➔ Monthly GP target 70%
➔ Bespoke menu planning for A lister launch parties and corporate brands
➔ Launched Delivery Meal kits for members to continue enjoying restaurant
standard food in the comfort of their own home during COVID_19
➔ Kitchen Team of 5
➔ Onboard training and bespoke skills to suit each chef was developed to strengthen each individual in the kitchen
➔ Seasonal menu changes with fresh weekly specials to keep kitchen team
learning and members intrigued to keep trying new dishes
➔ Monthly GP target 70%
Training, International, Planning
2019 - 2019
job
Head Chef
Rail House Café.
Implementation of quality around service and consistently taken to the next level with training and development of junior chefs. Helping them
understand quality over quantity in food preparation.
➔ Structured better working relationships with the front of house
management and off site events department in providing more informative
advice to customers and function inquiries and menus.
➔ Successfully maintained a 1% gap between Theoretical and Actual GP
with weekly stocktake.
➔ Serving Breakfast , Lunch and Dinner to local businesses and visiting
tourists averaging 400-500 covers daily.
➔ Closely working on creating edgy and contemporary seasonal menus
with a sister site in Belgravia for both restaurants. Putting in more of a team
effort and creative minds to work together to fulfill a common goal.
➔ As a kitchen team leader I have always promoted within and have
allowed chefs to be able to have a work life balance. Being approachable for all team members to achieve the goals we set up together.
understand quality over quantity in food preparation.
➔ Structured better working relationships with the front of house
management and off site events department in providing more informative
advice to customers and function inquiries and menus.
➔ Successfully maintained a 1% gap between Theoretical and Actual GP
with weekly stocktake.
➔ Serving Breakfast , Lunch and Dinner to local businesses and visiting
tourists averaging 400-500 covers daily.
➔ Closely working on creating edgy and contemporary seasonal menus
with a sister site in Belgravia for both restaurants. Putting in more of a team
effort and creative minds to work together to fulfill a common goal.
➔ As a kitchen team leader I have always promoted within and have
allowed chefs to be able to have a work life balance. Being approachable for all team members to achieve the goals we set up together.
Training, Management, Service, Implementation, Development, Work life balance, UP
2018 - 2019
job
Head Chef
Trafalgar Hotel St James.
throughout all food outlets within this 5 star hotel
➔ Adapt management practices to the brand culture, working methods,
communications and recruitment.
➔ Responsible for stabilising the kitchen team along with hiring and
implementing new working partnerships with existing and new suppliers to improve staffing cost and food margins.
➔ Implementing new HACCP procedures to minimize contamination of foods produced on site.
➔ Creative thinking for all menus across all departments including the Restaurant & Bar, Room Service, Conference & Banqueting and VIP
Events.
➔ Created briefing information packs that consisted of all recipes required
to carry out daily preparations for each dish across all sections and menus.
➔ Solely responsible for daily briefings with front of house managers to ensure a consistent service is produced along with daily training of current
dishes and specials.
➔ Organising and supervising food preparations in line with the occupancy
and consumption forecasts.
➔ Implemented a new restaurant concept for the ground floor restaurant to reflect the clientele of the hotel and surrounding areas.
➔ Implemented custom development plans for each chef to continue
growth and learning capabilities with stages in sister site hotels.
➔ Actively ensuring kitchen team's rota reflex's the businesses needs and better work life balance to help boost morale and work ethics in both main
and rooftop kitchen.
➔ Solely updated menu costing, GP calculations, budget forecasting for all
food outlets.
➔ Adapt management practices to the brand culture, working methods,
communications and recruitment.
➔ Responsible for stabilising the kitchen team along with hiring and
implementing new working partnerships with existing and new suppliers to improve staffing cost and food margins.
➔ Implementing new HACCP procedures to minimize contamination of foods produced on site.
➔ Creative thinking for all menus across all departments including the Restaurant & Bar, Room Service, Conference & Banqueting and VIP
Events.
➔ Created briefing information packs that consisted of all recipes required
to carry out daily preparations for each dish across all sections and menus.
➔ Solely responsible for daily briefings with front of house managers to ensure a consistent service is produced along with daily training of current
dishes and specials.
➔ Organising and supervising food preparations in line with the occupancy
and consumption forecasts.
➔ Implemented a new restaurant concept for the ground floor restaurant to reflect the clientele of the hotel and surrounding areas.
➔ Implemented custom development plans for each chef to continue
growth and learning capabilities with stages in sister site hotels.
➔ Actively ensuring kitchen team's rota reflex's the businesses needs and better work life balance to help boost morale and work ethics in both main
and rooftop kitchen.
➔ Solely updated menu costing, GP calculations, budget forecasting for all
food outlets.
Budget, Forecasting, Training, Management, Service, Recruitment, Growth, Costing, Development, HACCP, Calculations, Work life balance
2018 - 2018
freelance
Business development Consultant
unknown.
Solely responsible for setting up the kitchen (including sourcing equipment,
negotiating maintenance contracts, organising the layout to maximise
space potential).
➔ In charge of sourcing local suppliers and establishing relationships with a
strong focus on negotiating beneficial rates suitable to the needs of the business operations.
➔ Responsible for recruitment of all kitchen staff with strategically designed
training & development programs in mind.
➔ In charge of the restaurant business development plans including research
of local culinary trends, identifying target audience, reporting on
competitors' performance and identifying the strong and weak points of the current business performance.
➔ In charge of menu development (including breakfast, lunch and dinner offerings) with strong emphasis on addressing needs of the target audience
as well as incorporating plans for future menu progression in line with the new team's growing capabilities.
➔ Hands-on involvement in menu execution, staff training and running of the service to ensure implementation of highest standards within the kitchen
and front of house team.
➔ Solely responsible for the kitchen team's rota preparation, menu costing,
GP calculations, budget forecasting.
➔ Actively ensuring that health & safety standards are adhered to at all times
and appropriate work culture is maintained and that consistent HACCP / COSHH training are carried out daily.
negotiating maintenance contracts, organising the layout to maximise
space potential).
➔ In charge of sourcing local suppliers and establishing relationships with a
strong focus on negotiating beneficial rates suitable to the needs of the business operations.
➔ Responsible for recruitment of all kitchen staff with strategically designed
training & development programs in mind.
➔ In charge of the restaurant business development plans including research
of local culinary trends, identifying target audience, reporting on
competitors' performance and identifying the strong and weak points of the current business performance.
➔ In charge of menu development (including breakfast, lunch and dinner offerings) with strong emphasis on addressing needs of the target audience
as well as incorporating plans for future menu progression in line with the new team's growing capabilities.
➔ Hands-on involvement in menu execution, staff training and running of the service to ensure implementation of highest standards within the kitchen
and front of house team.
➔ Solely responsible for the kitchen team's rota preparation, menu costing,
GP calculations, budget forecasting.
➔ Actively ensuring that health & safety standards are adhered to at all times
and appropriate work culture is maintained and that consistent HACCP / COSHH training are carried out daily.
Recruitment, UP, Contracts, Calculations, HACCP, Health, Development, Costing, Safety, Implementation, Business development, Sourcing, Service, Training, Contracts, Research, Forecasting, Budget, Operations, Layout
2014 - 2018
job
Head Chef
High Timber Restaurant.
Actively involved in creation of an international chef exchange partnership
program with the award winning prestigious Sabi Sabi Game Reserve in South Africa, with a strong focus on providing an exceptional culinary
experience for their high-end clientele.
This involved:
- travelling to South
Africa to train chefs onsite
- participating in PR activities promoting the reserve
- appearance in various publications such as The Telegraph and South African Airline Travel Magazine.
➔ In charge of all kitchen operations within a busy restaurant setting (120-180 covers daily).
➔ In charge of supplier relationships, contract negotiations, kitchen equipment
maintenance and budgets.
➔ Strong emphasis on a regular A La Carte menu redevelopment to ensure
satisfaction of high-end clientele as well as maintenance of steady profits
within regularly adjusted business budget allocations for kitchen operations.
➔ Frequent special event menu development of 5 to 7 course dinners specific
to requirements of a variety of guest vineyards holding tasting events at the venue on a regular basis.
➔ Developing and hands-on implementation of strong training strategies for
the kitchen team with a focus on creating a culture where everyone works
together to land a bigger picture and ensure a seamless customer
experience.
➔ Actively involved in business budget revision meetings, ensuring menu
costing is in line with the yearly growth targets of 15-20% and business
revenue targets are met.
➔ Heavily involved in PR activities to promote the restaurant as a whole with a strong focus on exhibiting high quality food and innovative menus.
program with the award winning prestigious Sabi Sabi Game Reserve in South Africa, with a strong focus on providing an exceptional culinary
experience for their high-end clientele.
This involved:
- travelling to South
Africa to train chefs onsite
- participating in PR activities promoting the reserve
- appearance in various publications such as The Telegraph and South African Airline Travel Magazine.
➔ In charge of all kitchen operations within a busy restaurant setting (120-180 covers daily).
➔ In charge of supplier relationships, contract negotiations, kitchen equipment
maintenance and budgets.
➔ Strong emphasis on a regular A La Carte menu redevelopment to ensure
satisfaction of high-end clientele as well as maintenance of steady profits
within regularly adjusted business budget allocations for kitchen operations.
➔ Frequent special event menu development of 5 to 7 course dinners specific
to requirements of a variety of guest vineyards holding tasting events at the venue on a regular basis.
➔ Developing and hands-on implementation of strong training strategies for
the kitchen team with a focus on creating a culture where everyone works
together to land a bigger picture and ensure a seamless customer
experience.
➔ Actively involved in business budget revision meetings, ensuring menu
costing is in line with the yearly growth targets of 15-20% and business
revenue targets are met.
➔ Heavily involved in PR activities to promote the restaurant as a whole with a strong focus on exhibiting high quality food and innovative menus.
Operations, Budget, Exchange, Training, Event, Pr, Implementation, Growth, Costing, Revision, Development, International, Winning
2012 - 2014
job
Head Chef
Adam Street Private Members Club.
Focused on an impeccable modern British menu development and execution
for the high-end private members club clientele.
➔ In charge of event menu development, implementation of smooth kitchen
operations and providing exceptional food quality and service for private
events including small and large scale banqueting, cocktail style parties
and sit down functions for up to 120 guests.
➔ Solely responsible for rota planning, monthly and weekly stock takes,
managing food orders, reviewing and approving invoices, menu pricing, GP
calculations and reviews on quarterly basis.
for the high-end private members club clientele.
➔ In charge of event menu development, implementation of smooth kitchen
operations and providing exceptional food quality and service for private
events including small and large scale banqueting, cocktail style parties
and sit down functions for up to 120 guests.
➔ Solely responsible for rota planning, monthly and weekly stock takes,
managing food orders, reviewing and approving invoices, menu pricing, GP
calculations and reviews on quarterly basis.
Operations, Event, Service, Implementation, Development, Calculations, UP
2010 - 2012
job
Jr Sous Chef
Rules Restaurant.
➔ Assisting the head chef in day to day smooth running of all aspects of kitchen operations.
➔ In charge of training junior team members across all kitchen sections.
➔ Involved in menu planning and development with a strong focus on
traditional British cuisine.
➔ Focused on improving own butchery skills.
➔ In charge of co-managing a large kitchen team during busy restaurant
service (up to 300 guests).
➔ In charge of training junior team members across all kitchen sections.
➔ Involved in menu planning and development with a strong focus on
traditional British cuisine.
➔ Focused on improving own butchery skills.
➔ In charge of co-managing a large kitchen team during busy restaurant
service (up to 300 guests).
Operations, Training, Service, Development, UP
2010 - 2010
job
Senior Chef De Partie
Le Boudin Blanc.
➔ Contract work with the aim of gaining extra experience working with traditional French culinary techniques.
➔ In charge of running different sections of the kitchen on a daily basis.
of the kitchen.
➔ In charge of running different sections of the kitchen on a daily basis.
of the kitchen.
2005 - 2010
job
Sous Chef
Frederick's Restaurant.
Training and skill development focused role resulting in a steady but
speedy progression from Chef de Partie to Sous Chef position.
operation in terms of hands-on involvement and staff training as well as back of house organisation of paperwork, menu costings and development.
➔ Ensuring food safety and hygiene are executed to the highest standard
across all kitchen sections.
ㅡ
speedy progression from Chef de Partie to Sous Chef position.
operation in terms of hands-on involvement and staff training as well as back of house organisation of paperwork, menu costings and development.
➔ Ensuring food safety and hygiene are executed to the highest standard
across all kitchen sections.
ㅡ
Training, Safety, Development, Organization
My education
Southgate College
Unspecified, Level 3
Unspecified, Level 3
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