Corfe Castle, England, United Kingdom
Our goal is to be in the pocket of every chef. Providing a social and professional resource for chefs of all levels and sectors. We connect brands and business to chefs across all sectors, we create compelling content, such as video campaigns, where we lead the market with a YouTube channel delivering over 1,000,000 minutes of watch time each month. We never sale to chefs we engage them and build lasting relationships. We create bespoke networking events, live demonstrations direct marketing and more. We have amassed over 400,000 social followers across our social channels, offering our clients a full range of services to achieve the best return on their investment
The Staff Canteen is UK largest Networking websites for chefs, it is both a business and social tool for chefs, recruiters and suppliers . The Staff Canteen is embraced by the UK leading chefs and offers a members list of the UK's best Chefs. Our audience are professional chefs from Michelin star to students, industry experts, food lovers and more
In November 2007, Chefs Etc Ltd launched a very small phpbb forum, called the Staff Canteen, an area for chefs to relax, rant, discuss and debate. In just four years the site has grown to become the organic voice of Chefs, within the industry here in the UK. We migrated the site to its own dedicated domain and registered the Staff Canteen Ltd in November, and have registered the logo as registered mark. In January 2009 we built a social networking website, for chefs, which today reaches over 100,000 chef viewers each month, with over 30,000 and rising each month, unique Chef users. We have over 45,000 members on The Staff Canteen. WE have over 250,000 social followers . Our YouTube Channel generates over 1,000,000 minutes of video each month we can bring your products and content to life, and unlike print this media is still delivering years after your purchase. please take a look for your self https://www.youtube.com/channel/UC_9fQaxR7lCcfzcmQy7GjfQ The site has become the preferred choice for chefs in the UK, is used as a resource and social tool, and offers a wealth of information and knowledge. The Staff Canteen highlights the shift in today Chefs who are open and happy to share advice recipes and offer career guidance freely The APP Chef PLus (+) was relaunched this year with over 30,000 downloads to date. Chefs are adding some much content we are struggling to keep up what a great challenge to have. We are working hard behind the scenes to further increase our audience and a number of things that will expand and improve the user experience for our members and partners. We want to ensure that we can drive relevant and regional content to our audience, connect chefs quicker and faster, and ensure The Staff Canteen continues to grow as a professional Chef network.
Chefs Etc Ltd was a bespoke recruitment company, dedicated to the career progression for professional chefs
The Aberdeen Marina Club, is owned and managed by Shangri-la hotels and resorts, and is one of Hong Kongs most prestigious and exclusive clubs for both local and Ex-Pat community. The operation had 7-major food outlets which included and award winning Chinese/Cantonese kitchen, Thai Restaurant, with Ex-Pat Thai Chefs, Coffee shop and pool bar, The Marina Grill The Kids Clubs, Conference and Banqueting and private dining. The Marina Grill was a 80 cover dinning opportunity with a team of six local chefs. On arrival the food offer was a very mixed offer and lacked identity and had no real link with its name, part of my role was redefine this, and looking at other grill rooms we quickly changed the concept to that over a traditional grill room, with classic items Grilled Dover sole, Lobster Thermindor and all the classic you would expect. After a couple of promotional events we quickly grew the business and increased nightly covers from 10-15 to 40-50 on week nights and full most Friday and Saturday nights, with our Sunday brunch one of the best in town
The Coppid Beech is a 205 bedroom hotel situated in Bracknell operating as part of the John Nike leisure group, during my tenure the hotel had a brigade of 17-chefs and turned over £2.2 million in food across two restaurants and 5-F+B outlets catering for up to 400 covers, as part of the kitchen team, we gained two AA rosettes accreditation, were awarded the ISO 9002 standard, and implemented a kitchen SOP, COSHH and HACCP all from scratch. In my role of the day to day running of the operation, I was responsible for maintaining and improving all food, food cost, payroll and recruitment. My role also saw me take on the role of training, which include both daily on the job training and planned training to an agreed program set out in employee appraisals I was involved in profit and loss, departmental and company strategy, created regular team communications meetings, and team building activities for the departmental team.
THE SAVOY HOTEL 1 SAVOY HILL Running Te hot fish section in The Savoy River Room under Maitre Chef de Cuisines Anton Edelmann