Clinton Fester

As the kitchen manager I took full responsibility and accountability for the daily operations of the kitchen. My primary focus was leading a high performing team to deliver consistent food quality while strictly maintaining statutory UK food safety, health and safety compliance, stock control and labour budgets.

Guided kitchen team to ensure efficient operations and exceptional food quality under pressure: setting the tone, supporting development and keeping standards high during busy services

Attained 5-star EHO kitchen rating through comprehensive compliance with food safety regulations - internal to Greene King Kitchen audits and Local Council Check

• Maintained cleanliness and organisation of kitchen and storage areas, complying with industry regulations and standards.
• Monitored stock levels to ensure timely ordering of supplies while minimising waste, ordering supplies to maintain optimum inventory without wastage.
• Executed brand-specific menus to ensure consistency with company standards within a structured corporate pub and brewery ecosystem.
• Supervised kitchen staff, allocating duties and scheduling shifts to optimise workflow.
• Promoted mutual respect and collaboration among kitchen staff, fostering a culture of teamwork that enhanced morale and productivity.
• Conducted regular training sessions for kitchen staff on cooking techniques and kitchen safety and guidelines to Greene King standards
• Conducted chef performance reviews by providing constructive feedback to enhance kitchen operations, communicating feedback through appraisals to help improve kitchen operations.
• Planned and executed training on allergen awareness, ensuring staff could accommodate dietary requirements.
• Managed waste reduction initiatives, significantly lowering environmental impact and operational costs.
• Led by example, demonstrating exceptional culinary skills and commitment to quality.
• I have worked within Greene King brands of Chef and Brewer, Greene King Locals and Inns, Crafted Pubs, Venture Hotels.
• Mentored and trained new team members, fostering a positive culture of teamwork and collaboration
• Delivered in depth training to workers in food preparation and customer facing roles to promote strong team performance

• Achieved a 5-star EHO kitchen rating by ensuring compliance with health and safety standards.
• Conduct daily kitchen audits to uphold UK pub brand standards and food safety compliance.
• Inspect kitchen areas, equipment, food storage and preparation areas for cleanliness, safety and compliance.
• Monitor food temperatures, labelling, stock rotation, and storage procedures to ensure quality and safety.
• Monitor food presentation, preparation and quality against established brand standards.
• Support kitchen teams in maintaining consistent hygiene, food safety and operational standards.
• Ensure cleaning schedules and required kitchen records are completed accurately.
• Identify non-compliance and communicate findings to management.
• Follow up on corrective actions to ensure identified issues are resolved.
• Maintain accurate audit records and report recurring issues or areas requiring improvement.
• Ensure kitchen opening and closing procedures are completed correctly.
• Collaborate with management and kitchen staff to sustain high operational standards and consistency.

• Managed the day-to-day operations of the pub kitchen, ensuring consistent food quality, hygiene and brand standards.
• Supervised and supported kitchen staff, allocating duties and ensuring smooth service during busy periods.
• Trained kitchen team members in food safety, hygiene and company procedures, fostering a culture of compliance and teamwork.
• Monitored food stock, overseeing ordering, storage, rotation and waste management to optimise kitchen operations.
• Conducted regular kitchen checks, ensuring high standards of cleanliness and compliance with food safety and preparation protocols.
• Ensured food was prepared and presented consistently according to company standards.
• Identified operational and hygiene issues and implemented corrective actions.
• Maintained accurate food temperature records to guarantee compliance with health regulations., cleaning procedures and kitchen documentation.
• Worked closely with management to maintain operational standards and deliver efficient service.
• Ensured kitchen opening and closing procedures were completed correctly.
• Maintained a safe, organised and efficient working environment.

• Supervised kitchen staff, allocated duties, and coordinated service flow to enhance team efficiency.
• Maintained high standards of food preparation, presentation, cleanliness and hygiene.
• Assisted with daily kitchen checks and compliance with company food safety and brand standards.
• Monitored food temperatures, stock levels, storage and stock rotation.
• Streamlined ordering procedures to maintain consistent stock levels in the kitchen, deliveries and stock control.
• Collaborated with Kitchen Manager to streamline daily operations and organisation of pub kitchen.
• Identified and resolved operational issues during service to ensure seamless kitchen performance.
• Supported the Kitchen Manager in maintaining an efficient, safe and well-organised kitchen.
• Supported the training and development of kitchen team members.
• Ensured cleaning schedules and kitchen procedures were followed consistently.
• Developed practical experience in kitchen management, staff supervision, food safety and operational compliance.

• Supervised daily kitchen service, maintaining consistent food quality and presentation standards
• Coordinated prep schedules ensuring ingredients and stations were ready for peak trading periods
• Monitored stock levels, rotated inventory and supported ordering to reduce waste
• Trained Junior chefs on recipes, portion control and safe kitchen practices
• Enforced food safety, hygiene and allergen procedures across kitchen operations
• Played a key role in achieving positive health inspection results
• Maintained open lines of communication with front of house management teams to address any potential issues before they escalated into larger issues and possibly affecting overall guest satisfaction levels
• Assisted in development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members
• 5 Star EHO Food hygiene rating
• Documenting each morning what Kitchen Manager requires before they prepare the days dishes
• Supporting kitchen manager during busy service, training kitchen brigade and kitchen porters

• Prepared fresh ingredients and basic dishes to Greene King kitchen standards
• Maintained clean, sanitised work stations in line with safety procedures
• Supported section chefs with mise en place, stock rotation and service readiness
• Followed recipe specifications and portion controls to ensure consistent plate presentation
• Assisted with receiving deliveries checking stock, and storing ingredients correctly
• Maintained a safe working environment by adhering to established safety protocols and promptly addressing potential hazards as they arose
• Trained kitchen staff to perform various preparation tasks under pressure
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques

• Cleaned guest rooms, bathrooms, and public areas to maintain high hygiene standards
• Replenished towels, toiletries, and linens to support smooth guest stays
• Changed beds and replaced beddings according to hotel and housekeeping procedures
• Reported maintanence issues, damage and lost property to appropriate staff
• Followed cleaning schedules, health and safety rules, and COSHH requirements consistently
• Managed bar operations, maintaining consistent service standards and smooth shift delivery
• Trained new team members on drink preparation, service procedures and customer care
• Oversaw cash handling and till reconciliation, ensuring accurate end of day reporting
• Maintained cellar and bar presentation, ensuring equipment cleanliness and product quality
• Led training sessions for new staff, improving service quality and team cohestion
• Monitored financial reposrts to identify and address areas of concern and improve financial health