Kevin D Hill

PERSONAL STATEMENTAccomplished, well-rounded hands on catering professional with sector-crossing, multisite operational experience in hospitality, leisure, hotels, restaurants, pubs and bars. Proven track record of success growing revenue through innovation, new product development offerings and exceptional team management. Creative and passionate Group executive chef able to develop, train, implement and focus on results, continuous improvement and KPI’s

Areas of expertise:NPD, New product development, menu engineering, quality improvement, multisite management, supplier negotiations, team building and staff training and retention, recruitment and induction, current and future trends, full P&L responsibility and accountability

CAREER HISTORY

March 2015 - current Temping and looking for my new challenge

July 2013 – March 2015 Corporate Executive Chef – City Grill group, RomaniaWorking with the third largest restaurant group in Romania after McDonalds and KFC,Responsible for 5 brands and 15 restaurants; City Grill, City Cafe, Trattoria Buongiorno, Hanu' Berarilor and Caru' cu Bere. Wrote, implemented and trained the first Chef's Academy in Romania for the use of the group and other companies wishing to use the facilities and infrastructure.Created and trained new seasonal menu’s for the group including costings, specifications and photographyCreated and implemented a yearly menu planner for all menu changes with timeframes based on live date to EPOSWrote job specifications and organisational chart for the company with accountability, responsibility and ownership for all levels

2011to July 2013 Group Catering Manager – Brook Hotels21 hotels in the group comprising grade 2 listed 3 and four star ratingFull P&L responsibility for the groupStrategic product development and placementDesigned, developed and deployed group standard menu’s creating product consistency throughout the groupImplemented group health and safety, COSHH and EHO compliance paperwork Introduced the Head Chefs and kitchen training program Reduced food cost and labour and created consistency throughout the group using ingredient cross pollination, spec’d menu’s, produce lists, specials boards and training Introduced recruitment program for CDP and commis chefs for the group Recruited chefs at all levels with emphasis on labour cost reduction, staff retention and increased skill sets

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Kevin D Hill

2007 – 2011 Group Executive Chef Hammersmith group brands – A division of Marstons Inns & Taverns encompassing Pitcher and Piano, Bluu, Que Pasa, and Landmark PubsGrew L4L food sales by 50% from £7.9M to £14MReduced kitchen wage cost by 20%Developed freshly produced menus for each brandAchieved AA rosette at Fire Station, Bluu and the Anglers, Waltham on ThamesSupported the development and launch of a new concept of gastro pubs

2005 –2007 Spice Inns – Hertfordshire & surrounding districts Gastro pubsGroup Executive chefCreated a stable and accountable business platform for sustainable and achievable growth. Decreased food wastage by 25%Grew like for like food sales by 18%Streamlined supplier network and created the supplier tender document Oversaw and provided costings for new openings, staff recruitment and training.Conducted head chef education in kitchen management including: H&S, stock takes, paper trail, menu & staff costing, dispute resolution, accountability, menu writing and kitchen accounting principles.Introduced the “Autonomy with Accountability” policy - The policy set out the company objectives and “Goal posts” enabling chef’s creativity within set parameters.

2003 – 2005 Reads Hotel – Santa Maria, Mallorca (1 Michelin star) – Head ChefServing the Michelin restaurant and bistro33. Modern Mediterranean and Asian minimalism. Instrumental in setting up the Yacht Chef training school.Developed cookery school courses aimed at “ladies who lunch”.Created market tours and cooking demonstrations.

La Naranja – Costa de la Calma, Mallorca – Consultant ChefFrom inception to completion, setup a 60 cover Bistro from kitchen design, staff training, menu planning and costings. Modern Spanish and Mediterranean with Pacific rim influences. 2 rosette standard

2002 – 2003 The Providores – London – Sous Chef Preparing and cooking quality ingredients, modern Australian, Pacific rim cuisine.

1999 – Aug 2002 The Lemon Tree – Adelaide South Australia – Head ChefAlfresco modern Australian/ Pacific rim cuisine. 1 Red hat standard.

1996 – Oct 1999 The Melting pot – Adelaide South Australia – Sous/Head Cheffresh modern Australian and contemporary French feel food. 1 red hat standard

1990 – Mar 1996 The Adelaide Hilton Hotel – Commis/Chef de PartieStocks, sauces, Jus, reductions.

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Kevin D Hill

1982 - 1990 ROYAL AUSTRALIAN AIRFORCEInstrument fitter, Avionics technician.P3 Orion avionics and associated engine management systems.

1976 – 1981 ROYAL NAVY Weapons Engineer, Responsible for the maintenance and operation of various systems.

PROFESSIONAL DEVELOPMENT & EDUCATION1995 Regency TAFE , South Australia

Advanced Pastry

1994 Federation of Australian Underwater InstructorsOne star Scuba Diving Instructor

1993 Regency TAFE , South AustraliaCertificate III in Commercial Cookery

1982 - 1990 Royal Australian AirforceAvionics Engineer, P3 Orion aircraft

1976-1981 Royal NavyWeapons Engineering Mechanic certification

1976 Ecclesfield Comprehensive School, UK with GCE passes in Maths (b), Physics (a), English (b), Commerce (a), Biology (b) Art (a), Metalwork (a) and Woodwork (b)

SOCIAL INTERESTSFly-fishing, Australian V8 Supercars, cookery, reading, skiing, photography, good food, wine & conversation

PROFESSIONAL MEMBERSHIPFDA – Food Development AssociationThe Craft Guild of Chefs – Master craftsmanGuest speaker to new candidate intakes at the Ealing & Hammersmith catering college LondonConduct charity dinners twice yearly with the students at the college

Address: Phone:6 Plough drive, Email: kevin.hill106@gmail.comCarlton-In-Lindrick Mobile: +447783525136Nottinghamshire S819TH Home +441909733225

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