1. PERSONAL DETAILS
 Date of Birth: - 03.01.70
 Marital Status: - Separated
 Nationality:- British
 Driving License:- Full License
23a East hill
Dartford
Kent
DA11RX
Home: Mobile: 07787419422
Email: malcolmfogg@hotmail.com
EMPLOYMENT HISTORY
 Carluccio's Area Head Chef. London and South East
 September 2006 to present.
 My responsibilities are to make sure all Food and operational standards are being achieved over our restaurant
Kitchens. This includes Management support, direction, mentoring and training for our Head Chefs and Sous
Chefs working hands on in all areas. I train Head chefs and Sous chefs to Company standards in the use of
systems and procedures and groups of chefs on new menu items and specials as well as keeping my
responsibilities with our Chefs school running at Westminster Kingsway College. Working with and assisting
the Executive Chef and covering him in his absence. Dealing with and troubleshooting supplier issues. I have
also run cooking demonstrations across the south east for our customers, Internal Courses for Full Menu
Tastings, HACCP, Hygiene awareness, Chefs P and L and daily section training at our dedicated training
academy Kitchen.
 Carluccio’s Neal Street, Covent Garden, London - Head Chef. October 2005 to September
2006 Position required day to day running of the kitchen, menu development, and food costing. Working to
70% G.P. Since working for Carluccios I have gained the responsibility of running a bespoke Chefs School at
Westminster, Kingsway College, training groups of chefs.
 Carluccio’s Cafe Tunbridge Wells - Head Chef. September 2004 to October 2005. Company
relocation to raise standards and improve profitability. Average turnover £30,000 to £40,000 per week.
Maintaining 74% G.P. Also, led a team of chefs to participate in a two week training course in Italy’s I.C.I.F.
 Carluccio’s Cafe Bluewater Shopping Centre - Head Chef New opening. July 2002 to
September 2004. Position involved day to day running of the kitchen. Hiring and training staff. Average
turnover £50,000 to £70,000 per week. Was invited to join a team of chefs for a two-week training course in
Italy’s Italian Culinary Institute for foreigners.

2.  Kits Coty Brasserie, Aylesford, Kent Head Chef.
November 1997 to July 2002. Responsibilities - Day to day running of the kitchen, ordering, menu planning.
Stock taking, writing Rota’s, hiring, organizing and training all kitchen staff. Brasserie seats 150 covers.
Working to 68% G.P.
 West Lodge Park Hotel, Hadley Wood, Herts. 2 AA Rosettes - Senior Sous Chef. May
1997 to November 1997. Responsibilities to help the Head Chef run and organize kitchen staff, stock taking,
menu planning, writing Rota’s, training staff and organizing cleaning Rota’s. Restaurant seats 90-100 covers.
Working to 66% G.P.
 Bridgewood Manor Hotel, Rochester, Kent 2 AA Rosettes- Junior Sous Chef. September
1995 to May 1997. Responsibilities to run and organize main restaurant kitchen, training staff, working all
sections within the kitchen but, predominantly sauce, fish and larder. Restaurant seats 120 covers. Working to
67% G.P.
 Bishopstrow House Hotel, Warminster, Wiltshire 2 AA Rosettes - Junior Sous Chef. July
1993 to August 1995. Working in all sections of the kitchen including pastry.
 Lords of the Manor, Upper Slaughter, Gloucestershire 1 Michelin star - Sous Chef. May
1992 to July 1993. Working in Larder, sauce and pastry sections. Assisting the chef in day to day running of the
kitchen. I was employed as Chef De Partie and promoted to Sous Chef after six months. Whilst working at
Lords of the Manor I received two weeks training at L’Ortolan, Shinfield, Berkshire, under John Burton Race.
The Restaurant achieved 1 Michelin star while I was there.
 Cliveden House Hotel, Taplow, Berkshire 1 Michelin star - Demi Chef De Partie.
September 1991 to May 1992. Working in larder and vegetable sections.
 Hartwell House Hotel, Aylesbury, Buckinghamshire 1 Michelin star - 1st Commis Chef.
November 1989 to September 1991. Working in various departments of the kitchen specifically the fish,
vegetable and larder sections. Also, working through my shifts I gained experience in pastry. Whilst working at
Hartwell House the hotel gained many accolades including one Michelin star.
 The Bush Hotel, Farnham, Surrey - Demi Chef De Partie. February 1988 to November 1989.
Working in various departments, specifically the sauce, vegetable, larder and pastry sections. Whilst employed
by the Bush Hotel I received one months training from the Westbury Hotel, London as pastry commis.
 New Mill Restaurant, Eversley, Hampshire - Commis Chef. December 1986 to February 1988.
 ACHIEVEMENTS:-
 Regional semi-finalist Academy Culinaire 1994 and 1995, whilst working at Bishopstrow House.
 Craft Trainer Award 1996, whilst working at the Bridgewood Manor Hotel.
 Internal training skills whilst working at Carluccios:-
Interview skills
Train to train
Group training
Appraisal skills
Disciplinary skills
Basic Food & Hygiene
Intermediate Food & Hygiene
Basic First Aid
Group leader ICIF culinary School Piedmont Italy 2003 to 2015
PERSONAL STATEMENT:-
I am as passionate about good food and food service as I have ever been I enjoy all aspects of my job and give no
less than 100%