Richard Spinks has over 25 years of experience in the culinary industry, including positions as head chef, catering manager, and pastry chef. He recently graduated from Ashburton Chefs Academy with qualifications in professional patisserie. He is now seeking new opportunities utilizing his skills in baking, food safety management, and team leadership.

1. Richard Spinks
Richard.spinks@yahoo.co.uk
07938 547 654
PROFILE
A reliable and supportive personality with a real passion and interest in working with food. Have
held many responsible posts closely involving the public, requiring a cool head under pressure.
Equally happy to manage or lead a team or work as a member of a team. Enjoy working to a
budget and ensure best value for money within a kitchen.
This year - 2016 - retraining at Ashburton Chefs Academy - private academy in the UK –
Graduation December 2016 in Professional Patisserie, Ashburton Chefs Academy is one of two
private elite colleges in the U.K to offer this intense course Training the individual in high end
patisserie, Bakery and the art of making chocolates. I have also just completed a Master class in
gluten free baking with the celebrity Chef Naomi Devlin.
EMPLOYMENT
Catering Manager - Kea Primary School - Truro
January 2015 to January 2016
Responsible for the preparation and service of lunch for up to 200 pupils and staff. Achieving Gold
standard for Food in Schools and obtaining full compliance in Food Safety Award 5 stars.
Responsible for Staff Training and Appraisals; Weekly Stock-takes; Accounts; Ordering of Produce;
adhering to the company’s HACCP policies; Banking; Risk Assessments; Special Diets for Food
Allergies; Weekly and Monthly Audits.
Left to attend Ashburton Chefs’ Academy. Relief Manager for Eden Food Services until finished at
the Academy in December 2016.
Winners Recruitment, Truro
August 2014 - to date
Head Chef - Trelana Nursing Home - Bude
January 2013 - August 2014
Running the kitchen for this 48-bed Nursing Home. Responsible for Managing 5 kitchen staff;
Service of Breakfast, Lunch, Supper. Menu planning; Special Diets; Maintaining 5 stars for the last
two years (SFBB); Kitchen Audits; Staff Training and Maintaining Kitchen Food Budget. Left to
relocate.
Cornwall Staff Agency
January 2012 - January 2013
Various Relief chef’ positions across Cornwall, working in Hotels, Restaurants, Schools and Care
Homes until a permanent placement at Trelana Nursing home Bude.
Chef - St George’s Park
February 2008 - July 2008
Head Chef - The Plantation,
Polperro (seasonal employment)
March 2007 - November 2007
Head Chef, Coco’s Outback, Amsterdam (Licensee)

2. March 2003 – February 2007
Pastry Chef, Queen Alexandra Hospital Cosham
January 2001 - April 2003
Chef - Hummel Hummel, Gran Canaria
October 1999 - November 2000
Assistant Purser - Condor Ferries Poole
February 1997 - September 1999
Larder & Pastry Chef P&O European Ferries
January 1995 - January 1997
Responsible for the preparation and set-up of the on-board cold buffet and dessert section for both
Passengers and Drivers Restaurants with up to 1000 covers per crossing. Adhere to the company’s
Hygiene policies, assist other Departments in the Galley when required to - also responsible for
assisting in the training of new galley staff making sure they kept P&O high standards.
Stena Line UK - Hotel Dept Trainee
September 1991 - January 1995
Whist at the Isle of Wight College, Stena line took me on as a trainee to learn all the departments
on-board ship. My passion for food was strong and I remained in the galley as a CDP in Larder &
Pastry until 1995 - reduced operations of Stena in the UK. Worked mainly on-board the Stena
Normandy from Southampton to Cherbourg, Friday until Monday morning and attended college for
the week - until finished college in 1993. Taken on full-time with the Position of CDP in Larder &
Pastry. Responsible for the preparation and set-up of the on-board cold buffet in the self-service
restaurant. Responsible for the plated desserts for the Renoir Restaurant. Adhered to the company
Hygiene Policies - assisted in the training of new staff. At College 1991-1993 during the week was
chosen to work at the ROYAL Palaces. I have worked at Buckingham Palace assisting Palace chefs.
preparing State Banquets and for Garden Parties, At Windsor, given the opportunity to Serve HER
MAJESTY THE QUEEN afternoon tea at a garden party. Worked at St James Palace and Clarence
House British Golf Open at Sandwich and the Paris Air show and Glorious Goodwood.
EDUCATION
Bembridge School, Isle Of Wight (Private school)
G.C.S.E English,English Literature; Maths; French; German; C.D.T; Chemistry; Physics; Music;
History
Ashburton Chefs’ Academy 2016
CIEH Level 2 Award in Food Safety in Catering 2016
CIEH Level 3 Award in Food Safety in Catering 2016
Ashburton chefs Academy Certificate in Professional Cookery 2016
CTH Level 2 Award in Culinary Skills (4 Credits) 2016
Ashburton Chefs Academy Diploma In Professional Patisserie 2016
QCF Level 3 Diploma In Professional Patisserie 2016
Isle Of Wight College - September 1991- July 1993
BTEC Diploma in Hotel & Catering 1993
City & Guilds 706/1 1992