The document is a collection of letters and certificates documenting Greg Benney's work experience and qualifications. It includes recommendations from past employers praising his work ethic and promotions due to his skills. The certificates show he has achieved various qualifications in culinary arts, food safety, and apprenticeships up to advanced levels.
1. Waimtey Road
Sutton Cotdfield
West Midlands
B76 1QX
T: +44 (0)870 333 9147
F: +44 (0)870 333 9247
info@newhalluk.com
www.newhatluk.com
22nd September 2006
To whom it may concern
Reference: Greg Benney
During my tenure as Executive Head Chef at the Menzies Weicombe Hotel & Golf
Course (September 2003 - February 2005) I employed Greg Benney firstly inthe
position of Demi-chef de Partie, then, due to his hard work, skill and dedication I
promoted him to the position of Chef de Partie.
Greg's main duties as Chef de Partie for the Larder section included preparing canapes,
appetisers and starter dishes (both hot and cold) for the Trevellyan Restaurant, 1AA
Rosette, fine dining. In additionto this he was also involved in the preparation and
service of banquetingdishes for the various outlets of the hotel and frequently deputised
for the Head Chef at the Golf Clubhouse: preparing and serving all dishes for the Atrium
Restaurant as well as the function suite.
During our time working together I always found Greg to be honest and trustworthy. His
organisational skills, self-discipline and time-keeping are beyond reproach; indeed only
geographical constraints prevent me from offering a Greg a position at New Hall where I
am now Head Chef.
Greg has the makings of a fine Chef and I would not hesitate to recommend to a feliow
colleague.
Yours Sincerely,
Wayne Thomson
Head Chef
2. BILLESLEY MANOR HOTEL
N R STRATFORD-UPON-AVON
A Paramount Signature Hotel
10th September 2006
Dear Sir or Madam.
I hereby give testament to the employmentof Mr Greg Benney within Billesley
Manor hotel.
Greg commenced his employment with us on September 12th 2005 in a full time
capacity as Chef de Partie. He has since qualified to level 3 NVQ and has a
certificate in International Food Cuisine.
Greg is an extremely valuable member of our team and is both hard working
and highly professional in his approach to work. He thrives in a challenging
environment and is only satisfied with perfection. A wonderful attitude to have
in such a high pressured position.
Greg is responsible for numerous daily tasks but his day briefly consists of:
a) All food preparation for whichever section he has been assigned to.
b) Supervision of others working within that section.
c) Stock control and ordering.
d) Temperature controls.
e) Ensuring hygiene standards are met and adhered to.
f) Aiding in the training and on job assessment of others.
g) Quality control
Greg is a very level headed character who leads by example and this is evident
by the way his team respond to his instruction.
It is my belief that Greg is a consummate professional who has an extremely
bright future and I believe he will fulfil all his dreams, hopefully for his, in
Australia.
Please feel free to contact me directly should you require any further
information.
Yours faithfully
C.D.Short
Executive Head Chef
01789 279089
e.mail chef@billesleymanor.co.uk
3. BILLESLEY MANOR HOTEL
NR STRATFORD-UPON-AVON
A Paramount Signature Hotel
12.07.2007
RefcGreg Benney
To Whom It May Concern:
Greg Benny has worked at Billesley Manor from September 2005
up until this day.
He began working in the capacity of Senior Chef De Partie and in
October 2006 he was promoted to Sous Chef due to his hard work and
continuous commitment to the hotel working on all corners of the kitchen
in a methodical and fashionable way helping to improve on standards and
all ways striving to maintain them. Greg was a very likable member of
the team and will be missed by all of the kitchen brigade as well as the
management team and staff members.
I would like to take this opportunity in wishing him well in his chosen
move to pastures new, if I can furnish you with any moreinformation
please do not hesitate to contact me
Yours,truly,
Wayne Asson
Head Chef
PARAMOUNT
G R O U P O F M O T E L S
4. BILLESLEY MANOR HOTEL
NR STRATFORD-U PON-AVON
A Paramount Signature Hotel
16 October 2006
Dear
Wednesday 11th October was a very trying day for us all having been without electricity and
communications for 12 hours. This inevitably put pressure on you and required all your
experience and commitment in order to see the hotel through it's day's business. Many of
our guests were thrilled with the efforts we had made as a team and I wanted to write to you
personally to thank you for the professionalism and care you showed on this day. It was a
great achievement and it could not have been easy and I wanted to place this letter on your
file as testimony to your efforts.
I would also add that Friday 13th was another trying day with telephones and desktops all
down and, again, the team responded magnificently.
Thank you for your commitment and I look forward to the pleasure of working with you
closely in the coming year to make the Billesley Manor a truly superb hotel.
Yours sincerely
Andrew J Buchanan
General Manager
, M i AINVESTOR IXFEOPI.R
5. CERTIFICATE OF UNIT CREDIT TOWARDS
Advanced Diploma in Culinary Arts
is awarded to
GREG STUART BENNEY
who wassuccessful in the following 1module
Guilds
Culinary Arts Principles Distinction
Awarded
AfcU
16 December2008 161208/7065-13/843284C/HTF5253/M/08/04/80
0605510441
M Howell
Chairman
The City and Guildsof London Institute
Chris Jones
Director-General
The City and Guildsof London Institute
The City and Guilds of London Institute founded 187* and KicorporaMd by RoyalCharter 1900.
TrwCtty« GuildsGroup comprises City« Guild*, ILM,«yftOtilldj NPTC andCHy&Gulkb MAB.
7. SI John
ID NUMBER
T H I S IS TO C E R T I F Y THAT
GREGS.BENNEY
8004085438087
C014033
has passed an examination in
FIRST AID
LEVEL 1
Document C:Department of Labour
MANAGER
INSTRUCTOR
ISSUED AT
PRETORIA
DATE
15 February 2008
Valid for three years from date of issue
SOBS
Registration No.ISM12
Department of Labour
Cl BIG 3-02
Registration No.000-8MNPO
Issuedwithout erasure or alteration
8. Royal Patron: HRH The Countess of Wessex
President: Vice Air-Marsha! David Walker OBE, MVO
THE CRAFT GUILD OF CHEFS
This is to certify that
Greg Benney
is a member of
THE CRAFT GUILD OF CHEFS
Membership Number: 27681
r
CHAIRMAN: Y K
DATE: Friday, 01 December 2006
For the advancement of tfie Art of Cookery and the Science of Food
9. 508
Apprenticeships
It is hereby certified that
Greg S Benney
on 03 July 2006
has successfully completed
Advanced Craft Food Service
Advanced Apprenticeship
Don Davenport
People 1st Executive Chairman
This Apprenticeship has been developed by People 1st,
the Sector Skills Council for the Hospitality, Leisure, Travel and Tourism Industries
peopl
Funded by:
>lsc
Leading learning and skids
10. National
Vocational
Qualification
7/ic-
HOSPITALITY
AWARDING
BODY
This certificate is awarded to:
Greg Benney
who has achieved:
Food Preparation and Cooking
(Kitchen and Larder) Level 3(01051479)
the following units have been satisfactorily completed:
3FPC10 Prepare, cook and finish complex soups
3FPC11 Prepare, cook and finish complex vegetable dishes
3FPC17 Prepare, cook and finish complex shellfish dishes
3FPC18 Prepare, finish and present complex canapes and cocktail products
3FPC7 Prepare and cook complex fish dishes
3FPC8 Prepare, cook and finish complex meat and poultry dishes
3FPC9 Prepare, cook and finish complex sauces and cold dressings
3GEN1 Control the receipt, storage and issue of resources
3GEN2 Manage oneself (MCI/C1)
3GEN3 Monitor and maintain the health, safety and security of workers, customers and
other members of public
Candidate Number: 50925129/01 ' " ' ' * * * * * *
Date Issued: 15/07/2004
HAS is a division of the City & Guilds Group
QCA
Chris Humphries
Director-General
The City and Guilds of London Institute
Curriculum Authority
A 0095555"
12. Chartered
Institute of
Environmental
: Health
Intermediate
Certificate in
Food Safety
has successfully completed a programme
of training and an assessment which
concluded the course
Course Director
Date
Centre
J800S
Certificate Number 5601869
Qualification accreditation number 100/1540/1
Graham Jukes
Chief Executive
Chartered Institute of
Environmental Health
13. National
Vocational
Qualification
7ft,-
HOS1MTAI.ITY
AWARDING
BODY
This certificate is awarded to
Greg Benney
who has achieved
Food Preparationand Cooking
(Kitchen and Larder) Level 3(01051479)
the following units have beer, satisfactorily completed
3FPC10 Prepare, cook and finish complex soups
3FPC11 Prepare, cook and finish complex vegetable dishes
3FPC17 Prepare, cook and finish complex shellfish dishes
3FPC18 Prepare, finish and present complex canapes and cocktail products
3FPC7 Prepare and cook complex fish dishes
3FPC8 Prepare, cook and finish complex meat and poultrydishes
3FPC9 Prepare, cook and finish complex sauces and cold dressings
3GEN1 Control the receipt, storage and issue of resources
3GEN2 Manage oneself (MCI/C1)
3GEN3 Monitor and maintain the health, safety and security of workers, customers and
other members of public
Candidate Number: 50925129/01
Date Issued: 15/07/2004
NVQ
Qualifications
and Curriculumsteve Howe
AuthorityOperations Manager. Hospitality A'.ard:nc Body '
n
14. Certificate
EXAMINATIONS
BOARD
This is to certify that
GREG BENNEY
has satisfied the requirements of LCCI Examinations Board for the portfolio of evidence in;
N2 Level 2 Key Skills in Application of Number ( 100/0295/9)
edi
Education Development
international &lc
r
nooTssigel Snoo
,-,, • f r- •Chief Executive
August 2004
Sir Bryan Nicholson
,-1. •Chairman
HWRK8;60597793 Serial No.0096557297
LCCI Examinations Board is a trading name of Education Development International pic. The initials LCCI and the words London Chamber of Commerce
and Industry are registered trade marks belonging to the London Chamber of Commerce and Industry and are used under license.
15. Certificate
EXAMINATIONS
BOARD
This is to certify that
GREG BENNEY
having satisfied the requirements ofLCCJ Examinations Board is hereby certified competent in the following:
N2 Level 2 Key Skills in Application of Number (100/02959)
edi
Education Development
International ptc
Nigel Snoot
Chief Executive
August 2004
Sir Bryan Nicholson
Chairman
HWRK8 60597793 Serial No.0096557298
LCCi Examinations Board is a trading name of Education Development International pic. The initials LCCI and the words London Chamberof Commerce
and Industryare registered trade marks belongingto the LondonChamber of Commerce and industry andare used under license.
16. MODERN
APPRENTICESHIP
This Certificate is awarded to
Greg Benney
259990
who has successfully completed the
Hospitality (Food Preparation & Cooking)
Foundation Modern Apprenticeship
Developed by
Delivered by:
Welcombe Hotel &
South Warwickshire Training
With:
Coventry & Warwickshire LSC
Serial Number:
106380
So,
John Brackenbury, Executive Chairman
Date of Issue:
September 2003
17. Chartered
Institute of
Environmental
Health
FoundationCertificate
in Health & Safety
in theWorkplace
9?t-S c.
has successfully completed a programme
of training and an assessment which
concluded the course
- V<£)
Course Director
Date
Centre
Certificate Number 4261176
Qualification accreditation number - 100/1949/2
QCA
President
Chartered Institute of
Environmental Health
18. The Royal Society
for the
Promotion of Health
This is to certify that
Greg Benney
has been awardedthe
Foundation Certificate in Food Hygiene
Option A: Essential Food Hygiene
Accreditation Number 100/1537/i
-
Established1876
PATRON; HER MAJESTY THE QUEEN
Course organiser
Christopher Suter
Head of Commercial Activities
For The Royal Society for the
Promotion of Health
Certificate No.
20696589
Date
20 November 2002
I
Jj
QCA
19. National
Vocational
Qualification
This certificate is awarded to
Greg Stuart Benny
who has achieved
Food Preparation and Cooking Level2
(Q1051478)
the following units have been satisfactorily completed
1FPC1 Clean food production areas, equipment and utensils
1FPC2 Maintain and handie knives
1GEN1 Maintain a safe and secure working environment
2FPC1 Prepare and cook basic meat and poultry dishes
2FPC13 Prepare and cook basic egg dishes
2FPC15 Prepare and cook basic pasta dishes
2FPC21 Prepare and cook vegetables tor basic hot dishes and salads
2FPC26 Maintain and promote hygiene in food storage, preparation and cooking
2FPC3 Prepare and cook basic fish dishes
2FPC5 Prepare and cook basic hot and cold sauces
2FPC6 Prepare and cook basic soups
2FPC8 Prepare and cook basic rice dishes
2GEN1 Create and maintain effective working relationships (ALB2/4)
The
HOSPITAL! TV
AWARD ixc,
BODY
Candidate Number: 44678056/01
Date Issued: 10/07/2003
NVQ
Qualifications
John Bracfcenbu,, CBE and Curriculum
AuthorityChoirmsr*, nospitality Awarding Body
The Hospitality Awarding Body is adivision of theHospitality Training Foundation _. ft ^ ^ O "1 Q Q
20. OCROxford Cambridge and RSA Examinations
STATEMENT OF RESULTS
CENTRE NAME:
Stratford-upon-Avon College
CENTRE NUMBER:
31310
CANDIDATE NUMBER:
06597150
CANDIDATE NAME: DATE OF BIRTH:
GREG S BENNEY 08/04/80
HAS ACHIEVED THE KEY SKILLS PORTFOLIO COMPONENT(S) IN:
TITLE: As PART OF:
21. OCR
RECOGNISING ACHIEVEMENT
Guarding standards
Rewarding Learning
THIS is TO CERTIFY THAT
GREG S BENNEY
HAS BEEN AWARDED
The Key Skill listed below QCARef:
Application of Number (Level 1) 100/0323/X
07 July 2003 Centre Number:31310 Certificate Number A1883630/080480
DR RON MCLONE
CHIEF EXECUTIVE
Look for the OCR watermark, which proves this is a genuine OCR certificate.
Oxford Cambridge and RSA Examinations
22. OCR-
RECOGNISING ACHIEVEMENT
Guarding standards
Rewarding Learning
THIS is TO CERTIFY THAT
GREG S BENNEY
HAS BEEN AWARDED
The Key Skill listed below QCARef:
Information Technology (Level 1) 100/0328/9
07 July 2003 Centre Number: 31310 Certificate Number A1883629/080480
Da RON McLoNE
CHIEF EXECUTIVE
Look for the OCR watermark, which proves this is a genuine OCR certificate.
Oxford Cambridge and RSA Examinations
23. OCR
RECOGNISING ACHIEVEMENT
Guarding standards
Rewarding Learning
AMKKMOOO
CVHWYSTBUU.
AC *SC«J
THIS is TO CERTIFY THAT
GREG S BENNEY
HAS BEEN AWARDED
The Key Skill listed below OCA Ref:
Communication (Level 2} 100/0325/3
07 July 2003 Centre Number: 31310 Certificate Number A1883631/080480
DR RON MCLONE
CHIEF EXECUTIVE
Look for the OCR watermark, which proves this is a genuine OCR certificate.
Oxford Cambridge and RSA Examinations
24. I- C:'-^:,^M)^• •••• -_i:..i--: •::•-„!*••'. vjsS&f.jyrsS'ffi
E R T
Awarded to
compiet
; ••".:'iSi:;?-^v*<:s^s^^g
w^ • «> »
Professioiia
Covering tb&,foilowing subjects• ""
hygiene &. guest re(ati6i|i^^ General
iCfasic product knowledge.JWasic bar
practical skills - Introduction to Cocktail
Bar Academy
nday it 2001
^4^:;B¥^<S3J$?
EViS'ON OF'FOVRKEVS'S oeVELOPMEN1S
25. Festival Food Theatre
The Civic Hall, Rother Street
Saturday 30 October 2004
10.0Oam - S.OOpm
10.00am The Stratford-upon-Avon ATC Corps of Drums will
march down Rother Street. Their arrival at the
Civic Hall will signify the opening of the Food Theatre
at this year's Festival.
The living statue of William Shakespeare will also be making an
appearance.
11.00am Penryn Guest House - Winners of
'The Inspired Breakfast Award 2003'.
Mrs Anne Dawkes will inspire you with amazing
breakfasts using the finest locally produced food
from the Heart of England.
11.45am Ben Davies - Head Chef at Ettington Park Hotel
First class cuisine, sirnpiy mouth watering !
1.00pm Brian Turner
Everyone's favourite Celebrity Chef !
Sponsored by the Aga Shop in Stratford.
3.00pm David Grindrod - Head Chef at The Alveston Manor
Yet more gorgeous food to set your taste buds racing !
4.00pm Greg Benney - one of the top chefs from The Menzies
Welcombe Hotel. Concludes the day in fine style !
The ingredientsfor Brian Turner's demo and the
basic larder food for the Food Theatie have been
sponsored by Marks & Spencer.
Festival Food Theatre
M,S
The Civic Hall, Rother Street
Sunday 31October 2004
12.OOpm - S.OOpm
The Food Festival endeavours to showcase some of the amazing
Chefs that are at work in and around Stratford-upon-Avon. Today
in the Festival Food Theatre is no exception.
Come along and be amazed at what's happening under your very
nose in the restaurants and hotels in Stratford... You may even pick
up a few tips !!
12.00pm
2.00pm
3.30pm
Mark Grigg - Head Chef at TheStratford Victoria
Hotel. Mark is an experienced chef of 20 years, having
worked at many of the top hotels in and around
Stratford. An ideal demonstration to start the day ..
Chris Short - Head Chef at The Billesley Manor Hotel
One of Stratford's most renowned chefs, a complete
delight to watch !
Chris McPherson - Head Chef at the Shakespeare Hotel
will close the Festival with flair. Make sure this
is a must see demonstration for your Festival Agenda!
telephone
O14SS-257O76
e.mail
•fieldeventAOaol.com
*
26. BRITISH CULINARY
FEDERATION
Sunday 13th November
2005
Chris Short
Stuart Best
Teodor Stoynev
Paul Sedgwick
Greg Benney
Somdutt Kalutay
Francisco Cruz Rodriguez
Shawn Lovegrove
Daniel Koziel
Robert Wood
Viorel Olaru
Dinner
Champagne & Canapes on arrival
Terrine of local game &foie gras
*
Warm Escabeche of Sea Bass
*
Fillet of Scottish beef marinated in Brouilly
*
Rhubarb Panacotta with spiced apple Samosas
Fourme d'Ambert cheesecake pickled walnuts
& tempura grapes
Coffee & Petit Fours
Guest Chef Neil Peers, Swinfen
Hall Hotel
27. What a night
Champagne and canapes
Terrine of local game and
foie gras
[ Warm escabeche of seabass
Fillet of Scottish beef
marinated in Brouilly
Rhubarb pannacotta with
spiced apple samosas
Fourme d'Ambert
cheesecake, pickled walnuts
and tempura grapes
Coffee and petit fours
A wonderful night was had by al! at the BCF
members' dinner at Billesiey
Manor, Warwickshire, on
Sunday, November 13.
The brigade, headed I
by Chris Short, I
provided a marvellous *
five-course meal
in the magnificent
surroundings of the
ancient manor and country house hotel.
At the beginning of the evening, Paul
Easterbrook, sales director of Robot Coupe,
presented £2,000 sponsorship money for the
Junior Master Chef competition.
