1. DAVID BLACKMORE
6,Benamba Street, Wyee point, NSW 2259, Australia
Mobile: +971 506674628
E-mail Personal: dave.blackmore@live.com.au
PROFILE
Leisure sector professional with international experience in operations, mobilization & production
management. Highly motivated, results-oriented, excellent commercial acumen. Effective
communicator & team player, able to relate to people at all levels. Successful track record.
WORK EXPERIENCE
Compass Group Cameat
April- 2013 to present
Role: Regional Executive Chef
 Mentoring culinary teams in 10 countries based in UAE
 Implementing new company brands in all countries sharing best practices
 Mentor culinary teams in all sectors O&G,B&I,hospitals,schools,functions and events
 Development and Introduction of kitchen culinary passport in 3 countries to date
 Develop common product used and developing best yield items with purchasing
 Drive efficiency’s through innovation and automation
 Convert current cook serve to cook chill in Uae opening of new FPU
 Help Pilot Cook chill in Kazakhstan and Thailand for Remote site business
 Improve Food safety and efficiency production in 6 cpus in turkey
 Develop and organise top chef competition in 10 countries with a final in South Africa
 Develop nutritional training program for culinary teams with in the Chevron contracts
 Working with celebrity Chef Reuben to develop new ideas and inspire our teams
 With Rueben and team delivered a regional cook book
 Develop and grow sales with innovation and constancy of product for retail business
 Mobilisation of 48 hospitals in South Africa on the same day with a team of support chefs
 Implemented guest chef program through out the region chefs travelling to other
countries sharing best practices
 Introduction of communication through multi media and a net work of chefs now
communicate and seek advice from each other
 Working with Sales teams to deliver new ideas and consistency to new customers
This has been by far the most rewarding a varied years in my working career .With the wide
range of countries I have been involved in again I have learnt so much from all the chef teams I
have work with and feel privileged to have worked with these professionals
Compass Group Australia (ESS)
November-2012-April- 2013
Role: Catering Manager
 Mobilization of new kitchen
 Up keep of standard paperwork
 Reduce food and labour cost
 Enhance food offerings
David Blackmore, 6 Benamba Street,Wyee Point, NSW 2259, Australia. 1

2.  Set up stock rotation systems
 Training of staff in innovation and working practices
Was a different role while I did enjoy it was not for me and I trained a replacement and decided to
per sure other opportunities that best suited my passion for food and variety .The main
achievement was we mobilized a new kitchen and menu and reduced costs while increasing
customer satisfaction
Compass Group India
May-2010-August 2012
Role: Executive Chef
 Introduction of Compass Standards to 136 units
 Integration of 4 local catering companies purchased by compass group
 Develop and organise CPUs make more food safe
 Standardise products on the Apl through out the country
 Introduce standard menus plan to India took 3 weeks to achieve
 Train team of 5 Regional Head Chefs to help develop the business
 Develop business in all sectors Hospitals, School, Remote B & I
 Develop and introduce new concepts retail food items also use of compass brands
 Client interaction with scoping of sites and sales meeting
 Work with sales team to generate realistic numbers for bidding
 Setting up staff development and training of staff giving goals and career paths
 Mobilizing of large new contracts HSBC,,Madanta hospital
India produced some great challenges and results and with 2 years of focused solid work my job
was completed and ready for my trained staff to take it forward. I learnt a lot about Indian cuisine
and have come out of this with a more rounded view on Indian food and culture. The Mobilisation
of The Madanta was a great success with 800 patients and 2000 staff meals the team was
amazing and the client was most impressed we still retain that contract now and this is now a
1400 bed hospital
Upper Crust Catering
(Charitable Organisation working with people with disabilities, supporting and
training them in the open work place)
January 2010-May 2010
Role: Volunteer and Training
 Review menus, costs and recipes
 Upgrade menu and offering
 Staff training on Functions to increase in the business
 Introduction of food safety program
 Training of staff with disabilities
 Helping run kitchen while working with 8 staff with disabilities
This was a great break from a very busy career and re focused me and helped me develop my
training skills ,and re launch my passion for catering through the simple pleasure that the kitchen
staff found from cooking and working in a challenging environment .this was a street side café
that help its own on a quality and cost bases with support from trainers and mentors
This by far has been the most enjoyable point in my career
David Blackmore, 6 Benamba Street,Wyee Point, NSW 2259, Australia. 2

3. Compass Group – Chile
January 2009-January 2010
Role: Executive Chef/Food Production Manager
 Development of Cpu improving production
 Introduction of automation and reduction on labour cost
 Development of individual packed meals for mine sites re heat on site
 Launch of a sandwich salad production kitchen to supply all our units
 Review food services provided from a quality and food safety aspect
 Implementation of new ideas in the cpu and the other parts of the business
 Staff development training introduction of kitchen passport
 Develop Event catering from the fpu for high end functions
Only a short working visit the willingness to lean was incredible and we moved on very fast at that
time .The Fpu went from 20,000 meals a day to 90 ,000 meals a day in a year ,And a large in
crease in the remote site sector due to quality and innovation
Compass Group – Ess Remote site Kazakhstan/Algeria
April 2007 – January 2009
Role: Senior Catering Manager/Executive Chef
 Review operation introduction of innovation
 Tender for new contract writing new menus
 Add new ideas and concepts
 Work with purchasing sourcing products
 Staff training and development
 Develop team work and sharing best practices
 Bringing 7 kitchens from individual areas all on to the same page
 Improve the quality of the food offerings
 Re launch function catering business
 Organise BOD functions for visiting Chevron board
My first interaction it to remote site and it was quite a surprise.The willingness of the staff to learn
and such a hard working culture .i was asked to increase quality to retain the contract ,develop
the staff and bring some innovation to the site .This site had 7 working kitchens serving 35,000
meals a day and all had there own menu plan. This caused a lot of issues for purchasing and a
lot of inconsistency .It took a little time but I managed to get all staff trained on anew menu and
the same menu
Compass Group – Qatar 15th
Asian Games
April 2006 – April 2007
Role: Project Production Director
 Planned and organised major supply chain platform
 Setting up and implementing requisition & delivery systems
David Blackmore, 6 Benamba Street,Wyee Point, NSW 2259, Australia. 3

4.  Implemented Haccp and food safety programs
 Management and Mobilization of 3 major contracts: Athletes Village 40,000 meals per
day, Apartment Towers 12,000 meals a day and Sports City 11,000 meals a day, TOTAL
DAILY PRODUCTION 63,000 MEALS.plus 60,000 meals for retail outlets and staff
feeding
 Production of 4 different cuisines ,Asian, Sub Continental, Continental and Arabic
 Maintaining standards of presentation and quality
 Design and planning all production areas
 Building and maintaining team moral of 300 production staff
This was my biggest challenge and I have to say it went very well we exceeded budget and our
customer and client feed back was sensational
Own Catering Company – Blackmore Caterers (from August 2005)
 Gained Contract for Woy Woy Bowling Club
 Developed wedding and function market
 Created Private Function business generating $1M revenues
 Implemented new production concepts
This was a great time for me and my family .I had to do this to test my self on the market to see
how my food my style were received and I was bowled over at how well we did .But it was not
enough for me I was getting board so I looked for out side work .We stopped the business and
moved on.
Mooney Mooney & Woy Woy Bowling Club: Woy Woy
May 2003 – August 2005
Role: Freelance Executive Chef - Function Work, Bistro, A La Carte Restaurant
I had the need to get away from big events and get back to the basics to get back on the floor and
get back my passion and this was amazing for me to work with some great chefs and to lean a lot
Also at this time I wanted to develop my diving career I achieved my PADI diving instructor
certificate .This has also helped me with my training and communication skills
Eurest Plastis – Athens (Subsidiary of Compass Group Plc)
Athens Olympic’s
July 2004 – September 2004
Role: Project Executive Chef
 Mobilization of 28 production venue’s
 Implemented and managed the supply chain to site
 Standards of food and service across all sites
WORK EXPERIENCE continued
 Assisted in compiling the event budget and achieving budget
 Planned and implemented Menu’s
 Leading the production team with chefs from 18 different countries
 Managed logistics and distribution
 Ensuring Product standards and operational excellence
 Hse standards implemented
David Blackmore, 6 Benamba Street,Wyee Point, NSW 2259, Australia. 4

5.  Coordination of all staff
This was a amazing experience dealing with 18 different nationalities from with in compass group
that had never worked an event before .This event went very well I could not ask for more and the
clients were very happy and we beat budget .
Sodexho Caterers:
Telstra Stadium, Homebush Bay
Role: Freelance Consultant – World Cup Rugby
My experience of doing the 1999 world cup in Cardiff had a major role in this .I was approached
to help and advise the team at stadium Australia ,It was a amazing site and a great event .
The quality of staff and food were sensational
Blue Rock Caterers:
Fox Studio’s, Moore Park NSW.
September 2002 – May 2003
Role: Lead Chef for all production of outside catering events
 Organising the daily production operations
 Managing all food logistics
 Service at high end locations
Blue rock caters had a great name and a very trendy reputation and I wanted to understand
Sydney and the food culture from a high end ,I worked at many locations and high end events
that showed me that the variety, skill and client expectations are adventuress and well executed
Eurest Australia Pty Ltd: (Subsidiary of Compass Group Plc)
SFS/SCG, Moore Park, NSW 2021
November 2000 – August 2002
Role: Executive Chef of both Stadiums
 Mobilization of all production areas and operations
 Recruitment and production team building
 Assisting the implementation of the supply chain
 Implementing, training and control of HACCP
 Managed the gaining of full ISO accreditation
 Kitchen Accounts and Control of Large Budgets
 Product Development
 Assisted in the tendering process for possible new contracts
 Conducted work shops for Australian sportsmen/women in nutritious foods
This was an amazing site we could have 4 match’s over a week end with rugby league, rugby
union and Aussie rules foot ball in the winter and cricket and football in the summer .All of these
have very different requirements .We operated corporate catering in restaurants and private
boxes and the players catering with a huge retail operation
This was the first large site in Australia and my back ground in the Uk was events was a perfect fit
and great opportunity for me to introduce some ideas from UK .
David Blackmore, 6 Benamba Street,Wyee Point, NSW 2259, Australia. 5

6. A very challenging time and after a year we had a new General Manager that brought his own
chef in .I was very disappointed .
Eurest Team 2000: (Compass Group Plc)
Holden Street, Ashfield NSW.
May 2000 – November 2000
Role: Executive Chef for the Olympics
 Menu planning and implementation
 Sourcing suppliers and products
 Mobilization of all production units prior to the event 16 in total
 Responsible for all Olympic venues operated by Eurest for the games
 Planned warehouse operations and staffing
 Managed delivery logistics’ as per Olympics policy and timings
 Team recruitment from all over Australia some 200 chefs
 HSE standards implemented
 Standards specs set for all sites as per Socog requirements
This was a big challenge but my back ground gave me the skills to achieve this .Once the
planning was done I based my self at a unit in the middle of all and managed from there the other
sites and went to 2 different sites every day as the sites operated from 4am to 12pm.Our clients
were volunteers ,security ,corporate clients ,vips, and retail.This was amazing and a success but
a lot of work with only 6mths to get ready for the event
Letheby & Christopher Caterers: (Compass Group Plc)
Cheltenham Racecourse, Prestbury Park, Cheltenham, Glos UK
March 1985 – April 2000
Role: Regional Head Chef – West Region
 Leading the production team responsible over seeing 10 Venus to the Company
Director
 Mobilising new contracts notably millennium stadium for rugby world cup 1999 final
being 20,000 corporate meals and 60.000 retail products
 Development of a world class venue for conference and exhibitions Cardiff and
Cheltenham race course
 Co-ordination of large scale race meetings & Prestigious outside catering events
such as: Cheltenham Gold Cup, Royal Ascot. (catering for in the region of 26,000
corporate meals per day & employing 170 chef’s)
 Other venue’s included: The Royal Albert Hall, Edgbaston and the Oval Cricket
Grounds
 Catering for the Royal Family royal chef for 1 year
 Lead the team to achieve the BSI ISO 9002 Accreditation for food preparation. First
for a event catering company
 Introduction of a training schedule to develop the skills of students coming into the
industry, working closely with local colleges.
 Product development innovation for retail
 APL development reduction and yield testing on products
 Formulated and implemented Procedure Manuals for kitchen and race course
 Implemented kitchen controls and accounts procedures to such accurate level
David Blackmore, 6 Benamba Street,Wyee Point, NSW 2259, Australia. 6

7. This was the making of me as a chef a manager and a logistic person .i started as a chef and
made it to Head chef very quickly I had some great mentors and friends during this period that
helped with my career .
Before this I worked at various hotels, restaurants and hospitals over a 10 year period developing
my skills and back ground as a chef
Key Skills:
 Able to work under pressure
 Excellent communication skills at all levels
 Operational evaluations, implementation of action plans
 Computer literate: Microsoft word, excel & outlook express
 Excellent leadership skills – can do attitude
 Exceptional budget control
 Wide variety of food concepts for all types of business
 Honest and hard working
 Passionate about food and fun
Professional Qualifications:
 City in Guild’s for chef’s 706-1 & 706-2
 Health & Hygiene Certificate RIPHH.
 HACCP trained
 COSSH Procedures
 Cook / Chill Procedures
 St. Johns First Aider – Rescue Medic Diver
 Diving Instructor
Interests:
Reading, Computers (Microsoft Word, Excel, Outlook Express), Cooking, Swimming, Gardening,
DIY, World Travel, Scuba Diving – Diving Instructor, Sport. Food cultures
David Blackmore, 6 Benamba Street,Wyee Point, NSW 2259, Australia. 7