Francis Cowlam is a head chef with over 15 years of experience in restaurants across the UK and Spain. He is currently the head chef at Piccolino's in Ilkley, where he manages a brigade of 15 chefs and oversees a weekly gross of £50,000. Previously, he has held head chef roles at various high-volume restaurants including Piccolino's in Collingham and Sheffield. Cowlam has a proven track record of achieving targets for food quality, labor costs, and gross profits.

1. Francis Cowlam
D.O.B 04/01/1984
Gender Male
Contact 07534958287
Email ufrankaz@aol.com
Full clean UK driving licence
Food safety level 3
Previous work Experience
Piccolinos ilkley jan2014-present
Im am currently the head chef of ilkley Piccolino, i was approached with a
great opportunity to transfer to a much busier site and a much more
demanding role, Ilkley Piccolinos has got two kitchens serving 3 floors
including the roof terrace, I manage a brigade of 15 chefs and 4 kps.
We are taking on average 50k gross per week with the food gp around 72%
and labour 15%.
We have a lot of private events i.e. weddings, corporate lunches, and canapé
evenings. I also managed The Tour de France with great success with gross
sales of 18k for that day with all guests leaving happy.
http://www.individualrestaurants.com/piccolino/ilkley/
Piccolinos Italian restaurant Collingham from nov2011 – jan2014
Currently I am responsible for leading a brigade of chefs to deliver high quality
fresh Italian Cuisine, in an affluent rural area of Leeds. I have just recently
completed covering the Sheffield unit whilst recruiting a new head chef.
Sheffield Piccolinos has an average weekly net take of £40,000 with a brigade
of 18 chefs. I found this a positive challenge as I believe it has strengthened
my personal and professional development. During my time covering both
sites I maintained responsibility for the food quality and standards, gp’s,
labour budgets, training new staff and overseeing the key performance
indicators were met. I have achieved the company bonus scheme in full each
month.
http://www.individualrestaurants.com/piccolino/collingham/
http://www.individualrestaurants.com/piccolino/sheffield/
Head chef Black house restaurant bar and grill Leeds living ventures plc may
2011 to nov 2011
My role as head chef is to maintain food quality hygiene, labour costs and
gp’s. I managed a brigade of 16 chefs, and achieved my bonus every month
with this company.
Leelex ltd
Group development chef Aug 2009 to may 2011
My current duties include opening new sites, menu development, kitchen
planning, recruiting brigades, sourcing local and international produce,
keeping on top of food trends, costing menus to achieve gp, creating spec
manuals for staff to maintain high standards of food quality, maintaining health
and safety standards across all sites including staff training. The food is of a

2. high standard and is all prepared fresh on site.
We have got 6 units in total 2 of them in London all very successful and i have
a portfolio of restaurant reviews local and national press, we have created a
brand in the north and now taking it south to London because of its success.
This restaurant recently achieved the Oliver Award for best international food.
Gusto Italian restaurant April 2008 to august 2009
living ventures plc
I am currently working as head chef in high volume branded operation my
duties include maintaining the high standard of food that me and my team
produce, the menu is all fresh and locally sourced produce from lobster to
suckling pig, I maintain cleaning standards and have passed all health checks
to date, achieve bonus for heath checks, labour, gp, and specials, and I have
received 5 out of seven bonuses, this restaurant takes on average £22.000 a
week on food running at a labour percentage of 21% and hitting a gp of
77.5%. I have a 8 strong brigade I have received a 5 star rating on the Leeds
city council scores on the doors. I also design menus for functions and work
closely with the BDM on creating special themed nights such as carpenters
unplugged, ladies lunch, and many more I also have been supporting the
operations chef in menu development and rolling out new menus in different
units up and down the country.
Café Rouge Tragus Holdings PLC, April 2007- April 2008
Kitchen Manager/ Head Chef
Responsibilities include Forecasting rotas to a percentage, Achieving GP’s
against theoretical percentages, Inducting staff, supervision of staff, Training
team members to deadlines and company standards, Trailing head chef’s for
The North Sector restaurants, Signing off managers and assistant managers
from training, Responsible for new openings, Maintain a high level of hygiene
at which I have achieved a 4 star standard with the Leeds City Council
Hygiene star Rating, I also achieved 95% on an internal CMI audit.
Responsible for ordering stock, counting stock and ensuring the company’s
branded specification is adhered to at all times including portion sizes and
food quality. Café Rouge The Light on average receives net sales of £18,000
to £20,000 weekly.
Ma Potters April 2006- April 2007
Head Chef
Tragus Holdings Acquired Ma Potters, Contract continued
Responsibilities included achieving the companies high standards of hygiene
audits, stock audits, and achieving a GP. Ma Potters was a branded
restaurant so company standards and brand specification were always
adhered to. Through the take over from Tragus holdings I was responsible for
designing the new layout of all the equipment for the new opening, ensuring
maximum work flow is achieved.
Smithy Pond Spirit Group PLC Derbyshire Feb 2005- April 2006
Kitchen Manager
My duties included as kitchen manager strict hygiene levels, stocks and rotas
and managing a brigade of nine chefs. I was responsible for training new staff

3. to company standards The kitchen was a high volume branded Two for One
restaurant with food led takings of £25,000+ weekly net takings.
The Peacock Hotel Derbyshire 2AA Rosette Restaurant Nov 2004- Feb 2005
Acting Sous Chef taking charge in head chef’s absence
Responsible for ordering, hygiene, stock taking and menu development.
Working with agency staff and the restaurant was owned by the Duke of
Devonshire. This was a short term contract festive period exclusively.
Nelly’s Restaurant Torrevieja Spain June 2003- Oct 2004
Kitchen Franchise owner
My role included developing menu’s to achieve a GP of 77% whilst sourcing
local produce from local markets. Stock taking, and rotation of stock.
Maintaining hygiene standards, recruiting staff, training and supervision,
Promotional marketing including advertising through local businesses.
The White House Spirit Group PLC Leeds Nov 2002- May 2003
Sous Chef
My role included working alongside the Head chef to develop themed nights
and specials, adhering to the companies strict hygiene standards, quality
control, working to reduce wastage, stock taking and control and ordering.
Responsible for training junior staff fresh from college.
42 The Calls Riverside Leeds June 2002- Nov 2002
Chef de Parte
Al a Carte menu, duties included cooking for room service, banqueting, Hot
and Cold Buffets, Keeping hygiene standards, completing prep lists.
Bistro Fiori Leeds May 2001- June 2002
Commis Chef promoted to Chef De Parte
Italian cuisine prep chef, with general kitchen duties, part of a brigade of eight
chefs
ST. James Hospital National Health Service Leeds May 2000- May 2001
Catering assistant.
Personality
I am an outgoing person with a good sense of humour; I have the
determination to succeed along with the enthusiasm and motivation. I feel I
would be an asset to your company as I have a proven track record of
achieving targets, goals and budgets, alongside successful internal and
external audits. I consider myself to be approachable and a firm but fair role

4. model in a brigade. I feel I have excellent communication skills at all level
and have delivered presentations to other professionals.