1. Curriculum Vitae
Leonard Irvine
An experienced and motivational catering manager / chef of high standard and a
qualified D32, D33, D34 NVQ assessor.
PERSONAL DETAILS
Address 76, Plymouth Street,
Barrow-in-Furness,
Cumbria
LA14 3AL
Telephone 07894545824
Date of Birth 04 July 1964
Nationality British
Marital Status Married
Driving Licence Full UK Licence (clean).
EMPLOYMENT HISTORY
Barrow Sixth Form College
Catering Manager
June 2004 – Present
I was initially offered the position of catering Manager with Eden Foodservice Limited, the
first of the catering contractors at Barrow inFurness Sixth Form College. The contract was
subsequently taken over by Initial and then by Mellors Catering Services in 2005. I am
responsible for overseeing all aspects of service provision and the management of 10 to 12
staff. The college caters for approximately 100 staff and 900 students. I am also responsible
for providing catering for in-house conferences, meetings and awards ceremonies, Duties
include marketing and client relations, stock control, ordering and budgeting and accounting.
In 2009 I was asked to take over the Catering in house. The business has grown, so much so
that as a 6th
form College we have branched out and now have three more school catering
contracts under my leadership with a turnover of £1.5 million. I now have 27 staff. I am
responsible for training, and development Gross profit, menu development, nutritional
standards, and client satisfaction. Three further schools have enquired about my services for
September. I have also achieved five stars for all establishments from t5he local
environmental health department.
I was responsible for mobilisation of Catering Operations for St Bernards School.
Zefferellis Restaurant and Café, Ambleside
Consultant
Feb 2004 - May 2004

2. At Zefferellis I worked as a Consultant during the refurbishment and opening of this popular
Organic, Mediterranean style Restaurant situated in the heart of the Lake District. The unit
boasted an average weekly turnover of around £20,000.00 and offered excellent standards in
customer care and service, as well as high food quality. During this time I was responsible
for overseeing kitchen and front of house staff and ensuing that standards were maintained
during the refurbishment. During this temporary contract I was able to further increase my
key skills and abilities.
Spirit Group – The Owl and the Pussycat, Barrrow
Kitchen Manager/Head Chef Area NVQ assessor
April 1998 – Feb 2004
The Owl and The Pussycat is a pub restaurant style unit which, during this period boasted an
average weekly turnover of around £30,000.00 with an 80/20% spilt in favour of dry sales. I
was employed in this unit as Kitchen Manager and Head Chef overseeing all aspects of the
day to day running of the kitchen, ensuring that the highest possible standards were
maintained, as well as driving sales. I was responsible for a team of up to 60 members of
staff and I reported directly to the Pub Manager.
On a daily basis in this role I was responsible for staff training and development, interviewing
staff, stock ordering and control, menu development and gross profit calculations. I was also
responsible for budget controls and food preparation. I also took on the roles of In House
Trainer and Area Chef Trainer (North West and North East locations) and was able to use my
extensive skills and knowledge of food and beverage operations to train and develop staff
members.
Throughout my employment in this role, I was able to increase my key skills and abilities, as
well as enhancing my kitchen operational abilities. Although I enjoyed this role, the unit was
taken over by new management who required less input by me and therefore my job
satisfaction decreased.
Main roles and responsibilities
• Overseeing the recruitment, training, development and motivation of all kitchen staff.
• Compiling rotas and time sheets in line with budgets and expenditure.
• Monitoring and maintaining kitchen GP
• Implementing and maintaining standards and procedures in the kitchen.
• Overseeing the menu planning and design for the restaurant.
• Maintaining Health, Safety and Hygiene standards in the kitchen.
• Stock control and stock purchasing including liaison with suppliers to assess quality and
value.
• Producing budgets and forecasts for the kitchen.
• Working closely with the Restaurant Manager to ensure all standards and procedures are
maintained throughout the unit.
• Wage and cost control.
• Undertaking budget reviews.
Bass Leisure Retail – The Bay Horse, Barrow
Kitchen Manager/Head Chef
March 1996 – March 1998

3. The Bay Horse is a family orientated unit offering traditional style food in a relaxed and
friendly atmosphere. The unit achieved an average weekly turnover of around £12,000.00
with a 50/50% food/beverage spilt. In this role I was responsible for a team of 10 members of
staff and I reported directly to the Manager of the unit. I was responsible for stock control,
staff rotas, customer service, staff training, gross profit and menu planning for special events.
I was also responsible for handling deliveries and worked in a “hands on manner” preparing
food in the kitchen.
Andy’s Takeaway, Barrow
Manager
April 1994 – Feb 1996
As Manager of this small privately owned takeaway unit I was responsible for cash balancing,
customer service, staff supervision, taking payment, ordering and stock control.
Aug 1991 – March 1994 Stollers, Barrow – Head Chef/Kitchen & Restaurant Mgr
Sept 1987 – Jan 1991 Colony Gift Corporation – Head Chef
Sept 1987 – Feb 1989 Furness General Hospital – Chef
April 1986 – Sept 1987 White Horse Hotel, Barrow – Kitchen Assistant
Sept 1980 - Feb 1986 VSEL, Barrow – Shipwright
EDUCATION, TRAINING AND QUALIFICATIONS
Thorncliffe Comprehensive Sept 75 – July 80
CSE Grade 1 – Mathematics, Art, English Literature
Grade 2 – Woodwork, Humanities, Geography
Grade 3 – Science, English Language
RSA English
Furness College Sept 80 – Sept 83
BECS 1, SBSC 1 and 2
D32, D33 and D34 certified NVQ assessor.

4. Advanced Food Hygiene, Health and Safety
Advanced First Aid
COSHH
Bronze and Silver Awards – Punch Retail
City and Guilds 7061/7062
HOBBIES AND INTERESTS
I enjoy snooker, dining out, golf, and sailing. I am Secretary of the local Working Mens’ Club
where I captain the snooker team. I have organised an independent charitable snooker
competition for the last five years (2009>present) to raise funds for cancer research and last
year also held a darts competition to raise funds for Help for Heroes. I intend to produce
similar annual snooker and darts events for the foreseeable future.
ADDITIONAL INFORMATION
Whilst employed with Spirit Group, (formerly Punch Retail), I was the in- house
development trainer at The Owl and Pussycat. I also became the Area Chefs
Trainer.
I am a qualified NVQ assessor and used my achievements to lead other staff to
achieve NVQ qualifications, more recently helping Channel side Furness College
with their NVQ catering programme.
I had two of my recipes entered in the Good Food Magazine 1995 – 1996. I have also
been entered in the Egon Ronay Good Food Guide twice, 1992-1993 and 1994-1995.
In my own time, I undertake outside catering – pie and peas / buffets, initially this
was on behalf of Barrow Cricket Club but for a number of years now I have
continued on my own capacity catering for up to 400 people for all occasions.
I am the Secretary of a local working men`s club, and have held this post for five
years. I am responsible for H&S, rotas, ordering organising events and charity
nights and staff training and supervision. All other day to day jobs.
REFEREES
Mr. Alan Eccles, Mr. John Shields
Finance Manager, Director of Human Resources
Barrow Sixth Form College Barrow Sixth Form College
Rating Lane Rating Lane
Barrow-in-Furness, Barrow-in-Furness,
Cumbria. Cumbria.
LA13 9LE LA13 9LE
My wife Denise is internal auditor for Job Centre Plus. She looks after 35 offices in
Cumbria & Lancashire. Denise has held this position for 35 years.