1. 07472043085
Lukecross123@live.co.uk
CV
Luke Cross
Lincoln LN3
Work History
July 2014- present Black Peppermint Catering
Operations and restaurant General Manager
 Organization and management of events across the UK from High end weddings to
corporate days
 Management of up to 40 staff members
 Staff training and development ensuring standards are kept high and health and safety
procedures are followed
 Meeting with clients and developing working relationships to make sure the events are to their
exact specification.
 Making sure accounts are balanced and all payment schedules are followed.
 Coordination of inventory throughout the season ensuring all equipment is on site and ready
for the day across several events.
Restaurant GM
 Running of the Pheasantry Brewery restaurant on a day to day basis.
 Marketing and promotion of the business to increase our customer base and to increase
sales of the new beers produced
 Organizations of special events, beer festivals, Bonfire evenings that have this year recorded
record sales.
 Menu development, working closely with the chefs to create high quality dishes to suit the
target market and compete with local competition.
 Maintaining high health and safety standards throughout the business making sure all
paperwork is kept up to date and reviewed on a regular basis to uphold our 5* food hygiene
rating
 The Management of my own beer range ‘The Bearded Brew’ Giving the business its own
unique feature for the bars and events
 Controlling budgets for staff and food/drinks costs to hit weekly GP.
April 2013-July 2014 Hit Training
Traineeship Coordinator for the East midland
 Being one of 4 people across the UK for Hit training to launch the new programme
 Managing training, recruitment and placements across the East Midlands
 Prioritizing appointments to ensure constant progression of the programme.
 Meeting with employers and training organizations to provide the best possible opportunities
for the learners
 Attending all upskilling training to stay in line with funding regulations and teaching
standards
 Class room and field based teaching, helping learners develop skills within the hospitality
industry to help them towards their career.
 Self-management to ensure strict targets and deadlines were met and exceeded
 Helping learners on a personal level overcome difficult situations to help them overcome
barriers

2. 07472043085
Lukecross123@live.co.uk
Aug 2011 – April 2013 Pizza express
2nd Chef / Area Trainer
Reason for leaving: To progress career in training
 Day to day running of the kitchen ensuring standard is kept high and to the brands
expectations.
 Opening new restaurants throughout the region.
 This involved training new staff in the area making sure they are trained to the companies
high specifications.
 Attending any new menu launches and rolling them out to the restaurants in area.
 Managing a team of 6 staff, all back of house. Includes Commis Chefs and Kitchen Assistants.
 Responsible for food ordering, stock control and rotation.
 Attended Menu Taster days in London. .
 Responsible for staff rotas and appraisals. Sat in on recruitment interviews.
2009 – 2011
Travelled and worked in Australia. Working Visa limited time in any one employment to 6
months, hence the moving around of roles.
Nov 2010 – June 2011 St James Hotel, Sydney
Cocktail Bar Man / Hotel Supervisor / Manager
 Working within busy nightclubs of up to 900 people
 Ensuring my service was fast and efficient
 Supervising the top floor bar and covering some manager shifts over the weekendsor
when I was required
 Managed up to 15 staff at any one time.
 Running of shifts and organisation of staff and balancing of the tills and safe
 Serving of bar food
 Responsible for staff training.
July 2010 - Jan 2011 PJ Gallagers Irish Bar, Sydney
Bar and Restaurant Manager
 Running an 80 seater Restaurant.
 Serving bistro / pub / Irish food and a la carte menu
 Organisation of shifts and staff for the week including costing and making sure the ordering
and sending of invoices are done when required.
 Cashing up tills and balancing safe at the end of shifts.
 Overseeing and involvement in service of food and beverage to ensure standards are met
at all times.
 My job was also to take Restaurant bookings and coordinate staff around those bookings
and making sure the chefs were fully briefed at all times.
 Working alongside Chefs in Area Managers absence to ensure quality of food / service.
Nov 2009 – Mar 2010 At The Deck, Milsons Point, Sydney
Chef de Partie
 A la carte seafood restaurant
 Preparation and service of food to a high standard and running my own section in a kitchen
of 6 other chefs for a 100 seated restaurant.
 Teaching and training of less experienced staff members,
 Input on the seasonal menus, functions and party food preparation for up to 300 people.
 Good health and safety in line with Australian food standards frequently updating the service
staff as to how the food will be served for functions and big groups for a more efficient service.

3. 07472043085
Lukecross123@live.co.uk
2007 – 2009 Premier Events and Leisure
Head Instructor and Events Manager
 The operation and instruction of a wide variety of off and on road vehicles include quads,
hover crafts, buggies and karts.
 The management of indoor and outdoor events all over the UK for groups of up to a
thousand people.
 The management of up to 25 staff at any one time while coordinating the event from start to
finish with the clients and ensuring a successful event and promoting return business.
2007 – 2009 Devere Belton Woods Hotel
Chef CDP
 Worked within two kitchens which covered three sectors – a la carte / fine dining and bar.
 Keeping health and safety and food hygiene to the highest possible standard
 Preparing and cooking food for service all day and making sure food went out to a four
star standard.
 Being involved in the service of anything between 300 - 600 mealsdaily
 Adopting different roles depending on quantity of orders on different sections.
 Making sure food and fridge temperatures were constantly monitored and ordering
stock for the next week
 A la carte menu.
Qualifications and Certificates
 Community and Higher Sports Leadership Awards
 Level 1 and 2 of Health and Safety in the Workplace
 Food Hygiene Level 1 and 2
 Key Skills Level 3
 RSA and RCG (Australian bar certificates)
 Full UK car and motorbike licence
 Completed BND Sports Coaching and Development
 Completed 1st Year of Sports Science Degree (2007 – 2008)
 Personal licence(pending)
Interests
Motorbikes / quad bikes, cooking, squash and tennis, Beer development.