1. Geraldine Madigan
London
Mobile: 07974 563 702 Email: geriomadigan@hotmail.com LinkedIn: (client supplying)
EXECUTIVE PROFILE
A versatile, commercially astute Executive/Head Chef & Senior Catering Manager with extensive history across the
hospitality industry. Demonstrates a passion for producing quality food and dining, leading to new business growth and profit
across a range of venues in public and private sectors.
A troubleshooting specialist relied upon to transform underperforming departments, drive sales, increase turnover and
deliver substantial cost savings through full lifecycle VIP corporate events; builds key stakeholder confidence across multiple
site transformation whilst ensuring the highest customer service excellence.
Thinks quickly under pressure; a hands-on and results-driven professional whether orchestrating seamless operations,
managing finance, assessing risk, negotiating SLAs or building, coaching and inspiring others to achieve top standards of
delivery as a cohesive team.
An adaptable, dedicated and diligent leader seeking a new, challenging opportunity to utilise broad industry perspective and
knowledge at strategic and operational levels.
Gerri is an excellent motivational manager who has a fine eye for the bottom line and detail. Any company would be
lucky to have her and I can’t recommend her too highly. John Cherry, Chief Executive & Hospital Administrator, St Luke’s
KEY SKILLS and EXPERTISE
• Highest Customer Service & Food Quality Excellence
• Working with Senior Management
• Managing Front & Back of House
• Operations Management
• Full Lifecycle VIP Event/Project Management
• Increasing New Business Growth/Turnover
• Financial & Budget Management (up to £150k)
• Department Development & Transformation
• Building Customer, Vendor & Supplier Relationships
• Delivering Substantial Cost Savings
• Food Safety & Hygiene Training/Audits/Advice
• Driving Brand Standards & Awareness/Compliance
• Team Building, Leadership, Training & Coaching
• Complex Problem Solution/Troubleshooting
• Negotiating Supplier Contracts/SLAs
• Driving Organisation & Timekeeping Standards
SELECT KEY ACHIEVEMENTS
Department & Multi-Site Turnaround, Head Chef/Catering Manager, BMI Healthcare
Department was over budget on food purchasing and staffing. It had low restaurant, coffee shop, vending sales with poor
menu selection, no private function offering, low customer satisfaction and 3* rating from EHO. Appointed to manage and
unify back and front of house into a successful and profitable department. Revised all menus and added new dishes on an
8-week cycle; scheduled all staff into training programmes; increased fresh frozen food and vending options; set up new
cleaning schedules. Devised and implemented fridge/freezer record sheets; organised stock management; revised offering
for outside private functions and reduce staff. Within 3 months successfully increased sales by 300%; stock was within
budget. Within 6 months staff was up to date on training; this resulted in 30% increase in customer satisfaction with 20%
increase in private functions, leading to achieving a 5* rating from EHO. Delivered savings of £1,650k annually.
Organising & Managing Relaunch of New Catering Department, Chef Manager, ABM Catering/St Luke’s Hospital
Department lacked management with high costs on supplies and staffing and needed a kitchen upgrade. Appointed to run
the department, oversee refurbishment of new catering area and train the hospitality team of 5. Devised and implemented
new menus; budgeted and managed food costs; led staff training. Advised senior management in strategically planning new
catering areas; set up all department systems; organised food for the reopening; assessed staffing costs. Successfully
delivered all aspects on time to budget for opening; received 5* rating from EHO after re-launch. Delivered savings of
£12.5k annually.
Section Transformation, Larder Chef, Royal Albert Hall
The department was poorly managed and not meeting deadlines for supplies used for circa £500 food boxes sold to
audience parties. Appointed to turn around the larder section to enable profitable business. Reviewed food orders in
advance; proactively worked additional late hours to organise food preparation for day-to-day business to ensure speed and
efficient service delivery; managed 2 staff. Succeeded in meeting all deadlines and targets, improving efficient department
production. Received very positive feedback from Head Chef and clients; this resulted in ensuring a department turnover of
circa £30m annually. Promoted to Head of Larder Department.

2. CAREER HISTORY and FURTHER ACHIEVEMENTS
Jun 2015 - Current Catering Chef (Temp) Purple Grape, Park Royal
Headhunted to assist and serve in a variety of venues and events.
Mar 2010 - May 2015 Head Chef & Catering Manager London Independent Hospital, BMI Healthcare
67-bed private hospital with 20 staff and circa £850+m annual turnover.
Oversaw the preparation and cooking of high quality, nutritious food for patients, their relatives and hospital staff; maintained
high standards of food hygiene and preparation. Adhered to health & safety requirements; this was accomplished on a daily
basis through the kitchen team.
• Created a rotating menu programme, taking into consideration nutritional values, seasonal products, patient feedback and
requests, and special dietary needs. All meals were freshly prepared on site with attention to presentation of meals. Worked
within the £11k monthly budget.
• Managed a team of 20 staff comprised of kitchen and front of house teams (including waitresses, counter assistants and the
barista team). Supervised and coached team members daily, ensuring everyone fully understood their part in contributing to
the delivery of a great service.
• Aligned with the daily operational management commitments; conducted yearly appraisals, ensuring each team member
had goals for the coming year.
• Formulated rotas; scheduled team attendance to appropriate training; maintained their training records.
• Oversaw 6-month hygiene audits and annual Environmental Health Officer (EHO) audits, resulting in 5 * rating. Consistently
maintained this result.
• Monitored environmental maintenance; complied with food safety checks and all ordering of food and disposable items.
• Completed and presented monthly finance reports and timesheets, ensuring meticulous delivery of the service through the
team.
Oct 2009 - Mar 2010 Head Chef London Independent Hospital, BMI Healthcare
Bought out by BMI; this led to promotion as Head Chef & Catering Manager.
May 2003 - Oct 2009 Chef Manager St. Luke’s Hospital for the Clergy, London
16-bed private 5* charity-based hospital with 5 staff.
• Oversaw the full kitchen management from both an operational and financial perspective with £4k budget.
• Managed menu planning (including portions and presentation).
• Coached the kitchen team and facilitated staff training.
Jun 2000 - Apr 2003 Chef Manager The Production Kitchen, North Acton, London
Providing meal and, canapés for the airline industry and businesses in London with 5 staff and c. £7m annual turnover.
• Provided freshly made canapés.
• Supervised the team, ensuring the smooth running of all daily operations.
• Provided daily ordering of supplies and organised stock for the monthly menu change.
Dec 1996 - Jun 2000 Larder Chef Hospitality Dept, Royal Albert Hall, London
Providing catering services to event audiences with circa 50 staff and circa £30m annual turnover.
• Participated in the preparation and service of large functions (including TV and music awards with c. 1,000 attendees).
• Covered dinner services in the restaurants for VIPs (including the Prince of Wales).
Sept 1990 - Sept 1996 Head Chef North Eastern Health Board Hospice, Ireland
• Prepared and cooked food for clients with specialist dietary needs.
• Ensured the environment met requirements in compliance with the Health Board.
Sept 1987 - July 1998 Chef de Partie Four Seasons Hotel, Monaghan, Ireland
Small privately owned hotel with 25 staff.
• Managed a 60 seat restaurant (breakfast, lunch and dinner).
Sept 1987 - Aug 1988 Chef The Westenra Arms Hotel, Monaghan, Ireland
July - Aug 1987 Chef The Igoe Inn, Doonbeg, Co. Clare, Ireland
Sept 1986 - Jun 1987 Chef de Partie Campbell’s Highway Restaurant, Limerick, Ireland
FURTHER CASUAL PROJECTS
Sept 2006 - Jul 2009 Chef O2 Arena, Delaware North, London
Sept 2000 - Jul 2006 Chef Compass Group, Arsenal Football Stadium, London
Chef Compass Group, Oval Cricket Stadium, London

3. EDUCATION and PROFESSIONAL QUALIFICATIONS
2013 EDEXCEL BTech Level 2 Customer Services in-house BMI Healthcare
2012 BIIAB Level 2, Award for Personal Licence Holders London
2011 Level 4 Award in Managing Food Safety in Catering Royal Society for Public Health
2005 Intermediate Certificate in Supervising Health & Safety Chartered Institute of Environmental Health, London
2004 Intermediate Certificate in Food Safety Chartered Institute of Environmental Health, London
2000 Higher National Certificate in Hotel, Catering & Institutional Management Westminster College, London
1984-6 Chef, City & Guilds 706-1 & 706-2 Royal Technical College, Galway, Ireland
1982-4 Leaving Certificate Convent of Mercy, Kilrush, Co. Clare, Ireland