1. Grant
Broadhurst
72 High St
Tibshelf
Alfreton
Derbyshire
DE55 5NX
07444103402
grantbroadhurst66@gmail.com
SUMMARY
A hard-working individual who uses initiative and good communication skills to
achieve the bestin all situations.Well experienced in bar work and warehousing.
in recentyears has moved into the kitchen and catering industryand has
experience of running kitchens and designing and developing menus and stock
control within a tight budget. Also able to do basic DIY and handyman skills and
have shown a knack for “upcycling” whilstdoing voluntary work.
EXPERIENCE
Grill Chef & Team/Service leader, The Crown & Greyhound
Dulwich Village. LONDON- 2013-present
Required on a daily basis to open and close the kitchen, lead a service
and write the menu for the day. The food mainly consists of “posh pub
grub” and is part of the “castle brand” part of Mitchell & Butler’s. The
manager asks me to devise specials, new dishes for the main menu and
soups when required. I check the stock, take deliveries and write prep
lists for the other chefs to be ready for service. The pub had a record
week in the summer, taking 56K. It regularly takes an average of 35-45K,
Indicating the speed and volume of service you have to be used to whilst
maintaining a high standard of food quality. During the summer the pub
operates a barbecue (voted into the top 10 BBQ’s in London – Timeout
magazine.). Last year, myself and the second chef were running this and
taking up to £1800 a day, alongside the main kitchen.
Head Chef, Emmaus
South Lambeth,LONDON — 2011- 2013
My main job within the communitywas to provide food twice daily for the other
companions.This could sometimes run to 80+ covers a day, with guests and
trustees also catered for,sometimes with two but often just me.Desserts aren’t
part of the allocated allowance for the food, but it was nice to bake or create for
occasions like birthdays and special treats.The challenge is to ensure the meal is
liked by all 30 companions and still caters to the specific dietaryand nutritional
needs,all whilstkeeping variety up. I’ve also turned my hand to confectionaryand
have more than adequate baking skills.
Chef/Barman, The Crown
Lee, LONDON — Oct 2010 - Jan 2011
Was mainlyrequired to work alone in the kitchen and run the service myself.
Occasionallyworked on the bar if we were short. In the kitchen my duties
consisted ofcooking a full classic pub menu from scratch - other than desserts
and pies which were made for the pub speciallyand delivered when required.
Assistant Manager, The Longford
Hampton Hill,LONDON
Duties included Rotas,End of week reporting to head office, cash counting and

2. floats for tills,general running day-to-day of the pub.When our chef was on his
day off i used to run the kitchen and leave the head barman to look after the bar
and front of house.Was in charge of developing the specials menu which
involved recouping moneyfrom stock nearing its shelflife,thus making extra
moneyfor the business.Cellar stock control and the maintenance ofthe ales and
lagers were also amongstmyduties,as were staff meetings and resolving any
issues arising with customers or staff.
Barman, The Anglers
Teddington,LONDON
Jun 2007 - Mar 2008
General bar duties.Serving drinks and food to customers,cash handling,opening
and closing ofthe pub and cleaning.
*Left this position to become ass.manager at Longford*
Logistics Supervisor, Besam UK
Sunbury-on-Thames,Surrey
Jan 2004 - Apr 2007
Besam are an automatic door company.I first joined as a temp worker, working
my way up to logistics supervisor.My duties by the end entailed stock control,
goods in/out,maintaining all mobile engineers’ van levels and tailoring the parts
listto each one.I restructured the way of stock taking to make it more efficient.I
was part of two main money-saving movements within the company- P500 &
Lean.I was also responsible for reducing the amountofmoney roaming around
on the engineers’ vans from £1500 to £1000.This in turn saved more moneyfor
the company.Our departmentwas also responsible for the delivery of all items to
sites.This involved liaising with international haulage companies and local
couriers alike.Communication was keyas we were the pivotal department,with
all custom orders being turned round by us,sorting out parts for repair,keeping
projects dept.and sales dept.together whilststill maintaining a realistic working
level. The companywas UK wide and was one of only three production plants in
the whole company,the other two being in Germany and head office, Sweden.
EDUCATION
UCL
LONDON
Vocational — 2013
Screenwriting Course
Spelthorne College
Ashford, MIDDX
AS levels - Psychology, Sociology, Music Technology, Film Studies
Ashford High
Ashford, MIDDX
All A - C grade GCSE’s
REFERENCES
Lorna Hawthorne
Emmaus South Lambeth CommunityLeader.
0208 761 4276