Sustainable Caterers in Sussex



Sustainable Caterers In Sussex



Sustainable Caterers In Sussex




In need of a chef to cover staff holiday ? Staff called in sick ? Call Me.

ABOUT ME: With 20 years catering & hospitality experience, ranging from kitchen porter & restaurant trainer to cafe owner i am now freelancing on a casual basis. I have high standards personally & professionally. With only 2 sick days to my name in a career spanding 20 years, i would class myself as extremly reliable. I work hard and put 110% into everything i do. Working in kitchens and dealing with the public, i have high personal hygiene standards. I am a non smoker, clean shaven (groomed) with a shaved head. Working in open kitchens allows customers to see the chef's that are preparing & cooking thier food so for me this is important as they can see that their chef is clean, tidy & well groomed.

My C.V

At the age of 15 i started my first job working Sunday mornings in a bakery, cleaning, preparing orders & filling doughnuts.

Restaurant Trainer/Chef @ Pizza Hut
After leaving school at 16 i decided to take a year out from education and got myself a waiter job at Pizza Hut. I quickly gained interest in working in the kitchen & working in a kitchen. In 6 months I trained to be able to competently run all sections, i also was offered the position of restaurant trainer, which also included front of house. I went on a training course which taught me how to train people. I took this back to the restautrant and quickly became a valuable member of the team.

Chef/Assistant Manager @ Deep Pan Pizza Company
When turning 18 we had a family move to Eastbourne & the first position i applied for was as a waiter at Deep Pan Pizza. My small amount of experience & passion drew me to working in the kitchen, plus working as a supervisor front of house. We made all our own pizza bases, salads & pastas which gave me a new knowledge & experience. Within 2 years i worked my way up the ranks to become Assistant Manager. Unfortunatly my time in this positon was cut short as the company went into administration and i was made redundant.

Waiter / Kitchen Manager @ Frankie & Benny's
At 20 ,after being made redundant i was offered a position in the kitchen @ Frankie & Bennys. My first section was pizza/ pasta, within 3 months i trained myself in starters & grill to running the pass. I was running & comanding the kitchen. This lead to me being responsible for ordering, staff rotas, budgets & food safety paperwork. In my time at this employment i also trained front of house and would regulary pick up waitering & supervisory shifts to give me more knowledge & experience. After working solidly since leaving school i decided to do some travelling.

Chef/ Tour guide/ Bar man @ Various locations in Australia
At 21 i decided to expand my horizons and do a little travelling. With my 6 years experience in hospitatlity, i found it easy to find work. I worked as a chef in the backpackers i was staying in and would provide meals for not only the backpackers staying there but the locals also. I was also asked to cover bar work when they were short which soon became a regular thing. The owners soon noticed that i was a hard worker, a perfectionist & had a welcoming personality and they asked me to be a perminant team member. With the discovery of my driving licence and in need of a driver to pick up the visiting backpackers, i was asked to be the hostel driver/ tour guide. I would pick up the guests & give them a small tour of the town & get them checked in. My visa expired so i had to return home. 

Chef/ Waiter/ Assistant Manager @ Pizza Express
When i returned back to the U.K i approached my old manager from Deep Pan Pizza ,who was General Manager for Pizza Express, for a job. She gave me a chef position and i soon worked my way to competently running the kitchen in peak times. I learnt corporate standards in paperwork and the importance of this. We would get monthly external audits, so keeping on top of this was of paramount importance. My ability to do this and ability to command a team lead to promotion as Assistant Manager. I did this position for 3 years at various branches throughout the company. I was on course to become General Manager, however a great oppurtunity would take me in another direction ....

Owner @ LangeLee's Cafe/Restaurant
At 25 myself and my partner decided to open our own cafe in Brighton. At the height of the recession a commercial space became available after being derelict for 3 years, with money from the sale of a property, we decided to take this on. We spent 3 months building, painting, sweating and giving every minute of our time in opening what would be voted the best cafe/ breakfast in Brighton. We had a simple, yet effective menu with Homemade British / South African dishes on the menu. All our food was made from scratch, from our burgers & cakes to our relishes & even the individual shortbread biscuits which came with all our hot drinks. I did all the setting up from :VAT, pensions, menu costing, kitchen design, ordering, paperwork 7 everything else that comes with setting up & running a cafe/ restaurant. We built up a great reputation & was voted the best cafe ? breakfast in Brighton & Hove in the food awards. We catered for a wide range of clientele, from the town mayor & CEO'S to tourists & students. 
Surviving & flourishing in such a large, demanding market meant that we had to have high standards & we had to be consistant, whilst evolving with food trends & changing markets. We traded for 7 years and loved every minute of it. We decided in 2017 to call it a day as we had so many other things we wanted to do & see.
Owner @ LangeLee's Catering
We decided to venture in to the world of outside catering & events. We have done this on a casual basis so far for 2 years. 

Chef @ Nelson Coffee Company
As our outside catering business was only part time & on a casual basis i decided to find a position more full time. I came across Nelson's on a recruitment website and was intrigued in the position. Their high quality menu & food was what i was looking for after working for myself. My head chef is of South Korean nationality, so the menu had a big Asian influence. We served only breakfast & brunch plus in my time there they expanded to more in house baking. I learnt many new methods of cooking & menu ideas here. A personal change in circumstances meant moving house to a different area, with this in mind it meant leaving Nelson's.

Cafe Manager @ Tablehurst Farm
My current position is interesting and different. I am now working directly with the food that is grown on the farm. The farm is purely organic & all meat is reared on the farm & is biodynamic. My job is different as i am manager and chef. I have full control over the menu & what we produce. All the cakes on sale here are made by myself with recipes i have developed over time or picked up from other places. I have an Al Fresco kitchen, where i do a weekly barbecue showcasing the great quality meat we produce.


My Goal

My goal & ambition is to help, support and push as many small independent cafes & restaurants as possible. I know first hand the importance in needing reliable, hard working staff, that have the drive & passion as much as the owners. I know the importance of food costs & wastage  as every penny counts. I know the importance in sending out consitently high quality dishes & giving great service to keep the customers returning. 

Qualifications & Certificates

Level 2 food safety
Level 3 food safety
(Soon to complete level 4 food safety)
Personal Licence
Basic First Aid
Health & safety certificate
Basic Barista training


I will soon be completing my Level 4 food safety which will enable me to train basic food safety. Please keep a look out for my completion as i will be offering an on site team training service to businesses.