Duncan Ashby

Skills

Highly qualified chef
Experienced leader and manager
Qualified catering lecturer

About

I have been in the catering world for nearly 30 years and have been fortunate enough to experience many different sectors during this time. I have worked across a broad range of areas within the hospitality sector which has led me to manage teams of up to 25 staff in high volume establishments as well as conferencing, banqueting, events, fine dining, and further Education. I particularly enjoyed catering for weddings and events which allowed me to develop my creativity in presenting beautiful plates of food but also work under pressure and to tight timings.
One of my proudest achievements in my career is my teaching qualification which I completed whilst maintaining my full-time role in the hospitality sector. Obtaining my teaching Diploma and Assessors qualification has enabled me to support young people in their early stages of a catering career, nurturing and supporting them as they developed their skills and entered workplaces. I can deliver NVQ Level 1,2,3 in professional catering and I am qualified to assess those in apprenticeships within the same levels. During my time as a college lecturer and assessor I have been lucky enough to train and assess some incredibly talented young people whose drive, ability and determination has led to them working in the country’s top restaurants.
My most recent work has taken me into contract catering. Within this time, I have managed within the independent school sector and B&I locations. I have mobilised new contracts, created menus and presented at tendered contract meetings, supported, developed and mentored staff in locations to enable them to provide a service in line with the company vision and have been part of community projects including feeding the homeless.
During my career, I have consistently coordinated catering operations that have exceeded the client’s expectations. I have successfully met annual budget restraints through the introduction of fresh food production, using seasonal produce and considerate menu planning have added value to the sites I have had the opportunity to manage.
I am ambitious and want a position that allows me to make a difference within the industry. I believe in leading by example and take a very hands-on approach to leadership. Whilst I am confident in my organisational skills and ability to lead both small and large teams my ultimate passion lies in creating beautiful, high-quality food that brings joy to others.