After 13 years working in the printing industry ended in 2008 a positive move into recruitment was a different but easy step for an ambitious 30 year old with strong negotiation skills and a flair for building working relationships. After two successful positions specialising in industrial recruitment where a proven track record of sourcing and matching candidates to clients quickly opened doors and a break into the hospitality industry was a positive move in 2010.
Over the next 3 years a passion for the hospitality industry was realised and he was head hunted to work alongside what was to become his future business partner Nick Byfield.
As 2 very successful recruiters in the same industry with complementing skills they went into business together and in 2013 Chefoholics was born, having gone from strength to strength they are fast becoming a recognised name in the hospitality industry.
Other than Kevin’s passion for food (mainly eating it as he is admittedly culinary challenged) his entrepreneurial skills in negotiation and his hard work extend outside of the office and a hobby in property development is squeezed in between time spent with his 2 children, friends and family and his other past time the gym.
A 14 year successful track record in acquisition, engagement, development and retention of talent in Hospitality, IT, managerial, financial, industrial, construction, insurance and transport sectors.
Commercially focused, with a full understanding of both business needs and the issues driving the recruitment industry (having worked in agency, recruitment process outsourcing, and in-house environments) which enables creative solutions and competitive negotiations.
Noted for his ability to implement efficient processes and personal expertise for both headhunting and finding creative sources of staff acquisition (e.g. professional sports).
As would-be expected of a recruitment professional of this calibre, has a strategic perspective, is a strong negotiator, an exceptional relationship builder, diplomatic, highly organised is good with budgets and up-to-date with UK employment legislation.
When he is not recruiting he has two passions the first being all things vintage from cars to clothes and he can often be found at Goodwood Revival, living the dream! Second is food and his holy grail is to find a pistachio ice cream that tastes like pistachio…not almonds or vanilla.
I am a strong, confident, outgoing individual who has worked in the hospitality industry for a number of years as a Chef and Manager and felt that my personality and knowledge of the industry leant itself to a move into recruitment. Having previously utilised the guys at Chefoholics to help me find work and got to know them I felt I could fit in to their office environment and excel in a field that interests me greatly
So here I am, currently learning all aspects of the Chefoholics office and taking the opportunity to get to know both clients and candidates and understand their businesses and requirements on both the temporary and permanent sides of recruitment. I bring the same enthusiasm and passion to the Chefoholics office as I did to the kitchen although being the newbie and only female in a male orientated office takes a certain type of woman but I keep the boys in check, can still teach them a few things and am more than happy to head out for a few beers and some banter.
Over a span of 20 years, I have seen my fair share of action in the kitchens. From washing pots in a local restaurant to overseeing a busy service in the heart of London, and everything in between.
My love affair with the hospitality industry began in 1998 at Westminster College, from there I have worked in all areas of the kitchen, and in many types of food production, Restaurants, hotels, contact catering, stadiums and events.
I now find myself in chef recruitment, still part of the industry I love, and now talking to more chefs and building more friendships than I ever have done. I have always had an eye for talent in the hospitality industry and one of my most enjoyable parts of my job was to be able to watch colleagues develop over time, whether it was in my kitchen or somewhere I had helped them find.
Hospitality can be a tough industry, but I have always believed that there is a kitchen for everyone, "a lid for every pan", if I could steal a quote from a former boss. And sooner or later a chef will find that kitchen. What I love about my new role in this sector is that I am matching chefs to kitchens and watching them develop.
Away from work I spend my time with my wife and 2 children. I will always find time to watch Liverpool, play a few games of chess, and one day I will figure out how to do the rubik's cube without Youtube.
