Compass UK & Ireland has completed the restructuring of its executive chef team as it continues efforts to put food back at the forefront of its operations.
Following the appointment of Nick Vadis as UK executive chef in June 2007 and Jeremy Ford as sector executive chef for Restaurant Associates, Compass had been searching for three more to complete the team.
Now the caterer starts the new year with a clear reporting structure on the chef side, tackling a perceived disconnection between the company's chefs and purchasing department.
Richard Bowden, who joined Compass in 1989 as head chef at the Cheltenham & Gloucester building society, has become sector executive chef for business and industry Allan Blackmore is now sector executive chef for sport, leisure and hospitality, a promotion from divisional executive chef for the sector and Mick Hickman, who was previously responsible for craft and skills development within the Government services sector, completes the set as craft development team leader for health, education, defence and government.
The chefs will be based at a new state-of-the-art innovation centre, which is due to open in March at Compass's headquarters in Chertsey, Surrey.
Vadis said: "This will mean best practice is shared effectively across sectors and fewer hours are wasted due to duplication."
By Chris Druce
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