Alan Maynard

Accomplished culinary professional with expertise in head chef deputising and a strong commitment to kitchen hygiene. Demonstrate a comprehensive understanding of special dietary requirements and excels in executing high-volume orders with precision. Highly-motivated Sous Chef with dedicated work ethic and can-do attitude with excellent preparation and presentation skills.

Thrives under pressure to run productive stations with high-quality output. Coaches junior kitchen members to uplift team capabilities.

Sous chef - Red Lion Pub - Arundel, West Sussex

(2023-01 - 2026-05)

• Supervised daily food prep and service operation
• Collaborated closely with front-of-house team, ensuring smooth service delivery
• Maintained high standards of food hygiene, preparation, service and hygiene paperwork
• Ensured quality control, profit margins, training junior chefs
• Assisted head chef in menu development and specials
• Ordering, receipt, storage and control of stock

Event staff worker - Tents n Events - Poling, West Sussex

(2019-04 - 2023-01)

Wedding Marquee Company. Very busy bespoke wedding marquees

• Safe loading unloading and transportation of equipment
• Following health and safety practices
• Supervising electrical and lighting department
• Following clients specific wedding requirements

Self Employed Chef - Mama Als Smokehouse and Grill - Arundel, West Sussex

(2014-03 - 2019-03)

Chef Franchise of White Hart Restaurant. Specialising in grilling and smoking. Steaks, ribs, chicken, fish and vegetarian and vegan dishes.

• All aspects of running small business as chef/owner
• Menus, profit margins, ordering, employment, rotas, wages, social media, customer satisfaction

Self Employed Chef - Boca Nuevo - Arundel, West Sussex

(2011-03 - 2014-03)

Chef Franchise White Hart Restaurant. Specialising in both traditional and innovative Tapas dishes.

• All aspects of running a small business as chef/owner
• Menus, profit margins, ordering, employment, social media

Private Yacht Chef - MY Le Montrachet - U.S. Bahamas, Panama, Mexico

(2006-06 - 2007-08)

Private and charter yacht chef. Provisioning, cooking for 137 ft yacht 12 guests and 9 crew around US Miami, Bahamas, Panama, Mexico.

Head Chef - The Windmill - Ewhurst, Cranleigh, Surrey

(2003-11 - 2006-06)

All aspects of Head Chef role. Weekly changing a la carte menu using only fresh ingredients, including our own ice creams, breads ect.

• Menu planning, ordering GP's, rotas, employment, hygiene health and safety procedures

Private and Charter Yacht Chef - MY Princess Iolanthe - All of Med

(2003-04 - 2003-11)

Yacht Chef on 80 ft Ferretti. Charter continuously for all summer in Med, provisioning and cooking for 8 guests and 3 crew, from the best port markets in the Med.

Chef Franchise Owner - Aquila - Arundel, West Sussex

(2001-10 - 2003-04)

Self Employed. All aspects of running a franchised restaurant at The Eagle in Arundel. My own menus showcasing my skills learnt at La Trompette, plus aspects of running as small business.

Senior Chef de Partie - La Trompette - Chiswick, City of London

(2000-10 - 2001-10)

Running, prep, cooking ect of any section at La Trompette (not pastry)

Food Hygiene Cert Level 2 - Chichester College

Certificate of Higher Education - Supervisory Management - Chichester College

NVQ Level 2 - Food Prep and Cooking - Highbury College

STCW 95 - Fire, First Aid, Survival - Bluewater Training, Maritime and Coastguard Agency

Powerboat Level 2 Certificate - RYA