Sous Chef - Blue Diamond Garden Centre - Bicester
(2021-01 - 2023-12)
- Assisted in the day-to-day management of kitchen operations.
- Prepared fresh, high-quality meals to company standards.
- Supervised junior kitchen staff and delegated daily tasks.
- Maintained strict food hygiene and health & safety procedures.
- Assisted with staff training and development.
- Ensured efficient food preparation during busy service periods.
Senior Chef de Partie - Fortnum & Mason – Royal Exchange - London
(2019-01 - 2021-12)
- Managed a busy kitchen section.
- Prepared and presented dishes to a consistently high standard.
- Supported junior chefs and maintained kitchen organisation.
- Ensured compliance with food safety regulations.
- Assisted with stock management and food preparation.
Chef de Partie - Restaurant Associates (Compass Group) - London
(2016-01 - 2019-12)
- Managed food preparation within assigned kitchen section.
- Ordered supplies and monitored stock levels.
- Maintained food quality and hygiene standards.
- Assisted with staff supervision and training.
Chef de Partie - Fortnum & Mason - London, Piccadilly
(2014-01 - 2016-12)
- Managed food preparation and cooking of a wide range of culinary dishes prepared in-house.
- Prepared meals for staff and tailored customer orders according to requirements.
- Supervised junior kitchen members and supported daily kitchen operations.
- Maintained strict food hygiene, health and safety standards.
- Assisted with training and development of kitchen staff.
Chef de Partie - Holiday Inn - Kingston
(2012-01 - 2014-12)
- Prepared and cooked food for breakfast and à la carte menus.
- Managed daily tasks and operations within my assigned kitchen section.
- Maintained strict food hygiene, health and safety standards.
- Resolved kitchen issues to ensure smooth service during operations.
- Assisted with training and development of kitchen staff.
Chef de Partie - Le Pain Quotidien Restaurant - London, UK
(2010-01 - 2012-12)
- Managed preparation and cooking of all dishes within my assigned kitchen section.
- Organised kitchen tasks and provided support to team members during service.
- Maintained high standards of food quality, hygiene and cleanliness.
- Resolved operational issues within the kitchen environment.
- Assisted with training and development of kitchen staff.
Prep Chef / Fry Chef / Grill Chef - T.K.H. Ltd - Tallinn, Estonia
(2008-01 - 2010-12)
- Prepared a variety of grilled dishes, including meat, fish and poultry.
- Cut, prepared and portioned ingredients according to recipe requirements.
- Measured and mixed ingredients for different dishes.
- Completed kitchen maintenance tasks and maintained cleanliness standards.
- Managed stock checks and reordered ingredients when required.
Chef de Partie - Regina-Baltica Cruise Ship - Tallinn, Estonia
(2004-01 - 2008-12)
- Managed a small team of kitchen workers and coordinated daily activities.
- Prepared and cooked a wide variety of dishes for passengers and crew.
- Ensured food was prepared on time and presented according to company standards.
- Created decorative food displays and maintained presentation standards.
- Maintained a safe, clean and hygienic working environment at all times.
Food & Hygiene Department Worker - W.A. Turner Meat Processing Factory - Tunbridge Wells, UK
(2003-01 - 2004-12)
- Dismantled, cleaned and assembled food processing machinery.
- Recorded production and hygiene-related results accurately.
- Followed strict food safety and hygiene procedures.
Breakfast Chef - Railways Tavern - London
(2002-01 - 2003-12)
- Prepared breakfast dishes and supported daily kitchen service.
- Maintained personal kitchen equipment and ensured it was fit for use.
- Kept breakfast buffet areas fully stocked and professionally presented.
- Assisted with the smooth running of kitchen operations.
Grill Chef - Up Lounge Café - Tallinn, Estonia
(2000-01 - 2002-12)
- Prepared and cooked a variety of grilled dishes for regular service and special functions.
- Checked the quality of raw and cooked food products to maintain standards.
- Instructed kitchen workers on food preparation, cooking, garnishing and presentation.
Chef de Partie - Metropol Restaurant - Tallinn, Estonia
(1997-01 - 2000-12)
- Planned, directed and supervised food preparation and cooking activities.
- Supported catering operations for large conferences and banquets.
- Monitored hygiene practices to ensure compliance with food safety standards.
- Ensured kitchen staff followed company procedures and regulations.
Chef - Cargo Ship - Tallinn, Estonia
(1993-01 - 1997-12)
- Prepared and cooked meals for the entire vessel crew.
- Managed daily galley operations and maintained a clean working environment.
- Prepared grocery lists and managed food supplies.
- Maintained accurate records of food usage and stock levels.
Commis Chef - Kannu Kukk Restaurant - Tallinn, Estonia
(1991-01 - 1993-12)
- Assisted with food preparation, cooking and service.
- Maintained clean, organised and hygienic working areas.
- Checked fridges, freezers, storage areas and deliveries.
- Recorded stock assessments and followed food safety procedures.
- Worked in accordance with Health & Safety and hygiene regulations.
