Andrew Hone

Chef de Partie with experience in busy pub and hotel kitchens, currently running a line section at Smoke Pit in Northampton. Skilled in cooking, food preparation, plating, stock control and food safety.

Holds

Level 2 and Level 3 Food Hygiene Certificates and a Level 2 apprenticeship, with a strong focus on quality, teamwork and working under pressure.

Chef de Partie at Smoke Pit (2024-07 – Present)

• Ran a kitchen line section during busy service periods while maintaining consistent food quality.
• Prepared ingredients and completed food preparation tasks to support efficient service.
• Cooked dishes to required standards, following food safety and hygiene procedures.
• Plated dishes carefully to support consistent presentation and service standards.
• Organised ingredients, equipment and workstation tasks throughout service.
• Worked closely with the kitchen team to manage pressure and maintain smooth service.
• Maintained clean and safe working areas in line with food safety requirements.

Commis Chef at DoubleTree by Hilton (2021-06 – 2023-02)

• Prepared ingredients and supported kitchen service in a busy hotel environment.
• Used knife skills and food preparation techniques to support consistent dish production.
• Followed food safety, hygiene and cleaning procedures throughout kitchen operations.
• Supported chefs and colleagues during busy service periods while developing kitchen skills.

GCSE in Food Science – Sponne (2022-02 – 2023-03)