Andrew Smith

Since leaving school, I worked at the White Hart Hotel starting as a trainee chef also attending Sussex Downs College, Lewes on a ‘Modern Day Apprenticeship’ scheme. In 2006 I successfully completed the NVQ ‘Food Preparation & Cooking’ Level 2 qualification.

Trainee Chef - White Hart Hotel - Lewes

(2003-09 - 2007-03)

Since leaving school, I worked at the White Hart Hotel starting as a trainee chef also attending Sussex Downs College, Lewes on a ‘Modern Day Apprenticeship’ scheme. In 2006 I successfully completed the NVQ ‘Food Preparation & Cooking’ Level 2 qualification.

• Larder – preparation and cooking of bar and coffee shop snacks plus restaurant starters, including a la Carte.
• Breakfast – preparation and cooking of buffet breakfast. This was a sole responsibility for up to 120 covers.
• Vegetable – preparation and cooking of all restaurant vegetables and soup dishes.
• Pastry – preparation and cooking of restaurant deserts, buffet function foods.
• Sauce – preparation & cooking of, sauces, ‘a la Carte’ main and Carvery meals. Serving of Carvery meats.

Chef - Boship Hotel - Hailsham

(2007-03 - 2008-11)

The Boship was a ‘sister’ hotel to The White Hart, under the same ownership. In March 2007, to broaden my skills and to assist with the workloads at the hotel I was asked to work initially 2 days a week at The White Hart and 3 days at The Boship. From December 2007 I worked full time at The Boship.

The Boship offers a different type of cuisine catering for ‘a la Carte’ dining, Sunday carvery and functions. I undertook all aspects of the preparation and cooking of the food, including the ‘a la Carte’ menu and covering for the Head Chef on his days off.

Commis Chef - East Sussex National Golf Resort

(2008-11 - 2011-06)

In November 2008 I joined the East Sussex Golf Resort team to gain more experience in the catering industry. Initially I worked in the Hotel restaurant transferring to the Golf Club restaurant during 2010. At the complex I have broadened my skills, learning from the experienced team, undertaking all aspects of cooking. Types of cuisine catered for include ‘al a carte’ menu cooking, banqueting facilities, carvery and bar menus.

2nd Chef - Three Cups Inn - Heathfield

(2011-06 - 2011-12)

In June 2011 I joined the Three Cups Inn to gain experience working in a small team providing fresh food in a public house environment. As well as having to cover for the Head Chef on days off and holiday I also had to cover his cooking for a long period when he was on sick leave.

Nibbles - Laughton

(2012-01 - 2013-08)

In January 2012 I joined Nibbles which undertakes preparation of sandwiches and salads for sale to large retail stores as well as their own rounds.

Head chef - Bedes School for Holroyd Howe - Upper Dicker, Hailsham

(2013-08)

In August 2013 I joined Bedes School to work as a chef, as part of a team, in the school kitchens providing fresh cooked food to students and staff. Bedes is independent, co-educational school catering for boarders and day students and, during school holidays undertakes summer school activities. I have been involved in all aspects of the food preparation and cooking providing meals ranging from snacks, breakfast, lunch, and dinner.

Uckfield Community Technology College (1997 - 2003)

GNVQ - Information & Communication Technology

GNVQ - Hospitality & Catering (2003)

NVQ - Food Preparation & Cooking Level 2 - Sussex Downs College, Lewes (2003 - 2006)

GCSEs - Food Technology, Science, Science, English Literature, English Language, Mathematics (2002)