Anthony Morris

Experienced Sous Chef with over 26 years in professional kitchens across the UK and USA. Strong background in high-volume service, team supervision, and maintaining consistent food quality under pressure. Proven ability to step into new kitchens, quickly adapt, and support smooth service. Skilled in staff training, stock control, and maintaining high hygiene standards. Seeking a stable Sous Chef position within a busy and professional kitchen.

Sous Chef at The Coaching Inn Group Ltd (2025-02 – Present)

• Support the Head Chef in running a busy town-centre hotel kitchen
• Supervise kitchen team during service and ensure smooth operations
• Maintain consistent food quality and presentation standards
• Ensure compliance with hygiene and safety regulations

Sous Chef / Head Chef at Freelance (2016-06 – Present)

• Provided short-term Sous Chef and Head Chef cover across a wide range of kitchens
• Quickly adapted to new teams, menus, and kitchen setups
• Maintained high standards during busy service periods
• Supported and trained junior staff
• Delivered consistent performance in high-pressure environments

Senior Chef de Partie / Sous Chef at Peckforton Castle (2020-01 – 2020-07)

Worked in a high-end hospitality environment delivering quality dining

Sous Chef at JW Lees (2020-10 – 2021-06)

• Assisted with daily kitchen operations and staff management

Kitchen Manager / Head Chef at The Plas Coch Inn (2014 – 2016)

• Managed kitchen operations, staff, and stock control
• Maintained hygiene standards and ensured smooth service

NVQ Level 2 in Catering & Hospitality

GCSEs