Head Chef
Send a job offer directly to this candidate
I have worked in the catering industry since before I left school, I started out washing dishes and deep cleaning kitchens when I was 15 and haven't been able to leave the kitchen since. I have worked in many different style restaurants and hotels from branded to fine dining. I have had the pleasure of working under some great executive chefs over the years and been very lucky to work with some very talented chefs as well.
I can work in small teams or large teams and cook all my food from scratch from breads to desserts. I am an easy going head chef and treat everyone fairly and to their own needs, I like to develop everyone I can to get the best out of them but like to make sure they enjoy there work at the same time I find a happy team delvers the best standards. I am able to run multiple sites, implementing regular audits to ensure high standards are kept, confidante recruiter, strong trainer and all round good leader.
Head Chef - The UpperHouse Hotel - Stoke
(2021-08)
Mains duties to write and cost menus for restaurant, events, weddings, meetings and parties. Full responsibility for recruitment and development of team of chefs. Maintain 5 star hygiene standards. I have improved the quality of food in my time here with that bringing a higher turnover in main restaurant.
I have implemented new wedding menus and holding a wedding tasting evening with compete success. I have re done all the afternoon tea menus and completely turned the Upperhouse into a fresh food venue rather than what it was before.
Head Chef - World of Wedgwood - Stoke
(2015-06 - 2021-06)
Joined the World of Wedgwood to oversee the new opening of the Dining Hall restaurant cooking British classics from an a la carte menu. My main duties included writing, costing and specs for menus, staff rotas whilst working to budgets, sourcing suppliers and negotiating prices and general running of the kitchen. I over see functions restaurant and events.
We have since changed our operation to cope with the volume of visitors to a self service restaurant, everything is still all fresh and homemade. Since the change over I have also taken responsibility for the staff restaurant, over seeing food production, costings, orders and ensuring kitchen is maintained to company standards. Other duties include kitchen audits for all 3 kitchens on site, assisting Tea room kitchen with general running and staffing and any other duties ex chef requires from me.
Head Chef - The Black Swan - Audley Edge, Cheshire
(2015-03 - 2015-06)
I arrived at the Black Swan on the Agency after they dismissed their kitchen Team for EHO Audit, after working there for 2 weeks they offered my thee head chef role. During my time here, I recruited a new brigade, installed much higher cleaning standards, sourced better suppliers reducing the product cost, implemented a new style fine dining menu. My stay here was brief due to me finding out the owners where looking to sell the venue.
Agency chef - Agency - Midlands, North and North Wales
(2014-11 - 2015-03)
Worked in various locations all over the midlands, north and north wales, did a mixture of rosette, pubs, restaurants and hotels.
Head Chef - The Lord Combermre - Audlem, Cheshire
(2013-04 - 2014-11)
Joining the team as an agency chef In the role as sous aiming to assist the head chef in maintaining high standards in food service and kitchen cleanness. Moved on to take the role as Head Chef introducing my own special's menu whilst carrying on the standard of good honest hearty gastro food which everything on the menu was gluten free or there was a substitute gluten free option, we also offered homemade pizzas and range a buffets for different occasions. I worked with a team of 2 other chefs and several part time kp's we served from 10 – 40 on a lunch service and 20 – 80 on an evening service in the 19 months I was here we maintained the 5 star hygiene standard and progressed the year on year increase in food trade
Agency Chef - Agency - Midlands, North and North Wales
(2013-01 - 2013-04)
Worked in various locations all over the midlands, north and north wales, did a mixture of rosette, pubs, restaurants and hotels.
Head Chef - Appleby park Hotel - Junction 11 M42 Tamworth, Staffs
(2012-04 - 2012-12)
Took the role on as head chef and to try and turn the reputation of the restaurant around and increase food trade. I introduced my own supplies and menus to decrease cost of products and price of menu. I recruited a new team of chefs and introduced better standards in kitchen cleanness. Here I served a range of functions from weddings, coach trips, conference meetings and bistro style restaurant.
Head chef - Wychnor Park Country Club - Barton, Staffs
(2009-11 - 2012-03)
Joined the food and beverage franchise called Spirited Sole as head chef and our team took full reasonability of the F&B of the resort. Really enjoyed my time here, I had a team of 5 chefs and we produced fresh locally sourced food for the a la carte restaurant, bar food, room service and events which included, theme nights, fish nights, weddings, party nights and black tie evenings. We maintained a strong GP from 68% up and maintained a high standard of hygiene.
Head Chef - Dog & Doublet - Sandon, Staffs
(2008-06 - 2009-11)
In the first part of my time here I joined as head chef to run a daily carvery and grill menu. During this time we introduced a more a la carte menu and due to the success of the new style menu the owners decided to close the restaurant remove the carvery and re open as just a bistro style restaurant. We had a team of 3 chefs and made all food from bread to desserts, we maintained a GP of 65% up and kept high kitchen hygiene standards.
Head chef - St Thomas golf club - Rugeley, Staffs
(2008-01 - 2009-06)
Ran the golf club kitchen on my own with 2 part time k.p's. provided golfers with snacks and bar style meals. Also did events on occasions such as St Patrick's night, captain's day and christens buffets.
Kitchen Manager - Whittington Arms - Lichfield, Staffs
(2001-01 - 2008-01)
Join the Whittington as a grill chef and during my time here I learnt a lot about stock control, G.P, Rota's and much more about the management side of a busy kitchen. I soon moved up the ranks in the kitchen and within a couple of years took the role as kitchen manager I was then fully reasonable for G.P, Brand standards, Rota budgets and all other areas of the kitchen. I moved on to become trainee are chef coach witch I then learned about how to do food hygiene audits and support other kitchens when needed.
The Whittington then got sold to M&B and we changed into a Pub Bistro and with it turning into a busy fresh food restaurant I chose to stay with the change over, I carried on in a head chef role and had a team of 6 chefs and 4 k.p's we would serve 40 – 100 on a lunch service and 80 – 150 on an evening service
Grill chef - Eaton Lodge - Rugeley, Staffs
(2000 - 2001-01)
Worked as a grill chef for main restaurant maintaining company standards at all time I also assisted on occasions for weddings and various other functions.
Commis chef / CDP - Muchacho's - Stafford, Staffs
(1999 - 2000)
Started as a commis chef in this Mex Tex restaurant, preparing and cooking fresh mex tex food, I quickly moved up to CDP where I assisted head chef on the running of the kitchen served a range of numbers from as little as 10 people to 120 people in a fun and party atmosphere.
Nether Stowe High School (1996 - 1999)
