Ashley Carroll

Cooking is my passion and I am forever developing. My experience in catering has given me the kitchen skills required to successfully work as part of a team in a busy kitchen.

Chef at Nizels, The Club Company (2022-09 – Present)

Head Chef at DAGT, Bedgebury Pinetum (2017-03 – 2022-09)

Part of a team of 3 chefs based at a flagship Forestry Commission site. I also worked closely with another 3 cafe restaurant sites offering support and cover.

• Day to day running a busy kitchen during prep and service times
• Ordering and stock control
• Menu planning and costings
• Staff training and development
• Adherence to health, hygiene and safety policies

Sous Chef at Compass Group, Restaurant Associates, AON LTD (2011-07 – 2017-02)

A challenging yet rewarding position working within one of the city's high profile companies. Myself and 2 other chefs provided quality dishes in-line with current food trends.

• Preparing and cooking buffets, canapés and fine dining lunches for corporate hospitality
• Providing an employee dining restaurant (up to 350 covers) a full breakfast and lunch buffet offer including additional 'grab and go' options
• Menu planning in-line with current London food trends
• Aadhering to GP targets
• Managing kitchen health & safety

Relief Chef at Berkeley Scott LTD (2009-01 – 2011-07)

I worked in multiple kitchens for various establishments within the City of London that cater for banqueting, fine dining, corporate hospitality and public events.

• Preparing food and cooking dishes to a high standard
• Deputising for head chefs / chef managers in smaller contracts
• Responsible for adhering to all health & safety procedures

Chef Working Abroad at Compass ESS / Pinnacle Hospitality Nifty Copper Mine WA / Melbourne Vic (2008-02 – 2008-07)

In my year abroad I worked at a remote outback operation in Western Australia producing lunch and dinner buffets and working on a grill bar for up to 400 covers. In Melbourne, Victoria I found chef work in many establishments from small restaurants to corporate catering establishments and hotel banqueting.

Hospitality Chef at Sodexo, Directors Table, Denton Wilde & Sapte (2006-01 – 2007-12)

I worked with 1 other chef in the hospitality events kitchen catering for corporate business meeting rooms within this high profile company.

• Preparing and presenting food for fine dining, canapés and buffets
• Seasonal menu planning
• Ordering and stock control
• Adhering to high standards of food safety

Hospitality Chef at Sodexo, Directors Table, Price Waterhouse Coopers (2003-09 – 2005-05)

I worked in a team of 4 lead by an inspirational French trained chef. After working here I travelled abroad for a few months.

• Preparing food for breakfast, lunch and dinner services
• Producing plated fine dining, buffets and canapés to a high standard
• Ordering and stock control
• Involvement in menu planning
• Maintaining required standards for good food hygiene

Chef de Partie at Sodexo, Directors Table, Merrill Lynch (2001-06 – 2003-08)

I was based in the corporate hospitality kitchen working with 2 other chefs.

• Preparing fine dining lunches, canapés and hot or cold buffets
• Trained on pastry section
• Assisting with stock takes and ordering

Commis Chef at Sodexo, Directors Table, Clyde & Co Solicitors (2000-03 – 2001-06)

My first experience working in a professional kitchen environment. I started my NVQ Professional Cookery studies here.

• Basic hot food preparation e.g stocks, soups, stews etc...
• Salad and sandwich presentation for hospitality boardroom meetings
• Preparing hot and cold desserts for a buffet-style restaurant service
• Maintaining required standards of good food hygiene

City & Guilds – North Kent Collage (2023)

City & Guilds – London, UK (2003)

– Butlers Wharf Chef School (1999 – 2001)

Standard 10 Matric – Stirling High (1994)

NVQ 3 Professional Cookery

NVQ 2 Professional Cookery

Cookery Development Courses