Head Chef (Amazon) - Compass Group - Minworth, Sutton coldfeild, Birmingham
(2024-07 - 2025-02)
- Assisted in food preparation for breakfast, lunch and dinner services.
- Supported large event days with hospitality offerings for clients.
- Collaborated with kitchen team to ensure smooth service delivery.
- Managed all aspects of the kitchen, ensuring smooth operation.
Head chef - Compass Group (HSBC Bank) - Birmingham, West Midlands
(2022-09 - 2023-08)
I worked as a Sous Chef supporting the executive Chef mainly in the fine dining and hospitality area of the building. We Produced fine dining events, summer BBQ's on the top floor of the building, daily hospitality lunches and tasting events.
Chef Manager - Holroyd Howe, Elmhurst ballet school - Birmingham, West midlands
(2019-03 - 2022-07)
- Collaborated with catering team to create fresh, delicious meals for large events serving up to 400 guests.
- Produced nutritional school meals on a daily basis
- Allergen Management and food safety
- Private dining events
- Canape events
- summer show events
- managing stock and a monthly budget
- Maintaining a very high standard for the client
Head Chef - Baxterstorey, Deutsche Bank - Birmingham, West midlands
(2017-12 - 2019-02)
- Incorporated customer feedback in experimentation and creation of new signature dishes.
- Monitored linework processes to maintain consistency in quality, quantity and presentation.
- Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
- Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
Chef Manager - Baxterstorey - Solihull, West Midlands
(2010-01 - 2016-05)
- Monitored financial performance, reporting to the operations manager
- Coordinated stock activities
- Recruited, trained and support new staff members to established skilled and dedicated workforce.
- Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
- Hired, managed and trained kitchen staff, maintaining competent service teams.
- Managed kitchen team and front of house staff.
Sous-Chef - Loch Fyne - Solihull, West midlands
(2007-08 - 2009-11)
- Developed chefs to run stations efficiently during peak service periods.
- Acted as head chef when required, maintaining continuity of service and quality.
- Plated food according to restaurant artistic guidelines for attractive presentation.
- Planned and directed food preparation in fast-paced restaurant environments.
Junior Sous Chef - Bank restaurant - Birmingham, West Midlands
(2006-05 - 2007-07)
- Developed chefs to run stations efficiently during peak service periods.
- Sourced local ingredients to design seasonal menu items, specialising in modern British cuisine.
- Performed at peak levels at all times to give team members goal to achieve.
- Checked food portioning for optimal presentation and cost control.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
Chef De Partie - The Boot Inn - Lapworth, Solihull, West midlands
(2005-01 - 2006-03)
- Plated completed meals with meticulous attention to presentation and portion control.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Experimented with new dishes while incorporating customer feedback.
- Handled special customer requests to meet dietary needs and mitigate allergen risks.
Chef De Partie - The Malmaison Hotel - Birmingham, West Midlands
(2003-03 - 2004-10)
- Executed efficient mise en place to facilitate smooth service.
- Followed recipe specifications strictly to produce high volume of food orders.
- Maintained clean and tidy food preparation areas.
- Produced [Number]+ dishes per service with strict quality control procedures.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
Commis Chef - Le Petit Blanc - Birmingham, West Midlands
(2001-09 - 2003-03)
- Maintained immaculately clean and tidy working areas in line with food hygiene legislation.
- Prepared and presented innovative dishes of exceptional quality and uniformity.
- Quality-checked items for quantity and presentation.
- Seasoned various meats and peeled, washed and chopped vegetables.
