Benjamin Ruby

I am a highly motivated and self-driven individual with a broad range of skills over a variety of work experiences. My positions have allowed me to improve my workplace skills, especially my customer service and team working ability while retaining the ability to work under my own initiative. I am a highly organised individual who holds strong communication and interpersonal skills, furthermore I can efficiently and effectively work in a fast-paced environment which has been developed through working within a variety of kitchen and customer facing roles.

Sous Chef at The Thatched Inn (2026-02 – Present)

• Assisted in creating menu and weekly specials, including written recipes.
• Taught and trained current chefs to a higher standard of cooking.
• Maintained all Boh admin.
• Incharge of weekly deepclean to uphold 5* food safety.
• Built better line of communication between Foh and Boh, to ensure a better work environment.

Senior Sous Chef/private at White horses, hotel (2025-09 – 2026-01)

• Provided assistance over the festive period, in a large kitchen.
• Helped maintian cleanliness throughout and training of staff.
• High volume restaurant, with a quick flip time.
• Catered large scale events.
• Organised BOH admin/paperwork and carried out weekly stock count.

Head chef/Event chef at Saltdean lido (2025-03 – 2025-09)

• Head hunted for role.
• Succesfully catered large scale events, creating menus for all occasions, including daytime and evening menus.
• Maintained a high level of GP.
• Personally trained and assisted the growth of newer chefs.
• Corresponded with other managers and owner in order to achieve their targets.
• Fully compliant and up-to-date with all back office admin.
• Currently running main kitchen inleiu of senior chefs.
• Built up a positive rapport with local suppliers, resulting in first delivery slots.

Head Chef at One Garden Brighton/Plumpton College (2024-06 – 2025-02)

• Created seasonal dishes and menus, utilising produce grown in the garden.
• Oversaw the production of food for several venues.
• Catered and created menus for large scale events, weddings and supper clubs.
• Responsible for onboarding and training new kitchen staff.
• Organised rotas and carried out relevant paperwork.
• Maintained a high level of food and hygiene in all BOH areas.
• Accurately completed monthly stock checks.
• Built a good relationship with suppliers, to keep costs down.

Chef de Partie at The Flint House (2024-02 – 2024-06)

• Maintained a high level of quality and professionalism in a open kitchen setting.
• Assisted in ordering and stock take to an accurate level.
• Helped create dishes for a monthly kitchen experience.
• Worked all sections, producing food to a high standard.

Sous Chef at RED ROASTER / LUCKY KHAO (2022-09 – 2024-02)

• Worked closely with the head chef at both the st James street location and the Dome to create a positive hard working environment.
• Developed and trained commis and CDPs to a high standard.
• Worked with the head chef to create new dishes and implement them onto the menu.
• Ran busy weekend services in lieu of the head.
• Maintained a high level of cleanliness and accurate stock take, reflected in audits and weekly gp reviews.

CDP/Sous Chef at Holmestores, cafe and restaurant (2021-07 – 2022-09)

• Produced high end brunch and dinner, in a modern open kitchen.
• Assisted the head chef, in order to create seasonal dishes and carry out their vision.
• Shared ordering and auditing responsibilities.
• Took responsibility of the kitchen in steed of the head chef.
• Worked on cook line, pass and in the evenings managed a large wood fire oven to produce high end pizzas.
• Maintained high level of cleanliness, reflected in EOH report.

Commis Chef at Young's Pubs (2021-05 – 2021-07)

• Produced high quality dishes in a timely manner.
• In charge of patisserie, creating and introducing more vegan friendly desserts to the menu.
• Communicated efficiently with kitchen staff and front of house to ensure a smooth service.
• Maintained cleanliness of my section to a high standard during and after service.
• Took on CDP roles, in order to gain more experience within a kitchen atmosphere.

Team Leader at J D Wetherspoon PLC (2020-07 – 2021-05)

• Oversaw the training of new staff and trained current staff to a higher standard.
• Managed the kitchen in KM absence.
• Held good communication with kitchen team and front of house.
• Cleaned and maintained the kitchen to a high standard, reflected in the audit.

Line Cook at Wetherspoons (2019-11 – 2020-07)

• Was given training responsibilities for new staff.
• Managed a small team of 2, on most evenings.
• Obtained leadership responsibilities in the kitchen managers absence.
• Worked efficiently whilst cleaning and maintaining communication with other staff members.
• Improved the cleanliness of the kitchen, which was reflected in the audit.

Sales Assistant at Bournemouth University Student Union (2016-09 – 2019-01)

• Provided exceptional, friendly and fast service while effectively communicating within a team environment.
• Operated POS terminal, processed customer payments and managed refund procedures
• Received and put away deliveries while monitoring stock levels to maintain stock availability
• Maintained all areas of the store to a clean presentable standard, including the regular organisation of both stock rooms.

Customer Assistant at Waitrose (2012-10 – 2019-01)

Worked across several departments; replenishment, operations and the welcome desk as part of the customer service team.

• Managed a team of 6+ people, whilst maintaining the store rota and the completion of daily tasks.
• Held safe key responsibilities, cashing in and out tills, replenishing change during the day and recording the daily float.
• Retained an exceptional customer relationship across all branches.
• Organised, prepared and arranged promotional materials and displays.
• Assisting customers with enquiries and resolving any complaints
• Monitored product availability levels throughout the day and replenished stocks to ensure 100% availability while ensuring stock met health and safety regulations.

Bartender at Weybridge Conservative Club (2018-06 – 2018-09)

• Proactively engaged with customers and delivered high levels of customer service at all times.
• Key holder and individual cash up responsibilities.
• Responsible for running all aspects of the bar focusing on cleanliness, proper stocking, inventory procedures and opened and closed the store independently.
• As a result of working alone my time management skills were improved, as a busy bar required strong time management skills and prioritisation of tasks to maintain the high standard of service.

Commis Chef/Porter at Pink Food LTD (2012 – 2014)

• Catered for the royal polo event in Windsor.
• Worked within a high intensity work atmosphere producing high quality dishes.
• Maintained the cleaning responsibilities to the appropriate speed and standard.
• Assisted in prepping and plating of the ingredients to a high standard.

Bachelors in Forensic Investigation – Bournemouth University (2014-09 – 2019-07)

BTEC in Forensic Investigation – Brooklands College (2012-09 – 2014-08)

GCSE's – Heathside School (2007-09 – 2012-08)