Full time Head Chef - The George Inn, Windsor Eton - Windsor Eton
(2016-07)
- Creating seasonal menu/specials, often incorporating the Brewery's outstanding beers
- Delivering the highest quality of food to every customer
- Be able to manage time effectively
- Stock control – ordering, checking deliveries, and daily stock checks
- Monitoring refrigerator/freezer temperatures
Chef de partie - The Tally Ho
(2015-03 - 2016-07)
- Monitoring refrigerator/freezer temperatures
- Ordering, stocktaking and ensuring correct rotation of supplies
- Responsibility for managing commis chefs and kitchen porters
- Cleaned kitchen to high standard
Chef de partie - The Greyhound
(2011-03 - 2015-03)
- Liaising with kitchen staff and working to tight schedules
- Preparation of main meals and starters
- Creating new and original main dishes for weekly special promotions
- Maintaining hygiene standards and upgrading where possible
- Ordering, stocktaking, and ensuring correct rotation of supplies
- Monitoring refrigerator/freezer temperatures
Full time Head Chef - The Crooked Billet
(2005-04 - 2011-03)
40 Seat Fine Dining Restaurant
- Managed the day to day running of the kitchen to ensure high standards and customer satisfaction
- Responsibility for managing commis chefs and kitchen porters
- Prepared main meals and starters and developed new main dishes
- Liaised with the purchaser to obtain necessary ingredients
- Ensured correct stock rotation and kept wastage to a minimum
- Monitored refrigerator/freezer temperatures
- Ensured excellent hygiene standards
- Responsible for cleaning the kitchen to tip-top standards and lock up
Chef de Partie - Cantley House Hotel
(2008-10 - 2009-06)
- Prepared mains, starters, and desserts as well as staff dinners
- Developed new main dishes for new menus
- Assisted where needed, helped in food preparation
- Cleaned kitchen to a high standard
Full time Chef - The Golden Retriever
(2004-06 - 2005-04)
- Prepared mains and starters
- Regularly in charge of the kitchen on evenings and weekends
- Monitored refrigerator /freezer temperatures
- Responsible for locking up the kitchen and overseeing clean down
- Developed new main dishes for monthly special promotions
Full time Chef - The Golden Retriever
(2007-10 - 2008-10)
- Prepared mains and starters
- Regularly in charge of the kitchen on evenings and weekends
- Monitored refrigerator /freezer temperatures
- Responsible for locking up the kitchen and overseeing clean down
- Developed new main dishes for monthly special promotions
Full time Chef - Ye Olde Leathern Bottle
(2002-08 - 2004-06)
- Prepared mains and starters
- Regularly ran kitchen on evenings and weekends
- Monitored refrigerator /freezer temperatures
- Responsible for locking up the kitchen and overseeing the clean down
- Developed new main dishes for monthly special promotions
Part Time Commis Chef - The Hilton Hotel
(2000-06 - 2002-08)
- Worked in larder section preparing salads and room service
- Prepared starters, hors- d'oeuvres, and cold dishes for functions, conferences, and weddings
- Assisted in preparing food for banquets of up to 100 people
- Monitored refrigerator/freezer temperature
- Responsible for locking up the kitchen
- Worked as part of a culturally diverse team
- Worked to tight schedules while remaining flexible
