Daniel Robinson

Experienced and reliable catering professional with over 10 years' experience working across a variety of professional kitchen environments. Career experience includes Head Chef, Chief Cook and Agency Chef positions, with strong skills in food preparation, kitchen organisation, team leadership and food safety. Experienced working in kitchens operating to up to 2 AA Rosette standard, as well as high-volume seasonal catering and offshore catering operations.

Previously responsible for managing teams of up to 10 staff, as well as catering budgets and food provisions while working independently aboard a crew transfer vessel in the North Sea. Highly organised, adaptable and comfortable working under pressure. Used to taking responsibility for maintaining high standards while working both independently and as part of a team.

Now looking for a new catering position where I can bring my experience and practical kitchen skills to a professional team.

Agency Chef at Adkins & Cheurfi (2022-01 – Present)

• Worked across a wide range of professional catering environments, adapting quickly to different kitchens, teams and service requirements.
• Experience working in establishments operating to 2 AA Rosette standard.
• Prepared and cooked food to high professional standards, maintaining quality and consistency throughout service.
• Adapted quickly to different kitchens, menus, teams and working practices.
• Worked effectively in busy, high-pressure kitchen environments and during demanding service periods.
• Maintained high standards of food hygiene, cleanliness and kitchen organisation.
• Worked alongside chefs and kitchen teams with different levels of experience.
• Demonstrated flexibility and reliability through agency work across different catering environments.

Chief Cook at MRE Renewables (2019-01 – 2022-12)

• Worked as Chief Cook aboard a crew transfer vessel operating in the North Sea, supporting offshore renewable-energy operations.
• Worked rotationally, spending three weeks at a time aboard the vessel.
• Responsible for preparing and cooking meals for the crew throughout each rotation.
• Responsible for managing the catering budget, including planning food requirements and controlling costs.
• Planned and organised food supplies to ensure sufficient provisions were available for the duration of each rotation.
• Maintained high standards of food hygiene, cleanliness and food safety within a confined offshore environment.
• Worked independently and managed the kitchen effectively while living and working alongside the crew for extended periods.
• Maintained consistent food quality while working with limited access to additional supplies.
• Worked effectively under pressure and as part of a close-knit offshore team.

Head Chef at Sundial (2016-01 – 2019-12)

• Head Chef in a very busy seasonal pub, managing a high-volume kitchen during peak periods.
• Led and organised a kitchen team of up to 10 staff, allocating responsibilities and maintaining an efficient service.
• Responsible for preparing and delivering food consistently during busy services.
• Managed kitchen workflow to maintain speed and efficiency during periods of very high customer demand.
• Trained, supported and supervised kitchen staff.
• Maintained food hygiene, cleanliness and health & safety standards.
• Managed stock levels and ensured the kitchen was adequately prepared for busy periods.
• Worked effectively under pressure while maintaining a positive and organised kitchen environment.

NVQ Level 3 in Professional Cookery