Darren Marsh

I am passionate about cooking and the processes that go into creating a dish that is not only presented well when delivered to the customer but tastes every bit as good as it looks. I have worked as a chef in the industry for approx. 20 years having started as a line chef and making progressive moves up the ladder to become head chef for the last 10 years. I strongly believe in creating an experience for the customer that surpasses all expectations.

Using the best and freshest ingredients along with an infusion of passion, a sprinkling of flair and a dollop of love is the best way to serve your guests food they will want to come back for.

HEAD CHEF/KITCHEN MANGER - The Seal Hotel Selsey

(2025-01 - 2026-06)

• Lead chef in the kitchen assuming overall responsibility for catering operations each service.
• Ensuring each dish is cooked to a high standard each service and taking responsibility for own work and presentation.
• Food preparation to ensure adequate supply of ingredients throughout each service.
• Maintaining high levels of food safety in-line with current food hygiene and legal processes.
• Ensuring high levels of cleanliness each service to include deep cleans on a regular basis.
• Stock taking daily and ordering with suppliers to ensure a constant supply of fresh, frozen produce as required.

HEAD CHEF - THE BOLD FORESTER

(2020-01 - 2025)

• Lead chef in the kitchen assuming overall responsibility for catering operations each service.
• Ensuring each dish is cooked to a high standard each service and taking responsibility for own work and presentation.
• Food preparation to ensure adequate supply of ingredients throughout each service.
• Maintaining high levels of food safety in-line with current food hygiene and legal processes.
• Ensuring high levels of cleanliness each service to include deep cleans on a regular basis.
• Stock taking daily and ordering with suppliers to ensure a constant supply of fresh, frozen produce as required.

HEAD CHEF - THE SHIP INN

(2012 - 2020)

• Lead chef in the kitchen assuming overall responsibility for catering operations each service.
• Ensuring each dish is cooked to a high standard each service and taking responsibility for own work and presentation.
• Food preparation to ensure adequate supply of ingredients throughout each service.
• Maintaining high levels of food safety in-line with current food hygiene and legal processes.
• Ensuring high levels of cleanliness each service to include deep cleans on a regular basis.
• Stock taking daily and ordering with suppliers to ensure a constant supply of fresh, frozen produce as required.

COMMIS CHEF - THE INGLENOOK HOTEL

(2010 - 2012)

• Ensuring each dish is cooked to a high standard each service and taking responsibility for own work and presentation.
• Food preparation to ensure adequate supply of ingredients throughout each service.
• Maintaining high levels of food safety in-line with current food hygiene and legal processes.
• Ensuring high levels of cleanliness each service to include deep cleans on a regular basis.
• Assisting the head chef with stock taking and placing orders with suppliers.

COMMIS CHEF - SPINNAKER FISH BAR

(2009 - 2010)

• Acting head chef when required and to cover when short staffed.
• Ensuring each dish is cooked to a high standard each service and taking responsibility for own work and presentation.
• Food preparation to ensure adequate supply of ingredients throughout each service.
• Maintaining high levels of food safety in-line with current food hygiene and legal processes.
• Ensuring high levels of cleanliness each service to include deep cleans on a regular basis.
• Stock taking daily and ordering with suppliers to ensure a constant supply of fresh, frozen produce as required.

COMMIS CHEF - THE DINING ROOMS

(2008 - 2010)

• Acting head chef when required and to cover when short staffed.
• Ensuring each dish is cooked to a high standard each service and taking responsibility for own work and presentation.
• Food preparation to ensure adequate supply of ingredients throughout each service.
• Maintaining high levels of food safety in-line with current food hygiene and legal processes.
• Ensuring high levels of cleanliness each service to include deep cleans on a regular basis.
• Stock taking daily and ordering with suppliers to ensure a constant supply of fresh, frozen produce as required

COMMIS CHEF - GOODWOOD MARRIOTT HOTEL

(2005 - 2008)

• Acting head chef when required and to cover when short staffed.
• Ensuring each dish is cooked to a high standard each service and taking responsibility for own work and presentation.
• Food preparation to ensure adequate supply of ingredients throughout each service.
• Maintaining high levels of food safety in-line with current food hygiene and legal processes.
• Ensuring high levels of cleanliness each service to include deep cleans on a regular basis.
• Stock taking daily and ordering with suppliers to ensure a constant supply of fresh, frozen produce as required

COMMIS CHEF - THE SOUTHDOWNS PH

(2004 - 2005)

• Ensuring each dish is cooked to a high standard each service and taking responsibility for own work and presentation.
• Food preparation to ensure adequate supply of ingredients throughout each service.
• Maintaining high levels of food safety in-line with current food hygiene and legal processes.
• Ensuring high levels of cleanliness each service to include deep cleans on a regular basis.
• Stock taking daily and ordering with suppliers to ensure a constant supply of fresh, frozen produce as required

LINE CHEF - BUTLINS SUN AND MOON PUB

(1999 - 2004)

• Ensuring each dish is cooked to a high standard each service and taking responsibility for own work and presentation.
• Food preparation to ensure adequate supply of ingredients throughout each service.
• Maintaining high levels of food safety in-line with current food hygiene and legal processes.
• Ensuring high levels of cleanliness each service to include deep cleans on a regular basis.
• Assist with stock take and on occasion ordering supplies.

GCSE OR EQUIVALENT