Dovydas

A highly motivated and enthusiastic Chef with over 13 years of experience in the Hospitality, specializing in high-volume operations, fine dining, and private events. Proven ability to lead all kitchen operations, menu development, execution, and team management to ensure exceptional client experiences and maintain the highest standards of quality and efficiency. Seeking to leverage a strong background in strict adherence to Health and Safety regulations and a passion for culinary excellence in a new, challenging environment.

Head Chef at Young's Ltd (2024-02 – 2025-11)

• Design and deliver innovative, seasonal menus and daily specials that align with the gastro pub's specific food vision.
• Overseeing food preparation and cooking
• Write original recipes, 95% using fresh, seasonal, and local ingredients.
• Ensuring food safety and quality standards are met.
• Managing the kitchen staff, and ensuring that the kitchen operates efficiently and effectively.
• Weekly Food sales depends on location – 10-25k with 72-75% GP.

Private & Freelance Chef at The Chef Studio (2022-09 – Present)

• Owned a Private Chef service, The Chef Studio, specializing in mordern Lithuanian cuisine.
• Regularly host private fine dining events for the Lithuanian community.
• Successfully executed catering engagements with other professionals for top-tier clientele, including luxury brands (GUCCI, Cartier, Rolls Royce) and high-profile private persons, Ambassadors, and celebrities.

Head Chef at Foxcroft&Ginger (2021-04 – 2022-09)

• Menu and concept development.
• Created and costed menu's, recipes with calories & allergens according to season.
• Dealing with suppliers and ensuring that they supply quality goods at affordable prices
• Hiring, training, and supervising the kitchen team on daily basis.
• Weekly food sales between 8-12k with 70% GP.

Executive Head Chef at Juoda Druska (2020-01 – 2021-03)

• Menu and concept development.
• Hiring, training, and supervising the kitchen team on daily basis.
• Stock Control/Weekly Stock takes, invoices, Rota's.
• Dealing with suppliers and ensuring that they supply quality goods at affordable prices.
• Weekly food sales between 16-20k with 70% GP.

Executive Chef at Meet & Taste Restaurant (2017-10 – 2020-01)

• Menu and concept development
• Hiring, training, and supervising the kitchen team on daily basis.
• Managing labour costs, creating weekly rota's.
• Stock Control, Invoices, ordering.
• Weekly food sales between 10-14k with 72% GP.

Head Chef at Brickwood Ltd (2016-05 – 2017-09)

• Oversaw the entire kitchen operation, approving and polishing all dishes before service.
• Hiring, training, and supervising the kitchen team on daily basis.
• Stock Control, Invoices, Ordering, Menu development.
• Managing labour costs, creating weekly rota's
• Weekly food sales between 12-14k with 75% GP.

Sous Chef at MUD Ltd (2015-03 – 2016-05)

Chef de Partie at Shangri-la Hotel (2013-09 – 2015-03)

Breakfast Chef de Partie at Borough Market (2012-02 – 2013-09)

Food Industry – College of Food Industry and Training Programme Centre (2011 – 2012)