Duncan Smailes

Passionate about fresh food and always looking to increase my knowledge and skills in this field. Experienced chef for exclusive customers in France, having spent three ski seasons working in various kitchens. An ability to work in a busy and demanding work environment. Good people skills and keen to learn new skills. Able to work independently or as part of a team. Open and approachable manor, good communicator

Chef de partie - The Queens Arms - Corton Denham, Dorset

(2025-01 - 2026-12)

• Managed larder and pastry sections in two-rosette hotel, ensuring high standards in daily bread baking.
• Developed innovative dessert recipes that garnered positive customer feedback.
• Gained extensive experience in food preparation for award-winning cuisine.

Sous - Barometer - Meribel, France

(2018-11 - 2019-04)

• Returning to the alps for my fourth season. Working as sous. Managing all expects of the seasonal very busy alp restaurant.
• Taking this opportunity to continue my knowledge towards French/alpine cuisine and kitchen management.

Private chef - Kaluma Travel - Courchevel 1850, France

(2017-11 - 2018-04)

• During my first winter season working in a private chalet I handled all aspects of chalet kitchen work including menu planning, stock rotation and ordering, cleaning and day to day management of the hospitality for up to 14 executive guests.
• In this role, I gained valuable experience of managing a kitchen alone and catering for the tastes of the varied guest requirements.

Junior Sous chef - Lucky Beach - Brighton

(2016-05 - 2016-12)

• I was a Junior Sous chef in this popular seafront restaurant.
• Working alone and alongside the head chef and sous chef, creating daily specials and working with high volumes of locally sourced, ethical and sustainable food served in this award-winning restaurant.

Line Chef - Bills Restaurant - Brighton

(2015-09 - 2016-02)

• Working as a Line Chef across all sections of this varied menu, I gained valuable experience in a high demanding volume of orders and also brand consistency for such a big chain environment.

Chef de Parti - Riddle & Finns - Brighton

(2015-02 - 2015-07)

• Chef de Parti position in a busy seafood restaurant on Brighton seafront.
• Responsible for all fresh seafood preparation and running of the pass/main section.
• I was also responsible for maintaining the high standard of the cooking and presentation in a very demanding and high cover restaurant.

Sous Chef - Ocean Grill - St Ives, Cornwall

(2014-05 - 2014-11)

• Returning for a second summer, I worked as a Sous Chef covering all sections of day to day kitchen, running the kitchen in the head chef's absence, and gaining experience of management of kitchen.

Junior Sous Chef - L'Apres - Sainte Foy Tarentaise, France

(2013-11 - 2014-04)

• Working as a Junior Sous Chef in this busy ski resort restaurant, I had full control of all kitchen duties including customer orders, stock control, and kitchen hygiene.
• This kitchen provided high quality Alpine themed menus.

Pizza Chef - Ocean Grill - St Ives, Cornwall

(2013-05 - 2013-10)

• Worked as Pizza Chef covering all aspects of kitchen preparation and service in this very busy seafront restaurant.
• Utilising the space available to maintain the high standards and high volume of orders received and maintaining high standards in this popular restaurant.

Chef de Parti - Hotel Le-Diva Isola 2000 - Nice, France

(2012-12 - 2013-04)

• Chef de Parti position in Hotel restaurant located in the ski resort of Isola 2000.
• Here I spent the winter season working alongside 5 chefs to provide varied French day to day cuisine.
• Gained valuable experience of this continental cuisine.

NVQ Level 2 - Hospitality and Catering - Bournemouth College (2007-01 - 2007-01)