Fabian Luck

I'm hardworking and enthusiastic about creating tasty, healthy dishes with a drive to improve at any given opportunity. I enjoy working with fresh produce. I have an eye for detail and consistency in the quality of the dishes I prepear and serve.

Kitchen manager at Greene king old cross chi (2025-02 – Present)

Head Chef at THE MAYPOLE INN (2023-09 – Present)

• Preparation of foods
• Influence on the menu
• Cooking, stews, soups, beef chilli, roast meats/ dinners all the trimmings, salads, beer, currey or lightly seasoned batters for fish or whitebait
• preparation of fresh calamari, fish or mussels
• Running the kitchen weekdays solo, including wash up
• Kitchen record keeping, fridge temps, hothold/ cooking temps
• Daliy, Weekly & monthly cleaning
• Bar cellar management, racking tapping barrels, changing kegs, line cleaning

Landscaping at Lucks landscape ltd (2019-04 – 2023-04)

Director of my own landscaping business, Doing hard and soft landscaping

• Patios, decking, raised flowerbeds, ponds, artificial grass, small tree felling, shed and carport
• Ordering materials
• Operating plant machinery, mini diggers, dumpers, skip loaders, wood chippers, ride on tractor lawnmowers
• Risk assessments
• Method statements

Sous Chef at Olive leaf (2018-02 – 2018-07)

Short period of work at this site, management where new to the hospitality selector and didn't really know what they where doing.

• Running the kitchen when head chef was off or away
• Food orders from suppliers, food preperarion and service
• Kitchen record keeping chef at bel and the dragon (2014 – 2017)
• Larder section as a pastry chef doing starters and desserts for 8 months then moved to veg section as a CDP where i am cooking all veg, muscles and scollops ect

Bartender at rusty cutter beefeater (2013-01 – 2014-10)

• Bar man pouring pints and serving meals

GCSE or equivalent