Jack Alexander

I have been a chef for the past 18 years working in a lot of Bournemouth and Poole's fine dinning establishments and rosette restaurants. I have a good eye to details and a passion working with fresh local produce.

Senior sous chef - The Jetty - Bournemouth

(2015-01)

• In charge in the head chef absence, maintaining a high standard of food and leading a team of 6-7 chefs
• Ordering on a daily basis

Senior sous chef - Christchurch harbour hotel - Christchurch

(2018-01)

• Making a high standard of dishes creating specials menus on a daily wedding functions
• Tempture checks and cost control on dishes
• Maintaining a high standard on fine dinning and leading a team in the head chefs absence

Head chef - The ship Christchurch - Christchurch

(2021-01)

• Creating fine dinning experiences
• Writing and costing of menus
• Stock take
• Ordering
• Using high standard of local food produce

Sous chef - Neo restaurant - Christchurch

(2023-01)

• Making a high standard of dishes creating specials menus on a daily wedding functions
• Tempture checks and cost control on dishes
• Maintaining a high standard on fine dinning and leading a team in the head chefs absence

Head chef - The Tandy - Bournemouth

(2024-01)

• Keeping the eye to detail, cooking food fresh to order and up to a rosette standard
• Ordering
• Stock control
• Rotas
• Creating new specials on a weekly basis

Nvq level 1 - hospitality and catering

Nvq level 2 - hospitality and catering

First aider

Level 2 - food hygiene

Manual handling