Jenni Laing

Ensured consistent quality of food preparation by implementing standardized recipes and cooking techniques Maintained inventory levels and controlled costs through effective ordering and stock management Implemented strict sanitation standards to ensure compliance with health regulations

Chef at Honey Pot Nurseries (2024-02 – Present)

• Ensured consistent quality of food preparation by implementing standardized recipes and cooking techniques
• Maintained inventory levels and controlled costs through effective ordering and stock management
• Implemented strict sanitation standards to ensure compliance with health regulations
• Developed and maintained positive relationships with customers, addressing their dietary preferences and special requests
• Trained kitchen staff on proper food handling procedures to maintain safety standards at all times
• Conducted regular inspections of equipment to identify maintenance needs or potential hazards
• Mentored junior chefs in recipe development, plating techniques, and overall culinary skills improvement
• Developed creative solutions for accommodating dietary restrictions or allergies while maintaining flavor profiles
• Collaborated with front-of-house staff to ensure smooth communication between the kitchen and dining area

Head Chef at Nutritious Hub Ltd (2023-09 – 2024-01)

A brand new start up company in West Derby in which I was employed as head chef with a small team to create a two menus, a restaurant menu along with grab and go items, based around nutritionally balanced and well sourced seasonable produce. Here my responsibilities were the overall running of the kitchen, training younger chefs, all aspects of ordering and stock control and working closely with the manager and business owner to create new dishes

Senior Sous Chef at Maps Logistics Ltd (2023-01 – 2023-09)

A small bistro in New Brighton serving seasonal English dishes using fresh seafood locally sourced. My role here was to assist the head chef and run the kitchen in his absence, organising busy dinner services and keeping the kitchen running smoothly with occasional season specials being produced.

Freelance Chef at Self employed (2021-03 – 2023-01)

I worked for a few different restaurant companies on a self employed basis, these are companies that I have developed strong professional relationships with over my time in the industry, and for them my roles mainly included stepping in to run the kitchen and the pass on the head chefs days off and on busy evenings and sunday roast service, managing stock levels and prep within a small team.

Sous Chef at Maray Liverpool (2020-08 – 2021-03)

At Maray I worked closely with the head chefs and managers to adapt the menu for a takeaway style, and to create weekly specials that would bring in more business during lockdown. My job role was to run the kitchen in the head chefs absence, and here I completed further training in stocktake, rotas and costing.

Sous Chef at Allerton Golf Club (2020-06 – 2020-08)

A very busy members club in Liverpool with a diverse menu to target all audiences. With a large team of chefs, we held wedding events and did up to 300 covers on a weekend service.

Chef at Tart London Ltd (2019-06 – 2020-03)

Initially with two brunch restaurants in South London, this expanding small business helped me grow as a team leader and have lots of creative input with the menu. Here, I helped set up and open a new production kitchen in Central to supply the branches, and also worked as the main chef at the Clapham branch, ensuring the smooth day to day running of brunch service and stock control whilst managing a small team.

Sous chef at Brother Marcus (2018-04 – 2019-04)

In central London, a busy restaurant serving brunch daily and an impressive small plates menu in the evenings, this job was important for me to refine my technical skills in preparation and plating, and work in a fast paced environment.

Sous chef/Head chef at Brickwood (2017-04 – 2018-04)

This job involved managing a small kitchen team, closely monitoring GP and assisting the executive chef in producing high quality brunch dishes with fresh, seasonal ingredients. After a few months as sous chef here, I was given the opportunity to set up and run a brand new kitchen in their newest site.

Chef de partie/Junior sous chef at Denbies Wine Estate Ltd (2016-01 – 2017-04)

• My role here started as a chef de partie in a busy fine dining restaurant in the largest vineyard of the UK. During my time here I learnt a great deal of technical skills, and worked in a small and creative team to adapt the menu to a rosette standard

Commis chef/chef de partie at Wentworth Club Ltd (2013-11 – 2015-12)

• My first chef job was within a members club in Surrey. It was here I found my passion for cooking. We held many large weddings and events, including catering for the PGA golf tour every year. It was here that I gained my level 2 in professional cookery and my Food safety and Hygiene.

Mathematics (A-Level or equivalent) in Mathematics

Culinary Arts (Certificate of higher education) in Culinary Arts