John Graham

I am a dynamic and results-driven professional chef with a passion for excellence and innovation in the culinary arts. With extensive experience leading teams, developing menus, and delivering exceptional dining experiences, I bring dedication, creativity, and professionalism to every role. Known for my strong communication, organizational skills, and ability to inspire teams, I am committed to achieving success and exceeding expectations.

Head Chef - Baxter Storey (PwC Birmingham) - Birmingham

(2021-06)

• Manage a team of 5, serving up to 800 people daily with a la carte breakfasts, lunches, bespoke buffets, and fine dining events.
• Achieved two consecutive 95.5% food safety audits and established the site as a flagship location.
• Delivered high-quality menus with a consistent GP of 60%.

Head Chef - The Vox Centre (Resorts World)

(2017-02 - 2021-06)

• Directed teams of 8-20, catering for conferences, tasting menus, and banquets for up to 850 guests.
• Oversaw stock management, menu design, and all managerial duties, gaining valuable high-volume catering experience.

Head Chef - The Pickled Piglet

(2016-02 - 2017-02)

• Developed seasonal menus, achieving a GP target of 70%.
• Elevated the restaurant to its highest position (28th) on TripAdvisor and set standards akin to a 2-rosette level.

Shenley Court School

Birmingham College of Food

GNVQ Level 2 - Food Preparation and Cooking - Bournville College