Joshua Long
Royal Navy Chef
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About
Former Royal Navy chef with nearly 9 years of service, officially transitioned to civilian work in January 2025. Since then, I’ve worked through multiple chef agencies across 10 different establishments to gain wide-ranging experience in civilian kitchens. My military background includes large-scale catering for up to 1,600 personnel on an aircraft carrier, smaller crew cooking for 50 on a minesweeper, fine dining for VIP cocktail events and mess dinners, and field kitchen operations alongside Royal Marines during exercises.
These roles demanded adaptability, efficiency under pressure, and consistently high standards—skills I now apply confidently in fast-paced and varied kitchen environments.
Experience
Royal Navy Chef - Mod - Portsmouth, Hamsphire
(2016-07 - 2025-01)
- Running of a highly efficient commercial kitchen, including responsibility for ordering, receiving, and accounting for provisions.
- I was responsible for setting up menus and preparing high-quality dishes while also travelling around the world.
- Cooked for the ship's company on board multiple different sized warships and for the Royal Marines on land operations, cooked for and also served Royalty and VIPs in a more fine dining setting.
- Learnt crucial skills as an integral part of the ship's first aid team, fire fighting and damage control party as part of my secondary role.
ABC, alchemy and excel agency
(2025-01)
Sleive donard hotel, Foundry hotel, Voco hotel, Canteen café, Stormount assembly, bar of Northern Ireland, De la cour house, Cutters warf, Royal Portrush Golf open, Thirsty goat, Northern wig, Robinsons bar, Four winds, Waterfront hall, Amelia hall, and Titanic hotel
Education
NVQ Level 2 - Level 2 NVQ professional cookery - Royal navy (2016-10 - 2017-06)
GCSEs - Maths:C English:C ICT:C Business studies:C; Religious studies:C - Ballyclare high school (2008-09 - 2013-06)
