Joshua Massey

Passionate, hardworking, and knowledge young Chef of 4 years. Creativity and passion are at the forefront of why I go to work. There is always so much more to learn.

Senior Sous Chef - No No Please - Brighton and Hove

(2025-09)

I see to the daily operations of No No Please. Communicating directly with the Head Chef and owners.

• managing kitchen team/shifts
• Stock control/ordering
• EHO Compliance
• Running the pass/expo
• Overseeing prep to specs

Head Chef - Artist Residence - Brighton

(2025-04 - 2025-09)

Here at Artist Residence I was able, for the first time, able to roll out my very own menu. To fit in with Blake's Bistro Mediterranean theme the menu was simple, seasonal and ingredient lead small-plates.

Sous Chef - Halisco - Brighton

(2024-03 - 2025-04)

My role as Sous Chef include:

• Menu Development
• Ordering & Stock Managing
• Complying with Health & Safety regulations
• Managing Team on Shift
• Pass and Expo

Chef de Partie - Market - Brighton

(2023-11 - 2024-03)

At Market I ran three sections:

• Fresh Deli
• Snacks/ Tapas Plates
• Desserts
• Responsible for maintaining stock levels on all my sections, keeping on top of produce needed for the sections, reporting to the Head/Sous Chef to order
• Preparing the items on my section fresh each day for service according to the Chefs recipes. Including; Goats Cheese Churros, Basque Cheesecake, Tiramisu, Various Spanish sauces and dressings, Homemade Ice Creams, Smoking products, Croquettes
• Ran these sections throughout service, juggling tickets between all three, a challenge at times, but a welcome one

Line Chef - La Choza Mexican - Brighton, East Sussex

(2023-09 - 2023-11)

Junior Sous Chef - Mowgli Brighton - Brighton

(2023-01 - 2023-09)

Mowgli was my first step into the chain world. All recipes and produce where centralised and the same throughout all the venues. My responsibilities as Junior Sous varied day-to-day but generally where as follows:

• Responsible for site keys: Locking, arming and unlocking the restarting securely
• Setting up the kitchen (opening Gas lines, turning on extractions, setting up rationals etc.)
• Batch cooking all curries and mother sauces from fresh
• Safely and by UK food guidelines cooking, cooking and storing all freshly cooked products
• Logging all cooking, cooling(with blast chiller) fridge, freezer & hot holding temps on Alert65
• Checking all dates in fridges and abiding by FIFO
• Calculating and logging wastage at the end of service to help track GP spend
• Taking stock checks
• Ordering and maintaining stock levels of dry store, fresh meat, and fresh produce
• Managing shifts, including; Assigning sections to Line Chefs, assigning prep tasks. Managing breaks
• Running sections, pass and expo
• Handling any allergen tickets
• Closing kitchen and maintaining hygiene practice in all areas

Chef de Partie - The Flint House - Brighton

(2022-10 - 2023-01)

My role at The Flint House, was generally quite consistent, Preparing fresh, all the menu items every shift and running my own section.

Chef de Partie / Waiter - TLALOC - Brighton

(2022-02 - 2022-10)

Tlaloc was an an independent Mexican small-plate restaurant, serving traditional street food. Here my roles vary from shift to shift; including running the pass for service, running the hot grill/ tortilla or cold/oyster section. Here, I've also learnt abundantly about meat and fish prep - having lacked these skills before I now feel confident performing them day in day out. I am constantly on the go with ideas for specials or dishes; eager to present new ideas as often as I can.

Chef de Partie - Wolfox Collective - Brighton

(2021-11 - 2022-02)

Currently stationed at Wolfox Avenue, St James st. My shifts are spent solo in the kitchen which has its challenges as the venue is usually busy, however it keeps me on my feet. Therefore I have to execute all necessary preparation for all the dishes on the menu: ranging from pancakes to Poke Bowls.

When not completing customer orders or prepping - I spend my time experimenting with excess stock; e.g making chilli jams/salsa verdes out of excess chillis, organising and cleaning the kitchen. I also have to ensure all stock is rotated properly, paper work is complete and orders placed/fulfilled. Despite my short time as a Chef at this point , being in this kitchen gave me the creative freedom to plate/present and cook the dishes with my own spin.

I created a Crab dish that was put onto the brunch menu, as well as various specials being run.

Commis Chef/Chef de Partie & Waiter/Bartender - Oeuf Café/Bar - Hove

(2020-09 - 2021-09)

I started here as the Head bartender and one of the main floor team. Due to the COVID pandemic we were unable to be open long. However when we opened properly in April I went back full time as a Commis chef. From here, and having been an extremely busy restaurant I picked up and learnt very quickly. My roles soon varied from preparing consistent, fresh menu items daily, managing my own section and prep and running the pass during service.

• Service/Pass (cooking breakfast/brunch food: English breakfast, pancakes, our famous Frumpets)
• Prep: preparing and making all the elements of the all the items on the menu in a correctly hygienic fashion. Ensuring all items are labelled correctly
• Putting stock away and controlling/ensuring stock rotation
• Cleaning: cleaning down all the kitchen after a day of service or prep, including sweeping and mopping
• Filling out EHO paperwork: filling in the necessary fridge/food check paperwork at the end of a shift

Waiter/Bartender - Riddle & Finns - Brighton, East Sussex

(2019-01 - 2020-09)

This is the fastest, most up-scale environment I've ever worked in. Our duties went beyond being on the shop, having ironed pristine uniform and looking your best was important. Riddle and Finns is a Brighton institution and working there taught me everything I know about fine dining, service, wine and the best customer service. It also birthed in me my love and passion for fine dining and my passion to want to peruse this as a chef.

• Working service: Service involves insuring all tables are clean and set at all times, welcoming and sometime seating customers. Standard order of service
• Wine training
• Dish, menu and specialist fish training
• Event service

Front of House Staff - Patty & Bun

(2018-11 - 2019-02)

My roles included; greeting and seating customers, taking and completing food orders, making and serving drink orders - including cocktails and milkshakes. Always serving with a smile.

• Greeting and seating customers in the restaurant
• Taking customers' orders and serving them their food
• Bringing customers their bills and completing transactions
• Ensuring all customers are always looked after to the up most care
• Making and serving both milkshakes and cocktails
• Keeping cleanliness of the restaurant to a high standard
• Mopping, hoovering and cleaning the restaurant once customers have left

Sales Assistant to Shop Manager - Knight Sound and Light

(2012-06 - 2018-09)

• Greeting customers and enquiring to their needs
• Tending to our larger clients; taking orders and creating quotes to suit their needs
• Delegating tasks to other team members
• Managing and ordering stock
• Quoting and completing larger hires
• Keeping long-time customer relations up to high standards
• Testing and reviewing new products
• Answering phone calls; completing sales over the phone
• Dealing with customer grievances
• Designing and executing shop displays

Bartender - South Ealing Conservative Club - Ealing, Greater London

(2016-02 - 2016-04)

While only working here for a short while, I learnt a lot about the pub industry and thoroughly enjoyed the experience. Namely, being able to have a face to face relationship with customers. I also learnt to handle more responsibilities as an employee by, often being left alone on shifts and having to securely and correctly cash up the tills and lock up the bar.

• Receiving and completing food orders
• Pouring pints and making other alcoholic drinks
• Cleaning glassware
• Basic cleaning duties
• Cashing up the till
• Locking up the bar

Exterior Decorator & General Assistant - Anh-Luu Designa - Ealing, Greater London

(2013-07 - 2014-04)

• Painting the exteriors of a range of buildings
• Potting and maintaining plants
• Gardening
• Helping Anh build a range of furniture
• Manage Anh's phone calls and diary

Diploma - Music - Hammersmith and West London College (2013-09 - 2015-01)

GCSE - English Language - Twyford C of E High School (2008-09 - 2013-01)