Lee Lipscombe

Dedicated and skilled Sous Chef with 16 years of experience in various culinary environments. Assisting in menu planning, managing kitchen operations, and ensuring food quality and presentation. Seeking to contribute my expertise and creativity to a dynamic culinary team.

Sous Chef - The Old Ship Hotel, Brighton - Brighton

(2018-04)

• Collaborating with the Head Chef in menu development, ensuring a balanced mix of seasonal ingredients while featuring classic favourites and creative specials.
• Training and supervising kitchen staff, providing training and guidance in food preparation, safety, and efficiency.
• Ensuring compliance with all food safety and sanitation standards.
• Assisting in inventory management, ordering, and cost control measures to maximize profitability.
• Innovating and creating daily specials and unique dishes.
• Playing a key role in inventory management, reducing food waste and controlling costs.
• Ensuring that all HACCAP and COSHH reports are maintained and monitored.
• Creating dishes suitable for different dietary requirements, allergies and intolerances.
• Daily, responsible for placing substantial food orders utilising PW system.
• Managing high-capacity banqueting events catering to as many as 400 guests
• Leading the team during busy shifts, ensuring smooth service and timely execution of orders.

Chef de Partie - Hove Place, Hove - Hove

(2016-06 - 2018-03)

• Managed the daily operations of my assigned section, ensuring seamless workflow and timely service while upholding quality standards.
• Ensured strict adherence to food safety and sanitation standards, maintaining a hygienic kitchen environment.
• Maintained strict food safety and sanitation standards
• Worked in pasty station, making various desserts, ice cream, sorbets and breads from scratch.

Chef de Partie - Hotel du Vin, Brighton - Brighton

(2014-05 - 2016-06)

• Worked during peak hours, ensuring smooth service and timely food preparation.
• Utilised premium, fresh ingredients to achieve exceptionally high culinary standards, reaching a level of excellence equivalent to 1 rosette.
• Collaborated with the culinary team to maintain high standards of food quality and presentation.

Chef de Partie - The Real Eating Company, Lewes - Lewes

(2012-10 - 2014-05)

• Prepared and cooked a variety of dishes to order, following established recipes and presentation guidelines.
• Demonstrated strong multitasking skills during high-volume service
• Maintained a clean and organised workstation and assisted in general kitchen cleanliness.
• Assisted in daily food prep and ensured compliance with safety and hygiene standards.

Chef de Partie - Glyndebourne Opera House, Glyndebourne - Glyndebourne

(2012-03 - 2012-10)

• Worked as part of the kitchen team in a busy restaurant, managing a specific section and ensuring timely service.
• Maintained high standards of food quality, portion control, and presentation.
• Collaborated in cooking for a large banqueting service for up to 400 people.

Chef de Partie - Bills Produce Store, Lewes - Lewes

(2007-05 - 2012-03)

• Prepared and cooked a variety of dishes to order, following recipes and presentation guidelines.
• Managed multiple orders simultaneously during peak hours while maintaining quality.
• Collaborated with the kitchen team to keep the workstation organized and stocked.
• Assisted in daily kitchen cleaning tasks and ensured compliance with safety and hygiene standards.
• Collaborated in cooking for large breakfast and lunch services.