Chef
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I am an enthusiastic, hard-working and disciplined Chef with excellent track-record in working in the food industry. I am a friendly individual with a great passion for food and feel this is reflected through my work ethic and abilities. I work efficiently as part of a team or from my own initiative, and thrive in a pressured environment. I have shown leadership skills at jobs I have undergone in the past and feel that I can incorporate these skills into any new post.
Sous Chef at The Paris Hotel (26-03 - 26-09)
My most recent post was Sous Chef at The Paris Hotel based in Coverack. My day to day duties consist of supervising a small team during the head chefs absence, sourcing and ordering fresh, local produce in accordance with menu planning, creating daily specials, ensuring a smooth and efficient service whilst maintaining a clean and tidy kitchen and advanced food preparation. This was a seasonal contracted position.
Chef de Partie at Parkdean Resorts (2025-05 – 2026-02)
My main duties at this post include the running of my own section independently throughout a busy service (generally stove or pass), fresh food preparation, supervising a small team in the head chefs absence, placing orders, and general cleaning duties. This was a contracted seasonal position.
Sous Chef at The punch bowl (2024-02 – 2025-04)
As a Sous chef, my main responsibilities include assisting the head chef with menu developments, sourcing ingredients locally, rota planning, managing the brigade on his days off and maintenance of daily paperwork and cleaning.
Sous Chef at Hall and Woodhouse (2023-03 – 2024-02)
Duties: Supervising a large team in the Head Chefs absence, daily preparation catering for up to 150 covers at evening service, receiving and ordering deliveries, general cleaning duties.
Chef at The Butt Of Sherry (2022-02 – 2023-01)
As a chef at The Butt of Sherry, my main duties include fresh food preparation for lunch and dinner service, ordering and receiving stock, planning menus and weekly specials, completing daily paperwork, maintaining safety procedures and general cleaning duties.
Chef de Partie at Grosvenor Casinos (2016-01 – 2019-08)
As a Chef de Partie, my duties at this role included running my own sections (Grill and Fish), planning and providing up to 100 staff meals daily as well as normal menu service, planning and organising weekly buffets, receiving deliveries, daily paperwork and general cleaning duties.
Line Chef at The Cambridge (2013-02 – 2016-12)
As a line Chef, my responsibilities at this post included food preparation for breakfast, lunch and dinner service, ordering and receiving deliveries, general cleaning duties and adhering to daily due diligence speculations.
Head Chef/Kitchen Manager at Oneills (2010-03 – 2012-02)
As Head Chef, my responsibilities included supervising a small kitchen team, weekly stock takes, attending meetings for the company, food preparation for breakfast, lunch and dinner service, comprising rotas, ordering and receiving stock and completing daily paperwork.
BA in English Literature/Media and culture – Worcester University (2019-09)
Diploma of Higher Education in higher education – Fircroft College of adult education (2018-09 – 2019-06)
