Michael Boyle

A dedicated, passionate, and proactive Chef with over 10 years of experience in Michelin-starred and AA Rosette kitchens. Known for a keen attention to detail, efficient kitchen management, and an unwavering commitment to the highest standards of food quality and hygiene. Adept at developing and executing innovative menus, managing kitchen operations, and leading teams to consistently exceed customer expectations.

Senior Sous Chef - Crockers Tring

(2020-04)

• Assist in the development of new dishes and menu changes in collaboration with the Head Chef.
• Oversee all kitchen sections, ensuring seamless operations in the absence of the Head Chef.
• Handle supplier relations, negotiate prices, and ensure ingredient quality and seasonality.
• Manage menu costings to maintain GP targets and track kitchen performance.
• Engage with customers in a front-of-house capacity to elevate the dining experience.
• Lead, train, and support junior kitchen and front-of-house staff.

Junior Sous Chef - Sorrel Restaurant

(2019-09 - 2020-10)

• Managed kitchen sections and ensured consistent quality across all dishes.
• Assisted in menu development, dish creation, and day-to-day operations.
• Oversaw kitchen opening procedures, ensuring smooth service and food preparation.
• Trained and mentored junior chefs to meet high culinary standards.

Demi Chef De Partie - Junior Sous Chef - The Five Fields Restaurant

(2017-05 - 2019-09)

• Liaised with suppliers to ensure quality, seasonal produce and to negotiate prices.
• Managed kitchen operations to maintain hygiene standards and ensure consistency.
• Prepared mise en place for various dishes and sections, supporting both senior chefs and junior staff.
• Contributed to menu planning and the development of new dishes.

Commis Chef - Senior Chef De Partie - The Manor House Castle Combe

(2014-05 - 2017-05)

• Delegated responsibilities to junior chefs and ensured smooth kitchen operations.
• Played an active role in menu creation, incorporating input from senior chefs.
• Managed mise en place for large-scale events, including weddings and functions of up to 200 guests.
• Responsible for maintaining high standards of food preparation, presentation, and safety protocols.

Chef De Partie - The Boxmoor Lodge Hotel

(2013-04 - 2014-05)

• Managed multiple sections in a busy kitchen, including pastry and bread production.
• Contributed to the creation of daily specials and developed recipes.
• Liaised with suppliers, managed stock, and ensured the quality of all incoming deliveries.
• Supported large-scale function preparation, including mise en place for weddings and events.

Commis Chef- Demi Chef De partie - The Bedford Arms Hotel

(2012-01 - 2013-04)

• Assisted senior chefs in preparing ingredients and cooking.
• Ensured kitchen cleanliness and hygiene standards were consistently met.
• Contributed to creating daily specials and assisting in the preparation of sauces and stocks.
• Gained experience across multiple kitchen sections, including larder, garnish, and sauce.

Commis Chef - The Black Horse Pub

(2010-08 - 2012-01)

• Prepared ingredients, assisted with food preparation, and maintained hygiene standards.
• Operated efficiently in a fast-paced, high-volume environment.
• Handled basic cooking tasks, including stock rotation and washing up.

GCSE - St Clement Dane School (2005-09 - 2010-07)