HEAD CHEF - DOUX CHATON
(2025-11 - 2026-02)
- Directed daily kitchen operations, ensuring seamless service flow and high standards during peak periods.
- Supervised and trained kitchen staff, fostering a collaborative and efficient working environment under pressure.
- Implemented strict food safety and hygiene protocols, adhering closely to EHO guidelines, HACCP, and SFBB requirements.
- Monitored stock levels, managed supplier orders, and controlled kitchen waste to optimize operational efficiency and margins.
SENIOR CHEF DE PARTIE - BROWNS WILMSLOW
(2024-06 - 2025-04)
- Ran more than one kitchen section efficiently while maintaining high culinary standards and strictly following health and safety procedures.
- Stepped seamlessly onto different sections when required, proactively assisting team members with prep jobs before and during busy service.
- Maintained immaculate cleanliness and hygiene on the section using correct cleaning chemicals and equipment.
- Ensured all food items met exact company specifications and were cooked according to brand guidelines.
- Managed section stock levels by organizing proper defrosting procedures and maintaining rigorous stock rotation.
- Ensured correct and compliant usage of equipment, including color-coded boards and knives at all times.
CHEF DE PARTIE/ JUNIOR SOUS CHEF - CAFÉ 19
(2023-06 - 2024-04)
- Executed high-volume breakfast, brunch, and lunch service prep efficiently, ensuring all ingredients were fully stocked and ready for peak periods.
- Maintained rigorous standards of food hygiene and safety in accordance with EHO guidelines and HACCP protocols.
- Conducted daily stock rotation, precise date-coding, and labeling of produce to minimize food waste and ensure optimal freshness.
- Collaborated closely with front-of-house and kitchen team members to coordinate ticket flow and maintain consistent dish presentation.
- Performed systematic cleaning and closing duties, ensuring all section equipment and food storage areas met stringent sanitation standards.
CHEF DE PARTIE - THE JOHN MILLINGTON
(2020-08 - 2021-08)
- Managed own section quickly and efficiently while upholding rigorous health and safety guidelines.
- Supported team members during peak service periods by ensuring all sections were well-stocked, prepped, and clean.
- Maintained up-to-date stock rotation, accurate food labeling, and daily freshness checks.
- Upheld kitchen cleanliness and safety standards by ensuring proper equipment usage, correct color-coded boards, and sharp knives.
- Completed all preparatory tasks on time ahead of service starts to ensure smooth operations.
- Monitored and kept track of food wastage to optimize kitchen efficiency.
CHEF - CHEDDLE LODGE
(2018-11 - 2019-11)
- Prepared nutritious meals for residents and staff adhering to dietary requirements and high culinary standards.
- Complied fully with health and safety regulations, including correct uniform standards, food labeling, wrapping, and color-coded knives/boards.
- Prepared specialized textured meals (blended food) for residents with swallowing difficulties.
- Ensured all prep work was executed to the highest standard and food was dispatched on time.
- Maintained accurate kitchen paperwork consistently throughout shifts.
COMMIS CHEF / CHEF DE PARTIE - KETTLEBELL KITCHEN
(2017-10 - 2018-07)
- Completed essential kitchen paperwork, including opening checks, temperature logs, end-of-day reports, and prep sheets.
- Ran independent sections efficiently and ensured continuous stock availability during busy lunch and dinner services.
- Followed strict health and safety protocols, utilizing proper food wrapping, labeling, and color-coded boards and utensils.
- Conducted continuous stock rotation checks to guarantee freshness and FIFO (First In, First Out) compliance.
- Executed thorough prep work during openings to prevent shortages during service.
- Operated pot wash machinery efficiently to maintain a constant supply of clean kitchen equipment.
TRAINEE COMMIS CHEF / KITCHEN ASSISTANT - RAMS HEAD
(2016-06 - 2017-03)
- Followed strict health and safety procedures, ensuring day-dotting, cling-filming, and accurate product labeling at day's end.
- Sanitized fresh fruit and vegetables and managed correct defrosting procedures using gastronorm containers.
- Maintained correct segregated food storage across walk-in cold stores (cooked food, raw food, fish/shellfish, fruit/vegetables), upright fridges, freezers, and dry stores.
- Maintained pristine kitchen hygiene by cleaning assigned areas during and after service using degreaser, sanitizer, and floor cleaner.
- Operated Hobart commercial washing equipment to clean and store away plates and kitchen utensils.
Agency Chef
Additionally, worked as an Agency Chef across multiple kitchens, acquiring versatile practical knowledge, adaptability, and a deep appreciation for rigorous food hygiene and professional food preparation standards.
