Philip Brown

An experienced chef with an enthusiastic and professional approach to work. Who is punctual and conscientious with an exemplary sickness record. Knowledgeable in all aspects of kitchen work, including pastry, menu writing, costing and purchasing as well as hygiene, health and safety, stock control and customer service.

Sous Chef - The Hatton Arms - Warwickshire

(2022-07)

• Responsible for mains and sauce section of the kitchen
• Preparing all main courses and specials on a fresh food menu
• Developing menus
• Helping to develop and train younger team members in all aspects of the kitchen including pastry
• Adhering to company policies and procedures
• Liaising with management to ensure quality and specifications are met
• Stock control and product rotation
• Using up leftover stock for daily staff subsistence
• Catering for a wide range of dietary requirements
• Peripatetic kitchen manager (providing cover for head chef abscence)

Chef level 3 - Ricoh Arena - Coventry

(2015-08 - 2020-07)

• Supervising a team of up to 15 chefs
• Catering for a wide range of dietary requirements for a variety of events
• Responsible for production of all match day hospitality
• Managing all mandatory paperwork including COSHH, HACCP, company policies & procedures
• Liaising with management to ensure quality and specifications are met
• Using up leftover stock for daily staff subsistence catering for between 120/150
• Running functions for up to 500 customers
• Providing assistance on large events of up to 2000 customers
• Menu tasting and costing for potential customers and contracts
• Stock control and product rotation
• Mandatory regulation deep cleans of kitchens and equipment

Deputy Chef Manager - Anchor Trinity Lodge - Coventry

(2014-01 - 2015-07)

• Leading a team of 5 in absence of the chef manager
• Menu planning and budgeting, taking into consideration costing to meet targets
• Liaising with suppliers, ordering stock, handling deliveries and stock control
• Solely responsible for maintaining all hygiene standards within the kitchen area

Chef Manager - The Aylesford - Coventry

(2013-12 - 2014-12)

• Supervising a team of 4, including staff with disabilities
• Training, mentoring and general management of the kitchen team
• Drawing up rotas and booking cover for annual leave
• Meeting with residents to ascertain preferences and dietary requirements

Kitchen Manager - Evergreen Care Home - Yardley

(2012-02 - 2013-12)

• Preparing and cooking all meals for up to 28 residents, staff and visitors
• Creating dietary specific menus for the residents
• All ordering of food and consumable items
• Costing menus to remain within the budget held

Head Chef / Relief Chef - Freelance

(2002-03 - 2012-01)

• Managing teams of up to 20 staff members
• Peripatetic kitchen manager (providing relief for various head chef roles)
• Recruitment of suitable staff for various kitchen teams
• Kitchen set up and break down
• Running satellite kitchens at large sporting events such as Open Golf, Royal Ascot, F1 GP's
• Running & supporting large events & functions catering for up to 3000, such as The MOBO awards, Chelsea Flower Show, Blenheim Palace, Kew Gardens, Goodwood Revival

Head Chef - Moat Manor Hotel

(2000-08 - 2002-03)

• Managing kitchen and kitchen staff
• New menu ideas, with costing up to 3 rosette standard
• All pastry work including breads and ice creams
• Meeting with clients to personalise functions
• Ordering stock control and liaising with suppliers

Sous Chef - Cafe Rouge - Solihull

(1999-08 - 2000-08)

Managing kitchen in the head chefs absents cooking with classic French techniques and dishes

Sous Chef - Sovereign Catering Services

(1998-05 - 1999-08)

In charge of satellite kitchen, including all menus, costing, stock control and staff

Chef De Partie - Sutcliffe Catering Ltd

(1997-05 - 1998-05)

Cable and Wireless College, Coventry. Catering for approximately 200 with a director's fine dining restaurant.

Chef De Partie - St John's Swallow Hotel - Solihull

(1996-08 - 1997-05)

A 4-star hotel with 177 bedrooms, 110-seater restaurant and banqueting for up to 850. Responsible for the banqueting section and also sauce, larder and vegetable sections.

Commis Chef - Radcliffe House - Warwick University Conference Centres, Coventry

(1992-10 - 1996-08)

Trainee Chef - Scarmen House - Warwick University Conference Centres, Coventry

(1991-06 - 1992-10)

City and Guilds - Culinary Arts - Henley College (1989 - 1991)

GCE - General Education - Whitley Abbey School (1984 - 1989)

Level 3 Food Hygiene - Food Hygiene - Ricoh Arena (2017 - 2017)