Ryan Jennings

Results-driven Head Chef with 10 years of experience in high-end restaurants and luxury hotels. Expertise in kitchen leadership, menu development, food costing, and team training. Skilled in leading teams of 30 while ensuring top standards in food quality and operational efficiency. Committed to professional growth, with experience in Michelin-starred kitchens to enhance culinary techniques.

Head Chef at Shell Bay Restaurant (2022-10 – Present)

• Leading all aspects of kitchen operations including menu planning, food preparation, quality control, supplier management, and budget oversight.
• Develop seasonal menus and special event offerings, including weddings and private functions.
• Manage and motivate a team of chefs and kitchen staff to deliver consistent, high-quality service.
• Maintain strict food safety and hygiene standards while driving operational efficiency.
• Specialized in open fire cooking using charcoal and a variety of different types of woods for smoking
• Collaborate closely with management to enhance customer satisfaction and business performance

Stagiaire – Chef de Partie at St John (2026-07)

• Learning & Contributing in a variety of offal and meat butchery
• Focused on Larder & Pastry ensuring excellent quality throughout mise en place.
• Provided high volume of food preparation under a new fast paced kitchen environment.

Stagiaire - Chef de Partie at Nathan Outlaw (2025-11 – 2025-12)

• Worked across both Michelin-starred kitchens, supporting hot and cold sections.
• Maintained exceptional standards of food preparation, quality control, and presentation.
• Adapted quickly to differing kitchen styles and service demands.
• Enhanced technical skills through exposure to Michelin-level cooking techniques and kitchen culture

Chef de Partie at Brunswick House (2024-10 – 2024-12)

• Worked primarily on the sauce section in a highly regarded fine dining environment.
• Developed advanced cooking techniques and precision under pressure.
• Thrived in a fast-paced service environment requiring exceptional attention to detail.
• Learned from experienced chefs, strengthening culinary knowledge and career direction.

Junior sous chef at Shell Bay (2020-03 – 2022-10)

• Assisted the Head Chef with menu development and kitchen management.
• Supervised and trained kitchen staff to maintain quality and consistency.
• Ensured compliance with food safety regulations, HACCP procedures, and EHO standards.
• Supported smooth daily operations across all kitchen sections.

Chef de Partie / Pastry Chef at The Crab at Park Central Hotel (2016-02 – 2020-03)

• Managed multiple sections including larder, garnish, sauce, pass, and pastry.
• Contributed creative menu ideas and developed original dishes.
• Maintained high standards of cleanliness, organisation, and food quality.
• Gained extensive experience across both savory and pastry disciplines in a 2AA-rosetta kitchen

Commis chef at The Cumberland Hotel (2015-07 – 2016-06)

• Assisted senior chefs in food preparation and service at Ventana Grand Cafe, contributing to operations in a 2 AA-rosette kitchen.
• Cultivated foundational culinary and kitchen management skills, enhancing overall kitchen efficiency.

VQ Level 3 Diploma in Professional Catering in Catering – Bournemouth and Poole College (2016-09 – 2018-05)

Level 3 Food Hygiene and Safety in Catering in Food Safety – City and Guilds (2025-10)