Sam Walker

Highly motivated and experienced chef with over eight years of professional kitchen experience, including leadership roles in award-winning and high-quality restaurant environments. Skilled in kitchen management, team development, menu and recipe creation, stock control, and maintaining exceptional food standards under pressure. Passionate about seasonal produce, innovative cooking techniques, cooking over fire and delivering outstanding dining experiences.

A reliable and dedicated professional with a proven track record of progressing through the ranks and contributing to the success of fast-paced, high-performing kitchens.

Junior sous chef at Noah's (2025-06 – Present)

• Responsible for running my section efficiently during busy services while maintaining high culinary standards.
• Monitor and control stock levels, ensuring effective ordering and minimal waste.
• Provide guidance and support to junior chefs to maintain consistency and quality.
• Assist on the pass when required to support smooth kitchen service.
• Maintain high standards of hygiene, organisation, and cleanliness within the kitchen.

Senior Sous Chef at Paco Tapas (2024-09 – 2025-05)

• Managed and led kitchen staff, including rota planning and ensuring efficient kitchen operations.
• Maintained consistent food quality and presentation through precise preparation and clear recipe standards.
• Monitored food stock levels, placed orders, and controlled food costs to minimise waste.
• Worked closely with suppliers to source high-quality ingredients and secure competitive pricing.
• Contributed to recipe and dish development, testing new recipes and flavour combinations while ensuring consistency, cost control, and efficient kitchen execution.
• Researched and tested new ingredients and seasonal produce to develop new dishes and recipes.
• Ensured strong communication between the kitchen and front-of-house teams.
• Maintained smooth workflow and high-quality food production during service.

Sous Chef at Paco Tapas (2023-10 – 2024-09)

• Worked alongside the Head Chef to manage an efficient and well-organised kitchen.
• Assisted in developing new menu dishes and seasonal updates.
• Supervised and trained junior kitchen staff.
• Ensured the kitchen complied with food safety and hygiene regulations.
• Led the kitchen during services in the absence of the Head Chef.
• Monitored supplier relationships and managed ingredient sourcing.
• Assisted in refining dishes through testing to improve flavour, presentation and efficiency.

Chef de Partie at Paco Tapas (2022-01 – 2023-10)

• Responsible for running and organising my section during preparation and service.
• Ensured all mise en place was completed to a high standard before service.
• Managed stock ordering and ingredient control for my section.
• Supported and trained trainee and commis chefs.
• Maintained consistency and presentation standards across all dishes.

Commis Chef at Paco Tapas (2021-10 – 2022-01)

• Assisted in preparation of mise en place across kitchen sections.
• Maintained kitchen cleanliness and organisation to high standards.
• Supported senior chefs during service to ensure dishes met Michelin-level expectations.
• Assisted with stock rotation and ingredient management.

Chef de Partie at The Stables at Vayre House (2021-04 – 2021-09)

• Sole responsibility for the dessert section within the kitchen.
• Developed and curated dessert dishes for the menu.
• Ordered stock and managed ingredients for the section.
• Assisted in mentoring apprentice and commis chefs.
• Managed the pass during service when required.

Commis Chef at The Stables at Vayre House (2019-04 – 2021-04)

• Assisted with menu preparation and plating for starters and desserts.
• Maintained high kitchen hygiene and organisational standards.
• Contributed ideas for new menu items and seasonal dishes.

Trainee Chef at The Stables at Vayre House (2018-07 – 2019-04)

• Learned core kitchen skills including food preparation, hygiene standards, and plating techniques.
• Assisted with mise en place and service preparation.
• Developed an understanding of professional kitchen operations.

Part-Time Supermarket Assistant at Waitrose (2018-07 – 2021-09)

• Delivered high levels of customer service.
• Conducted legal audits and stock date-code checks.
• Supported store operations and product displays.

Operations Team Leader at Waitrose (2016-09 – 2018-07)

• Led a team responsible for daily store operations.
• Conducted legal audits and stock control procedures.
• Managed rotas and staff scheduling.
• Oversaw store layouts and promotional displays.
• Managed payroll input and holiday approvals.

GCSEs – Brimsham Green School (2008-09 – 2014-07)

BTEC Level 2 in Retail Knowledge (QCF) in Retail – First4Skills (2014-10)

Level 2 Diploma in Retail Skills (QCF) in Retail – EDEXCEL (2014-11)

Intermediate Apprenticeship in Retail (Specialist) in Retail – First4Skills (2014-11)