Sian Almond

See Cover Letter attached

TYPES OF CATERING

Private chef full time

Sous Chef - Restaurants

CDP - (Agency Chef) Michelin star Hotels

Head Chef - Private Children’s Nursery full time

Meal prepping Business – focused on health & beautiful food

Functions and events of up to 15 people (lunch & morning tea)

Catering for business meetings

Dinner parties up to 8 guests – 3 course meals

Specialty coffee as head barista in a Coffee Roastery (5 years part time)

My name is Sian, 29, I moved from Australia to London in early 2019. -Completely and entirely obsessed with cooking and creating beautiful food.

I really want to embrace the culinary culture in London and get my skills and huge passion for cooking out and about and recognised/appreciated by someone in need.

I have some very strong background experiences when it comes to catering and cooking, so below I will list the most relevant on my resume.

Currently, I am working full-time as the Sous chef at ‘The Pigs Head’ in Clapham Common, second in charge of a team of 7 chefs.

The Pigs head is a beautiful recently opened pub focusing on fresh, seasonal and on trend food. We source all of our produce from local and sustainable farms and make sure our practices in the kitchen are as green as possible, down to composting and selling our food waste in house. Menu Creation is one of the things I enjoy most about working in this role as it allows me to explore my creativity and make use of the beautiful produce arriving from our local farms.

The menu at the Pigs head changes daily, using ingredients we are able to source in from our small local farms. This means I am constantly creating new dishes and using new and exciting ingredients.

Secondly, my previous full-time role was held at a private children’s nursery where I was day to day, catering to 51 children and 22 staff. I was focus on making the menu fresh, seasonal and flavourful while still recognising that I was catering to very young children, starting from 6months to 6 years. Alongside working at the nursery I was taking on some part time work with Jubilee Hospitality as an Agency Chef gaining some excellent experience in kitchens such as the Dorchester Hotel, Four Seasons Hotel, Royal Leonardo Hotel and various pubs and restaurants around central London.

Thirdly, I cater for small events as a private chef ranging from anything to birthdays, anniversaries and any small event of up to 6 people in their own home. I have created six different menus which are all featuring beautiful fresh seafood options and vibrant seasonal flavours. I have had some really wonderful reviews from my clients which I will attach to the bottom of the resume.

And lastly, In Australia I ran a Meal Prep business where I was providing fresh, bright meals to local gyms and offices. I was producing upwards of 350 meals per week while also working a part-time job in a coffee roastery. Local Produce was my main focus, making sure to really showcase the beautiful fresh local flavours, including fish from the local fish market and vegetables from the local farmers market and spices from a local weekend market.

Thank you for your engagement, and I hope to hear from you very soon!

Regards,

Sian Almond

If you would like to access my instagram page where I have photos of my business meals, private school catering, other dishes and cooking please don’t hesitate to ask.

Planning the changing menu using local seasonal produce - menu changes daily

Directing the food preparation process and delegating tasks

Cooking and preparing high quality dishes

Assisting the Head Chef to create menu items, recipes and develop dishes

Supervising all kitchen stations

Supervising, motivating and working closely with other Chefs of all levels

Being responsible for health and safety

Being responsible for food hygiene practices

Ensuring food quality and excellent standards are maintained for all dishes created

Assisting with determining food inventory needs, stocking and ordering

Ensuring the kitchen meets all regulations including sanitary and food safety guidelines

Level 1, 2 & 3 Food Safety

Level 2 Health and Safety in the Workplace Award

Awareness of manual handling techniques

Awareness of Control of Substances Hazardous to Health Regulations (COSHH) and chemical safety

Experience of kitchen equipment

Good knowledge and training of all sections

Ability to produce good quality food

Good communication

Team management skills organising meetings

High level of attention to detail

Good level of numeracy

Enthusiasm to develop your own skills and knowledge plus those around you

Adaptability to change and willingness to embrace new ideas and processes

Ability to work unsupervised and deliver quality work

Positive and approachable manner

Team player qualities

CHEF DE PARTIE JUBILEE HOSPITALITY INTERMITTENTLY 2021-CURRENT

Preparing, cooking and presenting high quality dishes within the speciality section

Preparing meat and fish

Assisting with the management of health and safety

Assisting with the management of food hygiene practices

Managing and training any Commis Chefs

Monitoring portion and waste control

Overseeing the maintenance of kitchen and food safety standards

Awareness of manual handling techniques

Awareness of Control of Substances Hazardous to Health Regulations (COSHH) and chemical safety

Experience of kitchen equipment

Experience of dangerous equipment such as knives

Desirable and useful but not necessary qualifications include:

Level 2 Health and Safety in the Workplace Award

Level 3 Food Safety Awards

Knowledge and ability to run a section

Ability to work without close supervision

Ability to manage Commis Chefs

Ability to produce good quality food in all sections Good oral communication

Team management skills

High level of attention to detail

Good level of numeracy

Enthusiasm to develop skills and knowledge

Adaptability to change and willingness to embrace new ideas and processes

Positive and approachable manner

Team player qualities

HEAD CHEF CHILDRENS NURSERY August 2019 - July 2022

TYPE OF DISHES

Healthy, fresh vibrant and using the best produce to focus on the natural flavours

Most experienced at cooking vegetarian and pescatarian menus.

Favourite dishes to cook would be fresh seafood and Mediterranean style flavours- staying true to the heart of the natural flavours from beautiful produce

I have experiences cooking vegan meals and catering for severe allergies and intolerances

Making sure each plate has a balance of protein, fibre, minerals, and sustenance/carbs

PLANNING AND EXPERIENCE

Planning menus for a 5 course meal plan over the day – breakfast, snack, lunch, snack ,dinner

Working on a two-week menu rotation and changing the menu seasonally

Planning extravagant and celebration style dinners

Ordering twice weekly for all stock and creating

CATERING CHEF PRIVATE CATERING 2021-2022

Planning extravagant delicious celebration style dinners

Catering up to 8 guests from small London flat kitchens

Planning the menus for three courses and having different dietary options for each menu

Ordering produce and prepping in a commercial kitchen

Executing the three-course menu single handed which requires very strict organisation and planning skills

Making sure the produce and prepped ingredients are kept within and follow all safe food guides

Entertaining and making a friendly fun atmosphere for the guests

Acquiring more clients through word of mouth, which means quality of products needs to be Impressive

Making sure costs are reasonable and the client is satisfied with the outcome

Designing 6x three course menus with different options for the clients to choose from in regards to dietary requitements and allergies

Making sure the menus have lots of vibrant and delicious in season option