Chef
Send a job offer directly to this candidate
A very experienced and versatile chef in a variety of establishments, passionate about cooking fresh local produce to a high standard.
Breakfast/lunch time chef at Three Crowns (Present)
Being here for last three years working in a very busy operation breakfast up to 50 lunches 100+ I work mains most days but prep for all Sessons ordering and stock control are also part of my job
Chef de partie at Ring of bell
Very busy kitchen cooking modern British food team of 4 chefs all food cooked fresh up to 200 covers a day I run the larder and pastry and mains on sundays I worked here for 1 year under my old head chef
Breakfast/A la carte prep chef at THE THREE CROWNS (2015-05 – 2017-09)
During my time at The Three Crowns I have worked under 5 head chefs and have seen countless other chefs come and go very quickly. As breakfast chef I would cook up to 50 breakfasts for both residents and non-residents, make and cook all the bread required for the day. Once breakfast service was over I was responsible for doing all the prep required for lunch, dinner and afternoon menus, jumping in to which ever section needed help during lunch.
Sundays the head chefs day off, I ran the kitchen during lunch service doing up to 100 covers with minimal staff.
Chef at THE SEVEN STARS (2015-02 – 2015-05)
The Seven Stars was in need of some investment in the kitchen when I arrived as it had no refrigeration to speak of, a broken dishwasher and very little kitchen equipment. The owner promised all of this was in hand and would soon be resolved, after working there and waiting over a year for this (using a lot of my own equipment brought in from home) cooking, serving and washing up for an average of 30 covers per shift. I decided I had waited long enough and it was time to accept this was never going to improve and move on.
Sous chef at THE CASTLE INN (2012-08 – 2014-01)
I was employed at the castle inn for just over a year, I enjoyed working at the Castle as all the food was homemade and we were always busy. I enjoyed the challenge of maintaining standards with a small team and coping with large numbers in the summer. As sous chef I was responsible for running the kitchen on the owners days off.
Sous chef at THE GEORGE HOTEL (2011-09 – 2012-07)
I was employed as sous chef cooking fresh local ingredients for an average of 50 clients at lunch and the same again in the evening, running the kitchen on the head chefs days off. Decided to leave when another owner took over and wanted to introduce more ready/microwavable meals.
Part time chef at THE FARMERS ARMS (2009-04 – 2011-02)
The Farmers Arms is a beautiful small thatched pub that has an excellent reputation for fresh local food cooked to a high standard and local real ales. I was employed two days per week covering the head chefs days off (I did do more shifts if required to cover holidays etc, I would have loved a full time job here but unfortunately one never became available during my time in Taunton)
Sous chef at THE ROYAL OAK / THE ORCHARD (2009-01 – 2011-08)
The Royal Oak then The Orchard (after refurbishment in Oct 10) is a busy rural pub serving arround 400 meals per week operating with three chefs, it was fast and furious and very enjoyable as we were still cooking fresh food. I worked both full and part time during the two and a half years I was at the pub and only left when we relocated to Devon.
Head chef / owner at THE PACKHORSE INN (2003-10 – 2008-08)
My partner and I purchased the lease on this rural pub, we transformed a rundown rural pub into a very successful rural destination pub. We were passionate about providing fresh local produce in a relaxed friendly environment. In the five years we were at the pub we increased turnover by 400% as the years left on the lease were dwindling we decided to sell the lease while we still had a few years left to sell.
