Simon Reed

An experienced and highly adaptable culinary professional with a strong background as a Head Chef and business owner, successfully transitioning into high-volume food manufacturing. Proven track record of managing large-scale operations, ensuring strict compliance with M&S and GMP standards, and leading production teams to hit demanding targets. Highly skilled in quality control, food safety compliance, and operational efficiency within fast-paced, high-pressure environments.

Senior Operator - 2 Sisters Food Group

(2000-06)

• Led and coordinated production lines, assigning tasks to operatives and agency staff to meet daily output targets.
• Monitored line efficiency, minimised downtime, and ensured consistent delivery of high-volume food orders.
• Maintained strict adherence to food safety, hygiene regulations, and Good Manufacturing Practices (GMP).
• Conducted regular quality and temperature checks to ensure all products met strict internal and customer specifications.
• Enforced Safe Systems of Work (SSOW), monitored PPE usage, and maintained a clean, hazard-free line environment.
• Trained and mentored new team members on standard operating procedures, safety rules, and quality expectations.
• Operated machinery safely, performed basic fault-finding, and escalated technical issues to engineering teams.
• Delivered detailed shift handovers and ensured lines were clean and ready for sanitation teams.

Head Chef - Tiny Rebel Brewery Bar, Rogerstone - Rogerstone

(2000-06)

Lead full kitchen operations for a 400-capacity venue delivering average weekly food sales of £12–15k. Manage a brigade of 11 staff, including rostering, training, performance management and shift leadership. Own all kitchen paperwork, cleaning rotas, health & safety folders, menus and costings to maintain compliance and margin control. Drive consistent food quality and operational standards under high-pressure service conditions.

Owner / Operator - Big Fish Little Fish Street Food

(2015-05 - 2017-07)

Built and ran a street-food business end-to-end, including cooking at major events (Depot, Cardiff Street Food). Managed bookings, risk assessments, accounts, social media and full operational compliance. Developed commercial awareness, supplier management and customer-facing standards under self-employed pressure.

Chef de Partie - Vale of Glamorgan (1 Rosette)

(2014-01 - 2016-10)

Ran day-to-day section operations and regularly deputised for the Head Chef. Prepared meat, fish and sauces to exacting standards in a busy 1-rosette restaurant kitchen.

Junior Sous Chef - Celtic Manor Resort, Newport - Newport

(2008-09 - 2014)

Part of the culinary team for the 2010 Ryder Cup – a high-profile, high-volume international event. Worked across larder, pastry and sauce sections; controlled food costs and raised operational standards. Ensured full adherence to company health & safety and quality procedures.

Chef de Partie - Cardiff Hilton (5-star)

(2005-10 - 2008-09)

Maintained 5-star food quality standards across main kitchen, banqueting and steam bar sections. Prepared cold buffets, TDH and à la carte starters to exacting hotel standards under volume pressure.

Chef de Partie - Hilton Hotel, Tewkesbury - Tewkesbury

(2001-10 - 2005-10)

Supervised the main kitchen in the absence of senior chefs and managed daily supply ordering. Ran banquets and developed strong organisational and section-leadership skills.

Trainee Chef → Demi Chef de Partie - Hilton Hotel, Newport - Newport

(1996-07 - 2001-09)

Progressed from trainee through all kitchen sections, building foundational technical and safety skills. Learned temperature control, correct food storage, quality checks and full kitchen hygiene standards.

GCSEs - Washington School (1991 - 1996)