Enthusiastic Chef with 19 years of experience in food service and hospitality
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Enthusiastic Chef with strong experience in the food service and hospitality industry, having worked in a variety of establishments over the last 19 years. Reliable, hardworking and driven to provide customers with top notch food. Able to develop high-quality, cost-effective menus. Extensive experience in both contract catering and restaurants.
Executive Head chef - Downside school - Stratton on Fosse
(2023-09)
Working for a leading contract caterer, I am responsible for all back of house operations. Providing daily a 1000 meals in a prestigious co educational boarding school. The contract also caters for a multitude of functions.
The contract requires a strong grip on many facets of catering and while working here I have attained both level 3 certification in Food health and safety and health and safety in the work place. I also played a pivotal role in the successful contract tender leading to a further 5 years for my company. This role is challenging and I am extremely proud of the progress we have made under my tenure.
Head Hospitality Chef - Sherborne Boys school
(2023-03 - 2023-09)
Working for a leading contract caterer I was responsible for the many varied high-end functions at one of England's leading independent schools. I would be tasked with a variety of differing briefs from Tasting menus, 3 course fine dining or canapes to name but a few. I was also jointly responsible for pupil feeding serving upwards of 700 meals per service
Head Chef - Trough Farm Shop - Stone Lane, Yeovil
(2021-07 - 2023-01)
While at the helm of The Trough, we would produce upwards of 80 covers per service our breakfast and lunch menu changed regularly and incorporated modern twists to classic dishes. On Friday evenings we would provide a fine dining menu, alongside frequent exclusive functions.
Head Chef - Hazlegrove Preparatory School - Sparkford
(2011-09 - 2021-07)
For 10 years I plied my trade at this prestigious educational establishment, managing a brigade of over 20. Producing a nutritious and exciting range of cuisines and serving up to 800 meals a day; alongside catering for the many varied high-end functions as was required by the school.
Sous Chef to Head Chef - The Abbeville - Clapham Common
(2009-10 - 2011-09)
Working at this highly popular eatery, serving to full capacity nightly, allowed me to consolidate my skills as well as offering me a high level of creative input. I worked hard at areas such as administration, wishing to fully understand the intricacies of turning food into money. Duties incorporated every aspect of a working kitchen, from supervising junior members of the brigade to stock taking and calculating and maintaining the G.P.
The restaurant featured in the Sunday times food suplement as one of capitals best pubs.
Senior Chef de Partie to junior sous - Food Inc. - London
(2008-10 - 2009-10)
Working for a food consultancy company at various venues in London from restaurants to high end department stores. I would be required to perform a variety of duties based on the venue
Chef de Partie to Senior Chef de Partie - Terre a Terre - Brighton, Sussex
(2007-10 - 2008-10)
I worked on the stove in this multi award winning vegetarian restaurant - voted as best vegetarian restaurant in The Observer Food Monthly magazine 2008. Cooking upwards of 200 covers per service. The restaurant held 3 rosettes and a Michelin bib rating
Manager - Santa Fe Catering - Orcheston, Wiltshire
(2007-06 - 2007-10)
This role encompassed managing a team of 5 staff at this outside events catering company. I was charged with stocktaking, ordering and logistics, whilst ensuring the smooth running of the operation and the maintenance of serving food to the highest standard, in often challenging circumstances.
Chef de Partie / Sous Chef - Nikson's Bar & Restaurant - Clapham, London
(2005-12 - 2007-06)
This position included all facets of kitchen work, from monthly menu division to daily specials, the sourcing of all produce from local markets to the running of the kitchen in the Head Chef's absence. The restaurant held one rosette.
Sous Chef / Acting Head Chef - The S Bar - Battersea, London
(2004-11 - 2005-11)
This position entailed the day to day running of a busy pub kitchen. From implementing menus, to devising daily specials, stock taking and ordering. As well as catering for party and corporate functions.
Chef de Partie - The Ha Ha Bar & Canteen - Canterbury, Kent
(2003-08 - 2004-11)
Besides the regular duties of a Chef de Partie, responsibilities also included implementing health and safety procedures and maintaining and running a starter section, in a seriously busy brasserie.
