Thomas Lockey

I consider myself an exceptionally reliable and hardworking individual who has consistent approach and is always willing to learn. I am well presented and well-mannered and enjoy working alongside others. Over the years, I have developed a fine eye for detail and have lots of ideas when it comes to designing new dishes.

Having experienced many different aspects of the chef's world from fine dining to banqueting, I thrive on being challenged. I am passionate about food and thoroughly enjoy working in kitchens. During my role as head chef, I have worked hard to develop my leadership skills and as a result have always managed to develop a well organised kitchen.

Kitchen Porter and Commis Chef - The Brasserie, Harveys of Yarm - Yarm

(1995-01 - 1997-12)

• Up to 110 covers in 2 sittings

Chef De Partie - Café Martyn, Teesside Airport - Teesside Airport

(1997-01 - 1998-12)

• Acting head chef in absence of head chef
• Up to 130 covers

Sous Chef - The George, Pierce bridge - Pierce bridge

(1998-01 - 2000-12)

• In charge of banquets and buffets
• Cooking from A la Carte menu, helping create new menu constantly

Chef De Partie - Judges Hotel, Kirklevington - Kirklevington

(2000-01 - 2001-12)

2 AA Rosette Award

• Ran veg and larder sections
• Stock Control
• Up to 400 covers

Sous Chef - Oporto (Restaurant Bar) - Leeds

(2001-01 - 2002-12)

• Often taking lead role on a rota basis
• Cooking and presenting Starters, Mains and Desserts
• Organising kitchen and stock
• Up to 90 covers

Sous Chef - The Brasserie, Yarm - Yarm

(2002-01 - 2003-12)

• Preparing, cooking and presenting of food in all aspects
• Up to 90 covers plus private parties
• Aiming for >67% GP

Sous Chef - The Crown Hotel, Boroughbridge - Boroughbridge

(2003-10 - 2005-03)

• Cooking in all areas of kitchen
• Involved in general running of kitchen, ordering and delegation
• Up to 70 covers in restaurant and 150 banquet covers

Sous Chef - Eduardos La Finca, Don Juan - Spain

(2005-03 - 2005-08)

• Fish and sauce sections, food displays and ice cream recipes
• 200 covers A la carte menu and also Bar/Pool Menu

Head Chef - Fox and Hounds Pub, Langthorpe - Langthorpe

(2005-08 - 2005-11)

• Total running of kitchen
• Up to 60 covers

Head Chef - The New Inn, Huby - Huby

(2005-11 - 2006-02)

• Lead role – organising menus, rotas, etc
• Up to 80 covers

Sous Chef - The Crown Hotel, Boroughbridge - Boroughbridge

(2006-02 - 2007-03)

As previous, was sought after to return

Chef - City Catering Agency - National

(2007-03 - 2007-07)

• Taking part in Ascot and other race meetings, Football games, etc
• Worked for Yorkshire Party Company serving high class food to very large functions including weddings, Large corporate events, etc.

Head Chef - Yorkshire Party Company - Ripon

(2007-07 - 2008-03)

Head Chef of the Walled Garden Restaurant, Scampston

• Preparing, distributing and cooking of food for prestigious events and banquets

Sous Chef - Restaurant Bar and Grill, Harrogate - Harrogate

(2008-06 - 2009-01)

• Running of kitchen, GP%, orders, training of staff
• Keeping standards to company spec and achieve highest marks in the company

Head Chef - Willerby Manor - Hull

(2010-02 - 2010-09)

Head Chef of Brasserie restaurant.

• Responsible for running of kitchen, orders and daily specials

Junior Sous Chef - Judges Hotel, Kirklevington - Kirklevington

(2010-09 - 2011-08)

3AA* rosette

• Running all sections
• Recipe development
• Fine dining, small corporate dinners and weddings

Chef - Manor House Farm - Stockton on Tees

(2011-08 - 2012-04)

• Running all sections, helping with ordering and day to day tasks

Sous Chef / Head Chef - Emadi Ltd - Middlesbrough/Yarm

(2012-04 - 2014-09)

Began as Sous Chef at Davinci, moved on to become Head Chef of that kitchen and progressed to head Chef of the company.

• Opened a further 2 restaurants and set up all management systems, kitchens and menus

Head Chef - La Pharmacie - Middlesbrough

(2014-09 - 2015-08)

Total control of stocks, GP%, orders, rotas and writing of menus.

Head Chef - Sir Thomas Brown & The Devonport Hotel

(2015-10 - 2018-03)

Menu planning, stock control, GP%, rotas and General running of Kitchen.

Head Chef - Al Forno Ingleby Barwick - Ingleby Barwick

(2018-03 - 2018-10)

Helping them to open up their new restaurant.

• Stock control, GP%, General running of Kitchen, rotas and staff training

Head Chef - Lord stones Country Park

(2018-10)

• Running of the kitchen, writing of menus, in control of banquets and weddings, rotas and staff training

Head Chef - Winstone View

(2021-10 - 2023-10)

Promoted to Head Chef.

• Total control of menus, stocks, staff, rotas and training

Delivery Driver - Amazon DNE2

(2023-11 - 2025-01)

• Working 5 days out of 7
• Organising the bags for my route
• Helping out other drivers that may need help

Delivery Driver - Evri – Middlesbrough - Middlesbrough

(2025-01 - 2025-04)

• Collecting parcels, organising my designated cages into the right order, according to my route

Delivery Driver - XDP – Spennymoor - Spennymoor

(2025-04)

• Warehouse style bays
• Locate parcels in bays according to postcodes
• Organising parcels onto my van according to route layout
• Collections

GCSEs - General Education - Egglescliffe Comprehensive School (1990-01 - 1995-12)

Advanced GNVQ - Engineering - Stockton and Billingham College of Further Education (1995-01 - 1997-12)

NVQ Level 2 - Catering and Hospitality - Café Martyn, Teesside Airport (1997-01 - 1998-12)

HND Access course - Music Technology and Studio Technology - Teesside Tertiary College (1999-01 - 2000-12)