Looking to expand my skill set.
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I am a hard working and reliable man who is constantly looking to improve the skills I already have along side developing new ones. I like to think of myself as a solid team player, while also being able to work independently with a keen eye to detail. Willing to relocate: Anywhere
Jr Sous Chef - Dakota Hotels - Newcastle upon Tyne, Tyne and Wear
(2025-05 - 2026-06)
In my time at Dakota I ended up working my way from CDP to senior CDP and onto junior sous chef. Working at Dakota was a great chance to understand what it is like to work with a large brigade of chefs. Once I made it up to junior sous chef I started to learn lots about managing and training people, understanding that not everyone works or learns the same way.
I worked all sections of the line at Dakota though mainly sauce section. I learned basic steak butchery here and was in control of meat orders regardless of which section I was working that day.
Chef - Alan the B - Newcastle upon Tyne, Tyne and Wear
(2025-01 - 2025-05)
At Alan the B I helped with all parts of the kitchen, from kitchen porter to the management & paperwork. Alan the b was a two man operation serving small plates/tapas style food. This allowed me to develop my organisational skills, time management and ability to work at a steady pace the whole day.
Second Chef - The Sun Hotel - Coniston
(2023-06 - 2024-06)
At The Sun Hotel I worked closely with the head chef, assisting in the preparation and service of the main menu, development of new dishes for future menus and creating amazing fresh specials. Always making sure quality was at its best. In the absence of the head chef I took control of kitchen operations and orders, while directing the team and ensuring all areas of the kitchen were kept up to standard.
Demi Chef de Partie - Holbeck Ghyll Country House Hotel - Windermere
(2023-03 - 2023-06)
At Holbeck Ghyll, I was responsible for the larder section in my first rosette standard kitchen. Here, I gained a true spark for the knowledge of food that can come from working with top chefs. We ran a five and eight course tasting menu, in which I was responsible for canapes, starters and partly responsible for keeping on top of the bar/lounge menu.
When busy, I also helped out with service on the pastry section. This involved prepping, serving and ordering the appropriate ingredients to do so. I was also incorporated with in discussions with Sous chef and the Head chef on developing the dishes for the upcoming menu, which for myself on canapes and starters often changed several times with in the fortnight.
Through this, I have became very versatile in the kitchen and can adapt quickly to new situations/dishes. Occasionally, I was left to work on creating and recording recipes for components of A dish that the head chef had set for the upcoming menu.
General Chef - The punchbowl - Newcastle upon Tyne
(2022-10 - 2023-03)
At The Punchbowl Hotel, Jesmond I assisted in all areas of the kitchen. The punchbowl was a small open kitchen serving a variation of burgers and classic pub food. All fresh and/or sourced from local businesses around the area of jesmond. Here I got used to doing busy services with limited staff but keeping standards to the highest of standards and making sure every customer had an enjoyable experience.
Chef de Partie - Amhuinnsuidhe Castle Estate - Amhuinnsuidhe
(2022-07 - 2022-10)
At Amhuinnsuide Castle I would help to prepare a 5 course meal for the guests dinner, everything freshly made on the day, a new menu every day. Here I picked up lots of new skills ranging from gutting and filleting fish to preparing beautiful fresh made desserts. I was also solely responsible for making fresh bread every day to accompany the meal. I assisted in preparation of almost all food that was served. I also assisted in orders for all periods of service.
Chef de Parte - Macdonald Hotels & Resorts - Aviemore, Highland
(2022-04 - 2022-07)
At this job I took part in preparation of fresh foods and the service of said food in a busy kitchen environment, during service being responsible for sending starters and desserts along with producing side dishes and other components for main orders. While doing so, we would collectively ensure our working environment was clean and tidy. Always ensuring our own work station was clean.
I would assist in orders involving ingredients needed for the sections I worked. I was also on occasion left as sole chef on a quiet evening service.
Commis Chef/Chef de Partie - The Winking Owl - Aviemore
(2020-03 - 2022-04)
At this job I took part in preparation of fresh foods and the service of said food in a busy kitchen environment, during service being solely responsible for sending starters and desserts.. While doing so, we would collectively ensure our working environment was clean and tidy. Always ensuring our own work station was clean. I would assist in orders involving ingredients needed for the sections I worked.
