Tyler Robinson

Since working at The Grey Friar in Chawton, my passion for cooking has grown such that I am now extremely keen to move into the catering industry. I am willing and motivated to learn, I'm organised & bit of a social freak who loves the excitement in the kitchen. I have been working in London for almost a year now and seen & had so many great opportunities and learnt so much and I all wanna do is learn more. I've worked in French cuisine and British.

Demi Chef de Partie - West lodge park hotel

(2024-03)

Im on veg section atm by my self doing all chef de partie duties

Grill Chef - Lounges Marciano lounge

(2024-01 - 2024-03)

Basic brunch food and burgers

Demi Chef de Partie - Tin Shed - Notting Hill, London

(2023-06 - 2024-01)

It is a brunch restaurant with high covers in the centre of London

• Working on pass by my self on weekdays when not busy
• On weekends I work on grill and fryer

Commis Chef - Lusin Mayfair

Armenian Middle Eastern restaurant

• Running services on hot section and larder
• Sometimes KP if needed
• All duties as normal

Commis Chef - Brassiere Zedel

(2022-08 - 2022-11)

Very high volume cover restaurant

• Worked on production and veg section
• Larder section & fish
• All commis chef duties

Commis Chef Apprentice - Champneys Forest-Mere Health Spa

(2021-09 - 2022-08)

• Running starters, pastry sections and sometimes mains on pass and backup
• All commis chef duties
• Sometimes kitchen porter when needed

Kitchen Staff - Man's Chinese Restaurant - Alton

(2020-07 - 2020-09)

• General duties including some cooking

Kitchen Porter - The Grey Friar - Chawton

(2021-05 - 2021-08)

• All kitchen porter duties
• Additional cooking under supervision focusing on hors d'oeuvres and desserts

General Staff - Headcase Barbers - Alton

(2017-01 - 2019-12)

• Serving refreshments
• Receiving customers
• Cleaning

GCSE - Multiple subjects - Eggars School (2015-09 - 2020-04)

Certificate - Construction (Multi-Skills) - The Future Skills Centre Bordon (2020-04)