Vida Henderson

Results-driven Chef with extensive experience operating at Head Chef and Senior Sous level in busy settings. Highly organised and people-focused leader with the ability to motivate teams and perform calmly under pressure. Deeply committed to quality, seasonal ingredients and well-executed menus.

Sous Chef at Kuch Restaurant Bristol (2023-01 – 2024-12)

Supported Head Chef in leading daily kitchen operations in a busy, quality-focused restaurant

• Supported Head Chef in leading daily kitchen operations in a busy, quality-focused restaurant
• Contributed to menu development, prep planning, and smooth service delivery
• Maintained high food standards during peak service while supporting and mentoring junior chefs

Senior position at Koko Restaurant Bristol (2022-01 – 2023-12)

Delivered consistent food quality across busy services with high cover counts

• Delivered consistent food quality across busy services with high cover counts
• Supported training and development of junior chefs as a Senior member of the kitchen team
• Maintained strong organisation, hygiene, and professionalism under pressure

Owner & Head Chef at Cooking with Vida (2010-01 – 2022-12)

Founded and operated a boutique cooking school from a private kitchen

• Founded and operated a boutique cooking school from a private kitchen
• Designed and delivered bespoke culinary classes focused on technique, quality, and nutritious cooking for adults and children
• Managed all aspects of the business including menu planning, sourcing, scheduling, and client relationships
• Built a loyal client base through strong reputation and word-of-mouth referrals

Restaurant Owner & Head Chef at Riverside Restaurant & Multifunction Venue (2004-01 – 2009-12)

Owned and operated a fine dining restaurant and a 250 capacity multifunction venue, overseeing all culinary and operational functions

• Owned and operated a fine dining restaurant and a 250 capacity multifunction venue, overseeing all culinary and operational functions
• Head Chef for a wide range of high-impact events, including Annual jazz festival catering, Weddings and private celebrations, Corporate conferences and business functions
• Created and delivered refined, seasonal menus across restaurant service, private dining, and large-scale events
• Supplier relationships, food costing, stock management

BSc in Engineering – University of Northumbria, Newcastle (1989-01 – 1991-12)

HND in Building Services – University of Northumbria, Newcastle (1989-01 – 1991-12)

BTEC Diploma in Building Services – Lisburn College, Northern Island (1987-01 – 1989-12)

A Levels in English, Math's, Physics – Lisburn College, Northern Island (1985-01 – 1987-12)