Ben Yorke

Dynamic and results-driven Chef with over 25 years of experience in the culinary industry, specialising in kitchen leadership, team management, and operational efficiency. Proven ability to elevate food quality, reduce costs and drive team performance in high-pressure environments. Expertise in menu development, staff training, inventory control, and budget management. Passionate about delivering exceptional dining experiences and fostering a positive, high-performing kitchen culture.

Head Chef & Assistant Manager - The Wild Flower Cafe

(2021-10)

• Led rebranding initiatives, developing new menus and streamlining kitchen operations.
• Trained and mentored kitchen staff, ensuring high standards of food quality and hygiene.
• Managed inventory, supplier relations, and cost control, optimising budget and workflow.
• Collaborated with the owner on strategic planning and marketing initiatives, improving customer satisfaction and revenue.

Head Chef - Waun Wyllt Hotel

(2021-04 - 2021-10)

• Oversaw daily kitchen operations, managing a team to deliver fresh, high-quality meals.
• Implemented cost-effective inventory management while maintaining food safety compliance.
• Worked closely with front-of-house staff to ensure seamless service and enhanced guest dining experiences.

Head Chef - Rake & Riddle

(2018-06 - 2021-04)

• Led upstairs kitchen overhaul by recruiting a new team and redesigning the menu for speed and profitability.
• Boosted summer sales during peak seasons by developing a streamlined pizza and grill menu.
• Mentored a young front of house team, improving customer service and operational efficiency.

Head Chef - No Sign Wine Bar

(2015-03 - 2018-06)

• Increased kitchen profits by 40% in the first year and secured the venue's first-ever five-star EHO rating.
• Created seasonal menus with fresh, handmade dishes, earning strong customer feedback.
• Spearheaded successful marketing initiatives, including the popular Beaujolais event menu.

Senior Sous Chef - Oxwich Bay Hotel

(2014-01 - 2015-03)

Contacted to return and lead staff training and manage kitchen operations.

• Designed a medieval-themed event menu that enhanced the hotel's event offerings.
• Fostered a positive work environment, resulting in improved team performance and customer satisfaction.

Sous Chef - No Sign Wine Bar

(2012 - 2014)

• Worked closely with a small team to deliver fresh, high-quality food while maintaining efficiency and safety standards.

Head Chef - Oxwich Bay Hotel

(2011 - 2012)

• Managed high-volume kitchen operations, serving over 1,000 covers daily.
• Directed both breakfast main menu and wedding shifts, creating seasonal menus and managing large-scale events.

Kitchen Manager - Toby Carvery

(2009 - 2011)

• Led kitchen operations with a focus on food quality, hygiene, and team management.
• Trained staff and ensured compliance with safety and cleanliness standards.

Senior Chef de Partie - Machynys Golf Club

(2007 - 2008)

• Progressed from Commis Chef to Chef de Partie at a Rosette restaurant.
• Managed bar meals and desserts while overseeing a team of two junior chefs.

Head Chef - Various (Greene King, Mitchells & Butlers, Brains, Marston's, Luminar)

Extensive experience as Head Chef in various free houses and franchises, including Greene King, Mitchells & Butlers, Brains, Marston's, and Luminar. These roles sharpened ability to work efficiently in fast-paced, high-pressure environments, developing a broad range of culinary techniques and leadership skills.

NVQ Level 2 - Professional Catering