|Employment history:||From:||To:||Position held and position of job:|
Bury St Edmunds
|16/06/2006||29/03/2008||Meat and fish counter
|Ravenwood hall hotel
Bury St Edmunds
|Black lion hotel
|11/08/2008||03/03/2009||Commis chef/ chef de partie|
|The cadogan arms
Bury St Edmunds
|05/03/2009||24/03/2014||chef de partie – Sous chef|
|Lynford hall hotel
bury st edmunds
|Kings Arms Coaching Inn
|The One Bull
bury st edmunds
|The Bedingfeld Arms
|The Golden Fleece
|Twenty 9 bar and restaurant
|04/01/2018||Current job||Senior sous chef|
I had this job part time while i was at college full time training as a chef, Fridays and Saturdays (plus i did overtime during the week when i was free after college and did 20-40 hours a week in school holidays) my job here was to maintain a clean and safe working environment. Keep customers happy and have good communication skills. To be able to set and shut down the meat and fish counter, store and stock rotate the produce correctly. My Job on the meat and fish counter was a fish specialist, so i had high training and skill to prep fish to waitrose and the customers standard. On sundays i also ran the staff canteen so i had to keep fridge and food temperatures correctly, stick to a budget and a time frame, and keep the vending machines topped up.
Ravenwood hall hotel
My first full time job, I was employed here as commis chef. My job role here was to prep, and help the other chefs and keep up to a 2/ 3 rosette standard. I was asked to help run the veg/ starters and dessert section during a busy service if needed. We also done a lot of wedding functions between 200-300 people at a time and done up to 4 of these over a weekend. And always Showed due diligence.
Black lion hotel
Employed as the commis chef and worked my way to chef de partie. My job role here was to set up and run the starters and veg section for service. Make bread in the morning which we made up to 200 loafs. Work at a 2 rosette standard. Keep a clean and safe working environment. Showed due diligence and be able to stock rotate, label correctly and help with food orders.
The cadogan arms
I was employed here as chef de partie when the pub first opened and worked my way up to sous chef, gaining 1 rosette with my work colleagues in first year of the pub being opened. Also spent a 6 month period at their sister pub, the one bull, while they were short staffed, running the starters, veg and dessert sections, few times ran the grill/ sauce section. When i moved up to sous chef at the cadogan, my job role here was to come up with/ help with menu ideas. Keeping to the 1/2 rosette standard. Manage other chefs and run the kitchen while my head chef is off. Keep the kitchen organised, safe/ hygienic and show due diligence. Be able to delegate jobs and prioritise jobs and manage my time. Keeping costs of food correctly to hit the gp. Manage food ordering/ purchasing/ standard and storage.
Lynford hall hotel
I was employed here to help the head chef with new ideas and inspiration to help push the restaurant and food forwards and gain at least 1 rosette. My job role is to help the head chef with the organising, preparation and service of the big functions (up to 500) doing sit down meals (weddings and conferences), buffets, bbq, hog roasts, all freshly prepared and cooked by us. I was also in charge of creating, pricing, teaching and executing new menus for our restaurant. Teaching chefs how to cook with new ingredients and new methods of cooking. I also helped the head chef and front of house manager come up with new ideas for the menus, service and functions. I also helped keep the kitchen clean, hygienic and safe, also filed in the appropriate paperwork.
I was here as a temp chef, helped the head chef with orders and running the kitchen, ran the pasta section (main section) learnt the starter and dessert section. Made fresh pasta, bread and sauce every day. Keeped up a high food safety regime. Very busy and high demand on prep.
Kings arms coaching inn
i was employed here as head chef, and started from blank, so i was in charge of everything in the kitchen, i had to put staff rotas in place, health and safety in place including fridge temp sheets, SFBB book + diary, cleaning schedule, organising the fridges/ freezers and putting stock rotation days in place. i had to organise meetings with various suppliers, getting best prices and deals, keeping them local. keeped the menu seasonal and fresh and everything homemade down to the sauces + bread (only ketchup, mustards and jams were brought in) we had a pub side that is your typical good food pub grub, and we also had a fine dining restaurant + function room. since i took over we won 1st place in norfolk best new food and drink venu,which was a category for norfolk heroes award, which a few months later we then won the norfolk heroes award. We was also featured and interviewed on KLFM (kings lynn radio).
The One Bull
I was employed here as a senior sous chef pushing out high quality, fresh and homemade food. Helping the head chef run the kitchen, do orders, cleaning schedule, training and managing the staff.
I was employed here as head chef with the full management of staff and running of the kitchen. Put out brand new menu that customers loved. Got the kitchen to a very high standard of health and safety.
I work here as sous chef, helping the head chef run the kitchen. It’s a very seasonal restaurant being on the sea front, but even our quiet days were still pushing 100+ covers. We have a main kitchen which i am in charge of the sauce section cooking fine dining 1-2 rosette food, and the head chef runs the pass. And we also have a pizzeria where we make home made pizzas. Our busy days (school holidays) were pushing 500+ covers, 300+ from the main kitchen. So speed along with quality is up there. I help the head chef with menu ideas/ special ideas, help run the kitchens, train the staff and manage the team.
I work here as senior sous chef, running the kitchen and brigade doing most the training, helping the head chef with the menus, rotas and paperwork. We have a missive skill set use here as me have a normal kitchen pushing out fine dining food, a pizza kitchen doing fresh seasonal pizzas, a alfresco kitchen serving fresh seasonal tapas in the summer, a firepit kitchen where we cook on a huge indoor bbq, a butchery kitchen where we get in whole pig, cow, lamb, chicken, ducks, fish and prep them all down from whole to steaks/ joins/ cuts theat we use on the menu.
- I have self taught myself on how to use computers and fix them. I am very computer literate and comfortable using Microsoft office programmes and have made a few websites for personal use.
- I am good with customers and customer care, i have the nvq1 and 2 in cooking as well as in front of house, and my first job at waitrose which required a lot of customer interaction.
- I am always keen to learn new things and expand my knowledge
- I am very good working on my own, and also very good working in a team.
- I am a very hands on person and i am up to any sort of job and will always put 110% into it, i also have a very high level of attention to detail and make sure everything i do is to the best of my ability.
- Transport is never a problem as i own my own car and love driving around
- I am very interested in cars and love working on them, i no how to do a few mechanical jobs on them.
|Exam Results/ Qualifications|
Science double award
Hospitality operations level 1
Hospitality operations level 2
Food safety in catering (2007)
Emergency first aid at work (2012)
Food safety in catering (2013)
Supervisory and team leader development (2013)
Professional cookery (2014)
Food safety in catering (2014)
BTEC LEVEL 3
BTEC LEVEL 2
BTEC LEVEL 2
BTEC LEVEL 2
Available on request