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PROFESSIONAL SUMMARY

Talented Head Chef with sound knowledge of food preparation and restaurant management. Solid understanding of managing personnel activity in hospitality industry. Exceptional communication skills with ability to give clear instructions to subordinates. Organised and reliable with outstanding menu creation capabilities.

Talented kitchen leader accomplished in developing menus and running successful kitchens. History exceeding guest expectations with delicious, innovative foods and locally-sourced ingredients. Seeks opportunities to innovate and diversify options to bring in new patrons.

Successful culinary professional with expertise in team and operations management. History maintaining high kitchen standards and exceeding expectations for food quality, safety and style. Committed manager with exceptional leadership, organisational skills and communication abilities leads high-performing cross-functional teams. Leads projects, company operations and business growth.

SKILLS

• Grilling
• Signature dish creation
• Menu planning
• Kitchen management
• Food preparation
• Ingredient selection
• Seasonal specials planning
• Employee training and development

WORK HISTORY

Head Chef, 04/2022 - Current
Mano, London, United Kingdom

• Monitored linework processes to maintain consistency in quality, quantity and presentation.
• Incorporated customer feedback in experimentation and creation of new signature dishes.
• Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
• Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
• Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
• Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
• Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
• Developed and delivered exciting, memorable dishes, increasing repeat business.
• Obtained fresh ingredients from local farms, maximising kitchen sustainability.
• Meticulously checked delivery contents to verify product quality and quantity.
• Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
• Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
• Prevented cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces.
• Planned popular promotional menu additions based on seasonal pricing and product availability.

Sushi Chef, 01/2022 - 04/2022
Nusr-et, London, United Kingdom

• Confidently interacted with multicultural team in high pressure environments.
• Suggested process improvements to Head Chef to improve communication between kitchen and waiting staff.
• Maintained adequate cost control to meet food budgets presented by restaurant manager.
• Displayed innovation, creativity and experimentation to develop menus and improve previous recipes with great success.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Checked freezer and refrigerator temperatures regularly, maintaining produce quality and safety.
• Oversaw kitchen operations for in-house dining and outside catering events, maintaining reliable, quality food service.
• Maintained strict food health, hygiene and safety standards for ongoing kitchen compliance.
• Developed recipes and menus by applying understanding of market demand and culinary trends.

Kitchen Manager, 03/2020 - 04/2022
Tony Yoto, London, London

• Purchased food and cultivated strong vendor relationships.
• Resolved customer concerns with food preparation in a timely manner.
• Motivated staff to perform at peak efficiency and quality.
• Oversaw food preparation and monitored safety protocols.
• Hired and managed all kitchen staff.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Helped general management develop prices based on inventory costs and portion sizes.

Chef De Partie, 10/2021 - 12/2021
Ginza, London, United Kingdom

• Sanitised counters and utensils used to prepare raw meat, eggs and fish.
• Removed expired food from kitchen areas, composting waste and recycling packaging.
• Experimented with new dishes while incorporating customer feedback.
• Collaborated with head chef to create innovative, seasonal menus for special events.
• Applied knowledge of market trends to diversity and expand menu.
• Plated completed meals with meticulous attention to presentation and portion control.
• Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
• Met company portion and serving size standards, maintaining kitchen cost-efficiency.
• Prepared, produced and packed food in tight timescales.
• Costed dishes to help improve menu profitability.

Chef De Partie, 06/2021 - 12/2021
Sexy Fish, London, United Kingdom

• Applied knowledge of market trends to diversity and expand menu.
• Plated completed meals with meticulous attention to presentation and portion control.
• Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
• Collaborated with head chef to create innovative, seasonal menus for special events.
• Experimented with new dishes while incorporating customer feedback.
• Removed expired food from kitchen areas, composting waste and recycling packaging.
• Sanitised counters and utensils used to prepare raw meat, eggs and fish.
• Met company portion and serving size standards, maintaining kitchen cost-efficiency.
• Prepared, produced and packed food in tight timescales.
• Costed dishes to help improve menu profitability.
• Executed efficient mise en place to facilitate smooth service.

Head Chef, 03/2020 - 05/2021
Feng Sushi, London, United Kingdom

• Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
• Monitored linework processes to maintain consistency in quality, quantity and presentation.
• Incorporated customer feedback in experimentation and creation of new signature dishes.
• Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
• Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
• Obtained fresh ingredients from local farms, maximising kitchen sustainability.
• Planned popular promotional menu additions based on seasonal pricing and product availability.
• Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
• Developed and delivered exciting, memorable dishes, increasing repeat business.
• Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.

Sushi Shop, 02/2019 - 02/2020
Sushi Chef, London, London

• Conducted intensive safety audits and investigated reported issues, accidents and near-misses.
• Promoted continuous improvement by problem-solving and sharing suggestions to optimise team operations.
• Created and maintained displays and signs.
• Completed customer orders with speed and accuracy.
• Engaged with stakeholders to build relationships and brand awareness.
• Designed digital and print materials to engage audiences.
• Increased customer satisfaction by resolving issues.
• Received and processed stock using inventory management system.

Sushi Chef, 09/2017 - 08/2018
Samurai Ltd, Chisinau, Moldova

• Consistently produced highest quality of sushi and sashimi dishes.
• Adhered to and upheld legal compliance and hygiene regulations across food storage, preparation and presentation.

EDUCATION

Amity University - London, United Kingdom