Example Development Chef CV
Development Chef CV
My home, on the Street, Where I live, plus postcode
Mobile: 07XXX XXXXXX
House: XXXXX XXXXXX
Full & clean driving license – or not, so add points
Confident, passionate and an energetic graduate and creative chef looking to move into New Product Development. Having had a taste of the menu development process within my role as Head Chef for one of the region’s most exciting restaurants, I know that this is the correct route for my career to take into new product development.
Having worked within various kitchens, creating a variety of styles of food, I have developed excellent skills, not only with food, but also my communication, teamwork and leadership skills within a working environment. My rapid success and development in this high pressured environment is testimony to how quickly I learn and how passionate I am about food and the food industry as a whole.
In the past I have contributed to the development of both successful local companies and a large national organisation. These experiences enabled me to gain excellent practical skills when dealing with the public, both face to face and over the phone. This was achieved through professional liaison with clients, customers and work colleagues.
University of XXXXX
BA Hons- The Culinary Arts 2.1
I completed my degree whilst working part-time in local restaurants, enabling me to build on both my theoretical and practical skills I completed units on subjects such as:
New Product Development, Gastronomy, Finance, Menu Development and Nutrition.
The degree helped me shape an idea of where I would like my career to go and the paths to follow in order to get there. I always knew food would be the direction I would go in and will continue to do so.
City College Norwich
BTEC- Hospitality Supervision
NVQ- Multi Industry Skills
City & Guilds- Food Safety Training
Aug 13 to date: Wandsworth Common restaurant – Exec Sous Chef
1 Michelin star & 3 Rosettes Fine Dining Restaurant
Voted top 50 in National Restaurant Awards Top 100 2013
70 cover, Modern European cuisine
As part of the senior leadership team, I was recruited to assist the Head Chef with re-development of the menu, focusing on fresh, high quality ingredients and classic stove cooking techniques. I worked to a brief within fixed profit margins and presented back to the team showcasing the flavour profiles, ingredients, techniques and visual presentation of each dish before applying their feedback to perfect the concept. Excellent time management and exceptional standards are essential as I regularly manage service on the pass, coaching the brigade of 8 chefs to deliver up to 150 covers at Michelin level in this fast paced and challenging restaurant.
Feb-July 13: City of London restaurant – Senior Sous / Acting Head Chef
1 Michelin star & 3 Rosettes Fine Dining & Corporate Banqueting Restaurant
45 cover restaurant and private dining room for up to 100 covers, Modern British cuisine
Starting as Senior Sous and progressing to Acting Head Chef in charge of 14 chefs, which offered the opportunity to work in a corporate environment, combining ‘traditional with a twist’ fine dining with banqueting for city events. As well as delivering the Patron Chef’s Michelin level of food and service. I formalised my management and menu costing skills, completing a Managing A-Team training course and attending senior level budget meetings with HR and the banqueting management team.
Aug 10–Dec 12: Chiswick Restaurant – Senior Sous Chef
1 Michelin star & 3 Rosettes Fine Dining Restaurant
60 cover, French & Modern European cuisine
My role initially was to overhaul the pastry section, create new recipes and train junior members of the team. Once this was achieved, I went on to lead and manage the main kitchen on behalf of the Head Chef. I enjoyed seeing my ideas on the menu and am proud that I played an important role in the retention of our Michelin star for two years. I was encouraged to be creative and perfect the use of innovation cooking techniques such as sous vide and water bathing.
July 09-July 10: 4 Star, Hotel Restaurant – Head Chef
Nominated Neighbourhood Restaurant of the Year’ 2009-2010
30 cover hotel restaurant, with my own menu tailored to the best local and seasonal produce
After achieving Junior Sous, I pursued this opportunity to manage and run my own kitchen, finessing my menu development and budget management skills, sourcing the best quality local ingredients. I was nominated for the above award in recognition for my year’s work and was asked to stay, but had decided to take the skills I had developed back to a Michelin star environment.
April 05-July 09: Local Restaurant – Chef de Partie progressing to Junior Sous Chef
3 Rosettes, Fine Dining Restaurant
55 cover, Modern European cuisine
I spent 4 years here, developing my skills and working on every section with focus on meat, fish, sauces and pastry before being promoted to Junior Sous and running the Michelin starred kitchen within a short time period. During my time here, I was nominated by a prestigious magazine and was a regional finalist of ‘Young Chef of the Year’, a competition judged by Tom Kerridge.
Hobbies and interests.
Outside work I take a keen interest in sport, invaluable for developing and exercising my leadership and teamwork skills, as well as my sociable personality. Whilst working long hours as a chef I have managed to maintain my interests in mountain biking, football, photography and socialising with friends and family (including cooking with them which is a passion, not a chore) when the time permits it.
References available upon request.