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CV, Experienced British Sous Chef targeting an overseas position

I am currently available for work
Serial No: 12106

List top 5 skills: chef de partie, food operations, head chef, kitchen, sous chef, stock take
Short Bio:

I am an accomplished, extremely hard working and highly self motivated individual. As you will note from my enclosed CV, I am currently working as Senior Sous Chef at Crowne Plaza Hotel in Chester, where I was recently recognised as Team Member of the Year for Kitchen/Conference and Events. Within this role, I assist with the control and ownership for the management of the kitchen department and take complete overall responsibility for the kitchen in the absence of the Head Chef.

Current location: 

England, United Kingdom - View on map



Preferred Sector of Employment: 

Hotel and Catering

Spoken languages: 


Locations I am interested in working:


Career Summary

2012 – To Date SENIOR SOUS CHEF, QMH, Crowne Plaza Hotel, Chester

• Gaining recognition as Team Member of the Year for Kitchen/Conference and Events (2013)

• Personally responsible for assisting with the control and ownership for the management of the kitchen department, ensuring consistent adherence to overall company policies and controls

• Undertaking the complete and overall management of the kitchen in the absence of Head Chef, incorporating the control and monitoring of costs such as labour and stock against previously set budgets

• Ensuring the profitability of food operations and gross profit management, including stock takes, ultimately benefiting the company bottom line

• Creating and leading a team, actively promoting team morale and teamwork and ensuring individuals are motivated to make a contribution to the success and productiveness of the team

• Additionally responsible for the smooth running of daily operations whilst maintaining high company standards

2008 – 2012 SENIOR SOUS CHEF, Doubletree by Hilton Chester

• Successfully achieving promotion into a senior role, accountable for the effective management of a team of seven in the absence of the Head Chef

• Playing an instrumental role in the organisation of the opening of a new banqueting Two Rosette establishment; a Marco Pierre White bar and grill, working collaboratively with a number of high profile Chefs

• Being awarded Employee of the Year for the Northwest (2010)

2005 – 2008 SOUS CHEF, Knowsley Hall Liverpool

• Providing valuable assistance with the delivery of a high standard of Banqueting and Wedding Menus, catering for up to 1000 people at any one time, including high profile individuals and VIPs

• Undertaking a multi faceted role with a variety of duties and responsibilities, including ordering stock, delegating duties to other members of staff and effectively managing other Chefs

• Ensuring all food is prepared and delivered in line with set timeframes and proactively dealing with any queries from guests, efficiently transferring knowledge at all times

2003 – 2005 SENIOR CHEF DE PARTIE, Crowne Plaza, LIverpool

• Initially employed as a Demi Chef de Partie in 2003 before achieving promotion to Chef de Partie, with accountability for the smooth running of sections including Sauce Larder, Garnish & Pastry

• Taking a lead role within Banquets, coordinating all activities with other members of staff to ensure the provision of a first class customer service at all times

1997 – 2003 COMMMIS – DEMI CHEF DE PARTIE, Chester Grosvenor Club & Spa Chester

• Gaining valuable experience within in-house/outside catering and developing skills when completing six years of experience, working on the hors d’oeuvre, vegetable, Brassiere & Patisserie sections

• Achieving promotion from an initial part-time role to a full-time position, accountable for delivering high quality meals in line with set timeframes

Professional Development

 Food Hygiene (E-Learning)  Supervisor Development Program


GNVQ Intermediate & Advanced

Hospitality & Catering

NVQ Levels 1 & 2

Food Preparation

NVQ Levels 1 & 2

Food Service

5 GCSEs Including Mathematics & English