Alex Bond

• I opened Alchemilla in August 2017 gaining my first Michelin star in 2019 which I have retained since
• awarded 4 AA rosettes in 2019
• Great British menu winner 2020
• Square meal top 100 2024 number 14
• Estrella Damm National Restaurant awards top 100 2024 number 22
• Good food guide 2024 "very good rating"
• Hardens top 100 restaurants 2023 number 43
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• Wrote and developed menus, maintained the restaurants Michelin star
• Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
• Prevented cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces.
• Developed and delivered exciting, memorable dishes, increasing repeat business.
• Meticulously checked delivery contents to verify product quality and quantity.
• Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
• Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
• Sanitised equipment and kitchenware to adhere to hygiene and cleanliness protocols.

• Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
• Trained junior kitchen staff in food preparation and hygiene practices.
• Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
• Supported head chef with stock control and rotation, minimising waste with FIFO systems.
• Developed chefs to run stations efficiently during peak service periods.
• Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
• Acted as head chef when required, maintaining continuity of service and quality.
• Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
• Checked freezers and refrigerators to verify correct storage and temperatures.
• Collaborated with head chef to create innovative, seasonal menus for special events.
• Created recipes to maximise profit by delivering on target food costs per dish.

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• Managed purchasing of supplies and ingredients for normal operations and special events.
• Sourced local ingredients to design seasonal menu items, specialising in modern British cuisine.
• Supported head chef with stock control and rotation, minimising waste with FIFO systems.
• Assisted cooks to determine freshness and quality of dishes.
• Created new menu items and interesting plating designs.
• Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
• Developed chefs to run stations efficiently during peak service periods.
• Performed at peak levels at all times to give team members goal to achieve.