Alexander David Jarvis
Mill Hill,United Kingdom
Summary
Motivated and hardworking Junior Sous Chef bringing 10+ years of restaurant /restaurant hotel experience. Proficient in cleaning, sanitising and food handling procedures, as well as customer service strategies and health code requirements. Expert verbal communication skills with authoritative style and ability to take over any station in kitchen.
Capable of devising unique menus and plating arrangements, planning events and locating local, sustainable and top-notch ingredients. Experienced in improving employee abilities through close mentoring. Seeking new role with room for advancement.
Offering strong culinary skills combined with keen eye for detail and collaborative approach. Knowledgeable about kitchen operations, food safety standards, and time management. Ready to use and develop culinary techniques, teamwork, and leadership in a position such as development chef or/and sous chef, more so development as i would like to spend time honing recipes and my own creations
Overview
12
12
years of professional experience
8
8
years of post-secondary education
Work History
Junior Sous Chef
Home House Collection (Private Members Club)
London,Mayfair
11.2023 - 03.2025
- Grew more confident in actions and words than previous position, come to understand that you just have to trust the process and stop doubting
- Given the responsibility of leading an outlet within the private members club, alongside developing dishes and recipes by myself and alongside my head and executive chef (creating recipes for The fine dining restaurant, the lounge restaurant and the Asian -style snack bar alongside the garden/BBQ menu)
- Management skills improved immensely
- In the period of time I’ve been here, I’ve managed to support and lift a lot of standards and the general attitude of those around me to be more caring and supportive of one another when at work
- Considered a vital member of the team at HomeHouse which alongside relief gives me confidence in my actions and words
- Learnt how to utilise all functions of the Kitchen-cut system used for stock take & ordering produce
- Since October 2024 I have taken the reigns of the restaurant, small team of 4-7 people, with the set menus and the alacarte menu
- Currently in the process of transitioning into a weird position at work Sous/Tournant/development chef for the site
- Coordinated with fellow chefs for smoother kitchen operations.
- Received high praise from head chef through consistent performance and dedication.
- Demonstrated proficiency in various cuisines by creating diverse and appealing dishes.
- Stepped up as acting Sous Chef during the absence of senior staff, demonstrating leadership capability.
- Improved efficiency by streamlining food preparation processes.
- Created recipes to maximise profit by delivering on target food costs per dish.
- Checked food portioning for optimal presentation and cost control.
- Created new menu items and interesting plating designs.
- Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
Junior Sous Chef
Bread Street Kitchen Southwark/ On The River
09.2022 - 10.2023
- Grew as a confident Leader
- Leading Kitchen for the time we had no head chef, Myself and Sous running the place and brought me a lot of confidence ( 1-2 months)
- Looked up to by people of same level & advising my senior’s (sous and HC’s i have met)
- Stock Take & ordering alongside rotas done by tuesday for following week
- Holiday acceptances
- Used as a tournant amongst over sites across London Bread street kitchens when help/support was needed due to low numbers / opening of a site
- FOH Always came to me when communication was needed over peers of same level/hjgher because I could find a middle ground on situations
- Management skills improved immensely
- Collaborated on special events menus, resulting in successful events.
- Adapted quickly under pressure, maintaining speed without compromising quality during peak hours.
- Prepared dishes according to recipes ensuring consistency in taste and presentation.
- Developed chefs to run stations efficiently during peak service periods.
Demi Chef
Shangri-La @ The Shard
03.2019 - 08.2022
- Tasked with a multitude of things and doing service all over i.e Pastry, in-room dining, T!NG restaurant
- Grew as a leader
- Learnt new methods of cooking, fermentation and preparation
- Spent a lot of time with my head chef Nick developing dishes for the menu, at the time was a form of casual fine-dining to make things affordable for people to an extent whilst packing a punch with the ingredients, utilising most if not all aspects of a product to make the most out of costing and what we can deliver to the guests
- Average of 50-100 lunch then 120-240 dinner service
- Checked quality of ingredients whilst simultaneously reducing wastage.
- Upgraded culinary techniques regularly for improved efficiency and speed.
- Established high standard of hygiene for maintaining cleanliness and organisation in kitchen.
- Prepared various types of sauces, soups, salads to meet daily customer requirements.
Apprentice / Commis Chef
Hotel Cafe Royal
04.2016 - 02.2019
- Started here as an apprentice for 2 years and then worked as a commis Chef
- The fundamentals of a real team within the kitchen
- All forms of prep : Meat,Fish,Veg and pastry
- Doing all service and prep
- Breakfast Service To Cover Head breakfast chef
- Teaching new people who would join in the position above me
- Worked with Notable Chefs Such as Armand Sablon, Albert Adreia, Jeremy Brown
- Average of 80-160 all day service
Powerleague/ PE instructors
- Company Overview: (Linked to Dollis)
- Working with a large number of pupils after school alongside a qualified instructor, coaching them as well as supporting them
- Team skills greatly increased
- (Linked to Dollis)
J.M Finn
03.2016 - 05.2016
- Undertaking a four and a half weeks work experience placement, gaining experience with certain tools, increasing ability to work as a team, absorbing information from a professional, cooking but mainly prep work
Dollis Junior School
06.2013 - 04.2014
- Working across the year groups, supervising and helping pupils with the class work: increased teamwork
Education
Professional Chef Diploma Lvl 1 - Royal Academy of Culinary Arts course
Westminster Kingsway College
London, Victoria 09.2015 - 06.2018
Secondary School - GCSE
Christ’s College Finchley
London 09.2010 - 06.2015
Skills
- Stock Take
- Excellent communication skills
- Fast learner
- Efficient with computers
- Problem-solving
- Advisory skills
- Restaurant operation understanding
- Menu innovation
- Meal planning competency
- Recipe planning
- Workflow optimisation
Hobbies / A:I
Skiing, Video games, Cycling, Tennis, Badminton, Football, Canoeing/Kayaking, Archery, Ice Skating, Swimming, Reading, Travelling, NCS Program: Including voluntary work within the community., Jack Petchy Foundation Award: Voluntary work at my old primary school., Rotary Young Chef certificate.
Languages
English
Native
References
References available upon request.
Timeline
Junior Sous Chef
Home House Collection (Private Members Club)
11.2023 - 03.2025
Junior Sous Chef
Bread Street Kitchen Southwark/ On The River
09.2022 - 10.2023
Demi Chef
Shangri-La @ The Shard
03.2019 - 08.2022
Apprentice / Commis Chef
Hotel Cafe Royal
04.2016 - 02.2019
J.M Finn
03.2016 - 05.2016
Professional Chef Diploma Lvl 1 - Royal Academy of Culinary Arts course
Westminster Kingsway College
09.2015 - 06.2018
Dollis Junior School
06.2013 - 04.2014
Secondary School - GCSE
Christ’s College Finchley
09.2010 - 06.2015
Powerleague/ PE instructors
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