Summary
Overview
Work History
Education
Skills
Timeline
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ALEXANDER JOHN CANSFIELD

Bingley,Bradford

Summary

Successful culinary professional with expertise in team and operations management. History maintaining high kitchen standards and exceeding expectations for food quality, safety and style. 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. Creative [Job Title] with progressive kitchen experience, attention to detail and confident leadership style. Keeps kitchen staff focused and performing above expectations to meet high demands. Versed in budgeting, supply management and team building.

Overview

17
17
years of professional experience

Work History

private freelance chef

self employed
Anywhere, Anywhere
03.2018 - Current
  • Designed special menus for events and holidays and coordinated all aspect of catering requirements.
  • Provided [Number] healthy and hearty meals per [Timeframe] on a strict budget of £[Number].
  • Produced [Type] style food with impeccable presentation skills.
  • Reduced wastage by [Number]% by adhering to food storage standards.
  • Worked major events like Sliverstone , Ashes for the cricket
  • Major hotels plus consulting on new openings off establishments

Head Chef

Moyles hotel
Hebden Bridge, Calderdale
06.2014 - 04.2018
  • Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
  • Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
  • Developed and delivered exciting, memorable dishes, increasing repeat business.
  • Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
  • Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
  • Hired, managed and trained kitchen staff, maintaining competent service teams.
  • Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
  • Maintain the two rosettes

Private Chef

Mark Warner
Val d" lsere , France
12.2013 - 03.2014
  • Reduced wastage by [Number]% by adhering to food storage standards.
  • Provided [Number] healthy and hearty meals per [Timeframe] on a strict budget of £[Number].
  • Catered for [Type] diet needs of [Number] children using expert knowledge of nutrition.
  • Designed special menus for events and holidays and coordinated all aspect of catering requirements.
  • Prepared all food from scratch to ensure a family of [Number] ate [Number] healthy meals per [Timeframe].

Sous Chef

The Star Inn Harome
Harome, North Yorkshire
04.2008 - 11.2013
  • Planned and directed food preparation in fast-paced restaurant environments.
  • Acted as head chef when required, maintaining continuity of service and quality.
  • Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
  • Developed chefs to run stations efficiently during peak service periods.
  • Supported head chef with stock control and rotation, minimising waste with FIFO systems.
  • Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
  • This was a 1 Michelin restaurant

Commis Chef then Junior sous chef

General Tarleton
Ferrensby , North Yorkshire
12.2005 - 04.2008
  • Prepared meats, fish and vegetables to support line cooking in fast-paced environment.
  • Met high standards of food hygiene and safety.
  • Maintained immaculately clean and tidy working areas in line with food hygiene legislation.
  • Controlled and minimised food waste.
  • This was a 2 rosettes gastro pub

Education

NVQ Level 3 - catering

Bradford College
Bradford
09/2002 - 09/2005

Skills

  • Sourcing ingredients
  • World cuisine
  • Food and beverage market knowledge
  • Safe food storage standards
  • Special dietary needs

Timeline

private freelance chef

self employed
03.2018 - Current

Head Chef

Moyles hotel
06.2014 - 04.2018

Private Chef

Mark Warner
12.2013 - 03.2014

Sous Chef

The Star Inn Harome
04.2008 - 11.2013

Commis Chef then Junior sous chef

General Tarleton
12.2005 - 04.2008

NVQ Level 3 - catering

Bradford College
09/2002 - 09/2005

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ALEXANDER JOHN CANSFIELD