Andrew Dawson

• Adhered to strict dietary guidelines from customers, ensuring satisfaction.
• Coordinated with front-of-house staff to ensure seamless service delivery.
• Improved kitchen efficiency by streamlining cooking processes.
• Demonstrated culinary expertise in various cuisines whilst maintaining authenticity.
• Fostered a positive work environment, boosted team morale.
• Upheld and improved health and safety regulations, and hygiene standards at all times in the kitchen.
• Assisted restaurant manager in cost control strategies and implementation.
• Managed all aspects of the kitchen, ensuring smooth operation.
• Hired, managed and trained kitchen staff for optimal performance and to maintain competent service teams.
• Produced high volumes of fresh, quality plates, meeting peak restaurant demand.

• Company Overview: A popular, dynamic and modern venue which incorporates The Pickled Sprout restaurant and The Yorkshire Hotel, which offers high quality bed and breakfast along with a private dining function room, catering for events such as weddings, parties and business events.
• Successfully deliver covers of up to 300 per day.
• Use fresh ingredients to create quality dishes which are presented to a high standard.
• Lead the kitchen during service whilst working the pass during challenging service.
• Ability to be diverse and adaptable, working on all stations.
• Coordinate private dining events and functions for high numbers, delivering an exceptional experience to guests.
• Execute service, food quality and leadership in a high pressured, challenging kitchen without compromising on quality.
• Assisting Executive Head Chef in key areas, to ensure efficient and effective running of the kitchen during and outside of service.
• Assisting in the management of training and development of kitchen team.
• Ordering, stock control and development of strong supplier relationships.
• Health and Safety compliance.
• Ensuring a modern and dynamic approach to the venue, offering high quality food, including bed and breakfast, a private dining function room, and catering for events such as weddings, parties and business events.

• Company Overview: An exciting and innovative venue, gaining quality experience in food creation, techniques and culinary skills in a range of high quality and cuisines.
• A versatile and fresh menu, enabling adaptation and growth of chef skills, whilst managing key areas of the kitchen.
• Successfully execute a high volume of covers.
• Create first class dishes using fresh, local produce.
• Leading the pass to ensure high quality dishes are created and presented to the customer.
• Manage kitchen team and rotas.
• Train and develop kitchen staff.
• Ordering ingredients and stock control.
• Strong relationships with suppliers.
• Gained further experience at exclusive outside catering events, including weddings and festivals for a high number of guests.
• Health and Safety compliance.

• Company Overview: A new and exciting venue, using vast experience in the hospitality and catering industry to manage all aspects of a gastro pub, whilst fulfilling the role as Head Chef.
• Business management.
• Front of house and team management.
• Turning over a high volume of covers.
• Kitchen management and menu design, using fresh produce.
• Ordering wet and dry produce from suppliers,and developing strong relationships.
• Cash flow, bookkeeping and stock control.
• Employee regulation, PAYE and HR.
• Cellar management.
• Events and promotions, including outside catering.
• Health and safety compliance, and food hygiene.

Work experience in a range of venues, such as hotels, restaurants and gastro pubs in the UK. This provided extensive experience working as a chef and vast knowledge of the hospitality industry, working upwards from CPD to Sous Chef to Kitchen Manager/ Head Chef. This provided a strong and quality skillset to become an established Chef, with the ability to. Successfully move to become a business owner of a food establishment and work in highly regarded food venues.