Andrew Wilde
Birmingham,West Midlands
Summary
An ambitious, award-winning Head Chef with 20 years of expert cookery, I love developing menus and running busy, exciting kitchens. My food reflects a passion for fresh, seasonal ingredients and eye-catching platefuls that delight customers. I enjoy the challenge of achieving culinary excellence, in high volumes, as well as leading kitchen teams successfully, where I can inspire and nurture new talent.
Overview
23
23
years of professional experience
Work history
Freelance Chef
Verve Recruitment
Birmingham, West Midlands
03.2023 - Current
- Working in Schools, Colleges and Universities within West Midlands catering for large volumes whilst maintaining quality and consistency.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Maintained strict food health, hygiene and safety standards for ongoing kitchen compliance.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
Sous chef
Queen Alexandra College, Harbourne
Birmingham , West Midlands
10.2021 - 12.2022
- Deputised for Chef Manager, successfully managing all aspects of kitchen operations during time of absence.
- Catered for individual needs and dietary requirements of the students while maintaining innovative culinary and presentation skills.
- Sharing recipe and allergen information during daily briefings with members of staff.
- Supported Chef Manager with stock control and rotation, minimising waste.
Head Chef
Oscars
Royal Leamington Spa, Warwickshire
01.2018 - 02.2020
- Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
- Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
- Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
- Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
- Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
Relief Chef
Off to Work Recruitment
Birmingham , West Midlands
01.2016 - 01.2018
- Worked at various high profile events cooking for VIP's at worldwide events including Indoor Asian Games, UEFA Champions League Final, Formula One, The Brit Awards and the Hospitality Suites at Anfield Stadium.
Sous Chef
Sodexo Services - Birmingham City University
Birmingham , West Midlands
01.2014 - 01.2016
- Experience of working in Business and Industry involving planning and preparation of large scale events.
- Followed recipe specifications strictly to produce high volume of food orders.
- Built attractive displays of food items, based on themes, enticing customers to make additional purchases.
- Worked across all sights on campus maintaining strong working relationships with all staff.
Sous Chef
Birmingham Hippodrome
Birmingham , West Midlands
03.2010 - 12.2013
- Planned and directed food preparation in fast-paced restaurant environments.
- Maintained total control to maximise guest satisfaction and team productivity.
- Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
Head Chef
Pascal's Restaurant, Edgbaston
Birmingham , West Midlands
05.2008 - 02.2010
- Cooked and created seasonal menus based upon modern classic French and British cooking techniques and recipes, whilst maintaining a Michelin Bib Gourmand and 2 AA Rosettes.
Head Chef
The Granville
Barford , Warwickshire
02.2006 - 04.2008
- Helped to rebrand and establish the food offerings of a Gastro Pun within a small village.
- Awarded 'Best Seasonal Menu' for the Warwickshire food Awards.
Sous Chef
Colwall Park Hotel, 2AA Rosettes
Colwall, Worcestershire
09.2004 - 03.2008
- Fine dining in a 2AA Rosette Restaurant, as well as catering for weddings and other large functions.
- Worked with local food producers sourcing seasonal ingredients.
Chef de Partie
The Ivy
London , Greater London
01.2001 - 09.2004
- Oversaw storage and preparation of food items to correct recipe and portioning standards.
- Aided management to practice food hygiene standards.
- Followed recipe specifications strictly to produce high volume of food orders.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
Education
NVQ Level 3 - Hotel and Catering
Walsall College of Food and Teachnology
Birmingham 09/1995 - 07/1997
Skills
- Engaging leadership style
- Understanding of food management systems HACCP, Food Safety, Health and Safety, Natasha's Law, Allergens and Manual Handling
- Recipes and menu planning
- Budgeting and cost control
- Stock and waste control experience
References
References available upon request.
Timeline
Freelance Chef
Verve Recruitment
03.2023 - Current
Sous chef
Queen Alexandra College, Harbourne
10.2021 - 12.2022
Head Chef
Oscars
01.2018 - 02.2020
Relief Chef
Off to Work Recruitment
01.2016 - 01.2018
Sous Chef
Sodexo Services - Birmingham City University
01.2014 - 01.2016
Sous Chef
Birmingham Hippodrome
03.2010 - 12.2013
Head Chef
Pascal's Restaurant, Edgbaston
05.2008 - 02.2010
Head Chef
The Granville
02.2006 - 04.2008
Sous Chef
Colwall Park Hotel, 2AA Rosettes
09.2004 - 03.2008
Chef de Partie
The Ivy
01.2001 - 09.2004
NVQ Level 3 - Hotel and Catering
Walsall College of Food and Teachnology
09/1995 - 07/1997
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