Summary
Overview
Work history
Education
Skills
References
Timeline
Generic

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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