Summary
Overview
Work history
Education
Skills
Languages
Accomplishments
Websites
Timeline
Hi, I’m

Ashwin Teddy R Chitimbe

Peterborough,Cambridgeshire

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. Passionate Commis chef with experience in data accuracy and management. Independent problem-solver focused on customer service and product development. Works well under tight deadlines.

Takes on challenging new role harnessing interpersonal skills, collaboration and problem-solving. Driven to deliver high-quality service and consistent results. Organised and dependable [Sous Chef] with [3] years of experience. Successful at managing multiple priorities with positive attitude. Willing to take on greater responsibilities to meet team goals.

Overview

6
years of professional experience

Work history

The Bluebell Inn
Peterborough, Cambridgeshire

Junior Sous Chef
11 2024 - 2025.04

Job overview

  • Supported head chef with stock control and rotation, minimising waste with FIFO systems.
  • Performed routine equipment maintenance checks, preventing unexpected breakdowns.
  • Improved efficiency by streamlining food preparation processes.
  • Performed at peak levels at all times to give team members goal to achieve.
  • Received high praise from head chef through consistent performance and dedication.
  • Adapted quickly under pressure, maintaining speed without compromising quality during peak hours.
  • Coordinated with fellow chefs for smoother kitchen operations.
  • Demonstrated proficiency in various cuisines by creating diverse and appealing dishes.
  • Assisted in stock management to prevent food wastage.
  • Gained expertise in a variety of cooking techniques whilst honing culinary skills.
  • Helped maintain high standards of food quality with meticulous attention to detail.
  • Ensured optimal kitchen cleanliness, complying with health and safety regulations.

OCS Group UK
Peterborough, Cambridgeshire

Chef
2024.05 - 2024.10 (5 education.months_Label)

Job overview

  • They are handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
  • Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
  • Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
  • It was cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
  • We applied culinary expertise toward the development of seasoned, complex and speciality foods.
  • Coordinated prep work, streamlined the cooking process.

OCS Limited UK
Peterborough , Cambridgeshire

Chef Assistant
2023.06 - 2024.05 (11 education.months_Label)

Job overview

  • Assisted in preparation of meals to exact recipes.
  • Kept kitchen areas clean, orderly and well-stocked for smooth service.
  • Assisted chefs with preparing and presenting food, employing meticulous attention to detail and quality standards.
  • Cleaned food preparation and storage areas in line with schedule.
  • Observed health and hygiene standards to minimise food contamination.
  • Used kitchen equipment as instructed and to safety protocols.
  • Prepared simple food items, freeing up cooks to focus on complex work.
  • Collected, washed and sanitised dishes and cooking utensils.

Jungle Cafe Advange
Hazyview, South Africa

Commis Chef
2022.03 - 2022.05 (2 education.months_Label)

Job overview

  • Carried out tasks assigned by Chef De Partie.
  • Complied with food safety regulations.
  • Met high standards of food hygiene and safety.
  • Controlled and minimised food waste.
  • Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
  • Maintained immaculately clean and tidy working areas in line with food hygiene legislation.
  • Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce.
  • Seasoned various meats and peeled, washed and chopped vegetables.
  • Set kitchen standards governing cooking procedures, garnishes and food presentation.
  • Remained calm and effective in fast-paced kitchen environments to promptly deliver high-quality dishes.
  • Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
  • Applied culinary expertise toward development of seasoned, complex and speciality foods.

Eco Lodge Bebhaba
Hazyview, South Africa

3rd Commis Chef
2022.02 - 2022.04 (2 education.months_Label)

Job overview

  • Cooked and presented dished in line with standardised recipes.
  • Complied with food safety regulations.
  • Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
  • Prepared meats, fish and vegetables to support line cooking in fast-paced environment.
  • Prepared and presented innovative dishes of exceptional quality and uniformity.
  • Supported food service in busy restaurant environment.
  • Carried out tasks assigned by Chef De Partie.
  • Followed precise recipe cards and food preparation procedures.
  • Applied culinary expertise toward development of seasoned, complex and speciality foods.
  • Seasoned various meats and peeled, washed and chopped vegetables.
  • Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
  • Remained calm and effective in fast-paced kitchen environments to promptly deliver high-quality dishes.

Manna Resort Limited
Harare, Zimbabwe

Chef Intern
2019.10 - 2020.03 (5 education.months_Label)

Job overview

  • Met high standards of food hygiene and safety.
  • Complied with food safety regulations.
  • Studied under qualified chefs to train in cuisines and requirements of different cooking stations.
  • Monitored equipment operation and controlled settings to steam, roast and grill food.
  • Operated industrial kitchen equipment to mix and blend ingredients.
  • Prepared uniform dishes with meticulous care and attention to detail and quality.
  • Accounted for individual diets and allergens when cooking personal meals.
  • Prepared and presented innovative dishes of exceptional quality and uniformity.
  • Consistently ensured excellent food quality standards for outstanding customer satisfaction.
  • Followed precise recipes detailing ingredient requirements and cooking methods.
  • Communicated closely with service teams to fully understand special orders.

Education

Speciss College
Harare

Some College (No Degree) from Information And Technology
10.2011

University overview

  • Earned [IT System Support] Award
  • Completed [PC maintenance ] Qualification

Speciss College
Harare

Some College (No Degree) from Information And Technology
11.2011

University overview

  • Earned [PC technology] Award
  • Completed [Level 2 system and support ] Qualification

Culinary Arts School
Harare

Some College (No Degree) from Culinary And Hospitality
06.2020

University overview

  • Earned [Culinary Arts] Award
  • Completed [Certificate Level1 Food and Cooking] Qualification

Culinary Arts School
Harare

Some College (No Degree) from Culinary And Hospitality
07.2021

University overview

  • Completed [Diploma level 2 Food and Pastry] Qualification
  • Earned [Culinary Arts] Award

ALISON
London

Some College (No Degree) from Culinary Arts
06.2023

University overview

  • Earned [Certificate] Award
  • Completed [Food safety and food hygiene] Qualification

Janets Quality Education
London

Some College (No Degree) from Culinary Arts School
07.2023

University overview

  • Completed [Sous Chef] Qualification
  • Earned [Certificate of Achievement] Award
  • Focus on [British and French]

Training Tale
London

Some College (No Degree) from Hospitality Management
11.2022

University overview

  • Completed [Level 2 Hospitality Management course] Qualification
  • Earned [Certificate] Award

Skills

  • Steady food flows
  • Recipe development
  • Menu planning
  • Regulatory compliance
  • Inventory temperature control
  • Banquets and catering
  • HACCP
  • Culinary trend research
  • Food preparation techniques
  • Effective communications
  • Company safety standards
  • Detail-orientated
  • Pastry expertise
  • Food safety & hygiene expert
  • Employee training and development
  • Kitchen sanitation procedures
  • Company quality standards
  • Process improvements
  • Food safety protocol
  • Workflow optimisation
  • Meal preparation
  • Food plating and presentation
  • Kitchen equipment and tools
  • Calm under pressure
  • Problem-solving
  • Communication skills
  • Team building
  • Resourcefulness

Languages

English
Upper intermediate

Accomplishments

Accomplishments
  • Upsold additional products, increasing monthly revenue 20%

Websites

Timeline

Chef
OCS Group UK
2024.05 - 2024.10 (5 education.months_Label)
Chef Assistant
OCS Limited UK
2023.06 - 2024.05 (11 education.months_Label)
Commis Chef
Jungle Cafe Advange
2022.03 - 2022.05 (2 education.months_Label)
3rd Commis Chef
Eco Lodge Bebhaba
2022.02 - 2022.04 (2 education.months_Label)
Chef Intern
Manna Resort Limited
2019.10 - 2020.03 (5 education.months_Label)
Junior Sous Chef
The Bluebell Inn
11 2024 - 2025.04
Speciss College
Some College (No Degree) from Information And Technology
Speciss College
Some College (No Degree) from Information And Technology
Culinary Arts School
Some College (No Degree) from Culinary And Hospitality
Culinary Arts School
Some College (No Degree) from Culinary And Hospitality
ALISON
Some College (No Degree) from Culinary Arts
Janets Quality Education
Some College (No Degree) from Culinary Arts School
Training Tale
Some College (No Degree) from Hospitality Management

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Ashwin Teddy R Chitimbe