Beau Ingleby-Lewis

• Enhanced team productivity with effective delegation of tasks.
• Maintained high safety standards during food preparation and serving procedures.
• Improved customer satisfaction by creating innovative and appetising menu items.
• Led successful catering events provided excellent dining experiences for guests.

• At The Malago I was in charge of running the kitchen when the head chef was not there.
• I was involved with menu planning and the running of the pass.
• It is a very busy, fast paced kitchen.
• We recently one best restaurant in Bristol, @ the Bristol Life awards.

• Facilitated strong relationships with colleagues through clear communication skills.
• Assisted in monitoring stock levels to support timely inventory replenishment.
• Contributed to improved kitchen workflows by simplifying cooking processes.
• Supported the introduction of new recipes to increase menu variety.

• As Head Chef of Poco I have had full responsibility for the running of the restaurant kitchen, from devising menus, to rotas, stock control and sourcing of suppliers and ingredients.
• Poco is an award winning restaurant which focuses on sustainability and ethical sourcing of the best in local ingredients, including fish and seafood caught to MCS regulations.
• This position has allowed me to forge good relationships with many local suppliers and food producers from Bristol and across the South West.
• My role here has involved monthly menu changes and through this have deepened my knowledge of seasonality and my ability to adapt dishes to the seasons.
• I contributed to Poco being awarded a three star rating and Restaurant of the Year by the Sustainable Restaurant Association.
• I have been responsible for training two River Cottage apprentices and have enjoyed this aspect of the job as it has given me the ability to pass on knowledge and skills.

• Assisted in planning menus and managing stock control and ordering processes.
• Supported the smooth operation of kitchen activities and oversight of three junior chefs.
• Collaborated on a weekly specials menu using fine, fresh local ingredients.

• As an agency chef at Berkley Scott I worked in various establishments at sous/head chef level, including the following:
• Tortworth Court Country House Hotel and 2 Rosette Restaurant alongside executive head chef Nigel Jones to create fresh locally inspired dishes in a high pressure kitchen
• The Bristol Hotel, a busy 4 Star hotel in central Bristol
• The Holiday Inn, Filton Bristol, a high volume kitchen, producing on average 150 – 200 a’ la carte meals per night.
• The Hawthorns, University of Bristol and UWE, high volume buffet for visiting guests and providing food for over 2000 students on a daily basis.

• Head Chef. The menu used fresh, local ingredients.
• My duties included day to day running of the kitchen, ordering, stock control, menu planning, and ensuring the smooth running of a high volume kitchen catering for up to 300 covers in peak season.

• During this period of my employment I have had the privilege to use some of the finest local ingredients to create very high quality pub food.
• In my role as Second Chef I had full run of the kitchen two days a week and whenever the Head Chef was absent.

• Assisted head chef in managing daily kitchen tasks.
• Supported team by ensuring completion of responsibilities.
• Maintained cleanliness and order within busy kitchen environment.

A six month Apprentership assisting Head Chef, Michael Caines in his 2 Michelin Star kitchen.

• Head Chef: I created a new menu using classic Italian dishes which were adapted with my own modernised, personal twist.
• I was also responsible for running the kitchen, food ordering, menu planning and the promotion of the new restaurant.

• It was as Sous Chef of this small family run business that I developed my passion for using seasonal produce in an innovative way.
• The restaurant specialised in local organic and free range produce to create seasonal menus, including an extensive fresh fish section, local game and organic/free range meats.