Benjamin Griffith-Salter
Northwich,Cheshire
Summary
A professional with a broad knowledge of various cuisines and a strong understanding of nutrition, complemented by experience in tracking macros from running a meal prep company. Pride myself on exceptional cleanliness and punctuality, holding Level 2 food hygiene certification and allergen training. Skilled in working with VIP clients and rosette trained.
Overview
2027
2027
years of professional experience
6
6
years of post-secondary education
Work history
Head Chef
Apricot Blue Catering
Cheshire
2020.01 - Current
- Operate my own outside catering company, providing tailored services for various events.
- Own the catering franchise at private members golf club in Cheshire, ensuring high standards.
- Facilitate bespoke private dining experiences for clients seeking a unique offering
- Canapè evenings
- Upheld health and safety regulations at all times in the kitchen.
- Maintained exemplary hygiene standards in the kitchen area.
Head chef
Prepd
- I owned and ran a meal prep company for 2 years, we supplied your average gym goer to professional athletes
- High protein
- Tracked calories
- Tracked macros
- Adapted to peoples dietary needs
Agency Chef
Self employed
North west
2019.02 - 2021.01
I worked across the northwest as a relief chef helping out in many different establishments such as:
- Pubs
- Banquets up to 2000 covers
- 2/3 AA rosettes
- Fine dinning
- Outside catering
- Outon park race circuit
- Weddings
- Glastonbury 6 weeks crew catering
Senior Sous chef
Nunsmere hall hotel cheshire
cheshire
2017.09 - 2018.11
- 2AA Restaurant
- 120+ weddings
- Private tasting menus
- Bespoke events
Senior Sous chef
The Falcondale Hotel
2016.09 - 2026.03
- 2AA
- Cooking and presenting high-quality dishes at the Falcondale Hotel.
- Supported preparation of meals alongside Michelin starred chef Brian Webb during private events.
- Participated in live cooking demonstrations at Lampeter Food Festival.
Jr sous chef
Y Polyn
2015.02 - 2016.09
- Position Jr sous chef 1 year. Senior sous chef 9 months
- I worked at Y Polyn in Nantgaredig for just under 2 years.
- 2 AA rosette
- Daily menu changes
- Fresh ingredient led kitchen
- 100 plus daily covers
Sous chef
The Cothi Bridge
2014.05 - 2015.02
- Sous chef 5 months. Head chef 5 months
- left to further my career and went to a restaurant with 2 rosettes.
Senior Sous chef
Hotel Lo Terrachu, Tignes (France)
, France
2013.11 - 2014.05
Moved to France for year
commis chef
The Plough Hotel
2012.01 - 2013.11
Education
9 GCSE A-C - public services, Welsh Baccalaureate
Ysgol Gyfun Pantycelyn
2006.09 - 2011.07
Level 1 National Diploma - professional catering
Pibwrlwyd Catering College
2011.09 - 2012.07
Skills
- Broad knowledge of various cuisines
- Good understanding of nutrition
- Tracking macros (Used to run a meal prep company)
- Clean and punctual
- Level 2 food hygiene
- Allergen training
- Worked with VIP clients
- Rosette trained
References
I am happy to supply you with two or more references, if you require them please don’t hesitate to ask.
Affiliations
- Gym, sports, golf
Timeline
Head Chef
Apricot Blue Catering
2020.01 - Current
Agency Chef
Self employed
2019.02 - 2021.01
Senior Sous chef
Nunsmere hall hotel cheshire
2017.09 - 2018.11
Senior Sous chef
The Falcondale Hotel
2016.09 - 2026.03
Jr sous chef
Y Polyn
2015.02 - 2016.09
Sous chef
The Cothi Bridge
2014.05 - 2015.02
Senior Sous chef
Hotel Lo Terrachu, Tignes (France)
2013.11 - 2014.05
commis chef
The Plough Hotel
2012.01 - 2013.11
Level 1 National Diploma - professional catering
Pibwrlwyd Catering College
2011.09 - 2012.07
9 GCSE A-C - public services, Welsh Baccalaureate
Ysgol Gyfun Pantycelyn
2006.09 - 2011.07
Head chef
Prepd