- American Football, Country & Classic Music, Hiking, Food & Family time
Benjamin Marley
BLACKPOOL,Lancashire
Summary
Accomplished Head Chef with strengths in creating award-winning culinary experiences that celebrate local produce. Coordinates diverse, seasonal menus and themed events, achieving recognition as Best Pub and Traveller's Choice Award winner. Cultivates high team performance through effective training and mentorship.
Overview
18
18
years of professional experience
Work History
Chef Manager
Anne's Tea Room
Bispham, Lancashire
10.2025 - Current
- Oversaw daily operations of tea room, coordinating fresh baking and weekly special menu planning to enhance customer experience.
- Established portion sizes by evaluating costs and calculating waste from previous dishes.
- Implemented waste reduction strategies, significantly reducing food wastage and contributing to cost savings.
- Managed kitchen operations, coordinated staff schedules, and maintained high standards of food hygiene.
Head Chef
The Lord Nelson
York, North Yorkshire
02.2023 - 09.2025
- Developed seasonal menus featuring tapas with a Yorkshire twist, utilising local produce to highlight regional flavours. Coordinated monthly themed nights showcasing diverse international cuisines, enhancing customer engagement and dining experience. Achieved Best Pub title in 2024 by York Press and secured Traveller's Choice Award for two consecutive years during tenure.
Head Chef
The White Horse Upper Poppleton
York, North Yorkshire
07.2017 - 12.2022
- Produced top-quality gastro pub meals, enhancing community engagement and loyalty.
- Controlled food costs through expert ingredient sourcing and meal planning.
- Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
- Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
Head Chef
Fleetwood Town FC (Poolfoot Farm)
Fleetwood, Lancashire
02.2016 - 06.2017
- Planned menus for first-team, youth teams, and staff to align with dietary needs. Coordinated cooking standards for complex meals to ensure compliance with dietary requirements. Oversaw menu planning and stock takes while managing restaurant service operations.
- Controlled food costs through expert ingredient sourcing and meal planning.
- Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
- Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
Head Chef
The Venue
Thornton Cleveleys, Lancashire
10.2008 - 11.2015
- Led large kitchen team across 2 restaurants and function room events to ensure smooth operations. Planned rotas and developed menus for anniversary, christening, and birthday celebrations to enhance guest experiences. Coordinated team efforts for parties, funerals, and private catering schedules to meet client expectations.
- Controlled food costs through expert ingredient sourcing and meal planning.
- Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
- Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
Chef de Partie
P&O Cruises
Overseas
03.2008 - 09.2008
- Prepared and delivered high-quality meals for passengers on the Oceana during a 6-month contract, creating a memorable dining experience.
Education
NVQ Level 3 - Catering & Hospitality
Blackpool and The Fylde Catering College
Blackpool01-2003
Skills
- Food health and safety
- Kitchen team training
- Kitchen hygiene
- Menu planning
- Communication & Teamwork
- Working in a stressful environment
- ability to overcome obsticales
Interests
Timeline
Chef Manager
Anne's Tea Room
10.2025 - Current
Head Chef
The Lord Nelson
02.2023 - 09.2025
Head Chef
The White Horse Upper Poppleton
07.2017 - 12.2022
Head Chef
Fleetwood Town FC (Poolfoot Farm)
02.2016 - 06.2017
Head Chef
The Venue
10.2008 - 11.2015
Chef de Partie
P&O Cruises
03.2008 - 09.2008
NVQ Level 3 - Catering & Hospitality
Blackpool and The Fylde Catering College