Cameron Start-Crowe
Harlow,United Kingdom
Summary
Accomplished culinary professional with expertise in restaurant marketing, dietary requirement catering, and recipe innovation. Demonstrates proficiency in classic sauce preparation, recipe scaling, and food presentation artistry, ensuring exceptional quality control and menu development. Adept at improvisational cookery and leading teams with strong leadership competence to deliver creative and tailored dining experiences. Committed to advancing culinary excellence through innovative recipe creation and strategic menu insights.
Overview
2
2
years of post-secondary education
5
5
years of professional experience
Work history
Senior sous chef
Lexington
London
2023.09 - Current
- Supervised junior chefs, ensuring adherence to recipe instructions and quality control measures.
- Worked closely with team members to maintain harmonious work environment.
- Collaborated effectively with kitchen staff for efficient meal preparation for 1000 cover services
- Contributed to increased patronage through consistent top-quality service delivery.
- Handled catering requests for special events successfully.
- Wrote menus and concepts to offer a varied menu
- overseeing paperwork to ensure correct practise is executed
Junior sous chef
Allbright Mayfair
London
2022.03 - 2023.04
- Gained expertise in a variety of cooking techniques whilst honing culinary skills.
- Kept up-to-date with current food trends, infusing creativity into the menu development process.
- Stepped up as acting Sous Chef during the absence of senior staff, demonstrating leadership capability.
- Contributed innovative ideas for seasonal menu changes, enhancing restaurant's offerings.
Junior sous chef
Cock Horse Inn
Lavenham, Suffolk
2021.04 - 2021.12
- Ensured optimal kitchen cleanliness, complying with health and safety regulations.
- Utilised excellent teamwork skills whilst working as a small brigade to deliver food to a high volume of guests
- Developed new menu items for enhanced customer satisfaction.
- Gained expertise in a variety of cooking techniques whilst honing culinary skills.
Education
city and guilds level 2 - Carpentry
Cambridge Regional College
Cambridge 2015.09 - 2017.07
Skills
- Restaurant marketing understanding
- Dietary requirement catering
- Recipe scaling and conversion
- Classic sauce preparation
- Recipe innovation
- Food presentation artistry
- Menu development insight
- High stamina
- Quality control vigilance
- Improvisational cookery
- Leadership competence
- Recipe creation
Accomplishments
- Silver medal Junior lamb at HRC
- Bronze Medal Senior Asian Duck HRC
Timeline
Senior sous chef
Lexington
2023.09 - Current
Junior sous chef
Allbright Mayfair
2022.03 - 2023.04
Junior sous chef
Cock Horse Inn
2021.04 - 2021.12
city and guilds level 2 - Carpentry
Cambridge Regional College
2015.09 - 2017.07