Summary
Overview
Work History
Education
Skills
Hobbies and interests
Timeline
Generic

Carl Dovey

Market Harborough,Leicestershire

Summary

Accomplished executive chef with expertise in recipe development and inventory control. Manages food preparation and service in high-volume settings, delivering exceptional dining experiences through creative menu design and meticulous attention to detail. Demonstrates strong leadership in training staff and optimising kitchen operations for efficiency and consistency.

Overview

38
38
years of professional experience

Work History

Executive Chef

Hothorpe Hall
Market Harborough
04.2021 - Current
  • Estimated food and labour costs and kept operations within budgets.
  • Designed seasonal menus, adapting offerings to utilise fresh, local produce and meet customer demand.
  • Developed recipes and menus to align culinary trends with consumer demand.
  • Enforced health and safety standards for food storage, preparation and handling.
  • Oversaw budgeting and cost control measures, effectively reducing waste and maximising profitability.
  • Resolved operational challenges swiftly, maintaining high standards of service during peak times and special events.
  • Conducted inventory management, meticulously ordering supplies and negotiating with suppliers to control costs.
  • Collaborated with front-of-house managers to streamline communication between kitchen and dining area for optimal service.
  • Prepared rotas to optimise coverage while balancing payroll costs.
  • Conducted regular performance reviews, identifying areas for improvement and setting achievable targets for kitchen staff.
  • Crafted bespoke recipes, infusing creativity and culinary trends to keep the menu fresh and appealing.
  • Talked to customers about dietary issues and food allergies to prepare meals to individual needs.
  • Led team in crafting special dishes for events, personalising menus to meet client preferences and dietary requirements.
  • Designed innovative menus to elevate dining experience, incorporating seasonal ingredients and modern culinary trends.
  • Taught kitchen staff about proper nutrition, food allergies and dietary issues.
  • Trained junior chefs and kitchen staff, fostering a culture of continuous learning and professional development.
  • Monitored kitchen equipment maintenance, scheduling repairs and upgrades to ensure operational efficiency.
  • Spot checked and inspected cleaning, waste disposal and counter hygiene daily.
  • Established clear standards for cooking, garnishing and presenting food.
  • Controlled and directed food preparation and service in high volume kitchen.
  • Organised staff rosters and work schedules, ensuring optimal staffing levels to meet service demands.
  • Supervised preparation of specialities and customer requests to verify accuracy in production.
  • Delivered training for Sous-Chefs, Line Chefs, Dishwashers and Kitchen Porters.
  • Developed and maintained a positive working environment, encouraging teamwork and addressing conflicts promptly.
  • Oversaw food preparation, ensuring dishes were crafted to perfection and met the establishment's quality benchmarks.
  • Conducted inventory checks regularly, liaised with suppliers to secure high-quality produce at competitive prices.
  • Trained junior chefs and kitchen assistants, sharing expertise to promote skill development and career progression.
  • Controlled food costs through expert ingredient sourcing and meal planning.
  • Managed kitchen operations efficiently, coordinating with staff to maintain smooth service during peak hours.
  • Organised special events and catering services, tailoring menus to client preferences and executing seamless service.
  • Evaluated current market trends to keep the restaurant competitive, incorporating innovative cooking techniques and presentations.
  • Limited spending to keep expenses within assigned budget.
  • Enforced proper and hygienic storage methods to prevent food loss.
  • Implemented stringent hygiene and safety protocols, adhering to regulatory standards for food preparation and storage.
  • Carried out regular stock takes of food items to guarantee availability of adequate supplies at all times.
  • Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
  • Negotiated with suppliers to secure high-quality and excellent value produce.
  • Ordered supplies based on expected demand to keep stock within optimum levels.
  • Crafted bespoke catering menus for corporate events, weddings, and private parties, tailoring offerings to event scale and theme.
  • Led a team of chefs and kitchen staff, fostering a collaborative environment to maintain high-quality standards.

Executive Chef

Kilworth House Hotel
North Kilworth nr lutterworth, Leicestershire
01.2005 - 03.2021
  • Estimated food and labour costs and kept operations within budgets.
  • Designed seasonal menus, adapting offerings to utilise fresh, local produce and meet customer demand.
  • Developed recipes and menus to align culinary trends with consumer demand.
  • Enforced health and safety standards for food storage, preparation and handling.
  • Oversaw budgeting and cost control measures, effectively reducing waste and maximising profitability.
  • Resolved operational challenges swiftly, maintaining high standards of service during peak times and special events.
  • Conducted inventory management, meticulously ordering supplies and negotiating with suppliers to control costs.
  • Collaborated with front-of-house managers to streamline communication between kitchen and dining area for optimal service.
  • Conducted regular performance reviews, identifying areas for improvement and setting achievable targets for kitchen staff.
  • Prepared rotas to optimise coverage while balancing payroll costs.
  • Crafted bespoke recipes, infusing creativity and culinary trends to keep the menu fresh and appealing.
  • Talked to customers about dietary issues and food allergies to prepare meals to individual needs.
  • Led team in crafting special dishes for events, personalising menus to meet client preferences and dietary requirements.
  • Designed innovative menus to elevate dining experience, incorporating seasonal ingredients and modern culinary trends.
  • Taught kitchen staff about proper nutrition, food allergies and dietary issues.
  • Trained junior chefs and kitchen staff, fostering a culture of continuous learning and professional development.
  • Monitored kitchen equipment maintenance, scheduling repairs and upgrades to ensure operational efficiency.
  • Spot checked and inspected cleaning, waste disposal and counter hygiene daily.
  • Established clear standards for cooking, garnishing and presenting food.
  • Controlled and directed food preparation and service in high volume kitchen.
  • Organised staff rosters and work schedules, ensuring optimal staffing levels to meet service demands.
  • Supervised preparation of specialities and customer requests to verify accuracy in production.2
  • Managed daily kitchen operations for 2 restaurants.
  • Delivered training for Sous-Chefs, Line Chefs, Dishwashers and Kitchen Porters.
  • Oversaw food preparation, ensuring dishes were crafted to perfection and met the establishment's quality benchmarks.
  • Developed and maintained a positive working environment, encouraging teamwork and addressing conflicts promptly.
  • Conducted inventory checks regularly, liaised with suppliers to secure high-quality produce at competitive prices.
  • Trained junior chefs and kitchen assistants, sharing expertise to promote skill development and career progression.
  • Controlled food costs through expert ingredient sourcing and meal planning.
  • Managed kitchen operations efficiently, coordinating with staff to maintain smooth service during peak hours.
  • Organised special events and catering services, tailoring menus to client preferences and executing seamless service.
  • Implemented rigorous food safety and hygiene protocols, surpassing regulatory compliance and ensuring diner safety.
  • Monitored kitchen expenditure, implementing cost-saving measures without compromising on food quality.
  • Limited spending to keep expenses within assigned budget.
  • Managed kitchen operations, streamlining processes to increase efficiency and reduce waste significantly.
  • Evaluated current market trends to keep the restaurant competitive, incorporating innovative cooking techniques and presentations.
  • Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
  • Assisted restaurant ownership with pricing by providing information about ingredient costs and correct portioning.
  • Managed kitchen staff team of 18 and assigned tasks for various stages of food production.
  • Negotiated with vendors for the best prices on kitchen supplies and equipment, balancing quality and cost-effectiveness.
  • Maintained an organised kitchen environment, ensuring equipment was properly maintained and operational.
  • Monitored quality, presentation and quantities of plated food across line.
  • Experimented with new dish creations by incorporating customer recommendations and feedback.
  • Implemented stringent hygiene and safety protocols, adhering to regulatory standards for food preparation and storage.
  • Enforced proper and hygienic storage methods to prevent food loss.
  • Produced or amended menus and item selections in conjunction with restaurant manager.
  • Inspected individual portion control to reduce daily wastage.
  • Developed and executed innovative menu concepts, consistently enhancing dining experience and guest satisfaction.
  • Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
  • Incorporated fresh, seasonal ingredients from local producers, reducing carbon footprint and increasing variability in menu offerings.
  • Monitored and reordered dry goods and cold room stock.
  • Negotiated with suppliers to secure high-quality and excellent value produce.
  • Catered for large corporate and special events with 150+ guests.
  • Managed supplier relationships, sourcing high-quality ingredients locally and sustainably to support the community.
  • Incorporated customer recommendations and feedback to modify and update menu.
  • Devised tasty dishes using popular recipes, delighting guests and generating return business.
  • Masterminded themed dining evenings, attracting diverse clientele and boosting restaurant's profile.
  • Ordered supplies based on expected demand to keep stock within optimum levels.
  • Completed regular inspections of work and food quality to verify conformance with specifications.
  • Recruited and trained kitchen staff to meet high expectations for performance and quality.
  • Crafted bespoke catering menus for corporate events, weddings, and private parties, tailoring offerings to event scale and theme.
  • Oversaw preparation of specialist items and customer requests to verify accuracy.
  • Planned menus for daily use, special events and seasonal promotions.
  • Executed cooking for a high-volume restaurant, ensuring consistent quality in every dish.
  • Developed speciality foods and complex dishes using interesting seasonal mixes.
  • Collaborated with front-of-house staff to ensure smooth operations and enhance the overall dining experience.
  • Oversaw high-volume restaurant service, serving 100+ covers daily.

Chef Proprietor

Elliots Restaurant
Market Harborough, Leicestershire
12.2002 - 01.2005
  • Handled customer complaints and enquiries, providing exceptional service to enhance satisfaction.
  • Used excellent negotiation skills to obtain best deals and prices for various business contract deals.
  • Managed all aspects of financial planning, including budgeting, forecasting, and accounting.
  • Selected and mentored senior staff, creating successful a successful leadership team.
  • Maintained rigorous quality control standards to uphold product and service excellence.
  • Managed day-to-day business operations, ensuring smooth and efficient workflow.
  • Directed payroll, payment processing and forecasting to manage business finance activities.
  • Controlled expenses and allocated financial resources to reach budget goals.
  • Prepared comprehensive reports on business performance, presenting findings to stakeholders.
  • Enforced health and safety standards for food storage, preparation and handling.
  • Conducted food safety inspections, maintaining strict hygiene standards in the kitchen.
  • Monitored cooking processes, adjusting temperatures and seasoning for perfect dish execution.
  • Planned menus for daily use, special events and seasonal promotions.
  • Controlled food costs through expert ingredient sourcing and meal planning.
  • Catered for special events, customising menus to client specifications for memorable occasions.
  • Collaborated with the front-of-house team to ensure seamless service delivery.
  • Streamlined kitchen operations, reducing preparation times without compromising on quality.
  • Devised tasty dishes using popular recipes, delighting guests and generating return business.
  • Talked to customers about dietary issues and food allergies to prepare meals to individual needs.
  • Cooked for a 60-cover restaurant, delivering consistent quality cuisine.
  • Orchestrated food tastings, refining dishes based on critique to perfect the menu.

Head Chef

Sedgebrook Hall - Hayley Conference Centre's Ltd
Sedgebrook , Northamptonshire
11.1998 - 11.2002
  • 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.
  • Managed kitchen operations efficiently, coordinating with staff to maintain smooth service during peak hours.
  • Enforced health and safety standards for food storage, preparation and handling.
  • Developed and maintained a positive working environment, encouraging teamwork and addressing conflicts promptly.
  • Controlled and directed food preparation and service in high volume kitchen.
  • Planned menus for daily use, special events and seasonal promotions.
  • Implemented stringent hygiene and safety protocols, adhering to regulatory standards for food preparation and storage.
  • Recruited and trained kitchen staff to meet high expectations for performance and quality.
  • Enforced proper and hygienic storage methods to prevent food loss.
  • Developed recipes and menus to align culinary trends with consumer demand.
  • Completed regular inspections of work and food quality to verify conformance with specifications.
  • Trained junior chefs and kitchen staff, fostering a culture of continuous learning and professional development.
  • Established clear standards for cooking, garnishing and presenting food.
  • Organised staff rosters and work schedules, ensuring optimal staffing levels to meet service demands.
  • Monitored quality, presentation and quantities of plated food across line.
  • Carried out regular stock takes of food items to guarantee availability of adequate supplies at all times.
  • Monitored kitchen equipment maintenance, scheduling repairs and upgrades to ensure operational efficiency.
  • Devised tasty dishes using popular recipes, delighting guests and generating return business.
  • Developed speciality foods and complex dishes using interesting seasoning mixes.
  • Directed quality, presentation and proper quantities of plated food from line activities.
  • Created decorative displays of food items to attract customer attention and boost sales.
  • Limited spending to keep expenses within assigned budget.
  • Incorporated fresh, seasonal ingredients from local producers, reducing carbon footprint and increasing variability in menu offerings.
  • Incorporated customer recommendations and feedback to modify and update menu.
  • Negotiated with suppliers to secure high-quality and excellent value produce.
  • Prepared rotas to optimise coverage while balancing payroll costs.
  • Produced or amended menus and item selections in conjunction with restaurant manager.
  • Cooked for 150-cover restaurant, delivering consistent quality cuisine.
  • Catered for large corporate and special events with 150+ guests.
  • Masterminded themed dining evenings, attracting diverse clientele and boosting restaurant's profile.
  • Crafted bespoke catering menus for corporate events, weddings, and private parties, tailoring offerings to event scale and theme.

Head Chef

The Bailey's Hotel
London SW7
02.1997 - 11.1998
  • Controlled food costs through expert ingredient sourcing and meal planning.
  • Supervised cooks and kitchen helpers to ensure seamless kitchen operations.
  • Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
  • Coordinated kitchen operations and staff during peak hours, maintaining service quality and efficiency.
  • Enforced health and safety standards for food storage, preparation and handling.
  • Developed and maintained a positive working environment, encouraging teamwork and addressing conflicts promptly.
  • Estimated food and labour costs and kept operations within budgets.
  • Controlled and directed food preparation and service in high volume kitchen.
  • Planned menus for daily use, special events and seasonal promotions.
  • Enforced proper and hygienic storage methods to prevent food loss.
  • Developed recipes and menus to align culinary trends with consumer demand.
  • Trained junior chefs and kitchen staff, promoting continuous learning and enhancing culinary skills.
  • Established clear standards for cooking, garnishing and presenting food.
  • Collaborated with front-of-house managers to streamline communication between kitchen and dining area for optimal service.
  • Organised staff rosters and work schedules, ensuring optimal staffing levels to meet service demands.
  • Carried out regular stock takes of food items to guarantee availability of adequate supplies at all times.
  • Experimented with new dish creations by incorporating customer recommendations and feedback.
  • Incorporated fresh, seasonal ingredients from local producers, reducing carbon footprint and increasing variability in menu offerings.
  • Led team in crafting special dishes for events, personalising menus to meet client preferences and dietary requirements.
  • Assisted restaurant ownership with pricing by providing information about ingredient costs and correct portioning.
  • Curated wine and food pairings, enhancing dining experience and educating customers on international cuisines.

Sous Chef

The Gloucester Hotel
London SW7
01.1996 - 02.1997
  • Supervised all kitchen food preparation, operating in demanding, high-volume environment.
  • Kept operations running smoothly and efficiently by keeping workspaces organised, clean and ready for service.
  • Coordinated with front-of-house staff to ensure timely delivery of dishes, enhancing overall guest dining experience.
  • Established clear standards for cooking, garnishing and presenting food.
  • Enforced health and safety standards for food storage, preparation and handling.
  • Monitored food quality, reviewing plating and presentation to maintain highest quality standards.
  • Ordered supplies based on expected demand to keep stock within optimum levels.
  • Collaborated with the Head Chef to refine and update the menu, keeping offerings fresh and aligned with current culinary trends.
  • Plated food according to restaurant artistic guidelines for an attractive presentation.
  • Received deliveries and assisted with proper storage and stock rotation to reduce spoilage.
  • Assisted head chefs in developing creative and innovative menus for starters, mains, desserts and sides.
  • Supported head chef with training and mentoring new kitchen team members.
  • Led a team of junior chefs, providing training and guidance to improve skills and foster a collaborative work environment.
  • Assisted in kitchen closing duties, carrying out sanitation tasks and organising stock for next day opening.
  • Ensured kitchen operations stayed running smoothly by delegating tasks and priorities to chefs in an effective manner.
  • Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
  • Proactively helped chefs during difficult and time-sensitive tasks, throughout busy restaurant periods.
  • Planned menus for daily use, special events and seasonal promotions.
  • Monitored food costs closely, implementing cost-saving measures that reduced expenses without affecting menu quality.
  • Created kitchen rotas, planning based on busy restaurant periods, required cover and budgets.
  • Assisted junior chefs with ingredient preparation, line cooking, and plating tasks.
  • Stepped into diverse kitchen roles to maintain team productivity and restaurant quality.
  • Recorded waste on company inventory system to account for stock loss.
  • Controlled food costs through expert ingredient sourcing and meal planning.
  • Cooked for 120-cover restaurant, delivering consistent quality cuisine.
  • Assisted in the planning and execution of special events and catering, tailoring menus to client preferences and dietary requirements.

Commis Chef-Senior Chef de partie

The Dorchester
London W1 Park Lane
07.1994 - 12.1995
  • Worked efficiently under pressure during peak dining hours, maintaining composure and delivering consistent quality.
  • Chopped, mixed and prepared ingredients for line cooks ahead of busy periods.
  • Washed, peeled and chopped food before cooking preparation.
  • Maintained a high standard of kitchen hygiene, regularly cleaning work areas and equipment to meet health and safety regulations.
  • Enforced health and safety standards for food storage, preparation and handling.
  • Regularly conducted deep cleans of kitchen and storage areas to maintain hygiene.
  • Assisted with diverse food preparation tasks, chopping vegetables and garnishes to support high-volume shifts.
  • Assisted head chefs with menu creation, exercising creativity and forward-planning skills.
  • Conducted daily checks of refrigerator temperatures and food storage arrangements to prevent spoilage.
  • Collaborated with kitchen staff to streamline cooking processes, reducing food preparation times without compromising quality.
  • Managed ingredient deliveries and stock rotation, maintaining optimum product quality.
  • Adapted food preparation methods to meet vegan, vegetarian and gluten-free dietary requests.
  • Organised kitchen utensils, dishes, and equipment into designated locations after cleaning.
  • Adapted quickly to menu changes and special dietary requests, showcasing flexibility and problem-solving skills.
  • Trained new kitchen staff on cooking techniques, kitchen equipment use, and safety procedures.
  • Carved meats, prepared entrees, and arranged food plating, focusing on visual appeal and portion control.
  • Created decorative displays of food items to attract customer attention and boost sales.
  • Developed specialty foods and complex dishes using interesting seasoning mixes.
  • Suggested potential new menu items with a focus on using local and seasonal ingredients.
  • Devised tasty dishes using popular recipes, delighting guests and generating return business.
  • Cooked for 120-cover restaurant, delivering consistent quality cuisine.

Apprentice Chef - senior Chef de partie

The Tower Thistle Hotel
London E1
06.1988 - 07.1994
  • Prepared a variety of dishes under the supervision of the head chef, adhering to restaurant recipes and presentation standards.
  • Collaborated with kitchen staff to streamline cooking processes, reducing food preparation times without compromising quality.
  • Maintained composure and delivered consistent quality under pressure during peak dining hours.
  • Assisted with diverse food preparation tasks, chopping vegetables and garnishes to support high-volume shifts.
  • Chopped, mixed and prepared ingredients for line cooks ahead of busy periods.
  • Prepared ingredients by washing, peeling, and chopping to ensure readiness for cooking.
  • Maintained a high standard of kitchen hygiene, regularly cleaning work areas and equipment to meet health and safety regulations.
  • Regularly conducted deep cleans of kitchen and storage areas to maintain hygiene.
  • Wiped down surfaces, cleaned cookware and sanitised utensils to meet health and safety standards.
  • Conducted daily checks of refrigerator temperatures and food storage arrangements to prevent spoilage.
  • Performed opening mise-en-place duties, maintaining the professionalism of the restaurant.
  • Organised ingredients at shift start to facilitate efficient cooking during busy periods.
  • Worked with experienced chefs to learn requirements of different cooking stations and dishes.
  • Read recipes to understand ingredient needs and cooking requirements.
  • Adapted quickly to menu changes and special dietary requests, showcasing flexibility and problem-solving skills.
  • Maintained optimum temperature in ovens, grills and roasters to correctly cook foods.
  • Contributed to menu creation by assisting head chefs, applying creativity and planning skills.

Education

food technology

City of Westminster College
Westminster

Hundred of Hoo Secondary school
Medway

Skills

  • Menu engineering
  • Recipe development
  • Culinary creativity
  • Cost management
  • Inventory control
  • Menu design
  • Food safety compliance
  • Team leadership
  • Supplier negotiation
  • Customer engagement
  • Event catering
  • Staff training
  • Health regulations

Hobbies and interests

  • Like following F1
  • Golf

Timeline

Executive Chef

Hothorpe Hall
04.2021 - Current

Executive Chef

Kilworth House Hotel
01.2005 - 03.2021

Chef Proprietor

Elliots Restaurant
12.2002 - 01.2005

Head Chef

Sedgebrook Hall - Hayley Conference Centre's Ltd
11.1998 - 11.2002

Head Chef

The Bailey's Hotel
02.1997 - 11.1998

Sous Chef

The Gloucester Hotel
01.1996 - 02.1997

Commis Chef-Senior Chef de partie

The Dorchester
07.1994 - 12.1995

Apprentice Chef - senior Chef de partie

The Tower Thistle Hotel
06.1988 - 07.1994

food technology

City of Westminster College

Hundred of Hoo Secondary school

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