Casey Sawyer
London
Summary
Culinary professional specializing in customer satisfaction and high-volume food preparation. Expertise in classical cooking techniques, recipe modification, and menu planning, with strong skills in ordering and procurement. Demonstrated ability to lead kitchen operations during service and deliver exceptional plating for events. Committed to enhancing culinary creativity while ensuring excellence in food quality and safety standards.
Overview
10
10
years of professional experience
9
9
years of post-secondary education
Work history
Sous chef
The Telegraph Putney heath
London, greater london
2023.10 - 2024.05
- My role here was to ensure a smooth operation of the kitchen in the absence of the head chef to the highest quality, placing orders and performing stock takes.
- Making sure the menu is all up to date with everything in stock and has been rotated and is in good quality.
- In charge of the service ensuring the final product is to the highest standard, and company recipes are followed, whether that was the kitchen or the summer pizza house.
- Adapted menu items according to guest dietary requirements or preferences, promoting inclusivity in dining options.
Relief chef
platinum recruitment
London
2023.05 - 2023.10
- My role here was to act as a professional representative of the recruitment agency to the chosen clients using the agencies services, across various sites.
- Enhanced team productivity with effective delegation of tasks.
- Coordinated prep work, streamlined the cooking process.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
Sous chef
Park hotel Teddington
Teddington, Richmond upon Thames
2022.08 - 2023.05
- Promoted from CDP to sous chef, overseeing kitchen service in head chef's absence.
- Ensured highest quality standards for final dishes served.
- Managed administrative tasks, including orders via computer and phone.
- Collaborated with suppliers to source fresh, high-quality ingredients.
- Worked closely with head chef to develop and adjust seasonal menus.
- Transitioned to head chef role at another hotel, training staff and creating recipes.
- Delegated responsibilities to junior chefs to enhance kitchen efficiency.
Chef de partie
Dog and fox hotel Wimbledon village
London
2019.09 - 2022.01
- Ensured complete menu rotation and stock quality compliance with food safety standards.
- Collaborated with senior sous chef to develop recipes for special boards.
- Participated in project to create seasonal menu dishes, enhancing culinary offerings.
- Acquired skills in menu costing and understanding of gross profit margins.
- Engaged with suppliers to source quality ingredients, fostering strong relationships.
- Cultivated passion for culinary arts through collaborative projects and learning opportunities.
- Collaborated with other chefs for special events and banquets.
- Demonstrated versatility by preparing both hot and cold meals as required.
- Maintained inventory control without compromising on food quality or taste.
Breakfast chef
Moretown belle sports grille St Katherine’s dock
London
2019.05 - 2019.09
- Managed deliveries and coordinated orders for breakfast Mise en place and team ingredients
- Prepared high-quality breakfast meals for guest satisfaction.
- Coordinated with suppliers for timely delivery of fresh produce.
- Collaborated with restaurant staff for smooth operations during busy hours.
Chef de partie
Finch’s pub, Moorgate London
London
2018.09 - 2019.05
- Developed recipes featuring fresh, seasonal ingredients for daily specials.
- Enhanced flavour profiles by experimenting with various ingredients and cooking techniques.
- Managed lunch and dinner services in absence of head and sous chefs.
- Prepared sauces, stocks and soups whilst following traditional recipes.
- Led weekend service as Saturday chef, demonstrating strong leadership skills.
- Followed recipe specifications strictly to produce high volume of food orders.
Commis chef
The Albion, London Blackfriars
London
2015.09 - 2018.09
- Advanced from Commis Chef to Chef de Partie within an short timeframe.
- Provided support to senior chefs, improving speed of service delivery.
- Managed kitchen operations during head chef absence, showcasing leadership abilities.
- Adapted to high-pressure environments, contributing to professional development.
- Oversaw kitchen tasks, including order placement and delivery verification.
- Executed menu items proficiently to ensure food quality aligned with Young's standards.
Commis chef
Red lion Pub, Cheam village
London
2014.08 - 2015.08
- Undertook part-time role in hospitality industry while pursuing catering studies.
- Organised storage areas for easy access to ingredients during busy periods.
- Improved kitchen efficiency by maintaining a clean and organised work area.
- Gained insights into various aspects of the hospitality business.
- Demonstrated strong work ethic and commitment to skill development.
- Built confidence on chef career path through hands-on experience.
Education
High school - history, physical education, English studies, maths, applied science.
Greenshaw
London 2006.09 - 2011.07
Hospitality and catering
Carshalton college
2011.01 - 2015.01
Skills
- Culinary creativity
- Recipe modification
- Ordering and procurement
- Handling kitchen gadgets
- Classical cooking techniques
- Roasting and broiling
- Customer satisfaction orientation
- menu planning/creating dishes
- leading the line, service hours
- plating at events
- high volume food
Websites
JOB ACCOLADES AND ACHIEVEMENTS
Was in the candidates for promising young chef of the year during my time at the Albion., Shortly promoted from chef de partie to sous chef at the start of my time at the park hotel., Given the opportunity to work closely with the senior sous chef at the dog and fox hotel to create the menu for the restaurant at the time leading up to the Wimbledon tennis event., Run my own area in charlton football stadium for the premium ticket holders for small bowl food, pleasing those fans of the club.
Affiliations
- cooking from home of course, trying new dishes, keeping active, and seekingnew skills and aspects of knowledge to learn and master.
Timeline
Sous chef
The Telegraph Putney heath
2023.10 - 2024.05
Relief chef
platinum recruitment
2023.05 - 2023.10
Sous chef
Park hotel Teddington
2022.08 - 2023.05
Chef de partie
Dog and fox hotel Wimbledon village
2019.09 - 2022.01
Breakfast chef
Moretown belle sports grille St Katherine’s dock
2019.05 - 2019.09
Chef de partie
Finch’s pub, Moorgate London
2018.09 - 2019.05
Commis chef
The Albion, London Blackfriars
2015.09 - 2018.09
Commis chef
Red lion Pub, Cheam village
2014.08 - 2015.08
Hospitality and catering
Carshalton college
2011.01 - 2015.01
High school - history, physical education, English studies, maths, applied science.
Greenshaw
2006.09 - 2011.07