Summary
Overview
Work history
Skills
Websites
Affiliations
Timeline
Generic
Christopher Brown

Christopher Brown

Fakenham,Norfolk

Summary

Seasoned Owner / Head Chef / Sous Chef with a wealth of experience in business & kitchen management

Head Chef / Sous Chef with sound knowledge of food preparation and restaurant management. Solid understanding of managing personnel activity in hospitality industry.


Offering strong foundation in kitchen management, team leadership, and culinary creativity. Knowledgeable about menu planning, food quality, safety, and cost control. Ready to use and develop communication, organisational, and problem-solving skills.


History maintaining high kitchen standards and exceeding expectations.


Eager to provide superior customer service to encourage repeat patronage and word of mouth referrals. Comfortable in fast-paced environments and handling challenging work.


I have spent most of my professional career running my own businesses mainly in the hospitality industry.


I originate from Yorkshire and have spent the last 15 years of my life in Norfolk owning & running restaurants.


I have decided to return home to Yorkshire to begin a new chapter in my life and have recently relocated within the East Riding of Yorkshire.


Ideally I am looking to continue working in hospitality full time but I would also consider any part time positions.



Overview

13
13
years of professional experience

Work history

Owner / Head Chef

Aviator Restaurant
Sculthorpe, Norfolk
01.2021 - Current
  • Established a positive work environment by implementing comprehensive health and safety protocols.
  • Boosted customer satisfaction with consistent quality control measures.
  • Developed new business opportunities for increased market reach.
  • Implemented new recipes for enhanced menu diversity.
  • Improved kitchen efficiency by streamlining cooking processes.
  • Managed all aspects of the kitchen, ensuring smooth operation.
  • Instituted a rotation system to minimise food waste.
  • Ensured high-quality dishes with meticulous attention to detail.
  • Maintained exemplary hygiene standards in the kitchen area.
  • Trained junior staff for optimal performance and skill development.
  • Collaborated with suppliers for fresh and quality ingredients procurement.
  • Adhered to strict dietary guidelines from customers, ensuring satisfaction.
  • Coordinated with front-of-house staff to ensure seamless service delivery.
  • Established strong rapport with team members through effective communication skills.
  • Developed seasonal menus to offer variety and freshness in dishes served.
  • Monitored inventory levels, ensured timely replenishment of stock.
  • Directed the preparation of special dishes for events and holidays.
  • Fostered a positive work environment, boosted team morale.
  • Upheld health and safety regulations at all times in the kitchen
  • Oversaw quality control measures, maintained consistency across all dishes served.
  • Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
  • Hired, managed and trained kitchen staff, maintaining competent service teams.
  • Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
  • Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
  • Sanitised equipment and kitchenware to adhere to hygiene and cleanliness protocols.
  • Sourced ingredients from local farms to reduce carbon impacts and offer fresh options to customers.
  • Inspected completed work and stations to verify conformance with standards.
  • Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
  • Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
  • Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
  • Developed menus for continuous use, events and promotions for different seasons.
  • Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
  • Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
  • Incorporated customer feedback in experimentation and creation of new signature dishes.
  • Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.

Owner / Head Chef

Sands Restaurant
Wells-next-the-Sea, Norfolk
01.2012 - 11.2023
  • Established a positive work environment by implementing comprehensive health and safety protocols.
  • Boosted customer satisfaction with consistent quality control measures.
  • Developed new business opportunities for increased market reach.
  • Implemented new recipes for enhanced menu diversity.
  • Improved kitchen efficiency by streamlining cooking processes.
  • Managed all aspects of the kitchen, ensuring smooth operation.
  • Instituted a rotation system to minimise food waste.
  • Ensured high-quality dishes with meticulous attention to detail.
  • Maintained exemplary hygiene standards in the kitchen area.
  • Trained junior staff for optimal performance and skill development.
  • Collaborated with suppliers for fresh and quality ingredients procurement.
  • Adhered to strict dietary guidelines from customers, ensuring satisfaction.
  • Coordinated with front-of-house staff to ensure seamless service delivery.
  • Established strong rapport with team members through effective communication skills.
  • Developed seasonal menus to offer variety and freshness in dishes served.
  • Monitored inventory levels, ensured timely replenishment of stock.
  • Directed the preparation of special dishes for events and holidays.
  • Fostered a positive work environment, boosted team morale.
  • Upheld health and safety regulations at all times in the kitchen
  • Oversaw quality control measures, maintained consistency across all dishes served.
  • Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
  • Hired, managed and trained kitchen staff, maintaining competent service teams.
  • Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
  • Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
  • Sanitised equipment and kitchenware to adhere to hygiene and cleanliness protocols.
  • Sourced ingredients from local farms to reduce carbon impacts and offer fresh options to customers.
  • Inspected completed work and stations to verify conformance with standards.
  • Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
  • Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
  • Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
  • Developed menus for continuous use, events and promotions for different seasons.
  • Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
  • Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
  • Incorporated customer feedback in experimentation and creation of new signature dishes.
  • Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.

Skills

  • Kitchen management
  • Employee training and development
  • Engaging leadership style
  • Process improvements
  • Forecasting and planning
  • Ingredient selection
  • Food preparation
  • Seasonal specials planning
  • Fine-dining expertise
  • Equipment maintenance
  • Menu planning
  • Grilling
  • Vendor relations
  • Food spoilage prevention
  • Signature dish creation
  • Workflow optimisation
  • Payroll and scheduling
  • Performance assessments
  • Cost reduction

Affiliations

  • During my spare time I generally enjoy Hiking & outdoor type activities to enhance my health & fitness

Timeline

Owner / Head Chef

Aviator Restaurant
01.2021 - Current

Owner / Head Chef

Sands Restaurant
01.2012 - 11.2023

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Christopher Brown