Christopher Harker

Leeds

Summary

Confident and outgoing hospitality professional with experience across restaurant kitchens, bar management and assistant manager duties. I have developed a strong understanding of the demands of running successful hospitality operations, from delivering high standards of food and service to managing teams, controlling stock, maintaining compliance and creating an exceptional guest experience.

With an Asian background and a genuine personal connection to Asian culture and cuisine, Tattu is particularly appealing to me as an opportunity to combine my professional hospitality experience with an environment that reflects an important part of my background and interests.

This connection was further strengthened by living in South East Asia from 2022-2024, primarily in Malaysia, with frequent travel throughout South Korea, Vietnam and Singapore. During this time, I immersed myself in the local cultures and food scenes, developing a deeper appreciation for the diversity, traditions and experiences surrounding Asian cuisine.

Alongside my professional experience as a chef, including within a Michelin Star-rated restaurant, I have developed strong restaurant management experience. I am confident managing teams in fast-paced environments and ensuring high standards across every aspect of the restaurant. I am now looking to build on this experience in an Assistant Manager role at Tattu, combining my operational skills with my genuine passion for Asian food, culture and exceptional hospitality.

Work history

CHEF DE PARTIE / ASSISTANT MANAGER

The Plough Inn

Scarborough, North Yorkshire

Progressed from the kitchen into a broader restaurant operations and front-of-house role, gaining hands-on experience across both sides of the business.
Took responsibility for opening and closing the restaurant, ensuring the venue, kitchen and front-of-house areas were fully prepared for service and secured correctly at the end of the day.
Supervised and managed teams during service, delegating responsibilities, coordinating kitchen and front-of-house staff and ensuring the team remained organised and motivated during busy periods.
Led a team of 3 Commis Chefs, overseeing workloads, maintaining standards and supporting the training and development of junior staff.
Took responsibility for hosting and guest experience, welcoming customers, managing the flow of service, responding to guest requirements and ensuring customers left satisfied.
Acted as a key point of contact between kitchen, bar and front of house, resolving issues quickly and ensuring smooth communication throughout service.
Supported day-to-day restaurant administration, including stock-takes, ordering, team organisation, service preparation and maintaining operational records.
Maintained high standards of food safety, health & safety, cleanliness and restaurant presentation, ensuring the team consistently followed required procedures.
Assisted with cash handling, end-of-day procedures and reconciliation, alongside other operational duties required to keep the restaurant running effectively.
Helped manage customer queries and resolve issues professionally, using strong communication and problem-solving skills to protect the overall guest experience.
Worked closely with senior management to maintain service standards, team performance and operational efficiency, contributing to the restaurant's 5-star rating.

Chef

Pipe and Glass Inn

Beverly

Worked within the kitchen team of a Michelin Star-rated restaurant, gaining experience in a highly demanding and quality-focused hospitality environment.
Performed food preparation and Commis Chef responsibilities while maintaining exceptional standards of food quality, hygiene and organisation.
Developed strong attention to detail and an understanding of the standards required within a premium hospitality environment.
Worked efficiently as part of a professional kitchen team during busy service periods.
Maintained strict kitchen and food safety standards while delivering consistently high-quality dishes.
Developed the ability to work calmly and effectively within a high-pressure, quality-driven environment.

Bar manager

The White lodge

Filey

Managed the day-to-day operation of the bar, ensuring consistently high standards of service, presentation and customer experience.
Recruited, trained, scheduled and supervised bartenders, barbacks and support staff.
Led the team during busy services, delegating responsibilities and ensuring smooth and efficient operations.
Managed stock levels and conducted regular stock-takes across spirits, wine, beer and other bar supplies.
Managed ordering and developed relationships with suppliers and vendors.
Monitored sales performance and supported financial management, including cost control, pour costs, cash reconciliation and basic bookkeeping.
Created and maintained drinks menus, including signature cocktails and recipe documentation.
Ensured compliance with licensing requirements, health and safety procedures and responsible alcohol service regulations.
Used POS systems and maintained strong knowledge of beer, wine and spirits.
Handled customer queries and complaints professionally, using strong communication and conflict-resolution skills to maintain a positive guest experience.
Worked flexibly across busy evenings, weekends and peak trading periods.
Took responsibility for maintaining an organised, professional and welcoming bar environment.

Education

Bachelor of Arts - Marketing

Liverpol John Moores University

Liverpool

Skills

Restaurant & Bar Operations
Team Leadership & Staff Management
Staff Training & Development
Guest Experience & Customer Service
Food & Beverage Knowledge
Food Preparation & Kitchen Operations
Stock Control & Inventory Management
Sales & Cost Control
Cash Handling & Reconciliation

Food Safety & Hygiene
Licensing & Health & Safety Compliance
Menu & Product Knowledge
POS Systems
Conflict Resolution
Team Motivation
Asian Cuisine & Cultural Awareness
Working Effectively Under Pressure

Affiliations

Football
F1
Food

Timeline