Summary
Overview
Work history
Education
Skills
Affiliations
Accomplishments
Timeline
Generic

christopher lewis-sharman

CHEF
leicester,england

Summary

Dedicated Line Cook skilled in meal preparation and assuring quality products. Functions as a vital team member and performs well under pressure. Successful culinary professional with expertise in team and operations management. History maintaining high kitchen standards and exceeding expectations for food quality, safety and style. Nutrition-conscious Restaurant Cook offering excellent skills in preparing food to order and handling special dietary requests. Understanding of all food safety guidelines and able to perform tasks with expediency. Pursuing similar position where focus and dedication are highly sought. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service, directing operations and achieving culinary excellence. Equipped to apply restaurant operational experience to grow world-class organisations. Dedicated to food safety, customer service best practices and quality food service. Accomplished head chef with 40-year proven ability to drive sales growth, reduce costs and build business relations. Loyal employee with solid understanding of training and mentoring employees. Dedicated team player, proactive and hands-on in task completion.

Overview

41
41
years of professional experience
11
11
years of post-secondary education

Work history

pub owner

tiger and brothers pub co
leicestershire, england
02.2013 - 05.2024
  • Established and successfully managed profitable business, demonstrating exceptional entrepreneurial skills and business acumen.
  • Supervised staff to deliver top-quality service in alignment with company objectives.
  • Optimised daily operations to achieve maximum efficiency and cost-effectiveness.
  • Applied customer feedback to inform business strategy and foster continued loyalty.
  • Promoted company products and services on social media to increase brand awareness.
  • Facilitated team-building and morale-boosting activities to support employee satisfaction.
  • Recruited and managed senior staff with focus on delivering clear results.

Head chef

stauton arms
nottingham, England
01.2010 - 01.2013
  • Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
  • Oversaw chefs, cooks and kitchen support staff to run smooth operation.
  • Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
  • Hired, managed and trained kitchen staff, maintaining competent service teams.
  • Monitored kitchen operations to spot and correct issues impacting team performance or quality.
  • Set kitchen standards governing cooking procedures, garnishes and food presentation.
  • Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
  • Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
  • Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
  • Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.

Catering manager

Leicester City Council
leicester, England
03.2007 - 01.2010
  • Hired and managed catering staff to perform best practices and quality standards.
  • Maintained outstanding hygiene levels for optimised customer safety and continued regulatory compliance.
  • Supervised food preparation for events, assessing for quality, proper plating and portioning.
  • Hired and trained both permanent and temporary staff members.
  • Reconciled cash and credit card transactions to maintain accurate records.
  • Monitored and maintained stock levels for maximised efficiency and minimised waste.
  • Planned and developed menus for catering events to meet expectations and budgets for clients.
  • Prepared rotas to achieve stable coverage while minimising payroll costs.
  • Designed catering packages to increase sales and customer experience.
  • Negotiated with suppliers to obtain quality ingredients at excellent prices.

exective chef

tom browns and bentons brassiere
nottingham, England
01.1994 - 01.2007
  • Monitored kitchen operations to spot and correct issues impacting team performance or quality.
  • Created estimates of food and labour costs to set accurate operating budgets.
  • Applied culinary expertise toward development of seasoned, complex and speciality foods.
  • Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
  • Set kitchen standards governing cooking procedures, garnishes and food presentation.
  • Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
  • Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
  • Developed menus for continuous use, events and promotions for different seasons.
  • Meticulously checked delivery contents to verify product quality and quantity.
  • Hired, managed and trained kitchen staff, maintaining competent service teams.
  • Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
  • Oversaw chefs, cooks and kitchen support staff to run smooth operation.
  • Controlled planned menu development to encompass branding and overall company vision whilst successfully promoting return business.
  • Coordinated recruitment and training of kitchen staff to develop high-performing team.
  • Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
  • Monitored linework processes to maintain consistency in quality, quantity and presentation.

Head chef

International hotels
Leicester
05.1991 - 04.1994
  • Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
  • Oversaw chefs, cooks and kitchen support staff to run smooth operation.
  • Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
  • Hired, managed and trained kitchen staff, maintaining competent service teams.
  • Monitored kitchen operations to spot and correct issues impacting team performance or quality.
  • Set kitchen standards governing cooking procedures, garnishes and food presentation.
  • Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
  • Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
  • Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
  • Developed menus for continuous use, events and promotions for different seasons.
  • Meticulously checked delivery contents to verify product quality and quantity.
  • Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
  • Created estimates of food and labour costs to set accurate operating budgets.

Chef de partie

comfort hotels
Leicester
02.1986 - 02.1991
  • Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
  • Maintained clean and tidy food preparation areas.
  • Prepared, produced and packed food in tight timescales.
  • Checked freezers and refrigerators to verify correct storage and temperatures.
  • Followed recipe specifications strictly to produce high volume of food orders.
  • Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
  • Plated completed meals with meticulous attention to presentation and portion control.
  • Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
  • Supervised and trained junior chefs cook assigned dishes.
  • Collaborated with head chef to create innovative, seasonal menus for special events.
  • Aided management to practice food hygiene standards.

Commis chef

dinos resturant
Leicester
01.1983 - 01.1986
  • Met high standards of food hygiene and safety.
  • Complied with food safety regulations.
  • Carried out tasks assigned by Chef De Partie.
  • Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.

Education

city and guilds 706/1 706/2 706/3 - catering

south feilds college
leicester
01.1986 - 01.1991

cse and Olevels maths english history science - school

mary linwood school
Leicester
06.1978 - 06.1984

NVQ Level 1 - catering

craft trainer awads
Leicester
02.1996 - 02.1996

advanced hygiene course - catering

city council
Leicester
09.2014 - 10.2014

Skills

  • Cash handling
  • Business administration
  • Organisational structuring
  • Financial leadership
  • Integrative negotiation
  • Payroll operations
  • Expense management
  • Cash Flow analysis

Affiliations

  • football-fishing-walking

Accomplishments

  • advanced hygiene
  • personal lincense
  • craft trainer

Timeline

advanced hygiene course - catering

city council
09.2014 - 10.2014

pub owner

tiger and brothers pub co
02.2013 - 05.2024

Head chef

stauton arms
01.2010 - 01.2013

Catering manager

Leicester City Council
03.2007 - 01.2010

NVQ Level 1 - catering

craft trainer awads
02.1996 - 02.1996

exective chef

tom browns and bentons brassiere
01.1994 - 01.2007

Head chef

International hotels
05.1991 - 04.1994

Chef de partie

comfort hotels
02.1986 - 02.1991

city and guilds 706/1 706/2 706/3 - catering

south feilds college
01.1986 - 01.1991

Commis chef

dinos resturant
01.1983 - 01.1986

cse and Olevels maths english history science - school

mary linwood school
06.1978 - 06.1984

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christopher lewis-sharmanCHEF