Summary
Overview
Work history
Education
Skills
Accomplishments
Timeline

DARREN HAWKSWORTH

Littleover Derby

Summary

Talented Head Chef with sound knowledge of food preparation and restaurant management. Solid understanding of managing personnel activity in hospitality industry. Exceptional communication skills with ability to give clear instructions to subordinates. Organised and reliable with outstanding menu creation capabilities. Successful culinary professional with expertise in team and operations management. History maintaining high kitchen standards and exceeding expectations for food quality, safety and style. Talented kitchen leader accomplished in developing menus and running successful kitchens. History exceeding guest expectations with delicious, innovative foods and locally-sourced ingredients. Seeks opportunities to innovate and diversify options to bring in new patrons.

Overview

18
18
years of professional experience

Work history

Head Chef

THE WHITE SWAN
Spondon, Derbyshire
12.2022 - 08.2023
  • Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
  • Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
  • Obtained fresh ingredients from local farms, maximising kitchen sustainability.
  • Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
  • Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.

HEAD CHEF

CORONATION INN
Alvaston, Derby
01.2022 - 12.2022
  • Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
  • Hired, managed and trained kitchen staff, maintaining competent service teams.
  • Meticulously checked delivery contents to verify product quality and quantity.
  • Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
  • Produced high volumes of fresh, quality plates, meeting peak restaurant demand.

Chef De Partie

Hallmark Hotels
Mickleover, Derby
01.2021 - 11.2021
  • Plated completed meals with meticulous attention to presentation and portion control.
  • Removed expired food from kitchen areas, composting waste and recycling packaging.
  • Handled special customer requests to meet dietary needs and mitigate allergen risks.
  • Followed recipe specifications strictly to produce high volume of food orders.
  • Sanitised counters and utensils used to prepare raw meat, eggs and fish.
  • Oversaw maintenance of kitchen to comply with food safety procedures.
  • Monitored kitchen equipment to gauge functionality.
  • Executed efficient mise en place to facilitate smooth service.

Breakfast Chef

Hallmark Hotels
Mickleover, Derby
08.2017 - 04.2018
  • Delivered exceptional and consistent food service for 12+ 300 guests daily for [Number] years.
  • Personalised breakfast service by remembering regular customers and their orders.
  • Supported close-knit , training junior members in best kitchen practices
  • Completed relevant health and safety due diligence in line with company policy.
  • Prepared and cooked hearty dishes, including Full English breakfast, pancakes, omelettes and sauteed vegetables.
  • Thoroughly cleaned down grill section at end of shift.
  • Prevented allergen cross-contamination through meticulous food preparation, cooking and plating.

CHEF AND PIZZERIA

CORONATION INN
Alvaston, Derby
02.2016 - 08.2017
  • Oversaw kitchen operations for in-house dining and outside catering events, maintaining reliable, quality food service.
  • Checked freezer and refrigerator temperatures regularly, maintaining produce quality and safety.
  • Monitored line work processes to ensure consistency in quality, quantity and presentation.
  • Prevented allergen cross-contamination through meticulous food preparation, cooking and plating.
  • Calculated recipe costs to boost profits.
  • Prepared burgers, pasta and chicken to complement menu and fulfill customer requests.
  • Mixed tomato, pesto and cream sauces to add to pizza.

Breakfast Chef

Hallmark Hotels MIDLAND
Derby
01.2013 - 01.2016
  • Personalised breakfast service by remembering regular customers and their orders.
  • Prepared and cooked hearty dishes, including Full English breakfast, pancakes, omelettes and sauteed vegetables.
  • Completed relevant health and safety due diligence in line with company policy.
  • Ensured correct presentation, cooking and presentation of breakfast dishes in line with standards of Head Chef.
  • Thoroughly cleaned down grill section at end of shift.
  • Oversaw kitchen operations for in-house dining and outside catering events, maintaining reliable, quality food service.
  • Prevented allergen cross-contamination through meticulous food preparation, cooking and plating.

Head Chef

SHAKESPEARE INN
Shardlow, Derbyshire
01.2012 - 12.2012
  • Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
  • Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
  • Obtained fresh ingredients from local farms, maximising kitchen sustainability.
  • Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
  • Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.

CHEF / COOK

HOLLY TREE LODGE
KINGWAY, Derbyshire
02.2010 - 01.2012
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Mentored staff in food preparation and storage best practices.
  • Correctly operated kitchen equipment, maintaining optimal performance and safety levels.
  • Maintained clean and sanitary food preparation and storage areas, mitigating health and safety risks.
  • Prepared and cooked dishes with accuracy and efficiency for well-timed food service.
  • Ordered and received products and supplies to maintain well-stocked kitchen areas.

NONE

NONE
HIP REPLACMENT, DRERBY
01.2006 - 02.2010

Education

Noel Baker school

GCSEs - MATHS, COMPUTER STUDIES

Noel-Baker Academy, Derby

ENGLISH, MATHS, COMPUTER STUDIES, HISTORY, AND ARTENGLISH, HISTORY, AND ART

Skills

  • Menu planning
  • Cost reduction
  • Forecasting and planning
  • Fine-dining expertise
  • Employee training and development
  • Kitchen management
  • Grilling
  • Equipment maintenance
  • Food spoilage prevention
  • Workflow optimisation
  • Seasonal specials planning

Accomplishments

  • Working in the food industry
  • Gaining considerableexperience with work in varioustypes of kitchens.Working as abusy baker at asda to holdinga head chef positionWorkingfrom a grade four baker to agrade two in just three monthswork Comfortable cooking for asmall or large number ofcustomersExperience in foodorders, food handing and foodstorage Preparing as well ascooking food to orders

Timeline

Head Chef - THE WHITE SWAN
12.2022 - 08.2023
HEAD CHEF - CORONATION INN
01.2022 - 12.2022
Chef De Partie - Hallmark Hotels
01.2021 - 11.2021
Breakfast Chef - Hallmark Hotels
08.2017 - 04.2018
CHEF AND PIZZERIA - CORONATION INN
02.2016 - 08.2017
Breakfast Chef - Hallmark Hotels MIDLAND
01.2013 - 01.2016
Head Chef - SHAKESPEARE INN
01.2012 - 12.2012
CHEF / COOK - HOLLY TREE LODGE
02.2010 - 01.2012
NONE - NONE
01.2006 - 02.2010
Noel Baker school - ,
Noel-Baker Academy - GCSEs, MATHS, COMPUTER STUDIES

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DARREN HAWKSWORTH