Summary
Overview
Work history
Education
Skills
Timeline
Generic

Dominic jones

Conwy,Conwy

Summary

Speedy Head Chef with 23 years of experience. Thrives in fast-paced environments while leading dynamic teams. Excels in developing creative menus and satisfying customers.


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.

Overview

23
23
years of professional experience
4
4
years of post-secondary education

Work history

Head Chef

The mulberry, Robinson Brewery
Conwy, Conwy
03.2017 - Current
  • Prevented cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces.
  • Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
  • Monitored linework processes to maintain consistency in quality, quantity and presentation.
  • Obtained ingredients suppliers, maximising kitchen sustainability and profitability.
  • Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
  • Hired, managed and trained kitchen staff, maintaining competent service teams.
  • Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
  • Meticulously checked delivery contents to verify product quality and quantity.
  • Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
  • Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
  • Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.

Head Chef

Park Leisure LTD
Llanfairpwllgwyngyll, Anglesey
08.2015 - 03.2017
  • Prevented cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces.
  • Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
  • Monitored linework processes to maintain consistency in quality, quantity and presentation.
  • Obtained fresh ingredients from local farms, maximising kitchen sustainability.
  • Hired, managed and trained kitchen staff, maintaining competent service teams.
  • Incorporated customer feedback in experimentation and creation of new signature dishes.
  • Developed and delivered exciting, memorable dishes, increasing repeat business.
  • Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
  • Meticulously checked delivery contents to verify product quality and quantity.
  • Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
  • Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
  • Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
  • Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
  • Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.

Chef De Partie

Warner Leisure Hotels
Bodelwyddan, Denbighshire
02.2012 - 08.2015
  • Handled special customer requests to meet dietary needs and mitigate allergen risks.
  • Removed expired food from kitchen areas, composting waste and recycling packaging.
  • Produced [Number]+ dishes per service with strict quality control procedures.
  • Monitored line production to achieve consistent quality.
  • Followed recipe specifications strictly to produce high volume of food orders.
  • Met company portion and serving size standards, maintaining kitchen cost-efficiency.
  • Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
  • Sanitised counters and utensils used to prepare raw meat, eggs and fish.
  • Maintained clean and tidy food preparation areas.
  • Plated completed meals with meticulous attention to presentation and portion control.
  • Prepared, produced and packed food in tight timescales.
  • Supervised and trained junior chefs cook assigned dishes.

Head Chef

We 3 Loggerheads
Mold, Flintshire
08.2011 - 02.2012
  • Prevented cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces.
  • Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
  • Monitored linework processes to maintain consistency in quality, quantity and presentation.
  • Obtained fresh ingredients from local farms, maximising kitchen sustainability.
  • Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
  • Hired, managed and trained kitchen staff, maintaining competent service teams.
  • Incorporated customer feedback in experimentation and creation of new signature dishes.
  • Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
  • Meticulously checked delivery contents to verify product quality and quantity.
  • Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
  • Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
  • Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
  • Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
  • Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.

Senior Sous Chef

Wild Pheasant Hotel
Llangollen, Denbighshire
05.2010 - 04.2011
  • Created recipes to maximise profit by delivering on target food costs per dish.
  • Developed chefs to run stations efficiently during peak service periods.
  • Coached 6 staff to deliver top quality food service, consistent with brand guidelines.
  • Utilised excess stock by developing recipe adaptations and special menu items.
  • Ensured brand quality standards through regular training on food preparation and portion control.
  • Maintained guest safety, ensuring compliance with food handling, sanitation and storage standards to prevent cross-contamination.
  • Improved employee retention by building mutual trust, respect and cooperation among team members.
  • Supported head chef with stock control and rotation, minimising waste with FIFO systems.
  • Sourced local ingredients to design seasonal menu items, specialising in modern British cuisine.

Chef De Partie

Ruthin Castle
Ruthin, Denbighshire
05.2008 - 08.2009
  • Handled special customer requests to meet dietary needs and mitigate allergen risks.
  • Removed expired food from kitchen areas, composting waste and recycling packaging.
  • Produced 50+ dishes per service with strict quality control procedures.
  • Followed recipe specifications strictly to produce high volume of food orders.
  • Met company portion and serving size standards, maintaining kitchen cost-efficiency.
  • Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
  • Sanitised counters and utensils used to prepare raw meat, eggs and fish.
  • Maintained clean and tidy food preparation areas.
  • Plated completed meals with meticulous attention to presentation and portion control.
  • Prepared, produced and packed food in tight timescales.
  • Collaborated with head chef to create innovative, seasonal menus for special events.
  • Executed efficient mise en place to facilitate smooth service.
  • Monitored line production to achieve consistent quality.

Head Chef

cobdens hotel
Capel Curig, Conwy
07.2004 - 05.2008
  • Prevented cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces.
  • Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
  • Monitored linework processes to maintain consistency in quality, quantity and presentation.
  • Obtained fresh ingredients from local farms, maximising kitchen sustainability.
  • Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
  • Hired, managed and trained kitchen staff, maintaining competent service teams.
  • Incorporated customer feedback in experimentation and creation of new signature dishes.
  • Developed and delivered exciting, memorable dishes, increasing repeat business.
  • Meticulously checked delivery contents to verify product quality and quantity.
  • Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
  • Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
  • Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
  • Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
  • Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
  • Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.

Sous Chef

castle hotel
Ruthin, Denbighshire
06.2002 - 08.2004
  • Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
  • Acted as head chef when required, maintaining continuity of service and quality.
  • Developed chefs to run stations efficiently during peak service periods.
  • Maintained total control to maximise guest satisfaction and team productivity.
  • Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
  • Supported head chef with stock control and rotation, minimising waste with FIFO systems.
  • Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
  • Planned and directed food preparation in fast-paced restaurant environments.
  • Calculated food requirements and labor costs to stay at par with budget.
  • Trained junior kitchen staff in food preparation and hygiene practices.
  • Utilised excess stock by developing recipe adaptations and special menu items.
  • Assisted cooks to determine freshness and quality of dishes.
  • Designed presentation and proper plating standards to support quality and aesthetics.

Commis Chef

The Anchor Inn
Ruthin, Denbighshire
10.2000 - 05.2002


  • Accurately measured dish ingredients to support precise portioning.
  • Prepared meats, fish and vegetables to support line cooking in fast-paced environment.
  • Regularly rotated stock and helped to organise incoming deliveries of fresh produce, promoting best inventory management practices.
  • Complied with food safety regulations.
  • Seasoned various meats and peeled, washed and chopped vegetables.
  • Followed precise recipe cards and food preparation procedures.
  • Controlled and minimised food waste.
  • Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce.

Education

NVQ Level 3 - Food Preparation and Cooking

Coleg Llandrillo
Rhos-on-Sea
09.2003 - 06.2004

NVQ Level 3 - patisserie and confectionery

Coleg Llandrillo
Rhos-on-Sea
09.2003 - 06.2004

NVQ Level 2 - Food and Drink Service

Coleg Llandrillo
Rhos-on-Sea
09.2002 - 06.2003

NVQ Level 2 - Food Preparation and Cooking

Coleg Llandrillo
Rhos-on-Sea
09.2002 - 06.2003

NVQ Level 1 - Food and Drink Service

Coleg Llandrillo
Rhos-on-Sea
09.2001 - 06.2002

NVQ Level 1 - Food Preparation and Cooking

Coleg Llandrillo
Rhos-on-Sea
09.2001 - 06.2002

Coleg Llandrillo
Rhos-on-Sea

Skills

  • Equipment maintenance
  • Ingredient selection
  • Food preparation
  • Signature dish creation
  • Food spoilage prevention
  • Process improvements
  • Forecasting and planning
  • Cost reduction
  • Fine-dining expertise
  • Kitchen management
  • Engaging leadership style
  • Workflow optimisation
  • Employee training and development

Timeline

Head Chef

The mulberry, Robinson Brewery
03.2017 - Current

Head Chef

Park Leisure LTD
08.2015 - 03.2017

Chef De Partie

Warner Leisure Hotels
02.2012 - 08.2015

Head Chef

We 3 Loggerheads
08.2011 - 02.2012

Senior Sous Chef

Wild Pheasant Hotel
05.2010 - 04.2011

Chef De Partie

Ruthin Castle
05.2008 - 08.2009

Head Chef

cobdens hotel
07.2004 - 05.2008

NVQ Level 3 - Food Preparation and Cooking

Coleg Llandrillo
09.2003 - 06.2004

NVQ Level 3 - patisserie and confectionery

Coleg Llandrillo
09.2003 - 06.2004

NVQ Level 2 - Food and Drink Service

Coleg Llandrillo
09.2002 - 06.2003

NVQ Level 2 - Food Preparation and Cooking

Coleg Llandrillo
09.2002 - 06.2003

Sous Chef

castle hotel
06.2002 - 08.2004

NVQ Level 1 - Food and Drink Service

Coleg Llandrillo
09.2001 - 06.2002

NVQ Level 1 - Food Preparation and Cooking

Coleg Llandrillo
09.2001 - 06.2002

Commis Chef

The Anchor Inn
10.2000 - 05.2002

Coleg Llandrillo

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