Drake Pope
Northampton
Summary
Highly experienced Head Chef with 20+ years in professional kitchens, including Michelin-starred restaurants, high-volume hospitality, and international roles. Strong leader with experience managing large brigades and delivering exceptional food quality under pressure (up to 2,000 covers daily). Expert in menu development, GP control, HACCP compliance, and staff development. Calm, organised, and committed to the highest culinary standards.
Overview
22
22
years of professional experience
2
2
years of post-secondary education
1
1
Certification
Work history
Agency Sous Chef
Interaction Recruitment
Northamptonshire
01.2025 - 03.2026
- Supported Head Chef with day-to-day private school catering operations.
- Delivered high-quality meals meeting strict dietary and allergen requirements.
- Supervised and trained junior kitchen staff.
- Assisted with menu planning, prep lists, and stock control.
- Ensured full food safety, hygiene, and compliance standards.
- Supported events, formal dinners, and large-scale service.
- Key Achievement: Adapted quickly across multiple kitchen teams while maintaining consistently high food standards.
Head Chef
Beckworth Emporium
Northampton
01.2013 - 01.2025
- Oversaw high-volume restaurant operations ensuring seamless service for up to 2000 covers daily.
- Supervised 18 chefs per shift and led a 40-member kitchen team to ensure seamless operations.
- Sustained £85,000 weekly revenue through strategic oversight of breakfast and lunch operations.
- Ensured five-star hygiene rating through rigorous oversight and implementation of health and safety protocols.
- Oversaw budgeting for GP targets to ensure stringent cost control and financial accuracy.
- Oversaw implementation of HACCP documentation to guarantee compliance with industry standards.
- Assisted in planning regular menus. Supported operational leadership meetings.
- Spearheaded design and layout of comprehensive kitchen renovation project.
- Ensured comprehensive allergen training across team to enhance compliance and safety standards.
Chalet Chef
Chilly Powder
Morzine
01.2011 - 01.2013
- Designed seasonal chalet menus.
- Prepared 5-course evening meals, breakfasts, and afternoon teas.
- Managed wine pairing recommendations.
- Maintained high standards of cleanliness and organisation.
Head Chef
The Goosefat & Garlic
Paphos
01.2011 - 01.2011
- Developed complete restaurant menus.
- Managed rotas and catered events.
- Sourced and ordered all produce.
- Ensured COSHH and food safety compliance.
- Worked effectively within strict budgets.
Junior Sous Chef
Club Gascon
London
01.2009 - 01.2010
- Ran cold starter and pastry sections.
- Prepared meat, fish, sauces, and stocks to Michelin standard.
- Contributed to innovative dish creation.
- Maintained precise presentation standards.
Demi Chef de Partie
Chapter One
Kent
01.2007 - 01.2009
- Managed garnish section and supported multiple stations.
- Prepared pasta, soups, sauces, and stocks.
- Supervised and mentored Commis chefs.
- Managed HACCP temperature logs and food safety procedures.
- Checked and maintained fresh produce quality.
Commis Chef
The Moon & Sixpence
Banbury
01.2004 - 01.2007
- Assisted Chef de Partie with food prep.
- Maintained hygiene and cleanliness standards.
- Supported service during peak busy periods.
Education
NVQ Level 1 & 2 - Professional Cookery
Oxford & Cherwell Valley College
01.2005 - 04.2007
Skills
- Kitchen Leadership & Team Management
- High-Volume Service (2000 covers daily)
- Menu Development & Cost Control
- Michelin-Standard Food Preparation
- HACCP & Food Safety Compliance
- Staff Training & Development
- Stock Control & Supplier Management
- Event & Banqueting Catering
- Allergen Management & Compliance
- Kitchen Design & Operational Planning
Certification
- Level 3 Advanced Food Hygiene — Distinction
- Food Allergen Awareness Qualification
AWARDS & ACHIEVEMENTS
2nd Place – UK Seafood Championship, Birmingham (2007), Experience in multiple Michelin-starred kitchens, Successfully managed high-volume kitchens serving 2000+ covers daily
Timeline
Agency Sous Chef
Interaction Recruitment
01.2025 - 03.2026
Head Chef
Beckworth Emporium
01.2013 - 01.2025
Chalet Chef
Chilly Powder
01.2011 - 01.2013
Head Chef
The Goosefat & Garlic
01.2011 - 01.2011
Junior Sous Chef
Club Gascon
01.2009 - 01.2010
Demi Chef de Partie
Chapter One
01.2007 - 01.2009
NVQ Level 1 & 2 - Professional Cookery
Oxford & Cherwell Valley College
01.2005 - 04.2007
Commis Chef
The Moon & Sixpence
01.2004 - 01.2007