Summary
Overview
Work history
Education
Skills
Timeline
BusinessAnalyst

George Edwards

Chef
Oxford,Oxfordshire

Summary

Creative individual with steady focus on acquiring culinary experience. Motivated to learn dynamics of cooking and using finest ingredients to produce delicious meals. Comprehends kitchen principles and amenable to deliver quality standards.

Experienced chef with strong abilities and experience in training employees, creating budget and managing inventory. Works hard to deliver quality meals with cost-friendly prices.

Overview

10
10
years of professional experience
2
2
years of post-secondary education

Work history

Chef De Partie

The Nut Tree Inn, 1 Michelin star
Oxford, Oxfordshire
10.2022 - 04.2023
  • Was hired as a Chef De Partie
  • Worked under Mike North and the Sous chef on the sauce section
  • Preparing, cooking and sending main courses
  • My main experience here was on the mains however it's a big team mentality so I would help out with starters, desserts and bread
  • Was an incredible experience.
  • Maintained clean and tidy food preparation areas.
  • Sanitised counters and utensils used to prepare raw meat, eggs and fish.
  • Met company portion and serving size standards, maintaining kitchen cost-efficiency.
  • Removed expired food from kitchen areas, composting waste and recycling packaging.
  • Plated completed meals with meticulous attention to presentation and portion control.
  • Followed recipe specifications strictly to produce high volume of food orders.
  • Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.

Senior Sous Chef

Cherwell boathouse
Oxford, Oxfordshire
01.2019 - 08.2022
  • Trained kitchen staff in food presentation techniques, boosting customer satisfaction.
  • Developed chefs to run stations efficiently during peak service periods.
  • Maintained guest safety, ensuring compliance with food handling, sanitation and storage standards to prevent cross-contamination.
  • Sourced new suppliers to reduce kitchen expenses, boosting our GP
  • Controlled labor costs by planning kitchen staff rotas based on peak periods and seasonal trends.
  • Sourced local ingredients to design seasonal menu items, specialising in modern British cuisine.
  • Supported head chef with stock control and rotation, minimising waste.
  • Developed new vegetarian menu items
  • Created recipes to maximise profit by delivering on target food costs per dish.
  • Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
  • Utilised excess stock by developing recipe adaptations and special menu items.
  • Ensured quality standards through regular training on food preparation and portion control.
  • Supported head chef with stock control and rotation, minimising waste.
  • Improved employee retention by building mutual trust, respect and cooperation among team members.
  • Drove continuous improvement by following latest food trends and translating them to appealing menu and food offers.

Chef

Platinum recruitment
09.2018 - 01.2019
  • I worked with a number of agencies over the summer and over Christmas, doing temporary work in pubs, restaurants, hotels, and colleges round Oxford
  • I did this for a short time before returning to the boathouse.

Demi Chef De Partie

The hand and Flowers, 2 Michelin star
Marlow, Buckinghamshire
02.2018 - 09.2018
  • Was hired as Demi-Chef De Partie
  • Worked on the garnish section and in the prep kitchens
  • Was an intense kitchen with big numbers through service
  • Ensured kitchen areas, equipment and utensils were always kept clean and tidy to impeccable standards.
  • Prepared, produced and packed food in tight timescales.
  • Met company portion and serving size standards, maintaining kitchen cost-efficiency.
  • Learnt a lot here was amazing experience

Apprentice

The Cherwell Boathouse
Oxford, Oxfordshire
09.2014 - 08.2016
  • I started at the Boathouse as an apprentice, on Larder doing hot and cold starters
  • Responsibilities
  • Ordering
  • Running sections
  • Paper work
  • Temperature checks
  • Menu ideas
  • Time management
  • Communicating with management
  • Attending meetings
  • Stock takes
  • Catering for weddings and parties
  • Moving around the kitchen, from Starters, to Pastry


Catering assistant

Oxford Brookes University
07.2014 - 09.2014
  • I was employed by the hospitality catering team for their black tie events such as the Universities graduation ceremony
  • Responsibilities
  • Waiting, Serving drinks and platters of food for graduates, parents, university lecturers and dignitaries
  • Catering for summer school again in the new building.

Catering assistant

Oxford Brookes University
06.2013 - 09.2013
  • For summer school
  • This involved working shifts starting from 7am
  • Then catering for over one thousand students, three times a day, ending at 20:00
  • Responsibilities
  • Front of house serving food and dealing with customers
  • Temperature checks, ensuring food was correct temperature
  • Back of house working as a kitchen porter (KP) cleaning dishes

Education

NVQ Level 3 - Catering

City of Oxford College
Oxford, Oxfordshire
09.2014 - 05.2016

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Mathew Arnold School

Skills

  • Hospitality service expertise
  • Fine-dining expertise
  • Self-motivated
  • Approachable personality
  • Calm in the face of pressure
  • Team player
  • Recipe development
  • Determined
  • Fast learner
  • Budgeting and cost control

Timeline

Chef De Partie

The Nut Tree Inn, 1 Michelin star
10.2022 - 04.2023

Senior Sous Chef

Cherwell boathouse
01.2019 - 08.2022

Chef

Platinum recruitment
09.2018 - 01.2019

Demi Chef De Partie

The hand and Flowers, 2 Michelin star
02.2018 - 09.2018

NVQ Level 3 - Catering

City of Oxford College
09.2014 - 05.2016

Apprentice

The Cherwell Boathouse
09.2014 - 08.2016

Catering assistant

Oxford Brookes University
07.2014 - 09.2014

Catering assistant

Oxford Brookes University
06.2013 - 09.2013

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Mathew Arnold School

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