Harry Laycock
Ewell,Surrey
Summary
A culinary professional with a strong passion for cooking and a deep understanding of gastronomy, showcasing exceptional culinary creativity and artistic presentation skills. Demonstrates composure during rush hours and remains calm under pressure, ensuring compliance with sanitation regulations while maintaining portion control proficiency. Adept at food pairing and adaptable in the kitchen, fostering teamwork and good communication to deliver outstanding dining experiences. Career goals include further enhancing culinary expertise and contributing to innovative gastronomic ventures.
Overview
11
11
years of professional experience
Work history
Chef de partie
Rocket food
Battersea, Wandsworth
2023.03 - 2026.01
- Enhanced flavour profiles by experimenting with various ingredients and cooking techniques.
- Demonstrated versatility by preparing both hot and cold meals as required.
- Ensured cleanliness in the kitchen to maintain health and safety standards.
- Adhered strictly to food hygiene regulations, ensuring safe preparation at all times.
- Prepared sauces, stocks and soups whilst following traditional recipes.
Demi chef de partie
The Castle Inn
Castle Combe, Wiltshire
2019.09 - 2023.02
- Enhanced hygiene standards with strict adherence to health and safety regulations.
- Assisted in preparing banquets and events, leading to successful large-scale services.
- Assisted in the preparation of meals by following precise culinary techniques.
- Took charge of specific stations within the kitchen as required.
Commis chef
Pennyhill Park
Bagshot, Surrey
2018.08 - 2019.09
Commis chef
The Compleat Angler
Marlow, Buckinghamshire
2017.08 - 2018.08
- Organised storage areas for easy access to ingredients during busy periods.
- Collaborated with team members for smooth kitchen operations.
- Developed new garnishing methods to improve plate aesthetics.
- Participated in daily inventory checks to avoid ingredient shortages.
Kitchen porter
The Chequers
Fingest, Buckinghamshire
2015.04 - 2017.07
- Worked under pressure during peak times without compromising on quality of work delivered.
- Completed deep cleaning tasks as instructed by supervising chef or manager.
- Unloaded deliveries, stored items properly for easy accessibility.
- Supported overall restaurant operations through effective teamwork with other staff members.
Education
GCSEs - English
Great Marlow School
Buckingham, Buckinghamshire 2015 - 2016
GCSEs - Maths
Great Marlow School
Buckingham, Buckinghamshire 2015 - 2016
GCSEs - Science
Great Marlow
Buckingham, Buckinghamshire 2015 - 2016
GCSEs - Media Studies
Great Marlow School
Buckingham, Buckinghamshire 2015 - 2016
GCSEs - History
Great Marlow School
Buckingham, Buckinghamshire 2015 - 2016
GCSEs - Geography
Great Marlow School
Buckingham, Buckinghamshire 2015 - 2016
NVQ Level 2 - Catering and Hospitality
Activate Learning Reading/ Reading College
Reading 2016 - 2017
NVQ Level 3 - Catering and Hospitality
Activate Learning Reading/ Reading college
Reading 2017 - 2018
Skills
- Culinary creativity
- Artistic presentation
- Composure during rush hours
- Passion for cooking
- Gastronomy understanding
- Portion control proficiency
- Food pairing knowledge
- Adaptability in the kitchen
- Sanitation regulations compliance
- Calm under pressure
- Teamwork
- Good communication
Timeline
Chef de partie
Rocket food
2023.03 - 2026.01
Demi chef de partie
The Castle Inn
2019.09 - 2023.02
Commis chef
Pennyhill Park
2018.08 - 2019.09
Commis chef
The Compleat Angler
2017.08 - 2018.08
Kitchen porter
The Chequers
2015.04 - 2017.07
GCSEs - English
Great Marlow School
2015 - 2016
GCSEs - Maths
Great Marlow School
2015 - 2016
GCSEs - Science
Great Marlow
2015 - 2016
GCSEs - Media Studies
Great Marlow School
2015 - 2016
GCSEs - History
Great Marlow School
2015 - 2016
GCSEs - Geography
Great Marlow School
2015 - 2016
NVQ Level 2 - Catering and Hospitality
Activate Learning Reading/ Reading College
2016 - 2017
NVQ Level 3 - Catering and Hospitality
Activate Learning Reading/ Reading college
2017 - 2018