Henry Wilson
Market Drayton,Adderley
Summary
A dedicated professional with a strong foundation in time management, organisation, and communication, honed through extensive experience as a chef. Demonstrates exceptional problem-solving skills and creativity, effectively delegating tasks and using initiative to overcome challenges. Outside of work, maintains discipline through regular fitness routines and engages in creative pursuits such as DJing. Committed to continuous personal and professional development, aiming to leverage culinary expertise and leadership skills in dynamic environments.
Overview
5
5
years of professional experience
5
5
years of post-secondary education
Work history
Chef de partie promoted to sous chef
The Lord Combermere
Audlem, Cheshire East
2024.09 - Current
- Experiment with ingredients and cooking methods to deepen flavour profiles.
- Arrive on time for each shift and start work immediately.
- Clean work areas and equipment to keep hygiene standards faultless.
- Complete daily paperwork and place supplier orders without delay.
- Run the kitchen alone multiple times monthly to keep service moving.
- Create new dishes using seasonal ingredients to keep menus fresh.
- Contribute consistently to seasonal menus every 3-4 months.
- Receive regular high praise from customers for food and service.
- Lead most wakes and wedding events to maintain smooth delivery.
- Visit different kitchen environments, including houses, for catering and canapé events.
- Along side working 4-5 days a week I would vacate to different private catering event on my own designing in-depth menus for the client
Chef de partie
Courtyard Hotel by Marriot
Keele , Staffordshire
2024.05 - 2024.09
- Deep cleaned stations each night until early morning when needed.
- Learned from Michelin-trained chefs, applying techniques daily.
- Maintained well-prepped station and prioritised fresh produce at all times.
- Coordinated with other chefs for special events and banquets as required, plating 100 dishes at a time
Commis chef
Bridgemere Garden Centre
Woore, Staffordshire
2021.05 - 2024.05
- Worked in an extremely high paced kitchen
- Improved kitchen efficiency by maintaining clean and organised work area.
- Worked in various sections of the kitchen mainly on the pass
- Worked between the restaurant and café when require allowing for adaptation
- Prepped produce in bulk to ensure we never ran out
- Controlled and minimised food waste.
- Learnt excellent communication skills between 5 other chefs and FOH staff members
Education
City and Guilds NVQ Level 3 - Professional Cookery
Cheshire College South and West
Crewe, Cheshire East 2021.09 - 2024.01
City and Guilds level 2 - Hospitality
Cheshire College South and West
2021.09 - 2024.06
Skills
-
Being a chef has allowed me to acquire a vast amount of personal skills, in work and out of work, for example
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Time management
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Organisation
-
Communication
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Delegating
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Problem solving by using initiative
-
Creativity
-
Calm under pressure
-
Positive attitude
Websites
Accomplishments
Three years ago I hosted an event called "Italian night" at the local village hall where I designed a four course set menu (vegetarian options) featuring fine dining Italian dishes, pictures are on my Instagram. 50 people were seated and I structured an effective system that allowed for a smooth service in a very unequipped kitchen. This is what
Affiliations
- Chess
- Crown green bowling
- Football
- DJ on a regular basis performing different music genres in pubs and party's
- go the gym, 4-5 days a week maintaining a strict fitness and nutrient regime, over the 4 years I have developed discipline
Timeline
Chef de partie promoted to sous chef
The Lord Combermere
2024.09 - Current
Chef de partie
Courtyard Hotel by Marriot
2024.05 - 2024.09
City and Guilds NVQ Level 3 - Professional Cookery
Cheshire College South and West
2021.09 - 2024.01
City and Guilds level 2 - Hospitality
Cheshire College South and West
2021.09 - 2024.06
Commis chef
Bridgemere Garden Centre
2021.05 - 2024.05