Honey Hedges
Battle,East Sussex
Summary
I have a lot of passion and enthusiasm to bring to the table, I have been lucky to work in many different work dynamics, learning different cultures and techniques . I have been trained in English,Portuguese, and Mexican cuisine, as well as being a constant chef at home and constantly making my own flavours and creations. I love to add to my skill set and grow my culinary knowledge with every opportunity that becomes available to me. I am a Speedy and Professional Chef with 3 years of experience. I thrive in fast-paced environments while leading dynamic teams and optimising strong team work and communication. I love developing creative menus and satisfying customers. I believe I am a talented kitchen leader accomplished in developing menus and running successful kitchens. While consistently exceeding guest expectations with delicious, innovative foods and locally-sourced ingredients. I moved to Portugal 6 years ago, since then I have grown into my confidence, and widened my perspective on different cultures, work environments and culinary expertise. I have now moved back to the Uk and am looking to settle into a Chef position for the for seeable future. I am creative, passionate, reliable, enthusiastic, a fast learner and a hard worker.
Overview
2
2
years of professional experience
Work history
Waitress
Meu Limao Tapas&Wine
Lagos, Portugal, Algarve
- I worked here for 2 summer seasons in the heart of Lagos, which is a popular tourist destination. I learnt a lot about hospitality through this job as well as learning the Portuguese cuisine by engaging in the kitchen and regularly I would make the desserts and prep&plate when needed.
- Performed bar closing duties, thoroughly cleaning, sanitising and replenishing stock.
- Served meals and drinks with professionalism and skill, maintaining high presentation and quality standards.
- Warmly greeted guests upon arrival to create welcoming atmosphere.
- Attended tables regularly to check customer needs were met, promptly processing additional food and drink orders.
Head Chef
Tottingworth Farm Shop and Cafe
Heathfield, East Sussex
2023.11 - 2024.02
- Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
- Developed and delivered exciting, memorable dishes, increasing repeat business.
- Incorporated customer feedback in experimentation and creation of new signature dishes.
- Obtained fresh ingredients from local farms, maximising kitchen sustainability.
- Delivered breakfast and lunch menus to repeat customers, maintaining customer loyalty.
Sous chef
The Sweet Olive
Battle, East Sussex
2022.11 - 2023.05
- Assisted cooks to determine freshness and quality of dishes.
- Sanitised equipment and kitchenware to comply with hygiene protocols.
- Developed chefs to run stations efficiently during peak service periods.
- Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
- Planned and directed food preparation in fast-paced restaurant environments.
- Demonstrated julienne, dice and brunoise skills to staff for safe and quick food preparation.
Head Chef
Beats and Burritos
Lagos, Portugal, Algarve
2021.11 - 2022.11
- Monitored linework processes to maintain consistency in quality, quantity and presentation.
- Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Obtained fresh ingredients from local farms, maximising kitchen sustainability.
- Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
- Prevented cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces.
- Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
- Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
Skills
- Seasonal specials planning
- Food spoilage prevention
- Ingredient selection
- Menu planning
- Grilling
- Engaging leadership style
- Process improvements
- Signature dish creation
- Forecasting and planning
- Food preparation
- Employee training and development
- Being confident to work under pressure
- Enthusiastic and Passionate
Timeline
Head Chef
Tottingworth Farm Shop and Cafe
2023.11 - 2024.02
Sous chef
The Sweet Olive
2022.11 - 2023.05
Head Chef
Beats and Burritos
2021.11 - 2022.11
Waitress
Meu Limao Tapas&Wine