Ian Curness
Newquay,Cornwall
Summary
Personal Profile I have worked in various catering establishments to further my knowledge of food, skills, preparation, control and maintaining high standards of health and safety. I am of a very good nature but will ensure strict working controls so as to run a happy and well run unit. I also enjoy training people to reach goals that they feel proud they can reach . Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service, directing operations and achieving culinary excellence. Equipped to apply restaurant operational experience to grow world-class organisations. Dedicated to food safety, customer service best practices and quality food service. Accomplished sous chef with 49-year proven ability to drive sales growth, reduce costs and build business relations.
Overview
42
42
years of professional experience
Work history
Agency Chef
Cornwall Staff Agency
St Austell, Cornwall
2023.07 - Current
- Maintained strict food health, hygiene and safety standards for ongoing kitchen compliance.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Utilised proper cleaning techniques to sanitise counters and utensils, enabling safe preparation of raw produce.
- Prevented allergen cross-contamination through meticulous food preparation, cooking and plating.
- Checked freezer and refrigerator temperatures regularly, maintaining produce quality and safety.
- Monitored kitchen staff and environments to ensure appropriate safety procedures were implemented.
- Oversaw kitchen operations for in-house dining and outside catering events, maintaining reliable, quality food service.
Sous Chef
Duchy Cornwall nursery, cafe and orangery
Lostwithiel, Cornwall
2023.02 - 2023.07
- Plated food according to restaurant artistic guidelines for attractive presentation.
- Acted as head chef when required, maintaining continuity of service and quality.
Senior sous chef, Charlestown St Austell
Longstore restaurant, Pollocks pubs
Charlestown, St Austell, Cornwall
2022.02 - 2023.02
- Maintained guest safety, ensuring compliance with food handling, sanitation and storage standards to prevent cross-contamination.
- Developed chefs to run stations efficiently during peak service periods.
- Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
- Streamlined kitchen operations with effective resourcing to minimise wait times.
- Created recipes to maximise profit by delivering on target food costs per dish.
- Controlled labour costs by planning kitchen staff rotas based on peak periods and seasonal trends.
- Drove continuous improvement by following latest food trends and translating them to appealing menu and food offers.
Sous Chef/ sauce,
Tha Nare hotel
Veryan, Cornwall
2019.09 - 2021.02
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
- Acted as head chef when required, maintaining continuity of service and quality.
- Planned and directed food preparation in fast-paced restaurant environments.
- Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
- Plated food according to restaurant artistic guidelines for attractive presentation.
- Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
Sous Chef/Events Chef,
Bedruthan hotel & spa
Mawgan Porth, Cornwall
2016.12 - 2019.08
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
- Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
- Developed chefs to run stations efficiently during peak service periods.
- Acted as head chef when required, maintaining continuity of service and quality.
- Plated food according to restaurant artistic guidelines for attractive presentation.
- Planned and directed food preparation in fast-paced restaurant environments.
- Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
relief chef
Thomas Franks
2010.01 - 2016.11
- From October to April each winter
- Covering sites from schools, colleges, cafe and restaurants
Hotel owner
Tsamadou hotel
Samos
2005.08 - 2016.10
- General running of Hotel
- Operating Snack bar in daytime, costing, ordering
- Producing Oriental & Malaysian cuisine
- Maintenance of Hotel
Head chef
Wessex Water
Bath
2000.08 - 2005.07
- Running of busy kitchen and team of 5 chefs for 350 people
- Costing and menu planning
- Stock rotation, control of ordering
- Health, Hygiene & safety
- Producing Fresh and quality cuisine
- Buffet menus for board meetings and private functions
- Reason for leaving: moved to Greece to buy a hotel
Chef Manager
Nelson Hind,
1998.01 - 2000.08
Head Chef
George Inn, Bathampton
Bath
1996.05 - 1998.01
Head Chef
Circus Restaurant
Bath
1994.10 - 1996.05
Head Chef
Centurion Hotel & Country
Midsomer Norton
1988.09 - 1994.09
Head chef
Papa Lous
Bristol
1987.09 - 1988.09
Third chef/Second chef
Moon and Sixpence restaurant
Bath
1986.06 - 1987.09
Chef Tournant
Grange Hotel
Bristol
1985.10 - 1986.06
Joint Head Chef
Dixcart Hotel
Sark
1985.03 - 1985.10
- Worked in various hotels and restaurants gaining experience from
1982.07 - 1985.03
Commis chef
Bahnhof/buffet
1981.07 - 1982.07
Education
City and Guilds Catering 705 706/1/2 707/1/2 Craft Trainer Award Level -
Skills
- Budgeting & costing of foods & disposables
- General running of busy kitchen
- Man management and training
- Producing foods to a high quality
- Personal high standard in all departments of the kitchen
- Health, hygiene and Safety
- Kitchen sustainability improvements
- Recipe development
- HACCP
- Asian cuisine
- Produce purchasing
- Made-to-order meals
- Menu planning
Interests
Interests and Activities
, SRA Grade II squash coach, coached and ran the county u11-u19 squash team.
All DIY
Reading books
Squash and coaching
Music
Watching sport
Gardening
Languages
English
Native
Timeline
Agency Chef
Cornwall Staff Agency
2023.07 - Current
Sous Chef
Duchy Cornwall nursery, cafe and orangery
2023.02 - 2023.07
Senior sous chef, Charlestown St Austell
Longstore restaurant, Pollocks pubs
2022.02 - 2023.02
Sous Chef/ sauce,
Tha Nare hotel
2019.09 - 2021.02
Sous Chef/Events Chef,
Bedruthan hotel & spa
2016.12 - 2019.08
relief chef
Thomas Franks
2010.01 - 2016.11
Hotel owner
Tsamadou hotel
2005.08 - 2016.10
Head chef
Wessex Water
2000.08 - 2005.07
Chef Manager
Nelson Hind,
1998.01 - 2000.08
Head Chef
George Inn, Bathampton
1996.05 - 1998.01
Head Chef
Circus Restaurant
1994.10 - 1996.05
Head Chef
Centurion Hotel & Country
1988.09 - 1994.09
Head chef
Papa Lous
1987.09 - 1988.09
Third chef/Second chef
Moon and Sixpence restaurant
1986.06 - 1987.09
Chef Tournant
Grange Hotel
1985.10 - 1986.06
Joint Head Chef
Dixcart Hotel
1985.03 - 1985.10
1982.07 - 1985.03
Commis chef
Bahnhof/buffet
1981.07 - 1982.07