Jack Phillipson
Summary
Experienced professional with extensive background in managing kitchens, restaurants, and bars. Proven ability to enhance operational systems and motivate teams to excel during peak demand periods. Strong understanding of venue and business models, coupled with in-depth knowledge of food and beverage management. Committed to developing team talents and implementing effective strategies for success.
Overview
19
19
years of professional experience
Work History
Lead Chef
Compass constellation
04.2025 - 06.2026
- As lead chef at the Oval I have responsible for over seeing event within the the CnE delepartment
- this is a wide range of culinary style high end to casaul. plated, buffet or moving sevices often to very large numbers 200-300 plated and buffet up to 3000
- Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
- Managed kitchen operations efficiently, coordinating with staff to maintain smooth service during peak hours.
- Controlled and directed food preparation and service in high volume kitchen.
- Monitored quality, presentation and quantities of plated food across line.
- Collaborated with front-of-house managers to streamline communication between kitchen and dining area for optimal service.
- Trained junior chefs and kitchen staff, fostering a culture of continuous learning and professional development.
- Taught kitchen staff about proper nutrition, food allergies and dietary issues.
- Established clear standards for cooking, garnishing and presenting food.
- Enforced health and safety standards for food storage, preparation and handling.
- Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
- Directed quality, presentation and proper quantities of plated food from line activities.
Contractor chef
Coople
07.2021 - 12.2025
- Working in lots of site in many different as a chef.
- Lead chef at the oval where I would lead a team of 7 chefs looking after production 3 service kitchens one serving roasts, a small private dining room 30 covers fine dining and a retail stall.
- My role was to brief the team, lead them, oversee their duty and ensure the delivery of the high standard that the site requires.
- Ensuring prep is done to the right level to deliver to the numbers but without wasting too much.
- Ensuring food hygiene and allergen compliance are adhered to and recorded.
- Senior CDP CH N CO collaborating with the head chef in planning and preparing dishes for events including fine dining, finger food, bowl food, buffets and bento boxes.
- Overseeing the other chef and porters in their tasks.
- Sous chef/CDP ETM group working at different sites helping deliver service to a highly demanding guest.
- The botanist Sloane Square is a fine dining restaurant was having a hard time after covid getting the right team so my role was to help train the team, make better systems to deliver dishes and help with food hygiene.
- Enforced health and safety standards for food storage, preparation and handling.
- Established clear standards for cooking, garnishing and presenting food.
- Conducted food safety inspections, maintaining strict hygiene standards in the kitchen.
- Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
- Established food presentation guidelines, ensuring dishes were visually appealing.
- Supervised kitchen staff, delegating tasks efficiently to maintain high productivity levels.
- Maintained compliance with health and safety regulations, conducting regular staff training sessions.
- Monitored cooking processes, adjusting temperatures and seasoning for perfect dish execution.
- Planned menus for daily use, special events and seasonal promotions.
- Trained new chefs, imparting essential culinary skills and kitchen management techniques.
- Created decorative displays of food items to attract customer attention and boost sales.
- Completed regular inspections of work and food quality to verify conformance with specifications.
- Managed inventory, placing orders for supplies while adhering to budget constraints.
- Collaborated with the front-of-house team to ensure seamless service delivery.
- Experimented with new dish creations by incorporating customer recommendations and feedback.
- Designed innovative menu items, incorporating seasonal ingredients for optimal freshness and flavour.
Sous Chef
company of cooks
12.2023 - 02.2025
- Delivered high-quality dining experiences through innovative menu designs.
Optimised inventory management to reduce waste and enhance service delivery.
Enhanced team performance by providing clear guidance and support during service.
Achieved customer satisfaction by consistently exceeding food service expectations. - Supervised all kitchen food preparation, operating in demanding, high-volume environment.
- Kept operations running smoothly and efficiently by keeping workspaces organised, clean and ready for service.
- Coordinated with front-of-house staff to ensure timely delivery of dishes, enhancing overall guest dining experience.
- Enforced health and safety standards for food storage, preparation and handling.
- Established clear standards for cooking, garnishing and presenting food.
- Plated food according to restaurant artistic guidelines for an attractive presentation.
- Received deliveries and assisted with proper storage and stock rotation to reduce spoilage.
- Supported head chef with training and mentoring new kitchen team members.
- Led a team of junior chefs, providing training and guidance to improve skills and foster a collaborative work environment.
- Conducted inventory checks and placed orders for kitchen supplies, whilst maintaining budget constraints and minimising waste.
- Monitored food costs closely, implementing cost-saving measures that reduced expenses without affecting menu quality.
- Created kitchen rotas, planning based on busy restaurant periods, required cover and budgets.
- Monitored kitchen cleanliness enforced adherence to procedures in alignment with company policies and HACCP plan.
- Estimated food and labour costs and kept operations within budgets.
Bar Management
Palm court at the Langham hotel
09.2019 - 07.2021
- Assisted in leading small bar team and supporting floor team.
- Contributed to cocktail design and training initiatives.
- Managed ordering and stock control processes.
- Led by example, demonstrating exceptional work ethic and commitment to excellence in all aspects of bar management.
- Collaborated with senior management to align corporate strategy with overall business objectives and goals.
- Delivered regular performance reports, highlighting achievements and areas for improvement to senior management.
Floor manager
The Bloomsbury hotel
09.2017 - 09.2019
- Assisted team in providing excellent service standards.
- Coordinated services to enhance revenue streams and reviewed team performance.
- Facilitated booking processes for VIP guests, organised staff trips, and developed monthly training schedule.
- writing a rota of a team of 40 that meets the needs of the business
- Maintained excellent customer satisfaction by assisting them with enquiries, issues and complaints in a timely manner.
- Closely monitored and supervised staff operations, providing extra training and assistance to struggling individuals.
- Resolved customer complaints with diplomacy, providing timely solutions that improved overall satisfaction rates.
- Supervised team of 40 staff, delegating tasks and monitoring performance to maintain high service standards.
- Oversaw cash handling procedures, including till reconciliation and banking, ensuring accuracy and reducing discrepancies.
- Conducted employee evaluations to measure performance, development and growth, providing guidance for improvement.
Bar supervisor
Marcus Wareing restaurants, The Gilbert Scott
11.2015 - 09.2017
- Leading and training the team to deliver high standard service and amazing cocktails.
- Bespoke cocktail design, invoicing, ordering stock control.
- Trained new staff on bar operations, cocktail preparation, and customer service standards.
- Maintained clean, organised bar in line with hygiene regulations.
- Trained newly hired employees on service techniques, company procedures and safety processes.
- Handled cash transactions and operated point-of-sale systems with accuracy and integrity.
- Confirmed customers' ages for alcohol service and discontinued service to intoxicated guests.
- Led by example, demonstrating excellent customer service and problem-solving skills in a fast-paced environment.
- Mixed drinks and served wine, beer and non-alcoholic beverages for multiple guests simultaneously.
- Managed bar inventory, conducted stock takes, and placed orders to maintain optimal supplies.
- Balanced cash registers, reconciled transactions and deposited establishment's earnings.
- Scheduled employees to keep shifts well-staffed.
- Upheld high standard of cleanliness in all work areas to comply with health and safety regulations.
- Optimised stock levels for expected demand and minimised losses with proper rotation procedures.
- Conducted stock takes, ordered supplies, and liaised with suppliers to maintain optimal inventory levels.
- Resolved customer complaints promptly, maintaining a positive atmosphere and ensuring satisfaction.
- Demonstrated full knowledge of all menu items, contents and preparation methods to provide suggestions based on customer preference.
- Mastered over 50 cocktail recipes, delivering consistent quality and guest satisfaction in a fast-paced environment.
- Analysed sales data to identify trends and adjust stock levels accordingly.
- Educated staff members on procedural and menu changes.
Head grill Chef
Dick Turpin public house
12.2007 - 09.2009
- Assisted in preparing meals for up to 700 covers on busy days, ensuring high cooking standards are met.
- Supported mise en place and ordering processes to streamline kitchen operations.
- Adhered to food safety regulations to maintain compliance.
- Supervised kitchen staff, including cooks and helpers, to aid in smooth kitchen operations.
- Monitored kitchen areas and staff to foster safe food handling practices.
- Coordinated kitchen activities during peak hours to support efficient service.
- Encouraged teamwork and resolved conflicts to maintain a positive work environment.
- Prepared rotas to ensure adequate coverage while managing payroll costs.
- Reviewed customer feedback to improve dishes and service quality.
- Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
Sous chef
Tuscany Italian restaurant
07.2007 - 12.2007
- Assisted in preparing classic Italian dishes.
- Organised and maintained mise en place, stock orders, and kitchen inventory.
- Supported kitchen staff in food preparation within a high-volume environment.
- Ensured workspaces remained clean and organised for efficient service.
- Helped enforce health and safety standards for food storage and preparation.
- Contributed to menu development alongside head chefs for starters, mains, desserts, and sides.
Education
Q.C.S.E's - History A, Double Science B/B, Drama C, Music C, Mathematics C, Food design technology C, English literature D, English language E
WSET Level 2 -
Personal licence holders level 2 -
Food safety level 2 -
Aikido 3nd Dan teaching certificate -
Skills
- Organising weekly rota
- Assigning duties
- Food hygiene compliance
- Health and safety compliance
- Stock control
- Ordering
- Talent development
- Sales objectives
- Professional service
- Confident service
- Welcoming service
- Dealing with specific needs
- Fast-paced environment
- High volume environment
- Detailed knowledge of cocktails
- Cocktail-crafting
- Bespoke cocktail design
- Knowledge of spirits
- Knowledge of wine
- Knowledge of beer
- Kitchen operations
- Menu planning
- Food presentation
- Inventory management
- Food hygiene
- Team leadership
- Customer service
- Time management
- Staff training
- Conflict resolution
- Quality control
- Safety compliance
- Creative cooking
- Nutritional knowledge
- Budget management
- Food health and safety
- Positive attitude
- Kitchen team training
- Kitchen hygiene
- Cooking
- Kitchen management
- Recipe and menu development
- Staff leadership
- Multitasking
- Food safety awareness
- Decision making
- Knife handling
Hobbies and Interests
- Gardening
- Reading
- Food and drink
- Philosophy
- Video games
- Films
Timeline
Lead Chef
Compass constellation
04.2025 - 06.2026
Sous Chef
company of cooks
12.2023 - 02.2025
Contractor chef
Coople
07.2021 - 12.2025
Bar Management
Palm court at the Langham hotel
09.2019 - 07.2021
Floor manager
The Bloomsbury hotel
09.2017 - 09.2019
Bar supervisor
Marcus Wareing restaurants, The Gilbert Scott
11.2015 - 09.2017
Head grill Chef
Dick Turpin public house
12.2007 - 09.2009
Sous chef
Tuscany Italian restaurant
07.2007 - 12.2007