Jake Bennett
Salisbury
Summary
Accomplished culinary professional with extensive expertise in food preparation techniques, portion and cost control, and menu planning. Proven track record in maintaining high standards of food hygiene and safety, supported by HACCP and COSHH training. Demonstrates strong leadership and delegation skills, ensuring efficient kitchen operations and quality assurance. Adept at inventory control, equipment maintenance, and recipe costing to optimize resources. Committed to delivering exceptional dining experiences through meticulous event catering and innovative restaurant openings. Career goal: To leverage culinary skills and leadership abilities to drive excellence in a dynamic hospitality environment.
Overview
19
19
years of professional experience
8
8
years of post-secondary education
Work history
Head Chef
The salisbury orangey
Salisbury, Wiltshire
2021.04 - Current
- Helping source and purchase ingredients and produce from local suppliers
- Ensured quality, presentation, and proper quantities of plated food from line activities
- Planned and prepared food product orders to maintain appropriate stock levels
- Inspected freezer and refrigerator before each shift to check temperature levels, ensuring proper functionality
- Incorporated customer recommendations and feedback to experiment with new dish creations
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish, and eggs had been prepared
- Prepared various local and seasonal specialties
- Adhered to strict dietary guidelines from customers, ensuring satisfaction.
- Improved kitchen efficiency by streamlining cooking processes.
- Implemented new recipes for enhanced menu diversity.
- Managed all aspects of the kitchen, ensuring smooth operation.
- Trained junior staff for optimal performance and skill development.
- Coordinated with front-of-house staff to ensure seamless service delivery.
- Established strong rapport with team members through effective communication skills.
- Monitored inventory levels, and ensured timely replenishment of stock.
- Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
- Meticulously checked delivery contents to verify product quality and quantity.
- Oversaw quality control measures, and maintained consistency across all dishes served.
- Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
Sous-Chef
Sous
Salisbury
2018.02 - 2021.03
- Purchasing ingredients and produce from company sourced suppliers
- Running the kitchen as duty manager when the head chef was absent from the work place
- Ensured quality, presentation and proper quantities of plated food from line activities
- Planned and prepared food products orders to maintain appropriate stock levels
- Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality
- Operated kitchen equipment including industrial size mixers safely
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared
Sous-Chef
Sous
Southampton
2014.03 - 2016.08
- Purchasing ingredients and produce from company sourced suppliers
- Running the kitchen as duty manager when the head chef was absent from the work place
- Aiding the head chef with menu input and constructive feedback
- Ensured quality, presentation and proper quantities of plated food from line activities
- Planned and prepared food products orders to maintain appropriate stock levels
- Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared
- Prepared various local and seasonal specialities
- This restaurant had an extremely high turn over of red meat products and thus needed a higher attention level with the preparation and sales of our products
Chef De Partie
Bills restaurants
Salisbury
2013.12 - 2014.12
- Operated kitchen equipment including industrial sized blenders
- Ensured quality, presentation and proper quantities of plated food from line activities
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared
- Prepared various local and seasonal specialities
- Supervised preparation of specialty items and customer requests to verify accuracy in production
- Talked to patrons about dietary issues and food allergies to prepare meals meeting individual needs
- Considered seasonal product pricing and availability in the development of promotional dishes and menu selections
- Planned and prepared food products orders to maintain appropriate stock levels
Chef De Partie
Cosy club
Salisbury
2011.12 - 2013.04
- Operated kitchen equipment including industrial sized blenders
- Ensured quality, presentation and proper quantities of plated food from line activities
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared
- Prepared various local and seasonal specialities
- Supervised preparation of specialty items and customer requests to verify accuracy in production
- Talked to patrons about dietary issues and food allergies to prepare meals meeting individual needs
- Considered seasonal product pricing and availability in the development of promotional dishes and menu selections
- Planned and prepared food products orders to maintain appropriate stock levels
Grasmere hotel
Salisbury
2006.01 - 2006.12
Education
GCSEs - Catering and Hospitality
Wyvern technology collage
Salisbury, Wiltshire 2003.09 - 2008.09
NVQ Level 1 - Catering and Hospitality
Wiltshire collage Salisbury
Salisbury, Wiltshire 2008.09 - 2009.06
NVQ Level 2 - Catering and Hospitality
Wiltshire collage Salisbury
Salisbury, Wiltshire 2009.09 - 2010.06
Food Safety level 1-3 - Catering and Hospitality
Wiltshire collage Salisbury
Salisbury, Wiltshire 2008.09 - 2010.06
Skills
- Food preparation techniques
- Portion and cost control
- Verbal and written communication
- Time management
- Hygiene certified
- Adaptability
- Delegation
- Multitasking
- Equipment Maintenance
- Food preparation
- Leadership
- Quality Control
- Inventory control
- Project budgeting
- Engaging leadership style
- Food hygiene enforcement
- Food health and safety
- HACCP trained
- COSHH trained
- Recipe costing
- Menu planning
- Event catering
- Restaurant opening
Affiliations
- Football fan (Arsenal)
- Computers and Gaming
- History lover
Timeline
Head Chef
The salisbury orangey
2021.04 - Current
Sous-Chef
Sous
2018.02 - 2021.03
Sous-Chef
Sous
2014.03 - 2016.08
Chef De Partie
Bills restaurants
2013.12 - 2014.12
Chef De Partie
Cosy club
2011.12 - 2013.04
NVQ Level 2 - Catering and Hospitality
Wiltshire collage Salisbury
2009.09 - 2010.06
NVQ Level 1 - Catering and Hospitality
Wiltshire collage Salisbury
2008.09 - 2009.06
Food Safety level 1-3 - Catering and Hospitality
Wiltshire collage Salisbury
2008.09 - 2010.06
Grasmere hotel
2006.01 - 2006.12
GCSEs - Catering and Hospitality
Wyvern technology collage
2003.09 - 2008.09