James Ford
Chef
Liverpool
Summary
Proficient Sous Chef highly effective at operating in fast-paced, demanding environments. Adaptable professional with success handling any challenge. 23 year background in high-end restaurant industry.
Enthusiastic chef eager to work in a high volume kitchen environment with a track record of fostering cohesive team dynamics and maintaining consistent quality in a fast paced setting.
Overview
24
24
years of professional experience
Work History
Sous Chef
Woodlands Bar and Grill
03.2024 - 03.2025
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
Head Chef
Otterspool Adventure Centre
09.2023 - 03.2024
- Hired, managed, and trained kitchen staff.
- Trained junior chefs in advanced culinary techniques and food safety procedures, helping them grow professionally within the industry.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Created recipes and prepared advanced dishes.
- Maintained strict adherence to health department regulations by enforcing proper food handling practices throughout the kitchen area.
- Placed orders to restock items before supplies ran out.
Senior Sous Chef
Bills Restaurant
03.2021 - 09.2023
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Mentored junior chefs and provided constructive feedback for professional growth.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Conducted regular equipment maintenance checks to prevent malfunctions or downtime during peak service hours.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Education
NVQ Level 3 - Catering And Hospitality
St Helens College
St Helens, United Kingdom 04.2001 -
Skills
Food preparation
Food safety
Cost control
Menu planning and recipe creation
Butchery
Leadership and team management
Sauce making
ability to work under pressure
dietary knowledge
Employee scheduling
Safe food handling
Portion control
I teach Brazilian Jiujitsu in my spare time and enjoy spending time with my family.
I teach Brazilian jiujitsu in a small gym in my spare time, as the main coach of the childrens programme and an assistant in the adult programme.
I have 2 children under 10 with my partner and enjoy going places and spending time with them.
Timeline
Sous Chef
Woodlands Bar and Grill
03.2024 - 03.2025
Head Chef
Otterspool Adventure Centre
09.2023 - 03.2024
Senior Sous Chef
Bills Restaurant
03.2021 - 09.2023
NVQ Level 3 - Catering And Hospitality
St Helens College
04.2001 -