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
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 -
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