James Harrison
Romsey
Summary
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.
Overview
10
10
years of professional experience
Work history
Agency chef
Fire Hospitality
Southampton
08.2022 - Current
- Monitored line work processes to ensure consistency in quality, quantity and presentation.
- Prevented allergen cross-contamination through meticulous food preparation, cooking and plating.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Oversaw kitchen operations for in-house dining and outside catering events, maintaining reliable, quality food service.
- Utilised proper cleaning techniques to sanitise counters and utensils, enabling safe preparation of raw produce.
Head Chef
Ideal collection
- Abiding to there standards and recipes
- Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
- Planned popular promotional menu additions based on seasonal pricing and product availability.
- Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
- Developed and delivered exciting, memorable dishes, increasing repeat business.
- Obtained fresh ingredients from local farms, maximising kitchen sustainability.
- Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
- Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
- Monitored linework processes to maintain consistency in quality, quantity and presentation.
Head chef/ Kitchen Manager
Ideal collection
Romsey
12.2021 - 08.2022
- Creating new menu and dishes
- Making sure the team is fully prepared and up to date on all Health and safety regulations
- Motivating the team to ensure high standards are kept
Sous Chef
Ideal Collection
Romsey
08.2019 - 12.2021
- Planned and directed food preparation in fast-paced restaurant environments.
- Developed chefs to run stations efficiently during peak service periods.
- Acted as head chef when required, maintaining continuity of service and quality.
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
Head pastry chef
Harbour heights Hotel
Poole
12.2018 - 08.2019
- Created orders on average within 5-minute timeframe, while maintaining complete accuracy.
- Created 50+ pastry orders per day in fast-paced, deadline-driven environments.
- Increased customer satisfaction by designing new pastries according to demands and upcoming cooking trends.
- Increased operational output by 50% per hour by motivating colleagues to complete orders on-time and to outstanding quality through
- Expanded menu with gluten-free and vegan-friendly desserts.
Pastry Chef de Partie
Chewton Glen
New Milton
11.2017 - 12.2018
Pastry Demi
Chewton glen
New Milton
07.2016 - 11.2017
Sous Chef
The Thatched Tavern
02.2016 - 07.2016
Chef de Partie
Bondi
Bondi
04.2015 - 01.2016
Chef De Partie
The Thatch Tavern
03.2013 - 04.2015
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Followed recipe specifications strictly to produce high volume of food orders.
- Met company portion and serving size standards, maintaining kitchen cost-efficiency.
- Monitored line production to achieve consistent quality.
- Supervised and trained junior chefs cook assigned dishes.
Education
English and leisure and tourism
NVQ Level 1 - Professional cookery
2010 - 2011
NVQ Level 2 - Professional cookery
2011 - 2012
Skills
- Recipe development
- Signature dish creation
- Kitchen sustainability improvements
- Food preparation techniques
- Effective communications
- Dessert plating techniques
Languages
English
Native
Timeline
Agency chef - Fire Hospitality
08.2022 - Current
Head chef/ Kitchen Manager - Ideal collection
12.2021 - 08.2022
Sous Chef - Ideal Collection
08.2019 - 12.2021
Head pastry chef - Harbour heights Hotel
12.2018 - 08.2019
Pastry Chef de Partie - Chewton Glen
11.2017 - 12.2018
Pastry Demi - Chewton glen
07.2016 - 11.2017
Sous Chef - The Thatched Tavern
02.2016 - 07.2016
Chef de Partie - Bondi
04.2015 - 01.2016
Chef De Partie - The Thatch Tavern
03.2013 - 04.2015
Head Chef - Ideal collection
- ,
Guildford College of Further and Higher Education - NVQ Level 1, Professional cookery
2010 - 2011
Guildford College of Further and Higher Education - NVQ Level 2, Professional cookery
2011 - 2012
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