- Travel enthusiast - I love to explore the different cultures and diversities around the world, honouring the natural beauty all around
- Sportsman - I have always enjoyed doing sports and personal fitness/wellbeing
Jamie Hull
Brinkworth,Wiltshire
Summary
I am a hard-working, enthusiastic individual whom prides myself on my unmatched work ethic. An Experienced Chef de Partie with a proven track record in high-profile culinary environments, currently working at The Pig - In The Cotswolds at a 2 rosette level. Demonstrates exceptional skills in customer satisfaction, kitchen organisation, and team collaboration, with a strong focus on maintaining rigorous health and safety standards. Adept at supplier negotiation and quality control, ensuring optimal gross profit margins and efficient resource management. Career progression includes roles as Sous Chef at The Gateway Café and CDP/Sous Chef at The Snooty Fox, showcasing adaptability across diverse kitchen settings. Committed to continuous professional development with aspirations to further enhance expertise and leadership capabilities.
Overview
4
4
years of professional experience
Work History
Chef de Partie
The Pig - In The Cotswolds
03.2026 - Current
- My current work at the Pig allows me to work at a 2 rosette level, whilst honing my skills and focusing on customer satisfaction for our mainly high-profile guests.
- Maintained high standards of kitchen hygiene, cleanliness, and organisation, meeting rigorous health and safety guidelines.
- Prepared a wide range of dishes, adhering to menu specifications and quality standards, enhancing customer satisfaction.
- Developed and maintained positive working relationships with all kitchen and restaurant staff, fostering a harmonious and productive workplace.
CDP / Sous Chef
Jubilee Talent Agency
11.2025 - 03.2026
- I am working with Jubilee Talent to experience different kitchens, whilst also expanding my knowledge. I work at multiple locations, including the Jockey Club at Cheltenham racecourse, for all of the race meetings.
- Skills learnt: adaptability to multiple kitchens, aiding the working functions of the kitchen, and supporting the chefs.
Sous Chef
The Gateway Café
05.2025 - 11.2025
- During April, I decided to travel to South-East Asia for one month, taking some time off from work. Over the course of the month, I travelled to Thailand, Vietnam, Malaysia, and Sri Lanka.
- I have undertaken the role of Sous Chef at the Gateway Café, learning how to cater for higher volume, extensive covers. The Gateway Café/Relish has also introduced catered events, meaning the area can be hired for weddings, etc. This is beneficial as I have learnt how to work closely with clients and adapt, present, and manage menus for different events alongside volume and costing management.
- I also work closely alongside the Head Chef in arranging the best deals with suppliers, as we are working at a high volume, so waste percentage margins and product costs are more relevant to the gross profit. I currently work alongside the Head Chef, another Sous Chef, two C.D.P.s, and a Commis Chef.
- Skills learnt: Event catering, volume management, supplier management, and wastage management.
CDP/Sous Chef
The Snooty Fox
02.2024 - 03.2025
- After returning to Snooty Fox, I started to push forward, trying to aim for the Sous Chef roll. In this I shadowed the Head Chef and learnt how to manage invoices, calculate Gross Profits, Manage Sales, Menu planning, Staff Management etc. After 3 months of returning to Snooty Fox I was made Sous Chef under Ryan Wenban (Head Chef) and assisted him in all the necessary roles and worked as such for 5 more months before he resigned.
- After Ryans resignation, during September, October and the start of November I acted as head chef alongside 1 Commis chef and 1 agency sous chef with the Gp sat at >65-70% at roughly 30-40 covers a night. Upon the arrival of a new head chef in mid-November I returned to my role as Sous Chef under Pavel Mitachsko.
- Skills learnt- Invoice management; Gross Profit Calculation; Sales management; Menu planning; Staff management; Rota creation.
- Hr rate: £13.50.
- Hatton Hotels
Lv.2 Apprentice Commis Chef
The Greyhound
11.2023 - 02.2024
- After halting my role as CDP from the Snooty Fox I was taken on as an apprentice for a Wadsworth's establishment, The Greyhound, where I worked full time and attended Swindon North Star College once a week. I remained in this role for 3/4 months before becoming frustrated by being taught how to make soup and stocks and generally not feeling like I was gaining much experience and effectively 'wasting time'. I decided that I could gain the most experience by going back to full-time work as a CDP where I was welcomed back at Snooty Fox.
- Skills learnt- soups/ stocks, meat; game; fish preparation and cooking, baking.
- Projected to get a distinction.
- Salary/ hr rate 18k annually/ 9.50hr.
- Wadsworth Brewery
Commis Chef
The Snooty Fox
01.2023 - 11.2023
- The day I turned 16 I resigned from the Gateway Cafe, on good terms, to gain more experience in a kitchen that served food of a higher quality where I could hone my skills. At this point in time, I was accepted and mentored by Mike bell(Head Chef), Ryan Wenban(Sous Chef), Nithan Prisanth(CDP) who were enthusiastic to train me as I was someone who had chosen to be in the catering industry rather than fallen into it.
- After working at the Snooty fox for 7 months the head chef Mike Bell decided to leave, and Ryan Wenban became Head Chef. Ryan then decided that I was ready to be his Chef de Partie and recruited a Commis Chef to work under me after proving my knowledge over the 7 months we had been together with a total of 1 year and 7 months experience by then.
- I then went back to school to sit my GCSES on a reduced schedule, meaning I only sat Maths, English, Science, Food tech after self-studying at home with the aid of a tutor and passed all subjects (grades stated below). I then worked for 3 more months at the Snooty Fox when I decided I should formally educate myself by going to Swindon North Star College under a Lv.2 Commis Chef course. Unfortunately, the circumstances around me taking the course meant I had to leave the Snooty Fox as I could no longer work as a CDP whilst undergoing the Commis Chef course.
- Skills learnt- Preparation of meats, fish, poultry, vegetables, stocks.
- Management/upkeep of a section.
- Overseeing/Training Commis Chef.
- Quality control.
- Stock rotation and management.
- Upkeep of Health and Hygiene regulations.
- Management of Record Keeping books and allergen matrix.
- Salary/hr rate 18k annually/ 9.50hr.
- Hatton Hotels
Commis Chef
The Gateway Cafe
01.2022 - 01.2023
- My first introduction to a kitchen was when I was 15 years old, starting at The Gateway Cafe as a Commis Chef. It was difficult trying to find a job in a kitchen at such a young age due to insurance policies, however after searching I found myself in this job where I discovered I wanted a career as a chef. I was working full-time at this point 35-40 hours a week after complications at school.
- Style of food - Cafe classics such as all-day-breakfast; jacket potatoes; burgers etc.
- Skills learnt - Introduction to basic kitchen skills such as basic knife skills/handling; basic sauces and soups; section preparation and upkeep; HACCP; stock management and rotation.
- Covers- 80-100(weekdays)(winter) 100-130 (weekends)(winter) 100-160(weekdays) (summer)150-200(weekends)(summer).
- Salary/hr rate- 16-17k annually/ £9hr.
Education
Gsce - Maths-5, English-5/4, Science-5, Food Tech-9
Sir William Romneys
Lv.2 Commis Chef - N/A - Projected Distinction
North Star College
Skills
- Customer satisfaction
- HACCP compliance
- Supplier negotiation
- Quality control
- Time management
- Team collaboration
- Problem solving
- Kitchen organization
- Multitasking efficiency
References
- Ryan Wenban, Head chef, Hatton Hotels, 07835538463
- Adam Radcliffe, Head Chef, Wadsworth Brewery, 07834891612
- Steve Rackham, General Manager, Snooty Fox, 07950280728
Interests
Timeline
Chef de Partie
The Pig - In The Cotswolds
03.2026 - Current
CDP / Sous Chef
Jubilee Talent Agency
11.2025 - 03.2026
Sous Chef
The Gateway Café
05.2025 - 11.2025
CDP/Sous Chef
The Snooty Fox
02.2024 - 03.2025
Lv.2 Apprentice Commis Chef
The Greyhound
11.2023 - 02.2024
Commis Chef
The Snooty Fox
01.2023 - 11.2023
Commis Chef
The Gateway Cafe
01.2022 - 01.2023
Gsce - Maths-5, English-5/4, Science-5, Food Tech-9
Sir William Romneys
Lv.2 Commis Chef - N/A - Projected Distinction
North Star College