JEFFERY JASON CARPENTER
Maidenhead
Summary
Highly experienced and passionate Chef with over 30 years in the hospitality industry, including roles as Chef, Kitchen Manager, Café Owner, and currently Chef Manager in a school kitchen. Skilled in menu planning, team leadership, and delivering safe, high-quality, and inclusive meals. Strong expertise in food safety, compliance, and hygiene standards, with certifications in Level 3 Hospitality Supervision, Level 2 Food Safety, HACCP, and Allergen Awareness. Known for calm and professional leadership under pressure, I am committed to fostering a safe, welcoming, and inclusive environment, ensuring every child receives nourishing meals that respect dietary, cultural, and allergy-specific needs.
Overview
13
13
years of professional experience
Work History
Chef Manager - The Reach Free School
The pantry catering
Rickmansworth, Hertfordshire
05.2025 - Current
- Oversee daily kitchen operations, guaranteeing delivery of high-quality, nutritious meals for more than 750 pupils in a dynamic school environment.
- Ensure complete compliance with HACCP, COSHH, Allergen Management, and all statutory food safety standards.
- Construct and implement balanced menus adhering to school nutrition guidelines while considering cultural, religious, and allergy-specific requirements.
- Maintain detailed compliance records, including temperature checks, allergen documentation, and cleaning schedules.
- Direct, coach, and organise kitchen team members to ensure efficient, safe, and consistent service.
- Manage ordering, stock control, deliveries, and waste reduction to optimise cost-effective operations.
- Uphold exemplary hygiene standards while guaranteeing safe equipment usage at all times.
- Partner with school leaders to elevate dining experience that supports pupil well-being.
Agency Chef - Various Primary & Secondary Schools
PRS
04.2025 - 05.2025
- Delivered short-term support across school kitchens, facilitating daily meal preparation and service.
- Adhered to established menus while crafting nutritious meals tailored to children’s dietary, cultural, and allergy-specific requirements.
- Upheld rigorous food safety, hygiene, and HACCP standards.
- Swiftly acclimatised to various school environments, routines, and equipment.
- Assisted kitchen teams during staff shortages to maintain seamless service.
Chef De Partie
ETON COLLEGE
Eton, Berkshire
02.2024 - 02.2025
- Managed food production for students and faculty, consistently preparing high-quality meals for large groups, while ensuring compliance with health and safety regulations.
- Collaborated with a diverse team of culinary professionals to provide nutritious, balanced, and appealing meals that met the dietary needs of students and staff.
- Assisted in planning and preparing meals for special events, seasonal menus, and daily school services, catering to up to 500 people.
- Maintained high standards of cleanliness, hygiene, and food safety in accordance with food handling and allergen safety guidelines.
- Worked closely with school administrators and event coordinators to ensure seamless service delivery during functions and special school events.
- Trained and supervised junior kitchen staff, fostering a positive and educational environment that supported professional growth.
- Managed inventory control and ordering processes, ensuring efficient stock management, and minimising waste.
- Enhanced communication with faculty, and other staff to meet dietary requirements and deliver excellent service.
Chef De Partie
ARAMARK
Windsor, Berkshire
07.2022 - 02.2024
- Managed kitchen operations, serving up to 600 guests per shift in a high-volume setting.
- Collaborated with the culinary team to design and execute menus that met dietary needs and customer preferences.
- Trained and supervised junior kitchen staff, ensuring high standards of food preparation and service.
- Managed inventory to reduce waste and optimise food costs.
- Implemented efficient production system to maintain food quality during peak service times.
- Supported planning and execution of meals for special functions, servicing up to 600 guests.
- Maintained high standards of kitchen hygiene, cleanliness, and organisation, meeting rigorous health and safety guidelines.
Cafe Owner / Chef Manager
J&M CAFE
Berkshire, Maidenhead
11.2021 - 06.2022
- Managed and directed a bustling independent café, supervising all facets of daily operations, encompassing kitchen management, service quality, stock maintenance, and budget oversight.
- Orchestrated private functions, brunch events, and weekend peak services, accommodating 100–200 patrons daily.
- Crafted and refreshed seasonal menus incorporating fresh, locally sourced ingredients to accommodate diverse dietary needs.
- Sustained high food quality and presentation during peak service hours, guaranteeing customer satisfaction and repeat visits.
- Managed small team of kitchen and front-of-house staff, cultivating collaborative and customer-centric work environment.
- Used social media to expand market reach and facilitate sales agent recruitment.
- Guaranteed adherence to food safety regulations, encompassing HACCP, allergen management, and upholding an impeccable hygiene record.
- Cultivated robust relationships with suppliers to optimise pricing and availability for ingredients, enhancing profitability.
- Executed cost-control strategies via portion management and waste reduction, ensuring product quality remained high.
Chef De Partie
ARAMARK
Windsor, Berkshire
07.2017 - 11.2021
- Supervised kitchen staff, and prepared high-quality dishes for up to 600 guests per shift.
- Assisted in menu planning and recipe development, incorporating seasonal ingredients and customer preferences.
- Monitored inventory levels and performed ordering duties to maintain stock control, and reduce food waste.
- Uphold food safety regulations, maintaining a clean and hygienic kitchen environment.
Chef De Partie
MITCHELL AND BUTLER - Miller and Carter
Taplow, Berkshire
03.2013 - 07.2017
- Specialized in cooking a wide range of steaks to perfection, ensuring each cut was cooked to the highest standards of taste, texture, and presentation.
- Mastered a variety of steak cuts, including rib-eye, sirloin, fillet, and T-bone, tailoring cooking methods to highlight the unique characteristics of each.
- Delivered consistent, high-quality results by following precise cooking protocols, maintaining steak temperature and texture to meet guest specifications.
- Trained junior chefs on steak preparation, seasoning, grilling methods, and presentation techniques to maintain restaurant standards.
- Worked closely with kitchen and front-of-house teams to ensure that guests received exceptional quality dishes, with attention to customer satisfaction.
- Maintained rigorous standards of food safety, handling and storage for meat products, ensuring compliance with health regulations.
- Contributed to menu development, introducing seasonal and speciality steak dishes, enhancing the restaurant’s offering and customer experience.
- Managed stock levels of steak cuts, optimising inventory to ensure freshness, reduce waste, and meet demand.
Education
GCSEs - English
Furzeplat
01.1983
Skills
- High-volume kitchen management (up to 700 meals daily)
- Menu planning and recipe standardisation
- Nutritional planning for children and special diets
- Food safety, HACCP, allergen, and COSHH compliance
- Inventory management, stock rotation and cost control
- Hygiene standards and safe equipment operation
- Developing staff supervision and team coordination skills
- Strong organisational, communication, and time-management abilities
- Adaptable and able to work under pressure
- Attention to detail, and quality control
CERTIFICATIONS
- Level 2 Food Safety
- Level 3 Food Supervisor
- HACCP Certification
- Allergen Awareness Certification
Timeline
Chef Manager - The Reach Free School
The pantry catering
05.2025 - Current
Agency Chef - Various Primary & Secondary Schools
PRS
04.2025 - 05.2025
Chef De Partie
ETON COLLEGE
02.2024 - 02.2025
Chef De Partie
ARAMARK
07.2022 - 02.2024
Cafe Owner / Chef Manager
J&M CAFE
11.2021 - 06.2022
Chef De Partie
ARAMARK
07.2017 - 11.2021
Chef De Partie
MITCHELL AND BUTLER - Miller and Carter
03.2013 - 07.2017
GCSEs - English
Furzeplat