Jenson Anthony
Coniston,UK
Summary
Adaptable Head Chef with 20 years of experience in Modern European cuisine. Delivers uniform dishes to exceptional quality standards. Leads kitchen with strong planning and firm communication skills in developing and enforcing strict standards for staff focused on safety, performance and presentation. Expertly motivates staff to maintain productivity in demanding environments with continuous workloads. Strengths in multitasking, time management and kitchen organization.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Head chef
Coniston Inn, Inn Collection Group
Coniston, Cumbria
10.2024 - Current
- Managed all aspects of the kitchen, ensuring smooth operation.
- Implemented new recipes for enhanced menu diversity.
- Instituted a rotation system to minimise food waste.
- Ensured high-quality dishes with meticulous attention to detail.
- Maintained exemplary hygiene standards in the kitchen area.
- Collaborated with suppliers for fresh and quality ingredients procurement.
- Coordinated with front-of-house staff to ensure seamless service delivery.
- Developed seasonal menus to offer variety and freshness in dishes served.
- Meticulously checked delivery contents to verify product quality and quantity.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Forecasted demand and orders optimum level of supplies to prevent spoilage.
- Upheld health and safety regulations at all times in the kitchen.
Sous Chef
The Wordsworth Hotel
Grasmere, Ambleside, UK
09.2023 - 09.2024
- Supported head chef with training and mentoring new kitchen team members.
- Supervised all kitchen food preparation, operating in demanding, high-volume environment.
- Assisted in kitchen closing duties, carrying out sanitation tasks and organizing stock for next day opening.
- Monitored kitchen cleanliness enforced adherence to procedures in alignment with company policies and HACCP plan.
- Plated food according to restaurant artistic guidelines for an attractive presentation.
- Recorded waste on company inventory system to account for stock loss.
- Received deliveries and assisted with proper storage and stock rotation to reduce spoilage.
- Kept operations running smoothly and efficiently by keeping workspaces organised, clean and ready for service.
- Monitored food quality, reviewing plating and presentation to maintain highest quality standards.
- Proactively helped chefs during difficult and time-sensitive tasks, throughout busy restaurant periods.
- Assisted in kitchen closing duties, carrying out sanitation tasks and organising stock for next day opening.
Senior Sous Chef
The Orangery Restaurant
Fujairah, UAE
12.2019 - 08.2023
- Running kitchen operations with meticulous precision and efficiency.
- Driving innovative kitchen concepts for evolving seasonal menus.
- Created diverse cuisines, including full restaurant, special event, catering and tasting menus.
- Maintained high standards of food hygiene for superior customer satisfaction.
- Managed inventory effectively, reducing unnecessary wastage.
- Worked closely with team members to maintain harmonious work environment.
- Supervised junior chefs, ensuring adherence to recipe instructions and quality control measures.
- Monitored food quality, reviewing plating and presentation to maintain highest quality standards.
- Monitored kitchen cleanliness enforced adherence to procedures in alignment with company policies and HACCP plan.
- Reduced food waste through efficient menu planning, maximising ingredient potential and usage.
- Demonstrated exceptional leadership and team motivation skills to ensure timely, precise food delivery in fast-paced kitchen environments.
- Recorded waste on company inventory system to account for stock loss.
- Ensured appropriate storage of fresh produce to maintain quality and minimise waste.
- Maintained up-to-date knowledge of food hygiene and safety standards, implementing effectively for optimal compliance.
- Plated food according to restaurant artistic guidelines for an attractive presentation.
Junior Sous Chef
Big Easy Bar and Grill
Dubai, UAE
09.2017 - 11.2019
- Supported head chef with training and mentoring new kitchen team members.
- Supervised all kitchen food preparation, operating in demanding, high-volume environment.
- Plated food according to restaurant artistic guidelines for an attractive presentation.
- Helped staff adhere to tough restaurant requirements through effective discipline and motivation.
- Received deliveries and assisted with proper storage and stock rotation to reduce spoilage.
- Assisted in kitchen closing duties, carrying out sanitation tasks and organising stock for next day opening.
- Kept operations running smoothly and efficiently by keeping workspaces organised, clean and ready for service.
- Monitored kitchen cleanliness enforced adherence to procedures in alignment with company policies and HACCP plan.
- Proactively helped chefs during difficult and time-sensitive tasks, throughout busy restaurant periods.
Chef de Partie
Hotel Burj Al Arab, Jumeirah Group
Dubai, UAE
12.2015 - 08.2017
Chef de Partie
Ocean Basket
Dubai, UAE
12.2013 - 12.2015
Demi Chef De Partie
J W Marriott Marquis Hotel
Dubai, UAE
09.2012 - 12.2013
Commi 1 to Chef de Partie
More Cafe
Dubai, UAE
06.2007 - 08.2012
Commis Chef
J W Marriott Hotel
Mumbai, India
12.2005 - 05.2007
Industrial Trainee
Tendulkar's Restaurant
Mumbai, India
09.2005 - 12.2005
Education
Diploma in Hotel Management -
Neena's Polytechnic
H.S.C. - Science
St. Xavier's High School and Junior College
Skills
- Kitchen Management
- Food Costing
- Staff Scheduling
- Staff Training
- Quality Assurance (QA)
- Plating
- Motivational Team Management
- Creativity
- Menu Planning
- Stock Control
- Waste Reduction
- Documentation
- Leadership
Languages
Tamil
Native language
Hindi
Fluent
English
Fluent
Certification
⦁ Rewarded Star of the Month in January 2009 from Galler Choclat, due to positive attitude and continuous improvement.
⦁ Rewarded Employee of the Month in November 2010 from More Café, due to my contribution towards the company’s growth and talent
Affiliations
- Watching Cooking shows and movies
- Listening music
- Cooking
References
References available upon request.
Timeline
Head chef
Coniston Inn, Inn Collection Group
10.2024 - Current
Sous Chef
The Wordsworth Hotel
09.2023 - 09.2024
Senior Sous Chef
The Orangery Restaurant
12.2019 - 08.2023
Junior Sous Chef
Big Easy Bar and Grill
09.2017 - 11.2019
Chef de Partie
Hotel Burj Al Arab, Jumeirah Group
12.2015 - 08.2017
Chef de Partie
Ocean Basket
12.2013 - 12.2015
Demi Chef De Partie
J W Marriott Marquis Hotel
09.2012 - 12.2013
Commi 1 to Chef de Partie
More Cafe
06.2007 - 08.2012
Commis Chef
J W Marriott Hotel
12.2005 - 05.2007
Industrial Trainee
Tendulkar's Restaurant
09.2005 - 12.2005
⦁ Rewarded Star of the Month in January 2009 from Galler Choclat, due to positive attitude and continuous improvement.
⦁ Rewarded Employee of the Month in November 2010 from More Café, due to my contribution towards the company’s growth and talent
Diploma in Hotel Management -
Neena's Polytechnic
H.S.C. - Science
St. Xavier's High School and Junior College
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