Joe Maccoll
Peterborough,Cambridgeshire
Summary
Accomplished culinary professional with expertise in special dietary cooking and seafood handling, complemented by HACCP certification and a strong understanding of food hygiene standards. Demonstrates exceptional budgeting acumen and menu planning competence, ensuring efficient kitchen operations even under stress. Proven leader in team management, training, and mentoring talent, with effective communication skills to liaise with waitstaff. Committed to advancing nutritional understanding and enhancing culinary experiences through innovative menu development.
Overview
21
21
years of professional experience
Work history
Chef
Small wonders
Oundle, Cambridgeshire
2025.06 - 2026.02
- Maintained high safety standards during food preparation and serving procedures.
- Adhered to strict hygiene standards, ensured a clean working environment.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Responded to dietary concerns and food allergies, creating dishes that met needs of customers.
Relief chef
various
Peterborough, Cambridgeshire
2022.01 - 2025.05
- Created balanced meal plans abiding by dietary restrictions.
- Coordinated prep work, streamlined the cooking process.
- Supervised all kitchen staff to maintain high quality standards.
- Orchestrated seamless kitchen service during peak hours.
Chef
The Olive Grove
Oundle, Cambridgeshire
2014.06 - 2021.09
- Adhered to strict hygiene standards, ensured a clean working environment.
- Developed new recipes for a diverse culinary experience.
- Streamlined kitchen operations for enhanced efficiency.
- Collaborated closely with suppliers, secured fresh ingredients daily.
- Maintained high safety standards during food preparation and serving procedures.
- Orchestrated seamless kitchen service during peak hours.
- Implemented cost-effective strategies in purchasing and inventory management.
- Coordinated prep work, streamlined the cooking process.
- Trained junior chefs to enhance their professional skills.
- Demonstrated proficiency in various cooking techniques, improved dish presentation.
Chef
The Ship Inn
Oundle, Northamptonshire
2005.07 - 2012.09
- Optimised workflow processes reduced time spent on administrative tasks.
- Implemented cost-effective strategies in purchasing and inventory management.
- Demonstrated proficiency in various cooking techniques, improved dish presentation.
- Trained junior chefs to enhance their professional skills.
- Supervised all kitchen staff to maintain high quality standards.
- Maintained high safety standards during food preparation and serving procedures.
Education
NVQ Level 2 - Professional cookery
Peterborough Regional College
Peterborough, England 2006.01 - 01/2007
Skills
- Special dietary cooking
- HACCP certification
- budgeting acumen
- Handling kitchen stress
- Seafood handling experience
- Team leadership in kitchen
- Menu planning competence
- Training and mentoring talent
- Nutritional understanding
- Communication with waitstaff
- Food hygiene standards
Timeline
Chef
Small wonders
2025.06 - 2026.02
Relief chef
various
2022.01 - 2025.05
Chef
The Olive Grove
2014.06 - 2021.09
NVQ Level 2 - Professional cookery
Peterborough Regional College
2006.01 - 01/2007
Chef
The Ship Inn
2005.07 - 2012.09