Summary
Overview
Work history
Education
Skills
Timeline
Generic

John Henry

Loughborough,Leicestershire

Summary

Driven individual with knack for culinary creativity and passion for delivering exceptional dining experiences. Possesses strong organisational skills and keen eye for detail, ensuring top-notch meal preparation and presentation. Aims to elevate customers' culinary experiences through innovative and delicious dishes.

Offering strong foundation in teamwork, creativity, and time management. Knowledgeable about food safety, customer service, and multitasking in fast-paced environments. Ready to use and develop culinary skills, organisation, and communication in [Desired Position] role.

Takes on challenging new role harnessing interpersonal skills, collaboration and problem-solving. Driven to deliver high-quality service and consistent results.

Overview

42
42
years of professional experience

Work history

Chef Cook 2

MOD
Loughborough, Leicestershire
1984.06 - 1998.07
  • Improved customer satisfaction by creating innovative and appetising menu items.
  • Trained junior chefs to enhance their professional skills.
  • Maintained high safety standards during food preparation and serving procedures.
  • Adhered to strict hygiene standards, ensured a clean working environment.
  • Created balanced meal plans abiding by dietary restrictions.
  • Orchestrated seamless kitchen service during peak hours.
  • Reduced food waste to improve profitability.

Chef

ESS
Loughborough, Leicestershire
2024.03 - 2025.12
  • Prep, cook and serve food in accordance with spect sheets work within a safe environment for myself and other members of staff
  • Optimised workflow processes reduced time spent on administrative tasks.
  • Reduced food waste to improve profitability.

Chef

ESS
Nottingham, Nottinghamshire
2009.03 - 2024.04
  • Work with in the companies policeys and procedures make sure I am working in a safe environment .
  • Optimised workflow processes reduced time spent on administrative tasks.
  • Reduced food waste to improve profitability.
  • Adhered to strict hygiene standards, ensured a clean working environment.

Education

Army B3 B2 B1 - Catering

RMY COURSE B 3 B2 B1 junior management senior management
London Chelsea barracks
1986-08

City and guilds 706 1 and 2 - Catering

Southfields catering college
Leicester
1974-09

Skills

  • Expertise in therapeutic diets
  • Team leadership in kitchen
  • Knife handling techniques
  • Dedication to cleanliness
  • Time-Efficient cooking
  • Grill operation expertise
  • Sauce making mastery
  • Special dietary cooking
  • Adaptability to new recipes
  • Baking and pastry creation
  • Creativity in dishes
  • Seafood handling experience
  • Time management mastery
  • HACCP certification
  • Passion for food presentation
  • Communication with waitstaff
  • Training and mentoring talent
  • Nutritional understanding
  • Handling kitchen stress
  • Traditional british cuisine expertise
  • Kitchen equipment operation
  • Food preparation techniques
  • Food hygiene standards
  • Pastry making
  • Exceptional communication
  • Quality assurance understanding
  • Portion control
  • Catering experience
  • Food presentation flair
  • Food storage principles
  • HACCP guidelines familiarity
  • Nutritional knowledge

Timeline

Chef

ESS
2024.03 - 2025.12

Chef

ESS
2009.03 - 2024.04

Chef Cook 2

MOD
1984.06 - 1998.07

Army B3 B2 B1 - Catering

RMY COURSE B 3 B2 B1 junior management senior management

City and guilds 706 1 and 2 - Catering

Southfields catering college
John Henry