Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Jonathan Wright

Food Consultant
Newcastle upon Tyne,London

Summary

Passionate and dedicated Food Consultant with over 15 years’ experience in Michelin Restaurants & UHNW Clients both in the kitchen and front of house, gaining a wide range of relevant and transferable skills.

Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Ready to help team achieve company goals.

Overview

16
16
years of professional experience
3
3
years of post-secondary education
5
5
Certifications
1
1
Language

Work History

Nutrition & Food Industry Consultant

JW Cuisine
London, Saint-Tropez, Zermatt
11.2014 - Current
  • Developed nutrition plans addressing individual patient diabetes and food allergies.
  • Maintained Excel systems for menu management and nutritional data.
  • Assessed calories, sodium, sugar and other nutrition data to oversee patients' diets.
  • Developed nutrient-dense recipes and flexible meal templates to meet nutritional objectives.
  • Menu creation
  • Coordinated menus and ordered necessary items to prepare food for medical requirements.
  • Educated clients about long-term health benefits of balanced diets and exercise programs.
  • Monitored quality control procedures to guarantee preparation and delivery of healthy menu choices.
  • Budgeting
  • Kitchen design advice
  • Kitchen Equipment advice
  • Health and safety protocol
  • Food safety protocol
  • Recruited, selected and trained competent food service personnel.

Executive Chef

King of Qatar
Doha
09.2019 - 02.2020
  • Met with client and discussed preferred meals, dietary restrictions and food allergies.
  • Prepared and served meals for small dinner parties and large events and complied with diet requests and special accommodations.
  • Studied cultures and cuisines of various areas around world in effort to prepare authentic dishes.
  • Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
  • Cleaned meal preparation areas and washed hands frequently to promote hygienic and sanitary practices.
  • Designed and prepared all menu items for private home/office setting.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Labeled food to include reheating and safe storage and handling instructions.
  • Shopped at specialty grocery stores to obtain ingredients needed for food preparation.
  • Generated invoice to request payment for services provided in client home or specifically requested location.
  • Recorded favorite meals of clients and worked continuously on new recipes and repertoire.
  • Planned menus that incorporated healthy, fresh food sourced from local farmers and stores.
  • Developed recipe inventory to offer meal options for variety of tastes and needs.
  • Sourced healthy cooking techniques to capture flavour and nutrients of food with fresh ingredients.
  • Cooked 3 meals per day and served at residences or delivered to requested locations.
  • Leveraged Excel to calculate recipe costs, cut down on waste and track inventory more effectively.

Executive Chef/Consultant

High Mood Food ! Chelsea
London
01.2017 - 04.2017
  • Oversaw business operations, inventory control and customer service for restaurant.
  • Verified compliance in preparation of menu items and customer special requests.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Aligned seasonal promotions with ingredient availability to maximize profits.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
  • Increased profits and efficiency [Number]% by building optimal inventory control model.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Used root cause analysis to conduct assessments and develop improvements.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
  • Produced innovative menu offerings to promote company awareness and customer satisfaction.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.

Head Chef and Events Manager

Plan A Events
London
12.2016 - 01.2017
  • Hired and cross-trained staff members for various event-specific functions and assessed employees' understanding of associated processes and procedures.
  • Oversaw preparation and management of event budgets to deliver at or below projected costs.
  • Liaised with clients to determine exact event requirements.
  • Worked closely with couples to meet wedding goals, maintain deadlines and resolve complaints or service issues.
  • Managed administrative logistics of events planning, event booking and event promotions.
  • Produced detailed proposals for events to document timelines, suppliers and budgets.
  • Interviewed clients to understand event scopes of work, establish budgets and determine timelines for venue selection, guest list finalization and rehearsal, ceremonies and receptions.
  • Developed and implemented successful marketing plans to generate event revenue.
  • Generated ideas to enhance and expand current event offerings.
  • Nurtured and built relationships with vendors, venues and industry contacts to obtain best pricing and services for events.
  • Prepared invitations to send out to guest lists.
  • Assembled creative and innovative event attractions based on internal capabilities.
  • Coordinated florists, photographers and musicians during for events.
  • Coordinated with kitchen or catering staff on delivery, timing and service style of food.

Junior Sous

The Marksman ! Hoxton
London
09.2015 - 11.2016
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Successfully completed kitchen product inventory as assigned.
  • Oversaw cleanliness of each station in kitchen.
  • Ordered new ingredients and supplies to meet expected needs.
  • Ordered food items for upcoming events per sous chef request.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Assisted sous chef with weekly schedule drafts for 15 kitchen staff.
  • Led team by example in preparing items accurately and according to high-quality standards.
  • Prepped daily menu items to quickly deliver upon request.
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
  • Monitored recipe portioning to control food costs.
  • Cultivated positive relationships with vendors to source best ingredients at best prices.
  • Developed unique menu items and plating presentations.
  • Delivered verbal culinary instruction and assignments to 12 kitchen staff members daily to promote successful dining experiences for clients.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Planned menus and services for restaurant and off-site events.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Produced innovative menu offerings to promote company awareness and customer satisfaction.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Collaborated with staff members to create meals for large banquets.
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
  • Established and updated staff schedules and assignments to optimize coverage of peak times.

Chef de Partie

Marcus – The Berkeley Hotel 2* Michelin
Knightsbridge, London
06.2013 - 07.2015
  • Collaborated with team members to achieve target results.
  • Proved successful working within tight deadlines and fast-paced atmosphere.
  • Participated in team-building activities to enhance working relationships.
  • Drove operational improvements which resulted in savings and improved profit margins.
  • Offered friendly and efficient service to customers, handled challenging situations with ease.
  • Used Microsoft Word and other software tools to create documents and other communications.
  • Increased customer satisfaction by resolving issues.
  • Maintained energy and enthusiasm in fast-paced environment.
  • Developed and implemented performance improvement strategies and plans to promote continuous improvement.
  • Improved operations through consistent hard work and dedication.
  • Developed and maintained courteous and effective working relationships.
  • Worked to maintain outstanding attendance record, consistently arriving to work ready to start immediately.
  • Identified issues, analyzed information and provided solutions to problems.
  • Exceeded goals through effective task prioritization and great work ethic.

Food Stylist

Michelin Films Ltd
London
08.2014 - 10.2014
  • Prepared and displayed high-quality and visually pleasing foods and collections.
  • Deployed variety of techniques to present esthetically pleasing food without focusing on consumption of food.
  • Enhanced visual appeal of dishes and food by selecting plates, table linens and placemats that perfectly complemented food.
  • Designed and presented food styling training for food services workers and chefs with passion for food design.
  • Arranged food to present appetizing appearance for photographic purposes.
  • Identified design requirements for each project.
  • Obtained approval of concepts by submitting rough drafts to management or to client.
  • Reviewed project requirements to plan workflows and evaluate client time and budget constraints.
  • Leveraged industry knowledge and emerging trends to build innovative messaging and bring design concepts to fruition.
  • Used Adobe Creative Suite to edit images for use in marketing materials and website content.
  • Worked flexible hours across night, weekend and holiday shifts.
  • Created spreadsheets using Microsoft Excel for daily, weekly and monthly reporting.
  • Collaborated with team members to achieve target results.
  • Used critical thinking to break down problems, evaluate solutions and make decisions.

Education

Associate of Science - Food & Wine

Leiths School of Food and Wine
London, ENG
10.2012 - 07.2013

WSET Level 2 in Wine Level 2 COSHH Certificate Level 2 Food Hygiene Certificate First Aid Certificate - undefined

Diploma - Culinary Arts

A levels - Economics

Whitley
09.2006 - 07.2008

GCSE A-C x 10 -

Whitley Bay High School
Whitley Bay, NTY
09.2002 - 08.2006

Skills

Leadership

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Certification

Food Photography

Timeline

Food Photography

02-2021

Website design WordPress

10-2020

Science and cooking

05-2020

Advanced Excel

04-2020

Freelance writing course

03-2020

Executive Chef

King of Qatar
09.2019 - 02.2020

Executive Chef/Consultant

High Mood Food ! Chelsea
01.2017 - 04.2017

Head Chef and Events Manager

Plan A Events
12.2016 - 01.2017

Junior Sous

The Marksman ! Hoxton
09.2015 - 11.2016

Nutrition & Food Industry Consultant

JW Cuisine
11.2014 - Current

Food Stylist

Michelin Films Ltd
08.2014 - 10.2014

Chef de Partie

Marcus – The Berkeley Hotel 2* Michelin
06.2013 - 07.2015

Associate of Science - Food & Wine

Leiths School of Food and Wine
10.2012 - 07.2013

A levels - Economics

Whitley
09.2006 - 07.2008

GCSE A-C x 10 -

Whitley Bay High School
09.2002 - 08.2006

WSET Level 2 in Wine Level 2 COSHH Certificate Level 2 Food Hygiene Certificate First Aid Certificate - undefined

Diploma - Culinary Arts

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