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
MS Office
Time management
Communication
Creative
Organisation
Attention to detail
Self driven
Temperament
Customer rapport
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