JOSH BARTLETT
Newbury
Summary
Experienced Chef De Partie, focused on persistent quality food, consistent in prep, service and management. Adaptable and capable of quickly learning new dishes, techniques and kitchen cultures. Clear communicator with individuals across any aspect of the business, worked alongside diverse teams of people from all different backgrounds in engaging and professional manner. Able to maintain customer satisfaction in terms of food quality and hospitality, ensuring that guests have the best experience possible.
Overview
6
6
years of professional experience
3
3
years of post-secondary education
Work history
Chef De Partie
Coat & Bear Newbury, Heartwood Collection
Newbury, West Berkshire
2025.09 - Current
- Primarily on Sauce section (Meat & Grill) through busy winter season, took charge in organising large amounts of pre-orders and stock management over Christmas period
- Increased involvement in ordering and inventory management aspects of business
- Prioritised cost-saving measurements in post-Christmas period in both labour costs and food wastage management
- Ensured strict adherence to portioning, quality control, recipes, food hygiene and standards from newer chefs at site, taking on a leadership role
- Maintained quality and precision in week by week revolving menu change with focus on freshness, environment, availability and seasonality
- Worked alongside a variety of different chefs in a great kitchen culture, giving and receiving knowledge on a wide range of techniques and South Asian cooking flavours, i.e Indian, Nepalese, Pakistani, Indonesian
Demi Chef De Partie
Coat & Bear Newbury, Heartwood Collection
Newbury, West Berkshire
2025.05 - 2025.09
- While primarily the Sauce section (Meat & Grill) chef, branched out into all sections of the kitchen; Sauce, Fish, Hot/Cold Starter & Dessert
- Utilised time management to be efficient in both prep and service across all sections
- Worked alongside a small team for the 'Pub in the Park Marlow' event through the company, giving insight into stock management, event planning/coordinating, prep and service for large scale events
Commis Chef
Coat & Bear Newbury, Heartwood Collection
Newbury, West Berkshire
2024.10 - 2024.04
- Worked primarily on the Sauce section (Meat & Grill)
- Collaborated with a large and diverse team opening the new site
- Learnt butchery skills in a wide variety of carcasses and larger cuts of meat
- Had the opportunity to see through many seasonal menu changes providing a fresh insight into a multitude of different dishes and inspired cuisines
- Followed precise and technical recipes to adhere to the companies standards
Commis Chef
Sula Café & Pizzeria
2022.06 - 2024.08
- Prepared and cooked a wide variety of dishes
- Managed inventory and stock rotation
- Maintained quality hygiene levels to the industry standard
- Worked alongside a team in a professional setting
Server & Kitchen Assistant
Bob's Fish & Chips/Blue Lotus
2020.06 - 2022.05
- Took customer orders via till
- Prepped food for service in the kitchen
- Attended to kitchen porter and general cleaning jobs
- Worked alongside a team in a professional setting
Education
BA - Politics and International Relations
University of Reading
Reading 2021.09 - 2024.06
Skills
- Communication under pressure
- General Knife & Butchery skills
- Understanding of cooking methodology
- Clean and hygienic in the kitchen
- Organised and structured task management
- Extreme attention to detail
Timeline
Chef De Partie
Coat & Bear Newbury, Heartwood Collection
2025.09 - Current
Demi Chef De Partie
Coat & Bear Newbury, Heartwood Collection
2025.05 - 2025.09
Commis Chef
Coat & Bear Newbury, Heartwood Collection
2024.10 - 2024.04
Commis Chef
Sula Café & Pizzeria
2022.06 - 2024.08
BA - Politics and International Relations
University of Reading
2021.09 - 2024.06
Server & Kitchen Assistant
Bob's Fish & Chips/Blue Lotus
2020.06 - 2022.05