Summary
Overview
Work History
Education
Skills
Accomplishments
References
Timeline
Generic

JOSHUA MURPHY

Gloucester,Gloucestershire

Summary

Experienced Head Chef with a strong foundation in kitchen management, team leadership, and culinary creativity. Skilled in menu planning, food safety, and cost control, with a keen eye for quality and efficiency. Committed to refining communication, organization, and problem-solving skills to drive kitchen excellence and elevate the dining experience.

Overview

11
11
years of professional experience
2024
2024
years of post-secondary education

Work History

Head Chef

Ocho Cotswolds
Cheltenham, Gloucestershire
12.2023 - Current
  • Led kitchen operations, ensuring high standards of food quality, presentation, and consistency.
  • Designed and executed seasonal menus tailored to members' preferences and dietary requirements.
  • Oversaw stock control, supplier negotiations, and cost management to maintain profitability.
  • Ensured compliance with food safety, hygiene, and health regulations at all times.
  • Organized exclusive dining events, private functions, and bespoke tasting menus.

Senior Sous Chef

Thornbury Castle Hotel & Restaurant
Thornbury
05.2021 - 12.2023
  • During employment at Thornbury Castle had an opportunity to create new dishes with the Head Chef
  • Managed the admin side of the position and improved management skills
  • Supported chefs in every section and delivered smooth-running kitchen operations
  • Acted as head chef when required, maintaining continuity of service and quality
  • Trained junior members of staff and established their transition into the team
  • Demonstrated exceptional food knowledge, from efficient ingredient preparation to creative plating

Sous Chef

The Thames Chef Table, Crockers Henley
Henley-on-Thames
07.2020 - 01.2021
  • At Crockers Henley set up Thames Chef Table to work with Dean Westcar, where I had the opportunity to step into menu development and also a supervising role
  • Learned a lot of interpersonal skills working face-to-face with customers and serving the guests directly due to the nature of the establishment

Junior Sous Chef

Lympstone Manor Hotel and Restaurant
Exmouth
07.2018 - 07.2020
  • Joined Lympstone Manor as a chef de partie after winning South West Chef of the Year
  • As a chef de partie worked on all the sections in the kitchen progressing quickly
  • After mastering all the sections in the kitchen was promoted to the role of Junior Sous Chef

Chef De Partie

Restaurant Hywel Jones by Lucknam Park
Colerne
05.2015 - 07.2018
  • Joined Hywel Jones's brigade at Lucknam Park Hotel in 2015 as a commis chef working in the 2AA rosette brasserie
  • With a keen eye for detail, was quickly moved over to the Michelin-star restaurant by Hywel where through skills development was swiftly promoted to chef de partie

Commis Chef

Le Champignon Sauvage
Cheltenham, Gloucestershire
05.2014 - 05.2015
  • First started this job as a one-day work experience from the college, however when it came time for my studies to end the head chef offered me a full-time position of commis chef in the two Michelin star kitchen

Education

Level 1 in Wine -

WSET School
London

NVQ Level 3: Advanced Professional Cookery - undefined

Gloucestershire College

NVQ Level 1: Hospitality & Catering - undefined

Gloucestershire College

Skills


  • Expertise in classic and modern cooking techniques, using fresh, seasonal ingredients
  • Skilled in menu development, balancing creativity and profitability
  • Strong leadership in training staff and managing kitchen workflow
  • Ensures seamless communication between front- and back-of-house teams
  • Experienced in cost control, portioning, and waste reduction
  • Proficient in supplier negotiations and inventory management
  • Maintains high food safety, hygiene, and health standards (HACCP, EHO compliance)
  • Adapts menus and specials to optimize cost efficiency and customer appeal
  • Modern plating and presentation skills to enhance the dining experience
  • Ability to adapt to industry trends while preserving restaurant identity

Accomplishments

Young National Chef of the year - Semi-Finalist (2018)

Award of Excellence at Royal Academy of Culinary Arts - Finalist (2018)

South-West Chef of the year - Young Professional Winner (2017)

Hotelympia The Cook & Serve Challenge - Best Kitchen Award/Gold Award (2016)

References

References available upon request.

Timeline

Head Chef

Ocho Cotswolds
12.2023 - Current

Senior Sous Chef

Thornbury Castle Hotel & Restaurant
05.2021 - 12.2023

Sous Chef

The Thames Chef Table, Crockers Henley
07.2020 - 01.2021

Junior Sous Chef

Lympstone Manor Hotel and Restaurant
07.2018 - 07.2020

Chef De Partie

Restaurant Hywel Jones by Lucknam Park
05.2015 - 07.2018

Commis Chef

Le Champignon Sauvage
05.2014 - 05.2015

NVQ Level 3: Advanced Professional Cookery - undefined

Gloucestershire College

NVQ Level 1: Hospitality & Catering - undefined

Gloucestershire College

Level 1 in Wine -

WSET School

Similar Profiles

CREATE PROFILE
JOSHUA MURPHY