Kevin Faux
West moors,Dorset
Summary
I have over 28 years experience in catering,Successful culinary professional with expertise in team and operations management. History maintaining high kitchen standards and exceeding expectations for food quality, safety and style.
Overview
28
28
years of professional experience
Work history
Head chef/ kitchen manager
The inn on the furlong
Ringwood
01.2022 - Current
- Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
- Hired, managed and trained kitchen staff, maintaining competent service teams.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
Head chef
The minnis bar and restaurant
Birchington
06.2006 - 08.2021
- Hired, managed and trained kitchen staff, maintaining competent service teams.
- Developed and delivered exciting, memorable dishes, increasing repeat business.
- Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
- Coordinated recruitment and training of kitchen staff to develop high-performing team.
- Maximised restaurant capacity by coordinating seamless, efficient meal services.
- Considered seasonal product pricing and availability when developing new dishes.
- Applied culinary expertise toward development of seasoned, complex and speciality foods.
- Sourced ingredients from local farms to reduce carbon impacts and offer fresh options to customers.
Senior sous chef
Hotel Seattle
Brighton
03.2003 - 11.2005
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
- Followed recipe specifications strictly to produce high volume of food orders.
Education
NVQ Level 2 -
Level 2 health hygiene
City and guilds 701&702 catering - Hospitality
Salisbury College
Salisbury 09/1990 - 06/1992
Skills
- Budget Management
- Budgeting and cost control
- Food hygiene enforcement
- Kitchen management
- Culinary expertise
- Menu planning
- Forecasting and planning
- Food Hygiene
Timeline
Head chef/ kitchen manager
The inn on the furlong
01.2022 - Current
Head chef
The minnis bar and restaurant
06.2006 - 08.2021
Senior sous chef
Hotel Seattle
03.2003 - 11.2005
NVQ Level 2 -
Level 2 health hygiene
City and guilds 701&702 catering - Hospitality
Salisbury College
09/1990 - 06/1992
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