Lee Russ
Pill, Bristol,Avon
Summary
Aspiring Sous Chef with passion, knowledge and ambitions in high-end food preparation and service. Confident team player with excellent communication skills, aiding team morale and motivation.
Overview
26
26
years of professional experience
1
1
Certification
Work History
Sous chef
Turtle bay
Bristol , Avon
12.2021 - Current
- Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
- Trained junior kitchen staff in food preparation and hygiene practices.
Head chef
Lincoln garden
Bristol , Avon
08.2020 - 12.2020
- Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Incorporated customer feedback in experimentation and creation of new signature dishes.
- Developed and delivered exciting, memorable dishes, increasing repeat business.
- Planned popular promotional menu additions based on seasonal pricing and product availability.
Chef
Chef Stoke Gifford Retirement Village
Bristol
07.2019 - 08.2020
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Utilised proper cleaning techniques to sanitise counters and utensils, enabling safe preparation of raw produce.
- Prevented allergen cross-contamination through meticulous food preparation, cooking and plating.
- Maintained strict food health, hygiene and safety standards for ongoing kitchen compliance.
- Checked freezer and refrigerator temperatures regularly, maintaining produce quality and safety.
- Reduced customer complaints by enforcing strict quality control procedures.
Head Chef Winter stream
Farm, GreeneKing
Bristol
11.2017 - 07.2019
- Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
- Sanitised equipment and kitchenware to adhere to hygiene and cleanliness protocols.
- Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
- Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
- Planned popular promotional menu additions based on seasonal pricing and product availability.
- Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
- Monitored linework processes to maintain consistency in quality, quantity and presentation.
Head Chef
Redwood Farm, GreeneKing
Bristol
12.2014 - 11.2017
- At Redwood Farm I started as a Line Chef
- I worked on the starter and light snack and starters sections that can get very busy
- Then I worked on different sections in the kitchen
- I was then promoted to Head Chef where I ran the kitchen when the Kitchen Manager was absent
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
Head Chef
Jump
Bristol
09.2011 - 12.2014
- Was responsible for the safe running of the café
- I was responsible for ordering and monitoring stock levels
- I ensured that the kitchen met all health and safety regulations and ensured all food safety regulations were followed by staff
- I was responsible for cooking all the homemade food for the children, aged 0 - 5 years, ensuring it was nutritious and healthy.
Trainee baker / Café Supervisor
Morrison's
Yeovil
08.2007 - 09.2011
- I then transferred to the in-store bakery where I learnt how to make the different types of breads, rolls and cakes.
- Maintained exceptional levels of health and safety in line with guidelines for continued staff wellbeing and company compliance.
Night Shift
Sainsbury's
Derby
09.2004 - 08.2007
- Oversaw deliveries and supplies to enable smooth, efficient department workflow.
- Performed concise and accurate handovers to day manager at end of shift.
Kitchen Assistant
Mill on the brue activity centre
Burton, Somerset
02.1998 - 09.2004
- At Mill on the Brue I started as a Kitchen Assistant helping the cook with the preparation for the day
- I cooked fresh homemade meals for up to 70 school children as well as up to 35 adults
- After a year I was promoted to Second Chef
- During this time I gained my NVQ level 2 in Catering and Hospitality
- I was responsible for running the kitchen when the Cook was off
- In addition to working in the kitchen, I also worked with the instructors running other activities within the centre
- This allowed me to gain my Level 1 Canoe Coach.
Education
Some College (No Degree) -
Farmed School
Yeovil 01.1994
Skills
- Kitchen management
- COSHH regulations knowledge
- Food preparation
- Problem solving
- Catering background
- Stock control
- French cooking methods
- Menu development
- Food service
- Food allergens knowledge
- Head Chef deputising
- Programme development
- Time management
Certification
- NVQ Level 2 Team Leading
- Level 3 food hygiene and supervision
- NVQ 2 Catering Hospitality
- NVQ Level 3 Hospitality and Leadership
- Level 3 First aid at work
Volunteer
I enjoy working with the Army cadets as a volunteer instructor helping young people learn new skills
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Quote
There is a powerful driving force inside every human being that, once unleashed, can make any vision, dream, or desire a reality.
Tony Robbins
Timeline
Sous chef
Turtle bay
12.2021 - Current
Head chef
Lincoln garden
08.2020 - 12.2020
Chef
Chef Stoke Gifford Retirement Village
07.2019 - 08.2020
Head Chef Winter stream
Farm, GreeneKing
11.2017 - 07.2019
Head Chef
Redwood Farm, GreeneKing
12.2014 - 11.2017
Head Chef
Jump
09.2011 - 12.2014
Trainee baker / Café Supervisor
Morrison's
08.2007 - 09.2011
Night Shift
Sainsbury's
09.2004 - 08.2007
Kitchen Assistant
Mill on the brue activity centre
02.1998 - 09.2004
Some College (No Degree) -
Farmed School
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