In my free time i like to stay active and enjoy snowboarding as my main hobby, I aim to go at least twice a week and make a full day out of it
if i'm not on the slope i usually like to wind down playing video games or documentaries
Leon Lord
Rawtenstall,Rossendale
Summary
Dedicated team player demonstrating adaptability and strong interpersonal skills. Collaborates effectively with kitchen staff to maximise efficiency and minimise waste. Committed to fostering a respectful and communicative workplace culture.
Overview
3
3
years of professional experience
Work History
Sous Chef
The Firepit
Bury
01.2025 - Current
- Enforced strict sanitation measures within the kitchen by instructing chefs to clean preparation tables regularly.
- Maximised customer satisfaction and team performance through command-based structure.
- Addressed and resolved any issues arising in the kitchen swiftly, preventing disruption to service and maintaining morale.
- Completed regular inspections of work and food quality to verify conformance with specifications.
- Created visually appealing plate presentations that captured the essence of the dish, enhancing customer dining experience.
- Worked collaboratively to reduce food waste and implemented creative ways to give second life to ingredients.
- Fostered a culture of respect and teamwork within the kitchen, leading by example and encouraging open communication.
- Managed ingredient replenishing, from counting stock to ordering supplies and restocking into correct inventory placements.
- Disposed of waste, recyclables and out-of-date stock into designated disposal systems.
- Recorded waste on company inventory system to account for stock loss.
- Conducted extensive evaluations of food to assess freshness and quality.
- Oversaw kitchen employee scheduling, meeting all coverage needs and avoiding wasted labour.
- Independently managed a wide range of sections within the kitchen without difficulty or stress, including pastry and mains.
- Assisted restaurant management with pricing, providing information about ingredient costs and correct portioning.
- Kept up-to-date on current allergen information, monitoring orders to accommodate dietary restrictions.
- Stepped into diverse kitchen roles to maintain team productivity and restaurant quality.
- Estimated food and labour costs and kept operations within budgets.
- Monitored kitchen cleanliness enforced adherence to procedures in alignment with company policies and HACCP plan.
- Deep cleaned preparation tables, workspaces and floors to reduce hazards and support sanitation requirements.
- Maintained meticulous records of kitchen expenses, stock levels, and staff schedules to ensure smooth operation.
- Upheld strict standards of cleanliness and organisation in the kitchen, setting an example for junior staff and ensuring a safe working environment.
Chef de Partie
Campo Blanco
Whitefield
05.2024 - 01.2025
- Prepared and cooked high-quality dishes, ensuring adherence to recipes and menu guidelines for consistent quality.
- Enforced health and safety standards for food storage, preparation and handling.
- Worked with sous chef to manage day-to-day rostering of catering team.
- Developed and maintained positive working relationships with all kitchen and restaurant staff, fostering a harmonious and productive workplace.
- Supervised cooks and kitchen helpers, facilitating efficient operations and maintaining smooth kitchen workflow.
- Collaborated with head chef to create innovative menu items, integrating seasonal ingredients to enhance dining experience.
- Customised dishes for guests with dietary restrictions and allergies, demonstrating attention to customer needs and detail.
- Helped prevent waste of food of any kind and overproduction of mise-en-place.
- Assisted in the management of kitchen operations during peak service times, ensuring smooth workflow and timely dish execution.
- Planned dishes to reduce food costs and maximise gross profits.
- Led by example, upholding high standards of professionalism, punctuality, and personal presentation in the kitchen.
- Supervised junior kitchen staff, provided training on cooking methods and kitchen safety, improving team efficiency and skill levels.
- Experimented with new dish creations by incorporating customer recommendations and feedback.
- Received, recorded and accounted for supplies and deliveries.
- Developed speciality foods and complex dishes using interesting season mixes.
Chef de Partie
Stanley House Hotel & spa
Blackburn
04.2023 - 05.2024
- Prepared and cooked high quality food following recipes and menu guidelines.
- Prepared a wide range of dishes, adhering to menu specifications and quality standards, enhancing customer satisfaction.
- Created high-quality dishes for guests, enhancing dining experience with starters, mains and desserts.
- Prepped foods to be roasted, sautéed, fried and baked.
- Established standards for cooking, garnishing and presenting food to ensure consistency and quality.
- Maintained high standards of kitchen hygiene, cleanliness, and organisation, meeting rigorous health and safety guidelines.
- Enforced health and safety standards for food storage, preparation and handling.
- Monitored food temperatures during storage and cooking to comply with health and safety regulations, reducing risk of foodborne illnesses.
- Developed and maintained positive working relationships with all kitchen and restaurant staff, fostering a harmonious and productive workplace.
- Helped prevent waste of food of any kind and overproduction of mis-en-place.
- Conducted regular stock counts of ingredients and kitchen supplies, ordering low stocks when needed.
- Sourced fresh, seasonal ingredients from local producers to enhance menu variety and support local agriculture.
Education
NVQ Level 2 - Profesional cookery
Hopwood Hall College
Rochdale01-2021
NVQ Level 2 - Catering and Hospitality
Hopwood Hall College
Rochdale01-2020
NVQ Level 1 - Food and Beverage service
Hopwood Hall College
Rochdale01-2020
Skills
- Food hygiene
- Food safety awareness
- Hazard analysis and critical control points (HACCP)
- Allergen management
- Food allergen awareness
- Food preparation
- Menu development
- Culinary creativity
- Quality control
- Kitchen organisation
- Inventory management
- Stock control
- Stock control and ordering
- Waste reduction
- Food storage principles
- Food plating and presentation
- Customer satisfaction
- Sanitation enforcement
- Kitchen hygiene management
- Dietary requirements understanding
- Cost estimation
- Staff leadership
- Staff scheduling
- Team collaboration
- High-Pressure resilience
- Attention to Detail
- Positive and professional
- Food Hygiene Certification
- Time-sensitive coordination
- COSHH regulations knowledge
Interests
Timeline
Sous Chef
The Firepit
01.2025 - Current
Chef de Partie
Campo Blanco
05.2024 - 01.2025
Chef de Partie
Stanley House Hotel & spa
04.2023 - 05.2024
NVQ Level 2 - Profesional cookery
Hopwood Hall College
NVQ Level 2 - Catering and Hospitality
Hopwood Hall College
NVQ Level 1 - Food and Beverage service
Hopwood Hall College