Liam Fosbraey
Summary
A focused and ambitious Chef de Partie with 3 years of experience in fast-paced kitchens, driven by a 'head down, crack on' work ethic. I have a genuine passion for the industry and a deep respect for local produce, always aiming to get the best out of every ingredient.
I’m at my best when working within a tight-knit team of like-minded chefs who share the same drive to produce wicked food. I’m looking to bring my energy to a kitchen that’s pushing for excellence, where I can get stuck into exciting projects and deliver consistent, high-quality results alongside a brigade that lives and breathes the craft.
Overview
4
4
years of professional experience
Work history
CDP
Boys Hall Restaraunt
Ashford, Kent
2024.09 - 2026.03
- Led and managed Starters & Garnish
- Executed daily ordering and stock rotation
- Carried out day-to-day duties accurately and efficiently.
- Successfully delivered on tasks within tight deadlines.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
Commis chef
Restraunt Mark Sargent
Folkestone, Kent
2023.03 - 2024.09
- Improved kitchen efficiency by maintaining a clean and organised work area.
- Managed waste efficiently to minimise restaurant costs.
- Provided support to senior chefs, improving speed of service delivery.
- Trained under experienced chefs increasing professional culinary skills.
- Followed recipes meticulously, ensuring consistent dish quality.
Barista
Mews Brewhouse
Iwade, Kent
2022.01 - 2023.03
- Provided a welcoming atmosphere to customers, promoting return visits.
- Exhibited knowledge of various coffee blends for enhanced customer experience.
- Enhanced bar efficiency by keeping work areas tidy and well-stocked.
- Implemented hygiene standards throughout café premises for public health safety compliance.
Education
Level 3 advanced diploma in professional cookery -
Sittingboure Skill Centre
Sittingbourne, Kent 09/2021 - 07/2024
Skills
- Calm under pressure
- Passion for cooking
- Inventory & Stock Control
- Advanced Section Management
- Problem-solving
- Deep Ingredient Respect
- Menu Development
Timeline
CDP
Boys Hall Restaraunt
2024.09 - 2026.03
Commis chef
Restraunt Mark Sargent
2023.03 - 2024.09
Barista
Mews Brewhouse
2022.01 - 2023.03
Level 3 advanced diploma in professional cookery -
Sittingboure Skill Centre
09/2021 - 07/2024