Marcus Foss
London
Summary
Accomplished culinary professional with extensive expertise in adapting to kitchen challenges and setting performance standards. Demonstrates proficiency in food sourcing, menu costing, and executing high-volume orders while maintaining impeccable kitchen hygiene. Adept at implementing seasonal menus, understanding special dietary requirements, and ensuring health and safety compliance. Skilled in staff training, budget management, and conflict resolution. Committed to upholding the highest standards of culinary techniques and enforcing kitchen cleanliness.
Overview
16
16
years of professional experience
Work history
Sous chef
The Savoy Grill
London, United Kingdom
08.2022 - Current
- Assisted head chef in menu development, resulting in innovative dining experiences.
- Fostered a positive working environment through clear communication and team motivation..
- Ensured proper storage of raw materials adhering to health standards.
- Organisation of orders, daily routines, stocktaker and structure of kitchen being efficiently kept up to standard.
- Delivered consistent culinary excellence to diners through attention to detail in plating and presentation.
Demi chef de partie, Chef de partie, Senior Chef de partie
Da Terra
London, United Kingdom
01.2019 - 08.2022
- Part of the opening team, kitchen that demands passion, discipline and organisation at the highest level
- The food focus on modern european food with infuleces from Brazil and Italy, where service has an open kitchen where the chef comes out with the food to communicate with the guest
- Da Terra is Rafael Cagali two star Michlin resturant at Town Hall
- Managed mise en place tasks before service hours for smoother operations during peak times.
- Took charge of specific stations within the kitchen as required.
- Assisted in the preparation of meals by following precise culinary techniques.
Commis chef, dem chef de partie
Fera at Claridge's
London
09.2015 - 12.2018
- Company Overview: Fera at Claridge's was Simon Rogan´s Michellin restaurant at Claridge, modern british food with focus on farm grown produce
- Started in 2015 at Fera as a commis, got promoted to Demi after 9 months
- Started working on the Snacks section where focus was make sure the section was ready
- Later got moved on to lader and helping running the section shortly after
- Was moved over to the pastry section for the last 4 mouths until we closed down the restaurant
- Fera at Claridge's was Simon Rogan´s Michellin restaurant at Claridge, modern british food with focus on farm grown produce
Chef apprentice
Thon Hotel Opera
Oslo
08.2013 - 09.2015
- Been through à la carte for 6 months
- Helping breakfast in some of the weekends on a breakfast buffet, were there's up to 700 people
- Buffet with hot and cold station for 6 months, were we have groups from 200 to 400
- Pastry for 6 months
- In the pastry we make M.E.P for ALC, buffet and banquet, learning the basic of pastry
- Banquet with big groups
- Eufemia Bar banquet for the last 6 months
- In the bar we serve burgers, nibbles and salads
Part time
Mediaconnect
Oslo, Norway
02.2009 - 06.2013
- Weekend part time job and summer job- Organize different type of newspapers and magazines
- Package them and send them away
Education
Child school -
Vestby Barneskole
08.2001 - 6 2008
Middel School - undefined
Risil Ungdomsskole
08.2008 - 8 2011
Culinary school - undefined
Vestby Videregåendeskole
08.2011 - 6 2013
Skills
- Adapting to kitchen challenges
- Setting performance standards
- Food sourcing
- Menu costing
- Executing high-volume orders
- Culinary techniques mastery
- Kitchen hygiene advocacy
- Implementing seasonal menus
- Enforcing kitchen cleanliness
- Special dietary requirements understanding
- Making food cost calculations
- Health and Safety Compliance
- Attention to Detail
- Conflict Resolution
- Staff training
- Budget management
Accomplishments
- Richmond Marathon 2018
- Lee Valley VeloPark Half Marathon 2021
Languages
Norwegian
English
Personal Information
- Date of birth: 06/04/95
- Gender: Male
- Nationality: Norwegian
Affiliations
- Exploring new places to eat
- Running
- Skiing
- Reading
Timeline
Sous chef
The Savoy Grill
08.2022 - Current
Demi chef de partie, Chef de partie, Senior Chef de partie
Da Terra
01.2019 - 08.2022
Commis chef, dem chef de partie
Fera at Claridge's
09.2015 - 12.2018
Chef apprentice
Thon Hotel Opera
08.2013 - 09.2015
Culinary school - undefined
Vestby Videregåendeskole
08.2011 - 6 2013
Part time
Mediaconnect
02.2009 - 06.2013
Middel School - undefined
Risil Ungdomsskole
08.2008 - 8 2011
Child school -
Vestby Barneskole
08.2001 - 6 2008
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