Mark Curtis
Colchester,Essex
Summary
Accomplished culinary professional with a strong passion for food presentation and dedication to cleanliness. Demonstrates time-efficient cooking and multitasking under pressure, ensuring seamless kitchen operations. Proven adaptability to new recipes and leadership proficiency in team settings, enhancing kitchen productivity. Expertise in knife handling techniques, recipe modification, and handling kitchen stress while maintaining communication with waitstaff. Extensive catering experience complemented by knowledge of food hygiene standards, pastry making, and kitchen equipment operation. Committed to portion control and stress resilience, with proficiency in butchery techniques and Just In Time stock control. Aspires to further refine culinary skills and contribute to innovative dining experiences.
Overview
10
10
years of professional experience
7
7
years of post-secondary education
Work history
chef
the castle inn
Colchester, Essex
2023.11 - Current
- Adhered to strict hygiene standards, ensured a clean working environment.
- Demonstrated proficiency in various cooking techniques, improved dish presentation.
- Implemented cost-effective strategies in purchasing and inventory management.
- Streamlined kitchen operations for enhanced efficiency.
- Orchestrated seamless kitchen service during peak hours.
- Coordinated prep work, streamlined cooking process.
- Reduced food waste to improve profitability.
- Supervised all kitchen staff to maintain high quality standards.
- Developed new recipes for a diverse culinary experience.
- Transformed under-utilised ingredients into special menu items.
- Trained junior chefs to enhance their professional skills.
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Conducted regular inventory checks for timely ordering of supplies.
Pastry baker
tiptree patisserie
either, essex
2018.02 - 2023.11
- Integrated local ingredients into recipes, supporting local businesses whilst reducing carbon footprint.
- Showcased intricate decorating skills for visually stunning baked goods.
- Boosted bakery sales with innovative and appealing pastry designs.
- Managed stock levels effectively to minimise waste and maximise freshness.
- Enhanced customer satisfaction by creating unique, high-quality pastries.
- Streamlined workflow in the kitchen, improving efficiency.
- Set up factory production requests using sales order data.
- Maintained high standards of safety whilst operating heavy machinery in the factory.
- Maintained cleanliness on the factory floor, promoted a healthy working environment.
chef
the blue anchor
Feering, Essex
2016.02 - 2018.02
- Trained junior chefs to enhance their professional skills.
- Created balanced meal plans abiding by dietary restrictions.
- Optimised workflow processes reduced time spent on administrative tasks.
- Supervised all kitchen staff to maintain high quality standards.
- Enhanced team productivity with effective delegation of tasks.
- Reduced food waste to improve profitability.
- Collaborated closely with suppliers, secured fresh ingredients daily.
- Maintained high safety standards during food preparation and serving procedures.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
- Inspected completed work and stations to verify conformance with standards.
- Considered seasonal product pricing and availability when developing new dishes.
Education
NVQ Level 2 - Catering
South Esssex College
Grays, Thurrock 2009.09 - 2011.09
GCSEs -
Ockendon school
South Ockendon, Thurrock 2003.09 - 2008.07
Skills
- Passion for food presentation
- Dedication to cleanliness
- Time-Efficient cooking
- Multitasking under pressure
- Adaptability to new recipes
- Team leadership in kitchen
- Knife handling techniques
- Recipe modification
- Handling kitchen stress
- Portion control
Affiliations
- spending time with my family and going out for walk and exploring new places
- i have a passion for 3d printing and model painting with i see helps with me creativity
- i have a passion for photography of food and wildlife in the local area
References
References available upon request.
Timeline
chef
the castle inn
2023.11 - Current
Pastry baker
tiptree patisserie
2018.02 - 2023.11
chef
the blue anchor
2016.02 - 2018.02
NVQ Level 2 - Catering
South Esssex College
2009.09 - 2011.09
GCSEs -
Ockendon school
2003.09 - 2008.07