Summary
Work History
Education
Skills
Certification
Languages
Work Availability
Timeline
Work Preference
Devonshire Group 'Triple A' Award Winner - Nov 24.
Interests
Websites
StoreManager
Matthew Deaville

Matthew Deaville

Altrincham

Summary

Enthusiastic and astute professional with desire to explore a new profession.

Having enjoyed a vibrant and rewarding career as a chef since leaving 6th Form, I have turned my attention to discovering a new path.

Eight years of cooking has allowed me to nurture my skillset and develop my character. My career has provided a platform for extensive personal growth and I feel driven, confident and content with the knowledge that I will be able to transfer my experience to my next devotion.

Work History

Chef De Partie

The Cavendish Hotel
03.2024 - Current
  • A busy 3-rosette restaurant within a Hotel.
  • Seasonal, fresh menu utilizing the Chatsworth House Gardens.
  • Diligent time keeping and efficient productivity were essential to maintaining standards amidst an unpredictable all-day service.
  • I chose this position to gain knowledge and hands-on experience of the sauce section - something I felt necessary to acquire as a professional. The restaurant's close relationship with the Chatsworth Estate Farm saw an astonishing array of produce make its way onto the menus and frequent menu changes meant I could quickly experience new techniques and flavours.

Commis Chef

L'Enclume
Cartmel
08.2023 - 03.2024
  • Company Overview: Simon Rogan's flagship restaurant and holders of 3 Michelin stars.
  • Extensive work on pastry section and in L'Enclume Bakery.
  • Serving a 15-course tasting menu to (at max capacity) 100 covers each day.
  • Much time spent at ‘Our Farm' to help harvest, maintain and sow crops which supplied our 3 Restaurants in the Northwest, as well as Aulis London.
  • The Restaurant was voted number one in the world by LaListe in both 2024 and 2025.
  • In this role I was able to improve my time keeping, efficiency, interpersonal skills, culinary knowledge, both my theoretical understanding of food and day-to-day kitchen processes as well as honing my practical abilities whilst working with some of the country's best chefs and restaurant staff.

Administrative Assistant

Simon Rogan Restaurants - Head Office
02.2022 - 08.2023
  • Alongside this role I was working to complete my Professional Patisserie course at Kendal College in the evening after work whilst continuing to cook at Henrock and later L'Enclume.
  • This was a bespoke roll offered to me to and an opportunity I am extremely grateful for. I adored the variety and enjoyed developing relationships with people from each branch of the restaurant group, farm and offices.
  • During my time in the office, we worked on daily invoicing, costing of new menus and stocktakes of each restaurant via Excel and an E-commerce software that covered workforce management, inventory management and enabled an analytical insight into company stocks.
  • We worked in tandem with each stem of the company to facilitate their efficient daily running.

Demi-Chef De Partie – Pastry

Henrock by Simon Rogan
05.2021 - 08.2023
  • Worked closely on the section with the company's executive pastry chef.
  • Seasonal afternoon tea menus.
  • A la Carte menu remained true to Simon's Modern British culinary roots whilst flaunting his ethos and incorporating flavours from around the world. This broadened my understanding of Asian ingredients in particular.
  • As the company required, we covered shifts at Michelin Starred Rogan & Co, Simon Rogan at Home and 3-starred L'Enclume, the latter being regular.
  • To make the most of a transfer to pastry, I enrolled on a Part-Time course at Kendal College (qualification listed above).
  • Restaurant Awarded 3 rosettes in 2021 and still maintains today.

Demi-Chef De Partie

Henrock by Simon Rogan
10.2020 - 05.2021
  • Position based on larder section with a busy all-day bar menu and evening a la carte menu.

Chef

The Shrub Club
07.2020 - 10.2020
  • Temporary job taken for security inbetween lockdowns.

Chef

The Pack Horse
09.2019 - 07.2020
  • Extensive work with fresh, local and sustainable produce.
  • Then restaurant was added to the Michelin Guide whilst I was there.
  • Progressive British menu with a deep respect for French classics. The menu was strictly seasonal.
  • Very small, closely knit team that thrived when busy.
  • My role offered further immersion into savory food as well as furthering my knowledge in patisserie.

Chef De Partie

Lose Hill House Hotel and Spa.
03.2018 - 09.2019
  • This roll offered extensive work on pastry, garnish and larder sections whilst providing me with the chance to develop as a professional by working independently.
  • The restaurant menu changed daily and we had the freedom to offer our ideas which nurtured and promoted creative thinking.
  • We retained the 2 rosettes on three assessments.
  • Effective teamwork was vital in this environment.

Commis Chef

Lose Hill House Hotel and Spa.
11.2017 - 03.2018
  • Full-time vocation at a two-rosette awarded restaurant with tasting menu.
  • Promoted to Chef de Partie.
  • As a Commis with limited responsibilities, I relished using the time to learn and absorb the knowledge of my peers.

Chef De Partie

'Off to Work' Agency
10.2017 - 10.2017
  • Working each day of October as part of a vast international team of chefs and restaurant staff to feed everyone attending the event.
  • Maintained well-organized mise en place to keep work consistent.
  • With English not widely spoken, we learnt to adapt and overcame language barriers. I took it upon myself to learn the Russian alphabet and a few phrases in an attempt to communicate more effectively.

Chef De Partie

Off to Work
02.2017 - 02.2017
  • International experience working with a large team of experienced chefs to cater for upwards of 6,000 people at a conference held by Cisco.
  • Time management and communication were necessary to maintain standards.
  • Excellent opportunity for my younger self to practice networking.

Commis Chef

Dutson & Dutson Ltd
05.2016 - 09.2017
  • The company kindly facilitated my professional cookery Level 2 apprenticeship.
  • Responsible for the maintenance of a section.
  • Required meticulous daily preparation, service, ordering, retention of food standards and consistent preparation of foods.
  • Regular input on new dishes.
  • Predominantly based on larder and pastry
  • A busy and fast paced fine dining restaurant with lunch and dinner menus.

Bartender

The Roundhouse Bar & Grill
10.2015 - 03.2016
  • Further strengthened my people skills, improved speed of work and gained a good knowledge of cocktails.
  • This was a part-time job during A-levels.

Kitchen Porter / Front of House Assistant

Inntique Ltd - The Royal Hotel
04.2013 - 10.2015
  • Worked extensively with both front & back of house teams enabling me to develop a good understanding of hospitality from a young age.
  • Practiced communication skills by regular interaction with customers.
  • Strengthened time management skills.

Education

NVQ Level 3 Professional Patisserie And Confectionary -

Kendal College
Kendal
01.2022

Professional Cookery NVQ Level 2 -

Buxton & Leek College
Buxton
01.2017

AS Level - German, French

New Mills Business And Enterprise College 6th Form
New Mills
01.2016

GCSE -

New Mills Business And Enterprise School
New Mills
01.2014

Primary -

Hayfield Primary School
Hayfield
01.2009

Skills

  • Proficiency in German listening, speaking, reading and writing
  • Proficiency in French listening, speaking, reading and writing
  • Menu development
  • Plating and presentation
  • Fundamental knowledge of wine and wine production
  • Knowledge of French culture
  • Knowledge of German culture
  • Efficient and diligent time-keeping
  • Confidence and composure when working under pressure
  • Attention to detail

Certification

  • Wine & Spirit Education Trust Level 1 Award in Wines (WSET Level 1) - Wine & Spirit Education Trust. 93% PASS
  • Food Health and Hygiene Level 2 - PASS
  • First Aid Training 2024 - PASS

Languages

English
Native language
French
Intermediate
B1
German
Intermediate
B1

Work Availability

monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline

Chef De Partie

The Cavendish Hotel
03.2024 - Current

Commis Chef

L'Enclume
08.2023 - 03.2024

Administrative Assistant

Simon Rogan Restaurants - Head Office
02.2022 - 08.2023

Demi-Chef De Partie – Pastry

Henrock by Simon Rogan
05.2021 - 08.2023

Demi-Chef De Partie

Henrock by Simon Rogan
10.2020 - 05.2021

Chef

The Shrub Club
07.2020 - 10.2020

Chef

The Pack Horse
09.2019 - 07.2020

Chef De Partie

Lose Hill House Hotel and Spa.
03.2018 - 09.2019

Commis Chef

Lose Hill House Hotel and Spa.
11.2017 - 03.2018

Chef De Partie

'Off to Work' Agency
10.2017 - 10.2017

Chef De Partie

Off to Work
02.2017 - 02.2017

Commis Chef

Dutson & Dutson Ltd
05.2016 - 09.2017

Bartender

The Roundhouse Bar & Grill
10.2015 - 03.2016

Kitchen Porter / Front of House Assistant

Inntique Ltd - The Royal Hotel
04.2013 - 10.2015

NVQ Level 3 Professional Patisserie And Confectionary -

Kendal College

Professional Cookery NVQ Level 2 -

Buxton & Leek College

AS Level - German, French

New Mills Business And Enterprise College 6th Form

GCSE -

New Mills Business And Enterprise School

Primary -

Hayfield Primary School

Work Preference

Work Type

Full TimePart TimeContract WorkInternshipGig Work

Work Location

On-SiteHybridRemote

Important To Me

Career advancementCompany CulturePersonal development programs

Devonshire Group 'Triple A' Award Winner - Nov 24.

An internal company award that highlights exemplary actions of staff and demonstrates the Duke and Duchess's 'Core Values'.

Interests

Playing and Watching Football

Swimming and Fitness

Languages and Linguistics

Design and Architecture

Food and Drink

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Matthew Deaville