Max Cooper
Summary
Experienced and versatile head chef with over 20 years experience, who transformed an Oxford pub into a high-end plant-based restaurant, awarded number 11 in the UK for vegetarian food by The Good Food Guide.
Overview
12
12
years of professional experience
Work History
Head Chef
The Punter Pub
03.2019 - Current
- Awarded "top 11 picks in the UK for vegan and vegetarian food in the UK" and "best restaurant in Oxford" by the Good Food Guide.
- Maintained well-organised mise en place to keep dishes consistent.
- Inventoried ingredients and supply stock to prepare and plan food orders.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed and cooked outstanding plant-based dishes that brought new customers into the restaurant.
- Hired, managed, and trained kitchen staff.
- Maintained high food quality standards by checking delivery contents to verify quality and quantity.
- Created exceptional plant-based recipes to accommodate dietary restrictions and allergies.
- Obtained fresh, local ingredients to lower grocery costs.
Chef to Trainee Ski Chalet Chefs
Ski World
01.2017 - 01.2019
- Trained top tier chalet chefs to cook and create winter menus for luxury clients at Ski World.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
CEO and Head Chef
Sneakysupperclub
01.2016 - 01.2019
- Organised and cooked for private supper clubs in various Oxford locations, often for 100+ people.
- Created intimate and exclusive dining experiences with bespoke menus for private diners.
Chef De Partie
The Ritz Hotel
01.2013 - 12.2013
- Developed and cooked memorable dishes that brought new customers to the iconic luxury London hotel.
Chef
Various, Photographic Studios
01.2013 - 12.2013
- Prepared healthy lunches for photographic studio staff and clients (Jet Studios, Sunbeam Studios) using original recipes.
- Responded to dietary concerns and food allergies, creating dishes to meet client needs.
Freelance Chef /Chef /Executive Sous Chef
Various, Private Catering
01.2013 - 01.2013
- Private catering for events and weddings.
- Assisted with menu development and planning.
Education
High School Diploma -
Leiths School of Food And Wine
London, United Kingdom07-2011
High School Diploma -
UCD Michael Smurfit Graduate Business School
Dublin08-2008
Skills
- Recipe creation
- Menu development
- Ingredient sourcing
- Staff training
- Inventory control
- Kitchen management
- Event planning
- Private catering
- Budgeting and cost control
- Food Safety Regulations
- Regulatory Compliance
- Team Management
Timeline
Head Chef
The Punter Pub
03.2019 - Current
Chef to Trainee Ski Chalet Chefs
Ski World
01.2017 - 01.2019
CEO and Head Chef
Sneakysupperclub
01.2016 - 01.2019
Chef De Partie
The Ritz Hotel
01.2013 - 12.2013
Chef
Various, Photographic Studios
01.2013 - 12.2013
Freelance Chef /Chef /Executive Sous Chef
Various, Private Catering
01.2013 - 01.2013
High School Diploma -
Leiths School of Food And Wine
High School Diploma -
UCD Michael Smurfit Graduate Business School
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