Summary
Overview
Work History
Education
Skills
Affiliations
Timeline
Generic
Michael Vant

Michael Vant

Cuddington,cheshire

Summary

A dedicated culinary professional with a passion for food presentation and creativity in dishes. Proficient in effective communication, critical-thinking, and recipe modification. Holds a level 2 food hygiene standards certification and HACCP certification, ensuring adherence to sanitation guidelines and food safety protocols. Experienced in catering, portion and cost control, and managing kitchen equipment and tools. Demonstrates strong time-management skills, dedication to cleanliness, and the ability to handle kitchen stress effectively. Career goal: To leverage culinary expertise and cultural sensitivity to create innovative dining experiences while maintaining the highest standards of hygiene and efficiency.

Overview

19
19
years of professional experience
5
5
years of post-secondary education

Work History

Chef

The Bulls Head
Davenham, Cheshire
11.2024 - Current
  • Led successful catering events provided excellent dining experiences for guests.
  • Participated in local food festivals, elevated restaurant's reputation within the community.
  • Enhanced team productivity with effective delegation of tasks.
  • Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
  • Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
  • Maintained high safety standards during food preparation and serving procedures.
  • Adhered to strict hygiene standards, ensured a clean working environment.
  • Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.

Juniour sous/Sous Chef

the Bells of Peover
Peover, Cheshire
02.2021 - 08.2024
  • Received high praise from head chef through consistent performance and dedication.
  • Assisted in stock management to prevent food wastage.
  • Controlled labour costs by planning kitchen staff rotas based on peak periods and seasonal trends.
  • Catered events with 80+ guests with specialised menus.
  • Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
  • Reviewed and updated kitchen practices, menu design and inventory management to reduce food wastage.
  • Trained junior kitchen staff in food preparation and hygiene practices.
  • Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
  • Developed menus for continuous use, events and promotions for different seasons.
  • Assisted cooks to determine freshness and quality of dishes.
  • Prepared dishes according to recipes ensuring consistency in taste and presentation.
  • Checked food portioning for optimal presentation and cost control.
  • Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
  • Contributed innovative ideas for seasonal menu changes, enhancing restaurant's offerings.
  • Performed at peak levels at all times to give team members goal to achieve.
  • Demonstrated julienne, dice and brunoise skills to staff for safe and quick food preparation.
  • Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
  • Managed purchasing of supplies and ingredients for normal operations and special events.
  • Acted as head chef when required, maintaining continuity of service and quality.
  • Developed chefs to run stations efficiently during peak service periods.
  • Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
  • Created new menu items and interesting plating designs.
  • Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
  • Stepped up as acting Sous Chef during the absence of senior staff, demonstrating leadership capability.

Roofer (Full/Part time)

KRC
Knutsford, Cheshire
11.2011 - Current
  • Set up scaffolding towers and platforms to enable safe roof access.
  • Assessed roof conditions before commencing work for accurate cost estimations.
  • Adhered strictly to local building codes during all roofing works,.
  • Advised clients on best roofing options based on their specific needs and budget constraints,.
  • Ensured safety on site by adhering to strict health and safety guidelines.
  • Followed blueprints accurately, delivered projects as per client specifications.
  • Adjusted size of roofing materials to cover edges and corners.
  • Sized roofing areas to order required tiles and material supplies.
  • Communicated effectively with clients, ensured satisfaction at every stage of the project.
  • Used safety equipment to minimise risk of injury on construction sites.
  • Prepared surfaces for re-roofing with careful removal of old materials.
  • Carried out roof inspections to identify wood rot.
  • Applied slate and tiles securely to reduce leak risks.
  • Handled highly-accurate measuring, cutting and alterations of various materials to minimise waste.
  • Installed low-level and high-level ventilation systems for prolonged roof life.

KP/Commis/ CDP Chef

Various
Various
02.2006 - 07.2014
  • Washed, peeled and chopped vegetables to be used in dishes.
  • Maintained up-to-date knowledge of menu offerings to handle customer queries.
  • Monitored temperatures of fridges and freezers to ensure proper food storage conditions.
  • Operated cash point as required, handling and recording payments.
  • Rotated stock to keep ingredients fresh.
  • Performed deep-cleaning tasks during quieter periods in the restaurant industry.
  • Prepared simple food items, freeing up cooks to focus on complex work.
  • Unloaded deliveries, ensuring all ingredients were properly stored.
  • Cooperated well with kitchen teams, improving workflow and raising working standards.
  • Swept and mopped floors at beginning and end of shifts for a clean work environment.
  • Cleaned refrigerators, freezers and dry storage spaces to minimise contamination.
  • Measured, weighed and mixed ingredients following recipe formulae and procedures.
  • Assisted in preparation of meals to exact recipes.
  • Observed health and hygiene standards to minimise food contamination.
  • Carried out wide variety of tasks to maintain optimal service delivery.
  • Mastered different types of cuisine, catering to diverse needs.
  • Sorted and disposed of rubbish and recycling responsibly.
  • Handled kitchen equipment safely, reducing risk of accidents in the workplace.
  • Assisted chefs during rush hours; ensured smooth operation under pressure.
  • Completed kitchen cleaning close down duties at end of day, readying areas for next shift.
  • Utilised storage effectively to keep kitchen equipment and supplies safely and clearly organised.
  • Carried out basic food preparation tasks under chef's guidance to ensure timely service delivery.
  • Received and unpacked incoming deliveries, rotated existing stock and put away new items.
  • Assisted chefs with preparing and presenting food, employing meticulous attention to detail and quality standards.

Education

GCSEs -

Knutsford High School
Knutsford, Cheshire East
09.2011 - 06.2016

Skills

  • Effective communication
  • Cleaning and sanitizing methods
  • Creativity in dishes
  • Critical-thinking
  • Recipe modification
  • Passion for food presentation
  • Dedication to cleanliness
  • Portion and cost control
  • Food hygiene standards(level 2)
  • HACCP certification
  • Time-management
  • Kitchen equipment and tools
  • Sanitation guidelines
  • Catering experience
  • Cultural sensitivity
  • Handling kitchen stress

Affiliations

  • 5 a side football
  • Travel
  • Country walking

Timeline

Chef

The Bulls Head
11.2024 - Current

Juniour sous/Sous Chef

the Bells of Peover
02.2021 - 08.2024

Roofer (Full/Part time)

KRC
11.2011 - Current

GCSEs -

Knutsford High School
09.2011 - 06.2016

KP/Commis/ CDP Chef

Various
02.2006 - 07.2014

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