Summary
Overview
Work history
Education
Skills
Timeline
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Michael Foskett

Michael Foskett

Chippenham,Wiltshire

Summary

Dynamic culinary professional with a strong foundation in culinary creativity and a deep understanding of dietary requirements. Expert in menu costing and implementing seasonal menus, ensuring both innovation and cost-effectiveness. Committed to health and safety compliance, consistently delivering high-quality dining experiences.

Overview

14
14
years of professional experience
4
4
years of post-secondary education

Work history

Sous Chef

The Langley Tap
Chippenham, Wiltshire
07.2024 - 09.2025
  • Facilitated preparation of high-quality dishes within fast-paced kitchen environment.
  • Ensured cleanliness and organisation of kitchen equipment and workstations.
  • Supported head chef in daily kitchen operations and special event preparations.
  • Collaborated with team to develop new menu items and enhance existing offerings.
  • Ensured compliance with food safety regulations and health standards during food preparation.

Head Chef

The White Hart, Ford
Chippenham, Wiltshire
11.2023 - 02.2024
  • Designed innovative menus that reflected seasonal ingredients and local produce.
  • Supervised kitchen operations to ensure high standards of food safety and cleanliness.
  • Collaborated with front-of-house staff to enhance overall dining experience for guests.
  • Trained and mentored junior kitchen staff on cooking techniques and presentation skills.
  • Developed and implemented cost-effective food preparation methods to reduce waste.

CDP to Head Chef

Jubilee Hospitality
Gloucester , Gloucestershire
04.2019 - 06.2023

  • Worked at various establishments up to 3AA rosettes, from CDP to head chef level
  • Managed kitchen operations to ensure consistent food quality and presentation.
  • Collaborated with front-of-house staff to streamline service and enhance guest experience.
  • Developed and implemented new menu items, focusing on seasonal ingredients and local sourcing.
  • Trained and mentored junior kitchen staff, fostering a culture of teamwork and skill development.

Head Chef

The Brewery Inn
Melksham, Wiltshire
04.2017 - 03.2019
  • Mentored junior chefs, providing guidance on techniques and presentation to enhance culinary skills.
  • Designed and implemented training programmes for kitchen staff to improve efficiency and productivity.
  • Implemented new recipes for enhanced menu diversity.
  • Upheld health and safety regulations at all times in the kitchen.

Head Chef

Paddys Palms
Koh Chang, Thailand
02.2015 - 06.2017
  • Upheld health and safety regulations at all times in the kitchen.
  • Monitored inventory levels, ensured timely replenishment of stock.
  • Coordinated with front-of-house staff to ensure seamless service delivery.
  • Trained junior staff for optimal performance and skill development.

Head Chef

The Seven Stars, Bottlesford
Pewsey, Wiltshire
08.2011 - 01.2015
  • Developed and delivered exciting, memorable dishes, increasing repeat business.
  • Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
  • Sanitised equipment and kitchenware to adhere to hygiene and cleanliness protocols.
  • Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.

Education

GCSEs -

SDCC
Ashburton, Devon
09.1998 - 09.2002

Skills

  • Culinary creativity
  • Dietary requirements understanding
  • Menu costing
  • Implementing seasonal menus
  • Health and Safety Compliance

Timeline

Sous Chef

The Langley Tap
07.2024 - 09.2025

Head Chef

The White Hart, Ford
11.2023 - 02.2024

CDP to Head Chef

Jubilee Hospitality
04.2019 - 06.2023

Head Chef

The Brewery Inn
04.2017 - 03.2019

Head Chef

Paddys Palms
02.2015 - 06.2017

Head Chef

The Seven Stars, Bottlesford
08.2011 - 01.2015

GCSEs -

SDCC
09.1998 - 09.2002
Michael Foskett