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
2024.07 - 2025.09
- 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
2023.11 - 2024.02
- 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
2019.04 - 2023.06
- 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
2017.04 - 2019.03
- 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
2015.02 - 2017.06
- 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
2011.08 - 2015.01
- 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 1998.09 - 2002.09
Skills
- Culinary creativity
- Dietary requirements understanding
- Menu costing
- Implementing seasonal menus
- Health and Safety Compliance
Timeline
Sous Chef
The Langley Tap
2024.07 - 2025.09
Head Chef
The White Hart, Ford
2023.11 - 2024.02
CDP to Head Chef
Jubilee Hospitality
2019.04 - 2023.06
Head Chef
The Brewery Inn
2017.04 - 2019.03
Head Chef
Paddys Palms
2015.02 - 2017.06
Head Chef
The Seven Stars, Bottlesford
2011.08 - 2015.01
GCSEs -
SDCC
1998.09 - 2002.09