Summary
Overview
Work History
Education
Skills
Timeline
Teacher

Mitch Alleyne

Head /Sous chef
Endfeild,Herefordshire

Summary

A committed, versatile, articulate and personable individual with a broad array of skills and experience as a professional chef. Highly motivated with a proven track record in the food and beverage industry Enthusiastic eager to develop high-quality menus for new and established restaurants. Reliable, hardworking and driven to give guests top-quality foods. High-performing individual with solid background in culinary arts. Skilled in creating innovative and delicious dishes while managing kitchen staff and inventory. Efficient and committed to keeping high standards of food safety and sanitation. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.

Overview

38
38
years of professional experience
1
1
Language

Work History

SOUS CHEF

KPMG
London, uk
01.2017 - 02.2020
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.

SOUS CHEF

SOMERSET HOUSE W1 LONDON BERKELEY SCOTT RECRUITMENT
City of London, LND
01.2020 - 03.2020
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.

internal audit, Head Chef | SOUS CHEF

MITCH ALLEYNE
11.2022 - Current
  • Health & Safety, Food & Hygiene 1 & 2
  • City & Guilds 7061 & 7062, : mitchantonio@hotmail.com work experience

Head Chef

ING BANK @ GEC COMPANY
London, uk
11.2022 - Current
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Created recipes and prepared advanced dishes.

SOUS CHEF

BLUE STAWBERRY. company @ APPETITE 4 WORK
London, uk
03.2022 - 11.2022
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Maintained up-to-date knowledge of current culinary trends and techniques.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.

Chef de Partie

LORDS CRICKET @ APPETITE 4 WORK
London, uk
07.2020 - 02.2022
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Prepared items for roasting, sautéing, frying and baking.
  • Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
  • Acted as head chef when required to maintain continuity of service and quality.

Head Chef& EVENTS MANAGER

WALLY FOSTER COMMUNITY CENTRE
London, uk
03.2019 - 02.2020
  • Benugo café & restaurants north acton gunnersbury park hOst staffing recruitment
  • Hired and cross-trained staff members for various event-specific functions and assessed employees' understanding of associated processes and procedures.
  • Solicited feedback from clients to assess event success and uncover opportunities for improvement.
  • Coordinated florists, photographers, and musicians for events.
  • Oversaw preparation and management of event budgets to deliver at or below projected costs.
  • Fulfilled contractual obligations for rehearsal and day of event coordination.
  • Coordinated with kitchen or catering staff on delivery, timing and service style of food.
  • Maintained and built comprehensive database of industry contacts, vendors and venues.
  • Worked closely with couples to meet wedding goals, maintain deadlines and resolve complaints or service issues.

agency CDP /SOUS CHEF

Berkeley Scott
London, uk
01.2017 - 01.2020
  • At the following
  • CRYSTAL PALACE FC
  • THE EMIRATES STADIUM totteham FC
  • HOst recruitment
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Maintained well-organized mise en place to keep work consistent.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Cooked memorable dishes that brought new customers into establishment.
  • Sliced fruit and vegetables for salads, entrees and desserts and stored in crisper.
  • Prepared items for roasting, sautéing, frying and baking.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Collaborated with staff members to create meals for large banquets.

SOUS CHEF

THE ROYAL COLLAGE OF ARTS. FOR HOST RECRUITMENT
London, UK
01.2017 - 01.2019
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Monitored food and labor costs to verify budget targets were met.
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.

Head Chef

JOHN SALT BAR in Islington YOUNGS GROUP
London, UK
02.2016 - 06.2017
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Maintained well-organized mise en place to keep work consistent.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Placed orders to restock items before supplies ran out.
  • Created recipes and prepared advanced dishes.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Hired, managed, and trained kitchen staff.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Trained kitchen staff to perform various preparation tasks under pressure.

Agency CDP Chef

Blue Arrow & Berkley Scott Recruitment
London, UK
02.2015 - 01.2016
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Prepared items for roasting, sautéing, frying and baking.
  • Operated all kitchen equipment safely to prevent injuries.
  • Maintained well-organized mise en place to keep work consistent.
  • Rotated stock to use items before expiration date.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.

Snr Sous chef

Kentish Town canteen
London, UK
10.2014 - 01.2015
  • Mentored kitchen staff to prepare each for demanding roles.
  • Collaborated with staff members to create meals for large banquets.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Acted as head chef when required to maintain continuity of service and quality.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Led daily staff meetings to communicate expectations and review safety procedures.
  • Trained kitchen staff to perform various preparation tasks under pressure.

Relief Head & Sous Chef

Prosper Hospitality Recruitment
London, ENG
02.2012 - 01.2014
  • Obtained fresh, local ingredients to lower grocery costs.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Maintained well-organized mise en place to keep work consistent.
  • Created recipes and prepared advanced dishes.
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Mentored kitchen staff to prepare each for demanding roles.

Sous Chef

OSR Recruitment Services
Norwich, NFK
12.2008 - 01.2012
  • Acted as head chef when required to maintain continuity of service and quality.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.

Head Chef

Sweetings Fish Restaurant
City of London, LND
08.2005 - 08.2006
  • Arranged for kitchen equipment maintenance and repair when needed.
  • Maintained well-organized mise en place to keep work consistent.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Placed orders to restock items before supplies ran out.
  • Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
  • Created recipes and prepared advanced dishes.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Planned promotional menu additions based on seasonal pricing and product availability.
  • Hired, managed, and trained kitchen staff.
  • Trained kitchen staff to perform various preparation tasks under pressure.

Sous Chef

The Tate Modern Café London
City of London, LND
05.2004 - 08.2005
  • Acted as head chef when required to maintain continuity of service and quality.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Led daily staff meetings to communicate expectations and review safety procedures.
  • Participated in food tastings and taste tests.
  • Monitored food production to verify quality and consistency.
  • Disciplined and dedicated to meeting high-quality standards.

Sous Chef

The Living Rooms
City of London, LND
07.2003 - 05.2004
  • Acted as head chef when required to maintain continuity of service and quality.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Led daily staff meetings to communicate expectations and review safety procedures.

Senior Sous chef

The Queens Gates Hotel
City of London, LND
06.2002 - 05.2003
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Developed and cooked memorable dishes that brought new customers into establishment.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Created recipes and prepared advanced dishes.
  • Maintained well-organized mise en place to keep work consistent.
  • Obtained fresh, local ingredients to lower grocery costs.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Hired, managed, and trained kitchen staff.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Placed orders to restock items before supplies ran out.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.

Senior Chef De Partie

The Groucho Club
City of London, LND
02.2000 - 03.2001
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Sir Terence Conran Quaglino's Restaurant This position revitalised my passion for cooking up to 300 covers for lunch and 500 for dinner
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • I enjoyed my role immensely as Head chef Martin Webb, BBC TV's Master Chef John Torode and Paul Wilson pushed, inspired me to further my chef career this restaurant 100 to 300 for lunch and 350 to 800 dinner with over 40 chefs.

Senior Chef De Partie

Great Eastern Hotel
City of London, LND
02.1998 - 12.1999
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Utilized culinary techniques to create visually appealing dishes.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Set up and broke down kitchen for service.

Senior Chef de Partie

Sir Terence Conran Quaglino's Restaurant
City of London, LND
04.1996 - 12.1998
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
  • Collaborated with staff members to create meals for large banquets.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Monitored food and labor costs to verify budget targets were met.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.

Senior Chef de Partie

Royal Festival Hall
City of London, LND
01.1990 - 01.1991
  • Developed unique menu items and plating presentations.
  • Ordered food items for upcoming events per sous chef request.
  • Assisted sous chef with weekly schedule drafts for [Number] kitchen staff.
  • Mentored kitchen staff to prepare each for demanding roles.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Modernized work processes to reduce guest wait times and boost daily output.
  • Maintained up-to-date knowledge of current culinary trends and techniques.

Demi Chef de Partie

Wheelers fish restaurant
01.1989 - 01.1990
  • Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
  • Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
  • Coordinated effectively with service staff on timing of meal plating and delivery to guarantee freshness and adequate food temperature.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.

Demi Chef de Partie

The Swiss Centre leicester square
City of London, LND
01.1987 - 01.1989
  • Adhered to food safety regulations and culinary best practices in preparation of ingredients and meals.
  • Supported chef de partie in daily mise-en-place, assigned preparation projects and inventory activities.
  • Monitored stock levels of both ingredients and seasonings, notifying head chef of low levels to support prompt ordering.
  • Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Monitored food and labor costs to verify budget targets were met.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Maintained up-to-date knowledge of current culinary trends and techniques.

Commis Chef

The Howard Hotel
City of London, LND
01.1986 - 01.1987
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
  • Rotated through all prep stations to learn different techniques.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Seasoned and marinated cuts of meat, poultry and fish.
  • Assisted other chefs with ingredients preparation in support of recipes designed by head chef.

Education

GCSEs -

The John Loughborough Schoo
Tottenham, HRY

Skills

BOH Managementundefined

Timeline

internal audit, Head Chef | SOUS CHEF

MITCH ALLEYNE
11.2022 - Current

Head Chef

ING BANK @ GEC COMPANY
11.2022 - Current

SOUS CHEF

BLUE STAWBERRY. company @ APPETITE 4 WORK
03.2022 - 11.2022

Chef de Partie

LORDS CRICKET @ APPETITE 4 WORK
07.2020 - 02.2022

SOUS CHEF

SOMERSET HOUSE W1 LONDON BERKELEY SCOTT RECRUITMENT
01.2020 - 03.2020

Head Chef& EVENTS MANAGER

WALLY FOSTER COMMUNITY CENTRE
03.2019 - 02.2020

SOUS CHEF

KPMG
01.2017 - 02.2020

agency CDP /SOUS CHEF

Berkeley Scott
01.2017 - 01.2020

SOUS CHEF

THE ROYAL COLLAGE OF ARTS. FOR HOST RECRUITMENT
01.2017 - 01.2019

Head Chef

JOHN SALT BAR in Islington YOUNGS GROUP
02.2016 - 06.2017

Agency CDP Chef

Blue Arrow & Berkley Scott Recruitment
02.2015 - 01.2016

Snr Sous chef

Kentish Town canteen
10.2014 - 01.2015

Relief Head & Sous Chef

Prosper Hospitality Recruitment
02.2012 - 01.2014

Sous Chef

OSR Recruitment Services
12.2008 - 01.2012

Head Chef

Sweetings Fish Restaurant
08.2005 - 08.2006

Sous Chef

The Tate Modern Café London
05.2004 - 08.2005

Sous Chef

The Living Rooms
07.2003 - 05.2004

Senior Sous chef

The Queens Gates Hotel
06.2002 - 05.2003

Senior Chef De Partie

The Groucho Club
02.2000 - 03.2001

Senior Chef De Partie

Great Eastern Hotel
02.1998 - 12.1999

Senior Chef de Partie

Sir Terence Conran Quaglino's Restaurant
04.1996 - 12.1998

Senior Chef de Partie

Royal Festival Hall
01.1990 - 01.1991

Demi Chef de Partie

Wheelers fish restaurant
01.1989 - 01.1990

Demi Chef de Partie

The Swiss Centre leicester square
01.1987 - 01.1989

Commis Chef

The Howard Hotel
01.1986 - 01.1987

GCSEs -

The John Loughborough Schoo

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Mitch AlleyneHead /Sous chef