myles fensom
St Albans,watford
Summary
ive been cooking for over 20 years in high end restraunts with some of londons leading chefs, i was also one off gordon ramsey youngest ever empolyed chefs at the time only 17 years old in londons busiest michelin starred restrauant at the time, i also had the privelage to leave school at 14 to persue a carrer in catering bein the first in the country to be trailed as i was not cut out for shcool,but showed massive potential in food tech,
i won a cooking compition at 13 years old which started my love for cooking and the rest is history.
i have also had to hounour to cook for a number off the royal family at exclusive events,
worte a cook book alongside giles cohren which was called the art off cooking,
i was also a finilist in the arts academy of excellence at a real young age
i have also featured in a number off magazines (ie town and country, great britsh food awards,country and town house,tatler,evening standard,and the telegraph news paper featuring recipes from the book.
Overview
21
21
years of professional experience
Work history
Executive head chef
Sotheby's restaurant and events Mayfair
Mayfair, City of Westminster
2015.01 - Current
- In charge off a small team up to 6 chefs
- Weekly seasonal menu changes
- Small functions and evening events for private clients
- Covers in the restaurant up to 60 for lunch
- Working with the best suppliers in the country making sure we keep a very high standard off food and preparation
- Also making it a go to place for lunch in the heart off Mayfair known as one off London's best kept secrets
- Also getting a amazing review from Giles cohren in the evening standard
- wrote a cook book alongside giles cohren which went on sale in london and new york
- private dinners for exclusive high profile clients
- Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
- Obtained fresh ingredients from local farms, maximising kitchen sustainability.
- Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
- Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
- Monitored linework processes to maintain consistency in quality, quantity and presentation.
- Hired, managed and trained kitchen staff, maintaining competent service teams.
- Meticulously checked delivery contents to verify product quality and quantity.
- Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
Executive Sous Chef
Sanderson Hotel
London, london
2015.01 - 2015.11
- In charge of a brigade of 26 chefs looking after the restaurant room service and any functions or working lunches
- Also making sure our afternoon tea is ready for service and everything is at a high standard ensuring the ordering was completed every day and if there was any replenishment orders made, ensuring produce was of a high standard and ready for one off the busiest afternoon teas in the country (mad hatters tea party)
- Ensuring 200 hundred members of staff on duty were fed and up to a good standard.
- cooking for privite fnctions upto 500 people
- private events (ie) london fashion week and high profile partys.
Head chef
Old Mutual, Millennium
London
2013.10 - 2014.10
- In charge of 4 chefs working very closely with the chairman and CEO of the board making weekly menus, including barbeque in the summer canapé for up to 400 hundred people
- Dealing with client's dietary requirements
- In charge of all ordering throughout the building, whilst on a very tight budget
- Monthly stock takes
- Monthly senior meetings.
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
- Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
- Meticulously checked delivery contents to verify product quality and quantity.
Senior chef de parties/Junior sous
The Arts Club
Mayfair, City of Westminster
2012.07 - 2013.07
- Michelin standard food) Was part of the team which setup and launched The Arts Club Restaurant along side henrick ritzen(1 michelin star chef at aquavit)and raphael duntoye)
- Managed a team of 4 chefs who ran the meat and sauce section
- Managed the replenishment cycle and stock levels
- Ensuring all ordering was completed daily
- Ensuring my team were trained on the butchery of our meats.
- Ordered and received products and supplies to maintain well-stocked kitchen areas.
- Verified proper portion sizes and consistently attained high food quality standards.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation methods.
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
- Cultivated relaxed kitchen atmosphere, staying calm in high pressure situations.
- Stored ingredients at safe temperatures in compliance with food hygiene regulations.
Senior chef de partie
the grove hotel
Watford, Hertfordshire
2011.06 - 2013.05
- in charge off meat and fish section making sure misen plus was up to high standard
- in charge off ordering and stock roatation
- trianing up commis chefs and making sure they were upto sctratch
- helping the head chef with menu planning
- Maintained quality and restaurant standards by supervising food preparation and presentation in team of [Number].
- Demonstrated proficiency in [Skill] and [Skill] to perform [Task].
- Conducted rigorous food safety checks, maintaining required documentation in line with legislature and best practices.
- Sanitised counters and utensils used to prepare raw meat, eggs and fish.
Senior chef de parties
Chamberlains Restaurant
london city
2008.06 - 2011.06
- Ran and managed the fish and meat section including replenishment and stock levels
- Ran the larder garnish with a few months on pastry making including a variety of fresh breads
- Responsible for running the pass at lunch services when the head chef was away
- Within a year of my placement I was tasked with compiling a concept for a new bar menu which upon implementation has increased business significantly
- Compiled my own dishes for seasonal menus, including costing, margins & budget.
- Maintained clean and sanitary food preparation and storage areas, mitigating health and safety risks.
- cooked for royals and high profile events with our events team
Demi
Bank Restaurant
London
2005.09 - 2007.05
- Had the opportunity to prepare a wide range of foods, including fresh soups, pasta, risotto and parfait
- Pithiviers, fish, meats and new vegetarian dishes every week for pre-fixed and al a carte menu
- Completed stock order sheets for daily deliveries & prepared mison-plus for the following day
- Routinely took charge of my area and ensured it was ready for service.
Commis Chef
Marcus Waring, The Savoy Grill
London
2003.05 - 2005.08
- Prepared vegetables and purees for service and helped on the pass
- On the amuse section, I prepared all soups, veloutés and canapés
- Completed order forms for deliveries & prepared kitchen for next day's service.
Commis Chef
The Banquette - The Savoy Hotel
London
2002.10 - 2003.05
- The Banquette is a small 30 cover French Brassiere Restaurant above The Savoy grill, run by
- Marcus Waring
- From here my experience and confidence flourished, and my love for cooking & skill set was obvious by my redeployment to The Savoy grill
- There I had the pleasure of working with Joshua Emmet and Marcus Waring and Gordon Ramsey at a very young age of
Education
NVQ Level 1 2 3 - chef
university of west london
LondonSkills
- Key Competencies
- Highly organised
- Excellent attention to detail
- Effective prioritising and work
- Delegation
- Excellent communication skills
- Problem analysis and problem-
- Solving skills
- English (fluent) Spoken & Written
- Excellent knife skills
- Excellent accuracy skills
- Work well under pressure in a highly
- Tense environment
- Very loyal and well driven
- Fine-dining expertise
- Employee training and development
- Menu planning
- Food preparation
- Seasonal specials planning
- Ingredient selection
- Kitchen management
- Engaging leadership style
Interests
Achievements and media
I took part in a cooking competition at
school when I was 14 and have been
inspired to cook ever since. Following
my award, the school then paid for me
to go to college where I started my
Additional Information
- NVQ 1.at a very young age off 14 one of the first in the country. Then went on to be the youngest chef to work for Gordon Ramsey were I worked for 3 years While working at Chamberlains London I had the opportunity to cook for Prince Phillip, Prince Charles & Princes Ann on several occasions. and even given sole responsibility for small but vital functions. I was part of the team that went to the British Grand Prix to prepare and serve meals to the competitors and VIP guests I was a finalist in the Academy of Culinary Arts annual awards of Excellence in 2009. Cooked for a long list off vip customers private dinner partys Turned Sotheby's restraunt into one off London's hidden gems and getting rave reviews Wrote a cookbook alongside Giles coren called the art off cooking Which is on sale in New York and London Cooking recipes for the book launch for very influential food bloggers and critics in the food industry. Critics and magazine features https://www.thetimes.co.uk/article/giles- Myles Fensom Professional Chef
Languages
English
Native
Timeline
Executive Sous Chef
Sanderson Hotel
2015.01 - 2015.11
Executive head chef
Sotheby's restaurant and events Mayfair
2015.01 - Current
Head chef
Old Mutual, Millennium
2013.10 - 2014.10
Senior chef de parties/Junior sous
The Arts Club
2012.07 - 2013.07
Senior chef de partie
the grove hotel
2011.06 - 2013.05
Senior chef de parties
Chamberlains Restaurant
2008.06 - 2011.06
Demi
Bank Restaurant
2005.09 - 2007.05
Commis Chef
Marcus Waring, The Savoy Grill
2003.05 - 2005.08
Commis Chef
The Banquette - The Savoy Hotel
2002.10 - 2003.05
NVQ Level 1 2 3 - chef
university of west london