- Photography
- Reading
- Paddleboarding
- Hiking
- Camping
- Skiing
- Drawing & Painting
- Drone
- Video Editing
Rebecca West
Dartmouth,Devon
Summary
Skilled Chef with five years of experience in restaurants, cafés, and hospitality venues across UK, New Zealand, and Canada. Completed a two-year apprenticeship at The Pig, specialising in seasonal cooking and efficient service under pressure. Committed to high standards and crafting quality dishes with fresh ingredients.
Overview
8
8
years of professional experience
Work History
Chef de Partie
Kai Whakapai
Wānaka
07.2016 - 05.2016
- Worked through both the busy ski season and summer season at one of Wānaka's most popular café-restaurants.
- Planned and organised daily prep, stock checks, and kitchen priorities.
- Completing food prep during quieter periods between services.
- Set up and ran breakfast service, preparing and cooking high-volume orders to a consistently high standard.
- Cooked and plated a wide range of dishes during busy breakfast, lunch and evening services.
- Prepared daily staff meals for front and back-of-house teams.
- Maintained clear communication with front-of-house staff to ensure smooth and efficient service.
- Maintained high standards of cleanliness, organisation, and food safety throughout each shift and during closing.
Chef
Leonardslee Lakes & Gardens
10.2024 - 12.2024
- Delivered breakfast service, Sunday roasts, and event catering.
- Assisted with stock management, ordering, and kitchen organisation.
- Worked closely within a small team to maintain efficient service and food quality.
Chef
Nancarrow Farm
Cornwall
04.2024 - 09.2024
- Cooking for weddings, feasts and courtyard lunches.
- Working in a small team and learning to work effectively.
- Picking herbs and vegetables straight from the garden.
- Plating dishes to a high standard, with great presentation.
- Learning catering style cooking and new methods.
- Keeping things clean and tidy to a high standard. (Regular deep cleans.)
- Worked with fresh produce sourced directly from the farm.
- Maintained high presentation standards and supported catering operations.
Chef
The Pig - St Merryn
St Merryn
02.2022 - 03.2024
- Worked lunch and dinner services in a high-volume, award-winning kitchen.
- Completed a two-year chef apprenticeship while working across multiple sections including larder, garnish, pastry, fish, meat, and sauce.
- Prepared ingredients for section duties and efficiently managed stock rotation to ensure freshness.
- Developed strong skills in seasonal cooking using garden-to-plate ingredients (25 mile radius)
- Using fresh ingredients from the garden that will go on the menu that day (menu changes daily).
- Attended specialist training in bread, pastry, and chocolate production.
- Explored and mastered new recipes and techniques, enhancing kitchen workflow and service delivery.
- Supported lobster shed operations during peak times by preparing starters, managing fryers, and creating desserts to meet high demand.
- Assisted at company events including festivals and book launches.
- Conducted thorough cleaning of kitchen and work areas at the end of each shift.
Relief Chef
Onda
Cornwall
05.2023 - 11.2023
- Prepping food throughout the day.
- Helping on pass/plating food.
- Working on starters and dressings.
- Keeping everything clean, tidy and organised.
- Jumping on the KP section throughout the night.
Chef
The Locavore Bar & Grill
Squamish, BC
06.2020 - 10.2020
- Managed food orders in fast-paced environment during busy lunch/evening service.
- Prepared food throughout day, ensuring sufficient stock for service.
- Acquired new cooking techniques and recipes during training sessions.
- Supported kitchen operations by taking on KP duties during peak times.
- Maintained cleanliness, tidiness, and organisation in small kitchen space.
- Deep cleaning fridges, making sure things are labelled and organised.
Education
NVQ level 4 -
Plymouth University
Plymouth01-2014
College of Richard Collyers - Photograph A, Art B, Art Graphics B,
College of Richard Collyers
Horsham01-2011
Skills
- Fresh produce knowledge
- Menu development
- Prep & mise en place
- Plating & presentation
- Knife Skills
- Food safety
- Kitchen organization
- Recipe development
- Apprenticeship-trained
- Clean & organised
- Communication
- Teamwork
- Problem-solving
- Time management
- Decision-making
- Multitasking
- Resourcefulness
Custom
- Horsham Sparrows, Horsham's Local football team, Horsham, UK, 5 years
- French Ski School, Gold award in Downhill skiing, France, 2015
- Sailing RYA 1 and 2, Southwater Sailing, UK, 2015-2016
- 2 Year chef Apprenticeship, Harlyn Bay Cornwall, UK, 2022-2024
Interests
Timeline
Chef
Leonardslee Lakes & Gardens
10.2024 - 12.2024
Chef
Nancarrow Farm
04.2024 - 09.2024
Relief Chef
Onda
05.2023 - 11.2023
Chef
The Pig - St Merryn
02.2022 - 03.2024
Chef
The Locavore Bar & Grill
06.2020 - 10.2020
Chef de Partie
Kai Whakapai
07.2016 - 05.2016
NVQ level 4 -
Plymouth University
College of Richard Collyers - Photograph A, Art B, Art Graphics B,
College of Richard Collyers