Summary
Overview
Work history
Education
Skills
Certification
Timeline
Generic

Renee Yarshon

Summary

Experienced Private Chef known for creating bespoke dining experiences. Skilled in designing menus tailored to clients' preferences, ensuring culinary excellence and satisfaction. Delivered exceptional service in high-pressure environments, enhancing dining experience with creativity and precision.

Overview

29
29
years of professional experience
3
3
years of post-secondary education
1
1
Certification

Work history

Private Chef

15M Private Chef
Watford
11.2020 - 03.2025
  • Cooking for the CEO & his family and the MD & Her Family becoming the MD,s Private chef
  • Maintained excellent communication with clients to understand their preferences better leading to a personalised dining experience.
  • Prepared nutritious meals for clients' improved health and wellbeing.
  • Maintained immaculate kitchen standards, resulting in exceptional hygiene ratings.
  • Incorporated seasonally changing menus-an approach that kept dining experiences fresh and interesting.
  • Ensured a seamless service for smooth running of events and functions.
  • Improved client satisfaction by creating tailored menus based on dietary needs and personal preferences.
  • Adhered strictly to food safety regulations to maintain high levels of kitchen cleanliness and hygiene.
  • Company Chef responsible for setting up and creating the ultimate dining experience for 35 people at the CEO,s Office
  • Executed special requests promptly leading to increased customer satisfaction.
  • Created an unforgettable gastronomic experience by using fresh, local produce in all dishes.

Head Chef

Wilson Vale Catering Management @ IHG
Denham
09.2018 - 08.2020
  • Responsible for day to day running of the Staff restaurant serving 300 - 500 covers
  • Menu Planning with the Chef Manager
  • Responsible for ordering and HACCP Control in the kitchen
  • Responsible for managing daily and weekly cleaning of the kitchen

Private Chef

Private Chef to HNW Family
Soho, London
12.2016 - 09.2018
  • Executed special requests promptly leading to increased customer satisfaction.
  • Maintained immaculate kitchen standards, resulting in exceptional hygiene ratings.
  • Sourced specialised ingredients from various markets around the world to provide novel tastes in traditional dishes.

Relief Chef

Blue Arrow
11.2016 - 09.2018

Executive Chef

Sodexo
Wycombe Abbey School
12.2014 - 11.2016
  • Set up a new contract as part of the mobilisation team from in house to contractor
  • Responsible for 11 chefs and 5 kitchen porters
  • Responsible for meals for 590 girls and 300 staff 7 days a week
  • In charge of all Hospitality and fine dining for the Headmistress and guest
  • All menu planning, costing and arrangements

Agency Chef

Berkley Scott
London
08.2014 - 12.2014
  • Working in high end establishments in London including banqueting at The House of Lords

Regional Hospitality Chef

Marks & Spencer Plc
South of England
01.2013 - 01.2014
  • Supported the back of house teams in the effective day to day operations, concentrating on food quality, food specification and brand standard for in store eateries focussed on flag ship stores with 3 – 4 eateries ie: Cafés,, Champagne deli Bar , Hot food on the Move, Restaurant and kitchen concepts
  • Trained and coached inexperienced back of house staff to use specific catering equipment eg: Merry Chef Combination ovens, specially programmed to deliver the M&S menu
  • Helped to develop processes and trained catering teams on the M&S way of how to produce each menu dish using a step by step approach from beginning to end to comply with H&S and due diligence
  • Working closely with the group hospitality chef to role out new menus eg: successful new menu launch for champagne deli bar, presenting to commercial managers and section managers from 8 stores to experience the dishes prior to launch
  • Trained 50 back of house staff for the opening of a new 240 seated café in Bluewater achieved by: Organised and managed 2 day training session offsite in another store in a live café environment
  • Day 1 – theory training, equipment training eg: Merrychef oven, making every dish on menu
  • Day 2 – working with the team in a normal scenario
  • Week, end – trainees took over and ran host café for 1 day providing confidence for go live
  • Trained front of house teams in sales techniques, & customer service to improve upselling
  • Supported Hospitality area managers to deliver and achieve Kpi,s, liaised with store managers on action plans to improve their in store hospitality

Executive Development Chef

SODEXO UK
01.2008 - 01.2013
  • Accountable for the development, design and creation of private patient food offer, and Nuffield staff offer including Hospitality across 29 sites nationwide
  • Established and created 1000+ recipes for an online recipe database accessed by 29 sites
  • All recipes nutritionally analysed by the nutritional team, built into menus to provide a locked down streamlined menu
  • Worked with marketing and purchasing department to source the correct ingredients for the contract at the right price whilst keeping within the constraints of the Sodexo purchasing catalogue
  • Created a 7 day changing menu in response to customer feedback saying they saw the same menu 6 times over a 2 day period, to move customer satisfaction from 83% - 95%
  • Produced a food to promote healing document to use in conjunction with planning a new menu in collaboration with the company dietician

Development Chef (Defence)

SODEXO UK
01.2005 - 01.2008
  • New position supporting the food executive to develop and implement newly created food offer both on line and on site within military PAYD guidelines/framework, a first experience of a role 'out of the kitchen' establishing new work ethics and process
  • Trained new & existing staff in both IT and craft skills, eg: the use of the on line recipe database and creating pictorial step by step specification for use on site to produce the dishes
  • As part of the service offer team helped to Influence senior management at monthly offer and development meeting, presenting new innovations, as part of the development for the Hub & Shore concepts (cafes built within the barracks a place for the soldiers to relax, eat & drink)
  • Built relationships with buying manager to achieve best product for the contract, establish a process of a locked catalogue streamlining products for the best purchasing income
  • Created and managed the defence recipe on line data base and increasing level of use required by the food executive to move it forward
  • Working with the service offer manager to produce a menu and bank of specials to be used across the division
  • Liaised with suppliers for the right products including product testing

Chef de Partie to Head Chef

SODEXO UK
Baltic Exchange
01.1996 - 01.2005
  • Progressing from chef de partie to chef management role within 2 years
  • Responsible for day to day running of various blue chip establishments as chef manager or with a small team as head chef including ordering, stock control, and budgeting
  • Prepared and cooked at top level Chairman and Directors lunches
  • Organising, costing and preparing client requested buffets and functions to the highest standards
  • Trained to the highest level in company bookwork and systems- learning the Sodexo ProfiT online system for invoicing, and recipe development / costing
  • Worked on new site openings and coached the development of new teams
  • Member of the Sodexo Sydney 2000 catering group at the Olympics

Education

Westminster Diploma of Professional Cookery -

Westminster College
01.1981 - 01.1984

City and Guilds - 706/1 Credit, Credit, 706/2 Credit, 772/2 Distinction, Distinction, Pass, 717/3 Pass, Credit

O’ levels - 2 O’ levels, 5 CSE’S

Skills

  • Creating a dining experience
  • Dietary support
  • Training teams
  • Supplier relationships
  • Coaching
  • New business mobilisation
  • Communication
  • Online recipe systems
  • Special diet catering
  • Flexible menu adaptation
  • Responsive client communication
  • High-Pressure environment adaptability

Certification

  • Level 3 Food Hygiene & Safety in Catering - Feb 2025
  • CIEH level 4 food safety - qualified to coach & train staff in level 2 food hygiene exam.
  • Awarded 2 Gold medals and 2 Best in class whilst with Sodexo, previously achieved silver and Bronze.


Timeline

Private Chef

15M Private Chef
11.2020 - 03.2025

Head Chef

Wilson Vale Catering Management @ IHG
09.2018 - 08.2020

Private Chef

Private Chef to HNW Family
12.2016 - 09.2018

Relief Chef

Blue Arrow
11.2016 - 09.2018

Executive Chef

Sodexo
12.2014 - 11.2016

Agency Chef

Berkley Scott
08.2014 - 12.2014

Regional Hospitality Chef

Marks & Spencer Plc
01.2013 - 01.2014

Executive Development Chef

SODEXO UK
01.2008 - 01.2013

Development Chef (Defence)

SODEXO UK
01.2005 - 01.2008

Chef de Partie to Head Chef

SODEXO UK
01.1996 - 01.2005

Westminster Diploma of Professional Cookery -

Westminster College
01.1981 - 01.1984

City and Guilds - 706/1 Credit, Credit, 706/2 Credit, 772/2 Distinction, Distinction, Pass, 717/3 Pass, Credit

O’ levels - 2 O’ levels, 5 CSE’S

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Renee Yarshon