Rhys Edwards
Stratford Upon Avon,UK
Summary
Experienced, passionate, driven, professional chef. Cooks to a more classical persuasion of British and French food, moving into more modern British style and bistro food throughout my career. I have always been a good team player and communicate well with others. Fully trained to NVQ level 3 advanced culinary diploma level with all health and safety and additional training also.
Overview
20
20
years of professional experience
Work history
CHEF
LIME RECRUITMENT
Stratford -Upon-Avon, Warwickshire
2025.07 - Current
- Worked With a Variety of Clients such as multiple Rossette awarded establishments (2* and 3*)
- Worked alongside celebrity chef names such as Glynn Pernell at his launch Wood Norton . James Martin at the Lygon Arms launch in Broadway .
- I get consistent 5* reviews from high end clients .
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Adhered to strict hygiene standards, ensured a clean working environment.
- Maintained high safety standards during food preparation and serving procedures.
- Coordinated prep work, streamlined the cooking process.
JNR SOUS CHEF
Mercedes Patronas Formula 1 team / Artisian Catering
Brackley, Northamptonshire
2024.06 - 2025.06
- Took responsibility Managing a section and Managing junior team members.
- Represented the team on visits to suppliers/ development days and Health and safety management meetings.
- Assisted head chef in menu development, resulting in innovative dining experiences.
- Maintained high standards of food preparation by following recipes accurately.
- Implemented new cooking techniques, elevating the overall food quality and presentation.
- Managed inventory efficiently, minimising waste and optimising resource use.
AGENCY CHEF
Lime Recruit
Stratford Upon Avon
2021.11 - 2023.06
- Worked at multiple levels required by clients.
- Kept a high standard of work including performance.
- Highly rated with good feedback from all clients.
- Kept all standards regarding working safely and hygienically
- Co-operated with team members to develop and implement effective solutions.
- Worked fantastic locations for high end clients.
CHEF
WILLS KITCHEN. Shakespeare Birthplace Trust
Stratford Upon Avon
2019.07 - 2020.06
- Began a brand new project in a brand new kitchen
- With helping launch new menus
- Train staff
- Use skills to boost the business where necessary
- Worked in a small team
- Closed for the COVID 19 pandemic.
- Prepared and plated dishes to produce high volumes and meet efficiency targets.
- Maintained good food hygiene and safety standards with regular audits.
- Developed vegan and vegetarian range to attract new customer base.
AGENCY CHEF
Recruitment Network New Zealand
Wellington
2018.10 - 2019.07
- Worked in multiple establishments in various locations, of varied styles and requirements depending on the client.
- On both North and South islands.
- Hotels/Banqueting.
- Including experiences such as cooking in the national museum for the Governor General and on James Cameron's film set in Wellington for the new Avatar film set.
- Worked for The RNZAF on Base.
HEAD CHEF
White Bear Hotel
Shipston, Stour
2017.08 - 2018.10
- Key responsibilities
- I began the business as a new project with a new business owner
- I had to hire appropriate staff members suitable for the business focussing on TEAMWORK
- Menu writing
- All ordering
- Talking to representatives of different supply companies to get the best quality goods
- Costing and planning menus
- Organisation of the kitchen for large parties and private dining events
- Training of new staff to help create a safe, efficient working environment
- Keep a fair and friendly team atmosphere where possible to keep staff morale high
- Turned the fortunes of a restaurant that had a low customer turnover to a busy one
- I managed to put a comprehensive team into place to cover all positions.
- Enforced food safety, sanitation and hygiene regulations to secure customers and kitchen staff.
JUNIOR SOUS
Coxs Yard
2017.01 - 2017.09
- A key role in a small team of 4 chefs but in a VERY busy restaurant /grill house
- This job was a seasonal role as it is based in a tourist town that can see 2 million + visitors each summer, due to it being the birthplace of William Shakespeare and home to the Royal Shakespeare Company
- Key responsibilities
- Ordering on a large scale
- Cooking high volumes under high pressure (400+ a day)
- I was a key part of the stoves and grill cooking fresh to order but could do all sections if needed
- In the absence of the head chef i was in charge of running the pass/controlling the service
- We also did many functions (parties ,weddings, celebrations).
CHEF
Chequres in Ettington
2016.03 - 2016.04
- Fresh food restaurant
- Small team
- Fish specials
- Guaranteed high-quality taste and presentation standards.
CDP
Rose and Crown Freehouse
Ratley
2015.02 - 2016.03
- Ratley CDP-promoted to Sous
- One of only two full time chefs
- We helped develop and progress the business
- A small country pub in a very small village but very busy and successful
- I enjoyed working in a small close team focussed on local community and local fresh , seasonal produce.
CHEF
Hathaways Tearoom
Stratford Upon Avon
2014.01 - 2015.02
- Lead chef /cook
CHEF
Aussie Jobs Agency
Perth
2011.07 - 2011.09
- Outback county pub
- Fresh food environment
- High volumes
CHEF
Compass Group Asia Pacific
Brisbane
2011.01 - 2011.04
- Private School contract
- Bulk cooking for 160 + 3 times a day
- Team leader
- Noted feedback from guests and adapted kitchen processes and menus.
- Maintained good food hygiene and safety standards with regular audits.
CDP
HOWARD ARMS
Illmington
2009.09 - 2010.10
- Chef De Partie
- AWARD 2010 #1 DINING PUB OF THE YEAR
- Worked in a close knit team
- Fresh food
- Classic cuisine
COMMIS CHEF
Marlowes Restraunt
Stratford Upon Avon
2006.09 - 2009.07
- First full time Job
- Learing Classical food
- Experience cooking A'LA Carte menus.
- Table d'Hote
- Silver service FOH
WORK EXPERIENCE
Claridges Hotel
London
2006.02 - 2006.03
- 6 Weeks work experience placement
- Worked every section in this prestigeous , 5
- Star, world famous hotel
- The Highest standards with luxury fine dining ingredients.
- Large gormet banqueting facilities
Education
ADVANCED CULINARY DIPLOMA NVQ3 - PROFESSIONAL CATERING
Stratford Upon Avon College
Stratford Upon AvonGCSES - GCSE - undefined
Stratford Upon Avon High School
Stratford Upon AvonPRIMARY LEVEL EDUCATION - undefined
The Willows Primary school
Stratford Upon AvonSkills
- Passionate
- Proven leader
- Flexible and adaptable
- All round knife skills/techniques
- Large knowledge of classic cuisine
- Reliable and dedicated
- Handles pressure
- Good interpersonal skills
Timeline
CHEF
LIME RECRUITMENT
2025.07 - Current
JNR SOUS CHEF
Mercedes Patronas Formula 1 team / Artisian Catering
2024.06 - 2025.06
AGENCY CHEF
Lime Recruit
2021.11 - 2023.06
CHEF
WILLS KITCHEN. Shakespeare Birthplace Trust
2019.07 - 2020.06
AGENCY CHEF
Recruitment Network New Zealand
2018.10 - 2019.07
HEAD CHEF
White Bear Hotel
2017.08 - 2018.10
JUNIOR SOUS
Coxs Yard
2017.01 - 2017.09
CHEF
Chequres in Ettington
2016.03 - 2016.04
CDP
Rose and Crown Freehouse
2015.02 - 2016.03
CHEF
Hathaways Tearoom
2014.01 - 2015.02
CHEF
Aussie Jobs Agency
2011.07 - 2011.09
CHEF
Compass Group Asia Pacific
2011.01 - 2011.04
CDP
HOWARD ARMS
2009.09 - 2010.10
COMMIS CHEF
Marlowes Restraunt
2006.09 - 2009.07
WORK EXPERIENCE
Claridges Hotel
2006.02 - 2006.03
ADVANCED CULINARY DIPLOMA NVQ3 - PROFESSIONAL CATERING
Stratford Upon Avon College
GCSES - GCSE - undefined
Stratford Upon Avon High School
PRIMARY LEVEL EDUCATION - undefined
The Willows Primary school