Robert Hudd
Bicester,Oxford
Summary
Accomplished culinary professional with extensive expertise in classical French and traditional British cuisine. Demonstrates exceptional communication, planning, and organisational skills, coupled with a mastery of time management and multitasking under pressure. Proven ability to handle kitchen stress while maintaining high standards in menu planning and execution. Adept at managing teams with strong people skills and IT literacy. Committed to further enhancing culinary techniques and pursuing excellence in the culinary arts.
Overview
23
23
years of professional experience
1
1
Certification
Work History
Roaming Chef
Peach Pubs
10.2022 - 01.2025
- Performed regular equipment maintenance increased lifespan of kitchen appliances.
- Adhered to strict hygiene standards, ensured a clean working environment.
- Trained junior chefs to enhance their professional skills.
- Created balanced meal plans abiding by dietary restrictions.
- Collaborated closely with suppliers, secured fresh ingredients daily.
- Orchestrated seamless kitchen service during peak hours.
- Demonstrated proficiency in various cooking techniques, improved dish presentation.
- Optimised workflow processes reduced time spent on administrative tasks.
- Supervised all kitchen staff to maintain high quality standards.
- Transformed under-utilised ingredients into special menu items.
- Coordinated prep work, streamlined the cooking process.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Maintained high safety standards during food preparation and serving procedures.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
Head Chef
The Fishes Peach Pubs
Oxford, Oxfordshire
03.2002 - 10.2002
- Developed seasonal menus to offer variety and freshness in dishes served.
- Delivered consistently tasty meals by adhering to recipe instructions.
- Collaborated with suppliers for fresh and quality ingredients procurement.
- Monitored inventory levels, ensured timely replenishment of stock.
- Coordinated with front-of-house staff to ensure seamless service delivery.
- Oversaw quality control measures, maintained consistency across all dishes served.
- Ensured high-quality dishes with meticulous attention to detail.
- Trained junior staff for optimal performance and skill development.
- Maintained exemplary hygiene standards in the kitchen area.
- Improved kitchen efficiency by streamlining cooking processes.
- Managed all aspects of the kitchen, ensuring smooth operation.
- Instituted a rotation system to minimise food waste.
- Fostered a positive work environment, boosted team morale.
- Adhered to strict dietary guidelines from customers, ensuring satisfaction.
- Upheld health and safety regulations at all times in the kitchen.
- Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
Roaming Chef
Peach Pubs
10.2021 - 03.2022
- Performed regular equipment maintenance increased lifespan of kitchen appliances.
- Adhered to strict hygiene standards, ensured a clean working environment.
- Trained junior chefs to enhance their professional skills.
- Created balanced meal plans abiding by dietary restrictions.
- Orchestrated seamless kitchen service during peak hours.
- Supervised all kitchen staff to maintain high quality standards.
- Maintained high safety standards during food preparation and serving procedures.
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
Head Chef
Torino Lounge
Bicester, Oxfordshire
10.2019 - 10.2021
- Oversaw quality control measures, maintained consistency across all dishes served.
- Managed all aspects of the kitchen, ensuring smooth operation.
- Implemented new recipes for enhanced menu diversity.
- Delivered consistently tasty meals by adhering to recipe instructions.
- Upheld health and safety regulations at all times in the kitchen.
- Established strong rapport with team members through effective communication skills.
- Fostered a positive work environment, boosted team morale.
Head Chef
The Long Dog
Waddesdon, Buckinghamshire
08.2015 - 10.2019
- Adhered to strict dietary guidelines from customers, ensuring satisfaction.
- Oversaw quality control measures, maintained consistency across all dishes served.
- Demonstrated culinary expertise in various cuisines whilst maintaining authenticity.
- Implemented new recipes for enhanced menu diversity.
- Upheld health and safety regulations at all times in the kitchen.
- Trained junior staff for optimal performance and skill development.
- Coordinated with front-of-house staff to ensure seamless service delivery.
- Collaborated with suppliers for fresh and quality ingredients procurement.
Deli Chef
Soho House
Great Tew, Oxfordshire
06.2015 - 05.2016
- Prepared a diverse range of deli items to meet varied customer preferences.
- Developed innovative seasonal menu items by utilising fresh, local ingredients.
- Utilised time management skills to prepare all orders on schedule.
- Assisted customers with queries about products, providing excellent customer service.
- Communicated effectively with kitchen staff to ensure timely preparation and delivery of orders.
Temporary Chef
Goldstar Recruitment
05.2015 - 06.2015
- Developed new recipes for a diverse culinary experience.
- Led successful catering events provided excellent dining experiences for guests.
- Participated in local food festivals, elevated restaurant's reputation within the community.
- Supervised all kitchen staff to maintain high quality standards.
- Optimised workflow processes reduced time spent on administrative tasks.
- Performed regular equipment maintenance increased lifespan of kitchen appliances.
Head Chef/Owner
Grand Restaurant Hudd
Brazil
08.2012 - 05.2015
- Collaborated with suppliers for fresh and quality ingredients procurement.
- Demonstrated culinary expertise in various cuisines whilst maintaining authenticity.
- Established strong rapport with team members through effective communication skills.
- Coordinated with front-of-house staff to ensure seamless service delivery.
- Ensured high-quality dishes with meticulous attention to detail.
- Improved kitchen efficiency by streamlining cooking processes.
- Monitored inventory levels, ensured timely replenishment of stock.
- Oversaw quality control measures, maintained consistency across all dishes served.
- Developed seasonal menus to offer variety and freshness in dishes served.
- Delivered consistently tasty meals by adhering to recipe instructions.
- Upheld health and safety regulations at all times in the kitchen.
Senior Sous Chef
Villandry Biceste Village
Bicester, Oxfordshire
02.2008 - 08.2012
- Contributed significantly towards achieving positive restaurant reviews on popular online platforms.
- Devised cost-effective strategies resulting in better profit margins whilst maintaining quality.
- Initiated staff training programmes for improved culinary skills.
- Maintained high standards of food hygiene for superior customer satisfaction.
- Collaborated effectively with kitchen staff for efficient meal preparation.
- Worked closely with team members to maintain harmonious work environment.
- Assisted Head Chef to ensure smooth operations during peak hours.
Head Chef
Carne BBQ house
Oxford, Oxfordshire
06.2007 - 02.2008
- Established strong rapport with team members through effective communication skills.
- Upheld health and safety regulations at all times in the kitchen.
- Assisted restaurant manager in cost control strategies implementation.
- Demonstrated culinary expertise in various cuisines whilst maintaining authenticity.
CDP
Lady Margaret’s Hall Oxford
08.2006 - 06.2007
- Carried out day-to-day duties accurately and efficiently.
- Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
- Successfully delivered on tasks within tight deadlines.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Supported team by demonstrating respect and willingness to help.
- Worked flexible hours, covering nights, weekends and bank holidays.
- Consistently arrived at work on time and ready to start immediately.
- Offered friendly, efficient customer service and handled challenging situations with ease.
- Cleaned work areas and equipment to maintain faultless hygiene standards.
CDP Chef
Quod Oxford
06.2006 - 08.2006
- Adhered to strict hygiene standards, ensured a clean working environment.
- Coordinated prep work, streamlined the cooking process.
- Enhanced team productivity with effective delegation of tasks.
- Demonstrated proficiency in various cooking techniques, improved dish presentation.
- Optimised workflow processes reduced time spent on administrative tasks.
- Performed regular equipment maintenance increased lifespan of kitchen appliances.
Education
NVQ Level 1 - Catering and hospitality
Abingdon and Witney college
Abingdon, Oxfordshire 02/1999 - 03/2002
NVQ Level 2 - Catering and hospitality
Abingdon and Witney college
Abingdon, Oxfordshire 02/1999 - 03/2003
Skills
- COMMUNICATION
- Planning
- Organization
- People skills
- Multitasking
- Management
- IT literate
- Classical french cuisine experience
- Handling kitchen stress
- Multitasking under pressure
- Time management mastery
- Menu planning competence
- Traditional british cuisine expertise
Languages
English
Portuguese
Certification
Gnvq level 1/2city and guilds
health and saftey level2/3
health and hygiene level 3
Timeline
Roaming Chef
Peach Pubs
10.2022 - 01.2025
Roaming Chef
Peach Pubs
10.2021 - 03.2022
Head Chef
Torino Lounge
10.2019 - 10.2021
Head Chef
The Long Dog
08.2015 - 10.2019
Deli Chef
Soho House
06.2015 - 05.2016
Temporary Chef
Goldstar Recruitment
05.2015 - 06.2015
Head Chef/Owner
Grand Restaurant Hudd
08.2012 - 05.2015
Senior Sous Chef
Villandry Biceste Village
02.2008 - 08.2012
Head Chef
Carne BBQ house
06.2007 - 02.2008
CDP
Lady Margaret’s Hall Oxford
08.2006 - 06.2007
CDP Chef
Quod Oxford
06.2006 - 08.2006
Head Chef
The Fishes Peach Pubs
03.2002 - 10.2002
NVQ Level 1 - Catering and hospitality
Abingdon and Witney college
02/1999 - 03/2002
NVQ Level 2 - Catering and hospitality
Abingdon and Witney college
02/1999 - 03/2003
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