Russell Parker
Alton,Hampshire
Summary
An imaginative culinary professional with a flair for gourmet cuisine and a solid commitment to customer satisfaction .A team player with strong leadership skills who brings a creative approach to menu planning and event catering utilising seasonal and local produce wherever possible .
Overview
19
19
years of professional experience
Work history
Head chef
B.P.Entertainment
Lower Farringdon, Hampshire
2025.01 - Current
This job has involved a complete overhaul of the kitchen set up from a full sanitising clean to the implementation of a fully compliant food hygiene regime. I have produced seasonal menus with locally sourced fayre and implemented a comprehensive staff training scheme for consistency . I use recipe scaling for stock management, have introduced a food rotation system to reduce food waste and created a strong communication between kitchen and front of house staff fostering a positive work environment .
Chef / Game butcher, events development
Sole events
East Worldham, Hampshire
2020.12 - 2024.08
Developed and advised on a new banqueting and outdoor sporting events business guiding a small team through food and beverage provision, food preparation and presentation and all aspectc of regulatory guidelines from health and safety to food handling and hygiene . learnt the basics of game butchery and spent time teaching myself the basics of food science to enhance my understanding of cooking processes and flavour combinations .
Started a pop up kitchen with sole events during lock down firstly to eliminate the boredom of lockdown but also to create a bond with the local community and to provide free cooked meals to the elderly and vulnerable members of the community
Site foreman
J wickes construction
West Worldham, Hampshire
2014.10 - 2020.11
Led a team of skilled construction workers, accurately interpreting blueprints through to project completion ensuring on site compliance of health and safety requirements.
Chef proprietor /publican
self employed
Upper Farringdon, Hampshire
2007.07 - 2014.10
General mangement of every aspect of a busy country pub . Producing food and beverage service to a very high standard . Employing 3 full time staff and up to 14 part time during busy seasonal periods whilst maintaining a strong relationship with the local community
Education
City and guilds 706/1 706/2 N.V.Q. LEVEL 1 and 2 - Food and Beverage Service
Eastleigh College
Eastleigh 09/1990 - 06/1992
Skills
- Gourmet cuisine experience
- Use of kitchen equipment
- Menu costing
- Customer satisfaction focus
- Recipe scaling expertise
- Time management proficiency
- Adaptability in kitchen
- Culturally aware
- Seasonal ingredients utilisation
- Butchery techniques
- Quality control implementation
- Purchasing and inventory
- Nutritional knowledge
- Familiarity with dietary restrictions
- Multitasking
- Food preparation
- Equipment Maintenance
- Leadership
- Quality Control
- Inventory management
- Regulatory compliance
- Engaging leadership style
- Creative flair
- Employee training and development
- Staff leadership
- Food health and safety
- Dish portioning
- Event catering
- Kitchen hygiene
- Menu planning
- Recipe creation
- Kitchen management
- Supplier negotiations
- Food science
Custom
Ever since I was tall enough to see over a worktop I have wanted to cook.
At the age of 17 I got my first job as a kitchen porter in a pub in Romsey whilst there I was approached by a customer who happened to be the G.M. of a near by hotel [ The Potters heron] he offered me a commis chef position in there busy kitchen ,I jumped at the chance it was at this hotel I feel I learnt how to be a chef and gain a real insight into the industry. I was hooked .After 18 month at the hotel I was promoted to chef de partie . Several months later I moved on and started to work at numerous pubs restaurants ,fine dinning establishments and even industrial catering moving on when I felt I could not learn any more from my peers.
In 1998 I join up with my best friend and fellow chef at the wine bar and bistro in bishops waltham where as his sous chef we went on to earn a AA Rosette.
In 2000 saw a move to The Alton House again as sous chef to my best friend 2 years later I was asked to join the Manor House hotel as there Head chef .
Since marring my wife in 2005 I have managed and reimagined several pubs and hotels. I have consulted on a new start up catering events project. demonstrated game butchery, even tried my hand in the construction industry...... an interesting experience ,but the kitchen remains my passion.
With this in mind I am looking for a new challenge, focusing more on management and strategy .
I hope the skill base I have presented in the resume will at least give you some food for thought and I would be very grateful for both your feedback and thoughts on whether there may be a role within your organisation for someone with my my experience and aspirations .
I would like to thank for your time
kind regards
Russell
References
References available upon request.
Timeline
Head chef
B.P.Entertainment
2025.01 - Current
Chef / Game butcher, events development
Sole events
2020.12 - 2024.08
Site foreman
J wickes construction
2014.10 - 2020.11
Chef proprietor /publican
self employed
2007.07 - 2014.10
City and guilds 706/1 706/2 N.V.Q. LEVEL 1 and 2 - Food and Beverage Service
Eastleigh College
09/1990 - 06/1992