Sam Sharp
Chesterfield,Derbyshire
Summary
A highly experienced Chef with a track record of performing in demanding environments and a keen eye for efficiency. Known for consistency and reliability along with my enthusiasm and passion for food. I have an open and approachable attitude that optimises communication and teamwork. Highly professional approach and a belief that all jobs should be executed to the best possible standard. Respect underpins my professional philosophy and applies to all the people and produce I work with. I am motivated by opportunities to have meaningful impact.
Overview
22
22
years of professional experience
4
4
years of post-secondary education
Work history
Sous chef
The Galleon Restaurant
Chesterfield, Derbyshire
2021.09 - Current
- Consistent production of fresh food to a high standard under pressure at volumes in excess of 100 covers.
- Creation, planning and execution of new menus.
- Raising food quality standards resulting in increased customer traffic and spend per head.
- Improving both the professional and personal culture of the kitchen leading to higher morale and lower staff turnover.
- Training of team members in new skills, dishes and best practices.
- Management of daily and weekly stock orders to stay within budget and minimise waste.
Head Chef
St Thomas Bistro and Coffee Shop
Chesterfield, Derbyshire
2018.01 - 2021.09
- Expanded the catering capacity to offer functions and restaurant evenings.
- Raised the business profile and customer perception through impactful menu changes.
- Introduced systems such as presentation guidelines and stock level requirements to maintain quality and reduce waste.
- Improved the efficiency of service by implementing stations and clear responsibilities to team members.
- Managed stock and labour costs to remain within allocated budgets.
Senior sous chef
The White Horse Inn
Ashover, Derbyshire
2013.03 - 2018.01
- Supported the Head Chef in the implementation of his ideas and standards.
- Achieved the recognition of an AA* rosette by consistently delivering high quality fresh food.
- Created a strong team ethic through professional respect and positive approach to work.
- Managed supplier orders for all areas of the kitchen to ensure appropriate stock levels.
- Show cased an openness to learning resulting in a broad knowledge of techniques and produce.
- Efficiently ran breakfast, lunch and evening services in a calm and organised manner.
Kitchen manager
The Aubergine Restaurant
Chesterfield, Derbyshire
2008.02 - 2013.03
- Learned from the chef-owner before taking over his role within the kitchen.
- Produced high quality fresh food using several preparation and cooking techniques.
- Effectively managed a small team of chefs at a young age.
- Provided committed and loyal performance that helped a new business thrive and achieve recognition through local awards.
- Simultaneously gained a degree in Business and Management through strong time management and work ethic.
Commis chef
Ringwood Hall
Chesterfield, Derbyshire
2004.06 - 2008.02
- Started work at 14 motivated by my passion for food and desire to experience a commercial kitchen.
- Learnt new skills and quickly progressed to running the starter section followed later by the pastry section.
- Catered for large volume functions such as weddings and proms.
- Developed strong relationships with senior chefs due to my respectful and disciplined attitude.
Education
Degree - Economics, Business and Management
University of Sheffield
Sheffield 2009.09 - 2012.06
A-Levels - Economics, Geography, English, History
Netherthorpe School
Chesterfield 2005.09 - 2007.06
Skills
- Working calmly and professionally under pressure whilst maintaining standards at all times
- Highly creative and able to tailor menus appropriately to suit the customer profile
- Experienced and comfortable in all areas of food from pastry to fish preparation
- Creating a positive work environment and team culture where collaboration is encouraged
- Working at speed to efficiently prepare and serve food
- Genuine passion for all aspects of catering and the industry i serve
Timeline
Sous chef
The Galleon Restaurant
2021.09 - Current
Head Chef
St Thomas Bistro and Coffee Shop
2018.01 - 2021.09
Senior sous chef
The White Horse Inn
2013.03 - 2018.01
Degree - Economics, Business and Management
University of Sheffield
2009.09 - 2012.06
Kitchen manager
The Aubergine Restaurant
2008.02 - 2013.03
A-Levels - Economics, Geography, English, History
Netherthorpe School
2005.09 - 2007.06
Commis chef
Ringwood Hall
2004.06 - 2008.02