Simon May
Henfield
Summary
A highly motivated and hardworking professional with 18 years of experience in the catering industry. Known for a positive attitude, reliability, and strong organisational skills. Excels both as an independent worker and team player, with proven expertise in menu design, food preparation, and kitchen management. Recognised for exceptional communication, time management, and leadership abilities. Passionate about delivering high-quality dining experiences.
Overview
22
22
years of professional experience
5
5
years of post-secondary education
3
3
Certifications
Work History
Head Chef
The Station Hotel
Brighton
10.2018 - 12.2024
- Overseeing all daily kitchen operations for a busy family pub
- Developing seasonal menus and daily specials to ensure variety and creativity
- Liaising with suppliers for fresh ingredients and maintaining cost-efficient ordering
- Managing, training, and hiring kitchen staff, while fostering a positive work environment
- Monitoring stock, conducting inventory, and implementing stock rotation
- Ensuring strict adherence to health, safety, and hygiene standards
- Coordinating with front-of-house staff to deliver an excellent dining experience
Sous Chef
The Ginger Fox
10.2016 - 10.2018
- Assisted the executive chef with menu planning and food preparation
- Designed and executed high-quality dishes with an emphasis on both taste and presentation
- Supervised and trained kitchen staff, ensuring smooth daily operations
Head Chef
The White Horse
Steyning
11.2014 - 10.2016
- Directed food preparation and collaborated closely with chefs of all levels
- Created innovative recipes and menus with a focus on quality and variety
- Ensured dishes met high standards before reaching customers
- Coordinated BBQ events and seasonal specials during peak seasons
Sous Chef
The Royal Oak
Poynings
02.2014 - 11.2014
- Managed the kitchen in the head chef’s absence, ensuring consistency in standards
- Oversaw food purchasing, storage, and stock rotation
- Assisted in menu creation and staff training
Head Chef
The Trevor’s Arms
Glynde
06.2013 - 01.2014
- Led a team of seven chefs in a high-volume kitchen
- Designed new menus and implemented creative specials, earning positive feedback
- Conducted staff training, stock management, and kitchen hygiene compliance
Sous Chef
The Sportsman Pub
Goddard’s Green
07.2012 - 05.2013
- Collaborated with the head chef on menu development and seasonal specials
- Ensured kitchen efficiency by managing stock levels and training staff
Sous Chef
Marco Pierre White’s
The Swan Inn
03.2010 - 12.2011
- Worked alongside a renowned head chef to deliver high-quality dining experiences
- Managed inventory, staff rotas, and health and safety compliance
Junior Sous Chef
Rigaletto’s Restaurant
JJB Stadium
01.2009 - 03.2010
- Supported the head chef in daily operations, including stock ordering and preparation
- Developed proficiency in creating fresh, diverse dishes
Second Chef
The Lymewood Farm
Haydock
04.2007 - 12.2008
- Prepared meals efficiently for a high-turnover pub/restaurant
- Assisted with stock monitoring and kitchen management
Chef de Partie
The Thistle Hotel
Brighton
10.2004 - 04.2007
- Ran kitchen shifts independently and contributed to a two-rosette standard menu
- Gained experience in stock analysis, ordering, and recruitment
Commis Chef
The Grand DeVere Hotel
Brighton
09.2002 - 10.2004
- Developed culinary skills and a passion for intricate, innovative menus
- Gained foundational experience in food preparation and kitchen operations
Education
High School - GCSEs (Grades B-D) including Maths, English, and Food Technology
Longhill High School
01.1997 - 01.2002
Skills
Menu Developmentundefined
Certification
First Aid Certification – Pass
Personal Information
Hobbies: Football enthusiast, previously played for Lewes County., Passion for visiting new restaurants and experimenting with recipes., Enjoys creating and testing dishes with family and friends.
Timeline
Head Chef
The Station Hotel
10.2018 - 12.2024
Sous Chef
The Ginger Fox
10.2016 - 10.2018
Head Chef
The White Horse
11.2014 - 10.2016
Sous Chef
The Royal Oak
02.2014 - 11.2014
Head Chef
The Trevor’s Arms
06.2013 - 01.2014
Sous Chef
The Sportsman Pub
07.2012 - 05.2013
Sous Chef
Marco Pierre White’s
03.2010 - 12.2011
Junior Sous Chef
Rigaletto’s Restaurant
01.2009 - 03.2010
Second Chef
The Lymewood Farm
04.2007 - 12.2008
Chef de Partie
The Thistle Hotel
10.2004 - 04.2007
Commis Chef
The Grand DeVere Hotel
09.2002 - 10.2004
High School - GCSEs (Grades B-D) including Maths, English, and Food Technology
Longhill High School
01.1997 - 01.2002
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