Simon Quantock

• Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
• Maintained total control to maximise guest satisfaction and team productivity.
• Reviewed and updated kitchen practices, menu design and inventory management to reduce food wastage.
• Checked freezers and refrigerators to verify correct storage and temperatures.
• Coordinated recruitment and training of kitchen staff to develop high-performing team.
• Assisted cooks to determine freshness and quality of dishes.
• Applied culinary expertise toward development of seasoned, complex and speciality foods.
• Supported head chef with stock control and rotation, minimising waste with FIFO systems.
• Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
• Forecasted demand and orders optimum level of supplies to prevent spoilage.
• Trained junior kitchen staff in food preparation and hygiene practices.
• Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
• Considered seasonal product pricing and availability when developing new dishes.
• Acted as head chef when required, maintaining continuity of service and quality.
• Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
• Monitored kitchen operations to spot and correct issues impacting team performance or quality.
• Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
• Sanitised equipment and kitchenware to comply with hygiene protocols.
• Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
• Oversaw chefs, cooks and kitchen support staff to run smooth operation.
• Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
• Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
• Followed recipe specifications strictly to produce high volume of food orders.
• Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
• Cleaned work areas and equipment to maintain faultless hygiene standards.
• Handled chemicals and waste in line with COSHH regulations.
• Completed duties to deliver on targets with accuracy and efficiency.

Lead from the front !

• Oversaw chefs, cooks and kitchen support staff to run smooth operation.
• Created estimates of food and labour costs to set accurate operating budgets.
• Inspected completed work and stations to verify conformance with standards.
• Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
• Developed menus for continuous use, events and promotions for different seasons.
• Meticulously checked delivery contents to verify product quality and quantity.
• Applied culinary expertise toward development of seasoned, complex and speciality foods.
• Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
• Planned popular promotional menu additions based on seasonal pricing and product availability.
• Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
• Hired, managed and trained kitchen staff, maintaining competent service teams.
• Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.

• Supported head chef with stock control and rotation, minimising waste with FIFO systems.
• Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
• Trained junior kitchen staff in food preparation and hygiene practices.
• Acted as head chef when required, maintaining continuity of service and quality.
• Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
• Monitored kitchen operations to spot and correct issues impacting team performance or quality.
• Developed chefs to run stations efficiently during peak service periods.
• Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
• Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
• Oversaw chefs, cooks and kitchen support staff to run smooth operation.
• Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
• Set kitchen standards governing cooking procedures, garnishes and food presentation.
• Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.

• Developed seasonal menus in collaboration with chef that consistently exceeded customer expectations.
• Followed checklists to keep kitchen areas clean, stocked and sanitised.
• Mastered different types of cuisine, catering to diverse needs.
• Followed good operating practices, safety standards and equipment maintenance protocols to minimise downtime.