TARRAN ASHTIN RICHARD BOOTH
London
Summary
A highly motivated individual who is all about working with local, seasonal & sustainable wholesome ingredients. I'm highly focused on career development and look forward to working with all those that can enhance my experience and skills in the kitchen. I'm looking for work in a very technical and ambitious kitchen that can further my knowledge and growth as a chef. I love being constantly challenged and pushed to reach new professional heights.
Overview
13
13
years of professional experience
Work History
Senior Chef de partie
The Clove Club
London, UK
11.2023 - Current
- Working through all the sections within the restaurant, currently residing on meat section
- Assisting the head chef and sous chefs with tests and recipe development
- Full breakdown and processing of whole animals from nose to tail
- Overseeing the training of new staff members, helping them assimilate within the team easily
- Responsible for orders within working section
Jr. Sous Chef
St. Lawrence (MICHELIN STAR)
Vancouver, BC
11.2021 - 11.2023
- Completed comprehensive kitchen product inventory while ensuring the evaluation of food product freshness and quality
- Demonstrated expertise in pate making and efficiently managed the charcuterie program
- Proficient in various dough and pastry work, showcasing skills in creating and handling diverse baked goods
- Efficiently set up and dismantled the kitchen for service, while also providing support across different stations during service hours
- Actively participated in menu (recipe) development and planning under the guidance of the head chef, contributing to the creation of innovative and appealing dishes
Sous Chef
Ubuntu Canteen
Vancouver, BC
09.2020 - 11.2021
- Conducted monthly inventory, food costing, and menu development
- Trained and mentored new team members on culinary techniques to enhance productivity and quality
- Managed all ordering for the restaurant from various suppliers and farms to provide fresh local premium ingredients to maintain high quality standards
- Planned menu additions based on seasonal pricing and availability
- Implemented initiatives to reduce food cost and waste, resulting in significant savings to meet budget targets
- Acted as head chef when needed to ensure consistent service and quality
Chef de partie
Tipo00
Melbourne, Australia
01.2020 - 08.2020
- Skillfully produced fresh pasta on a daily basis
- Efficiently managed the execution of service, demonstrating a strong work ethic and attention to detail
- Additionally, took on responsibility for operating the charcoal grill, showcasing versatility and adaptability within the kitchen environment
Chef de partie
TOQUE! (Relais & Châteaux Group)
Montreal, QC
01.2018 - 12.2019
- Proficient in working and mastering every station in the brigade, such as whole animal butchery; processing a diverse range of seafood in garde manger and executing sauce production as head saucier
- Acquired extensive preserving techniques through working with local Quebecois produce, encompassing curing, fermenting, and pickling
- Contributed to menu development for lunch service
Chef de partie
PILGRIMME
Galiano Island, BC
04.2016 - 01.2017
- Conducted daily foraging and gathering of local indigenous food on the island for the restaurant
- Assisted the chef in developing and implementing menu changes
- Managed and executed tasks at my station efficiently, ensuring smooth operations at high-quality
Chef De Partie
FARMER'S APPRENTICE
Vancouver, BC
11.2015 - 04.2016
- Collaborated closely with the executive chef to implement and facilitate menu changes, ensuring the seamless execution of extensive tasting menus
- Demonstrated a strong understanding and commitment to the local farm-to-table movement, actively fostering relationships with local suppliers and farmer's markets to prioritize sustainability and support the community
First Cook
GLOWBAL GROUP
Vancouver, BC
06.2012 - 11.2015
- Enforced health and safety regulations, optimizing adherence to quality standards
- Assembled and served dishes consistently with quality presentation
- Restocked inventory and ingredient items to maintain optimal kitchen efficiency, while maintaining food safety and sanitation standards
Education
Red Seal Endorsement (RSE) - Culinary Level3
Vancouver Community College
Vancouver, BCSkills
- Menu Development
- Food Preparation
- Inventory and quality control
- Attention to Detail
- Problem-solving and multi-tasking skills
- Adaptability to Kitchen Environment
- Team Management & Strong Communication Skills
Timeline
Senior Chef de partie
The Clove Club
11.2023 - Current
Jr. Sous Chef
St. Lawrence (MICHELIN STAR)
11.2021 - 11.2023
Sous Chef
Ubuntu Canteen
09.2020 - 11.2021
Chef de partie
Tipo00
01.2020 - 08.2020
Chef de partie
TOQUE! (Relais & Châteaux Group)
01.2018 - 12.2019
Chef de partie
PILGRIMME
04.2016 - 01.2017
Chef De Partie
FARMER'S APPRENTICE
11.2015 - 04.2016
First Cook
GLOWBAL GROUP
06.2012 - 11.2015
Red Seal Endorsement (RSE) - Culinary Level3
Vancouver Community College