Summary
Overview
Work history
Education
Skills
Affiliations
Certification
Languages
References
Timeline
Generic
terry chapman

terry chapman

PO410RU,Isle of Wight

Summary

Creative and highly regarded Head Chef successfully driving and sustaining remarkable restaurant growth by offering unparalleled customer experiences. Devoted to concept development and efficient restaurant operations. Specialising in [Area of expertise]. Talented kitchen leader accomplished in developing menus and running successful kitchens. History exceeding guest expectations with delicious, innovative foods and locally-sourced ingredients. Seeks opportunities to innovate and diversify options to bring in new patrons. Talented Head Chef with sound knowledge of food preparation and restaurant management. Solid understanding of managing personnel activity in hospitality industry. Exceptional communication skills with ability to give clear instructions to subordinates. Organised and reliable with outstanding menu creation capabilities. Successful culinary professional with expertise in team and operations management. History maintaining high kitchen standards and exceeding expectations for food quality, safety and style. Accomplished Head Chef with [Number] years of experience. Strictly monitors kitchen activities and maintains food safety and hygiene standards. Offers strong organisational and leadership skills. Specialises in [Type] cuisine. Creative [Job Title] with progressive kitchen experience, attention to detail and confident leadership style. Keeps kitchen staff focused and performing above expectations to meet high demands. Versed in budgeting, supply management and team building. Speedy Head Chef with [Number] years of experience. Thrives in fast-paced environments while leading dynamic teams. Excels in developing creative menus and satisfying customers. Dedicated [Job Title] highly effective in undertaking administrative and programme management tasks. Manages complex data with excellent organisation. Motivated to achieve outstanding success through prompt communication and helpful approach. Energetic employee well-versed in strong communication and organisation skills. Seeks solutions to problems and applies extensive analytical knowledge to findings. Adept at multi-tasking, leading group discussions and managing projects. Loyal employee with solid understanding of training and mentoring employees. Dedicated team player, proactive and hands-on in task completion. Motivated [Job Title] with [Number] years of experience, recognised for assessing operational needs and developing solutions to save costs, improve revenues and drive customer satisfaction. Resourceful and well-organised with excellent leadership and team-building record. Reliable [Job Title] with [Type] industry experience. Offers excellent communication and good judgment to effectively meet team needs. Proactive planner and problem solver. Experienced [Job Title] with over [Number] years in [Type] industry. Excellent reputation for resolving problems and improving customer satisfaction. Offers flexible schedule to deliver on team goals. Passionate [Job Title] with experience in data accuracy and management. Independent problem-solver focused on customer service and product development. Works well under tight deadlines. Enthusiastic [Job Title] with [Number] years of experience. Secures team success through hard work, attention to detail and excellent organisation. Shares [Type] knowledge to achieve results. Accomplished [Type] student, pursuing [Area of study] eager to apply knowledge and gain practical experience. Experienced working in team environments. Reputation for hard work, punctuality and willingness to learn new things. Takes on challenging new role harnessing interpersonal skills, collaboration and problem-solving. Driven to deliver high-quality service and consistent results. Hard-working [Job Title] with strong organisational skills. Achieves company goals through exceptional planning and prioritisation. Dedicated [Job Title] with [Number] years of experience. Demonstrated history of meeting company goals and promoting best practices. Thrives under pressure and adapts to challenges with ingenuity and resilience. Enthusiastic [Job Title] with knowledge of resolving customer problems. Works to increase success through effective work strategies and customer service. Focused [Job Title] with impressive track record in collaborative, cross-functional teamwork within high-pressure environments. Adept at project planning and managing multiple accounts at once. Dedicated to improving company sales goals and meeting business objectives. Organised and dependable [Job Title] with [Number] years of experience. Successful at managing multiple priorities with positive attitude. Willing to take on greater responsibilities to meet team goals.

Overview

21
21
years of professional experience
2
2
years of post-secondary education
1
1
Certification

Work history

Head chef

buckland care home
Newport, Isle of Wight
02.2023 - 12.2023
  • Planned popular promotional menu additions based on seasonal pricing and product availability.
  • Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
  • Developed and delivered exciting, memorable dishes, increasing repeat business.
  • Considered seasonal product pricing and availability when developing new dishes.
  • Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
  • Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
  • Developed menus for continuous use, events and promotions for different seasons.
  • Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
  • Reduced customer complaints by enforcing strict quality control procedures.
  • Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.
  • Created estimates of food and labour costs to set accurate operating budgets.
  • Meticulously checked delivery contents to verify product quality and quantity.
  • Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
  • Applied culinary expertise toward development of seasoned, complex and speciality foods.
  • Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
  • Inspected completed work and stations to verify conformance with standards.
  • Achieved [Number] star rating by delivering exceptional dishes and prompt service.
  • Set kitchen standards governing cooking procedures, garnishes and food presentation.
  • Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
  • Hired, managed and trained kitchen staff, maintaining competent service teams.
  • Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
  • Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
  • Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Monitored linework processes to maintain consistency in quality, quantity and presentation.
  • Oversaw chefs, cooks and kitchen support staff to run smooth operation.
  • Sourced ingredients from local farms to reduce carbon impacts and offer fresh options to customers.
  • Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
  • Obtained fresh ingredients from local farms, maximising kitchen sustainability.
  • Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
  • Prevented cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces.
  • Forecasted demand and orders optimum level of supplies to prevent spoilage.
  • Sanitised equipment and kitchenware to adhere to hygiene and cleanliness protocols.
  • Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
  • Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
  • Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
  • Improved efficiency and productivity by acquiring new skills.
  • Handled high volume calls to address customer inquiries and concerns.

Second chef

Barchester Healthcare
Newport, Isle of Wight
06.2017 - 05.2018
  • Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
  • Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
  • Oversaw storage and preparation of food items to correct recipe and portioning standards.
  • Maximised restaurant capacity by coordinating seamless, efficient meal services.
  • Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
  • Forecasted demand and orders optimum level of supplies to prevent spoilage.
  • Checked freezers and refrigerators to verify correct storage and temperatures.
  • Created estimates of food and labour costs to set accurate operating budgets.
  • Supervised and trained junior chefs cook assigned dishes.
  • Inspected completed work and stations to verify conformance with standards.
  • Prepared, produced and packed food in tight timescales.
  • Aided management to practice food hygiene standards.
  • Reviewed and updated kitchen practices, menu design and inventory management to reduce food wastage.
  • Executed efficient mise en place to facilitate smooth service.
  • Sourced ingredients from local farms to reduce carbon impacts and offer fresh options to customers.
  • Considered seasonal product pricing and availability when developing new dishes.
  • Achieved [Number] star rating by delivering exceptional dishes and prompt service.
  • Handled special customer requests to meet dietary needs and mitigate allergen risks.
  • Built and maintained strong working relationship with staff across business.
  • Reduced customer complaints by enforcing strict quality control procedures.
  • Applied culinary expertise toward development of seasoned, complex and speciality foods.
  • Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
  • Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
  • Collaborated with head chef to create innovative, seasonal menus for special events.
  • Removed expired food from kitchen areas, composting waste and recycling packaging.
  • Met company portion and serving size standards, maintaining kitchen cost-efficiency.
  • Maintained clean and tidy food preparation areas.
  • Plated completed meals with meticulous attention to presentation and portion control.
  • Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
  • Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
  • Set kitchen standards governing cooking procedures, garnishes and food presentation.
  • Sanitised counters and utensils used to prepare raw meat, eggs and fish.
  • Oversaw chefs, cooks and kitchen support staff to run smooth operation.
  • Followed recipe specifications strictly to produce high volume of food orders.
  • Oversaw maintenance of kitchen to comply with food safety procedures.
  • Demonstrated julienne, dice and brunoise skills to staff for safe and quick food preparation.
  • Monitored line production to achieve consistent quality.
  • Delivered high-quality results within budget and timeframe targets.
  • Received and processed stock using inventory management system.
  • Served customers to drive sales and deliver top-quality experiences.
  • Displayed energy and enthusiasm in fast-paced environment.
  • Operated machinery to achieve targets while following regulations.
  • Promoted continuous improvement by problem-solving and sharing suggestions to optimise team operations.
  • Cleaned work areas and equipment to maintain faultless hygiene standards.
  • Kept appropriate stock levels to match expected demand.
  • Worked flexible hours, covering nights, weekends and bank holidays.
  • Carried out day-to-day duties accurately and efficiently.
  • Created and maintained displays and signs.
  • Developed plans and strategies to promote continuous improvement.
  • Quickly learned and applied new skills to daily tasks, improving efficiency and productivity.
  • Prevented cross-contamination by sanitising utensils and surfaces.

Senior chef de partie

de vere hotels
Southampton, Hampshire
08.2005 - 01.2007
  • Met company portion and serving size standards, maintaining kitchen cost-efficiency.
  • Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
  • Ensured adequate stocking of cooking stations before and during peak operating hours.
  • Built attractive displays of food items, enticing customers to make additional purchases.
  • Followed recipe specifications strictly to produce high volume of food orders.
  • Built and maintained excellent rapport with patients and loved ones.
  • Handled annual appraisals for employees and facilitated personal development plans in compliance with mandatory training.

homade pizza chef

la margarita iitalian restaurant
Southampton, Hampshire
03.2003 - 07.2005
  • Presented dishes with creative plating and merchandising.
  • Applied creative presentation techniques to enhance visual appeal of dishes.
  • Coordinated team of [Number] kitchen staff and trained each to complete quality cooking work.
  • Completed comprehensive closing and cleaning checklists.
  • Operated industrial kitchen equipment to mix and blend ingredients.
  • Changed and sanitised surfaces between tasks to avoid cross-contamination.
  • Provided support to crew members through all facets of food preparation and delivery.
  • Reduced food costs with proper budgeting and inventory management.
  • Responded efficiently to customer special requests to provide personalised dining experience.
  • Prepared dough from scratch using old world recipe and added toppings, cheese and sauce for baked-to-order pizzas.
  • Adhered to health and safety requirements for cleaning surfaces, cooking items and equipment.
  • Collaborated with kitchen staff to foster productive, enjoyable work environment and meet service demands.
  • Followed precise recipes detailing ingredient requirements and cooking methods.
  • Labeled and stored food items to promote orderliness.
  • Complied with Health and Safety, Food Hygiene and COSHH regulations by by providing best practices and quality standards.
  • Created high-quality artisan, sourdough pizzas using traditional methods and ingredients, achieving outstanding customer feedback.
  • Managed kitchen workflow during peak hours for timely delivery of dishes.
  • Collaborated with waiters and servers to produce food ordered.
  • Implemented portion control measures to control food costs.
  • Accounted for individual diets and allergens when cooking personal meals.
  • Dated and rotated food stocks to minimise wastage.
  • Adjusted recipes based on availability of ingredients or current guest preferences.
  • Safely operated pizza oven and other kitchen equipment according to manufacturer instructions.
  • Used batch cooking equipment to create multiple meal items at once.
  • Completed daily opening and closing duties to support kitchen operations and prepare for busy periods.
  • Encouraged team to keep kitchen organised and stocked with supplies for easy use.
  • Monitored equipment operation and controlled settings to steam, roast and grill food.
  • Sterilised kitchen equipment, plates and utensils to maintain clean environment.
  • Created special menus for events with unique ingredients and recipes.
  • Communicated closely with service teams to fully understand special orders.
  • Worked with kitchen staff to streamline food preparation processes.
  • Followed kitchen opening and closing procedures when preparing cooking supplies, ingredients and workstations.
  • Enforced proper sanitation practices to prevent food spoilage and contamination.
  • Studied under qualified chefs to train in cuisines and requirements of different cooking stations.
  • Prepared uniform dishes with meticulous care and attention to detail and quality.
  • Collaborated with kitchen team to deliver fast and accurate orders with delicious food.
  • Analysed data and information to identify issues and create tailored solutions.
  • Completed duties to deliver on targets with accuracy and efficiency.
  • Successfully delivered on tasks within tight deadlines.
  • Cleaned work areas and equipment to maintain faultless hygiene standards.
  • Consistently arrived at work on time and ready to start immediately.
  • Supported team by demonstrating respect and willingness to help.
  • Increased revenue by upselling and recommending products.
  • Handled chemicals and waste in line with COSHH regulations.
  • Stayed current on processes and procedures to offer relevant assistance.
  • Delivered high-quality results within budget and timeframe targets.
  • Oversaw daily operations to achieve high productivity levels.
  • Applied positive customer service approach to increase satisfaction levels.
  • Prevented cross-contamination by sanitising utensils and surfaces.
  • Managed on-site evaluations, internal audits and customer surveys.
  • Engaged with stakeholders to build relationships and brand awareness.
  • Monitored and updated stock levels and inventory databases.
  • Used Microsoft Word and other software tools to create documents and clear communications.
  • Conducted intensive safety audits and investigated reported issues, accidents and near-misses.
  • Offered friendly, efficient customer service and handled challenging situations with ease.
  • Reviewed customer history to recommend appropriate products and services.

Education

city and guilds 706/1/2 and level 2 nvq catering - catering hospitality

Brooklands Technical College
Weybridge, Surrey
09.1982 - 06.1984

Skills

  • Banquets and catering
  • Employee training and development
  • Process improvements
  • Food and beverage pairing
  • Project budgeting
  • Pantry restocking
  • Seasonal specials planning
  • Quality Assurance
  • Forecasting and planning
  • Grilling and deep frying skills
  • Fine-dining expertise
  • Ingredient selection
  • Meal preparation
  • Recipes and menu planning
  • Food preparation techniques
  • Portion and cost control
  • Grilling
  • Just In Time stock control
  • Food plating and presentation
  • Kitchen equipment and tools
  • Equipment maintenance
  • Cleaning and sanitizing methods
  • In-store baking
  • Sanitation guidelines
  • Menu planning
  • Food spoilage prevention
  • Food preparation
  • Kitchen management
  • Food inventories
  • Customer-focused
  • Communication skills
  • Leadership
  • Time management
  • Problem-solving
  • Team building

Affiliations

  • swimming paddle boarding ten pin bowling cycling

Certification

knife handling and chopping skills

Languages

Italian
Beginner

References

References available upon request.

Timeline

Head chef

buckland care home
02.2023 - 12.2023

Second chef

Barchester Healthcare
06.2017 - 05.2018

Senior chef de partie

de vere hotels
08.2005 - 01.2007

homade pizza chef

la margarita iitalian restaurant
03.2003 - 07.2005

city and guilds 706/1/2 and level 2 nvq catering - catering hospitality

Brooklands Technical College
09.1982 - 06.1984
terry chapman