THOMAS FLETCHER
Salford
Summary
Experienced chef with a strong background in high-quality restaurant operations, including deputizing for Head Chef. Expertise in developing innovative menu concepts that prioritize fresh, seasonal ingredients and kitchen sustainability. Proficient in team collaboration, staff training, stock management, and food hygiene compliance. Demonstrated success in maintaining gross profit and operational efficiency under pressure while adhering to HACCP and health and safety regulations.
Overview
13
13
years of professional experience
3
3
years of post-secondary education
Work history
CDP / SOUS CHEF
Holiday Inn
Salford Quays
2019.09 - 2025.09
- Started as a cdp then in 2021 became sous chef
- I do all shifts including breakfast shifts
- Fostered a positive working environment through clear communication and team motivation.
- Worked under pressure during peak hours whilst maintaining composure and efficiency.
- Managed inventory efficiently, minimising waste and optimising resource use.
- Assisted head chef in menu development, resulting in innovative dining experiences.
- Delegated tasks to junior chefs for efficient kitchen operations.
- COSHH and HACCAP trained
- Adapted menu items according to guest dietary requirements or preferences, promoting inclusivity in dining options.
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Acted as head chef when required, maintaining continuity of service and quality.
- Provided feedback on dishes' taste and visual appeal before service offering optimal culinary experience.
CDP
Flatley's Irish bar
Barcelona
2018.10 - 2019.09
- As a cdp I was responsible for training new staff members also creating menu ideas and special menus.
- Carried out day-to-day duties accurately and efficiently.
- Worked flexible hours, covering nights, weekends and bank holidays.
CDP
Olive and Vine
Manchester
2018.03 - 2018.09
- As a cdp I was responsible for preparing fresh food and plating the food, ordering in stock and working all sections.
- Carried out day-to-day duties accurately and efficiently.
SOUS
The Font
Manchester
2017.10 - 2018.03
- As a sous-chef I was managing a brigade of five, ordering in and taking stock.
- I was also responsible for designing the menu and maintaining a gross profit margin.
- Carried out day-to-day duties accurately and efficiently.
- Demonstrated respect, friendliness and willingness to help wherever needed.
CDP - SOUS
Kro Bar
Manchester
2016.01 - 2017.09
- As a sous-chef at Kro Bar I gained experience in preparing hot and cold buffets for functions as well as organizing bbqs.
- I was responsible for assisting the head chef with running of the kitchen and supervising the kitchen team.
- I was responsible for designing the menu and maintaining a gross profit margin.
CDP
Davinci Restaurant
Perth, Australia
2015.06 - 2015.12
- As a cdp I was responsible for preparing and plating fresh food as well as maintaining the kitchen hygiene levels.
- In Davinci 's I learnt to adapt to new environments and work conditions as well as gaining more experience as a chef.
commis, apprentice
Kro Piccadilly
Manchester
2013.02 - 2015.04
- As an apprentice at Kro Piccadilly I gained the ability to work under pressure, to work as a part of a team and to manage my time; I learnt to be responsible for my work and to be organized and multitasking.
Education
Nvq level 2 -
2013.01 - 2015.01
NVQ level 3 - undefined
2016.01 - 2017.01
FOOD SAFTEY LEVEL 3
ALLERGEN AWERNESS
Skills
- Kitchen management
- Staff onboarding and training
- conducting Stock takes
- Menu development and costings
- Stock control and ordering
- Making food cost calculations and Maintaining GP
- Health and Safety Compliance
- Kitchen staff rotas
- allergen and dietary requirements
Personal Information
Title: chef
References
References available upon request.
Timeline
CDP / SOUS CHEF
Holiday Inn
2019.09 - 2025.09
CDP
Flatley's Irish bar
2018.10 - 2019.09
CDP
Olive and Vine
2018.03 - 2018.09
SOUS
The Font
2017.10 - 2018.03
CDP - SOUS
Kro Bar
2016.01 - 2017.09
NVQ level 3 - undefined
2016.01 - 2017.01
CDP
Davinci Restaurant
2015.06 - 2015.12
commis, apprentice
Kro Piccadilly
2013.02 - 2015.04
Nvq level 2 -
2013.01 - 2015.01
FOOD SAFTEY LEVEL 3
ALLERGEN AWERNESS