Timothy Ridler-Dutton

Achieved daily trade of £1,000 through effective management and customer engagement.

• Fostered a positive work environment that enhanced team morale.
• Streamlined kitchen processes, significantly improving efficiency in meal preparation.
• Developed seasonal menus to provide variety and freshness in offerings.
• Implemented new recipes, expanding menu diversity to attract regular clientele.
• Coordinated seamlessly with front-of-house staff to ensure smooth service delivery.
• Oversaw quality control measures, maintaining consistency across all dishes served.
• Monitored inventory levels, ensuring timely replenishment and minimising waste.

Operate busy restaurant catering to passing trade and local clientele for evening meals and Sunday carvery

• Demonstrated versatility by preparing both hot and cold meals as required.
• Managed portion control effectively, reducing waste significantly.
• Enhanced flavour profiles by experimenting with various ingredients and cooking techniques.
• Assisted head chef in delivering quality dishes within tight deadlines.

Progressed from 2nd chef to executive chef at Prince Regent and Russell Hotels.

Managed operations at Prince Regent, accommodating guests and hosting various functions.

Transitioned hotel to coach party venue, enhancing service capabilities.

• Maintained inventory control while upholding food quality standards.
• Ensured kitchen cleanliness to comply with health and safety regulations.
• Supervised junior staff, fostering effective teamwork during peak service hours.
• Trained apprentice chefs, significantly enhancing their culinary skills.
• Streamlined kitchen operations, improving efficiency during busy periods.
• Maintained clean and tidy food preparation areas.
• Prepared, produced and packed food in tight timescales.
• Checked freezers and refrigerators to verify correct storage and temperatures.
• Built and maintained strong working relationship with staff across business.
• Handled special customer requests to meet dietary needs and mitigate allergen risks.

Managed high-demand lunch and dinner services alongside private functions and weddings.
Coordinated seamless operations for numerous events, ensuring exceptional service delivery.

• Fostered a positive work environment, boosted team morale.
• Oversaw quality control measures, maintained consistency across all dishes served.
• Maintained exemplary hygiene standards in the kitchen area.
• Adhered to strict dietary guidelines from customers, ensuring satisfaction.
• Directed the preparation of special dishes for events and holidays.

Transitioned family-run hotel to new ownership, resulting in achievement of 2 rosettes for food under new head chef

• Oversaw quality control measures, maintained consistency across all dishes served.
• Implemented new recipes for enhanced menu diversity.
• Delivered consistently tasty meals by adhering to recipe instructions.
• Fostered a positive work environment, boosted team morale.
• Developed seasonal menus to offer variety and freshness in dishes served.
• Coordinated with front-of-house staff to ensure seamless service delivery.
• Trained junior staff for optimal performance and skill development.
• Collaborated with suppliers for fresh and quality ingredients procurement.
• Upheld health and safety regulations at all times in the kitchen.
• Improved kitchen efficiency by streamlining cooking processes.
• Managed all aspects of the kitchen, ensuring smooth operation.
• Ensured high-quality dishes with meticulous attention to detail.
• Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
• Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
• Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
• Hired, managed and trained kitchen staff, maintaining competent service teams.
• Produced high volumes of fresh, quality plates, meeting peak restaurant demand.

Operated a small family-run hotel with thriving lunch and dinner services.

Managed a busy and popular Sunday carvery, attracting significant patronage.

• Established strong rapport with team members through effective communication skills.
• Directed the preparation of special dishes for events and holidays.
• Adhered to strict dietary guidelines from customers, ensuring satisfaction.
• Fostered a positive work environment, boosted team morale.
• Assisted restaurant manager in cost control strategies implementation.
• Developed seasonal menus to offer variety and freshness in dishes served.
• Upheld health and safety regulations at all times in the kitchen.
• Demonstrated culinary expertise in various cuisines whilst maintaining authenticity.
• Implemented new recipes for enhanced menu diversity.
• Improved kitchen efficiency by streamlining cooking processes.

Catering for delegates on leadership training courses

• Led successful catering events provided excellent dining experiences for guests.
• Demonstrated proficiency in various cooking techniques, improved dish presentation.
• Adhered to strict hygiene standards, ensured a clean working environment.
• Created balanced meal plans abiding by dietary restrictions.
• Maintained high safety standards during food preparation and serving procedures.
• Trained junior chefs to enhance their professional skills.
• Supervised all kitchen staff to maintain high quality standards.

I started straight from school as a commi chef

Assisted head chef in managing a high-volume kitchen at The Chase Hotel.

• Prepared ingredients for head chef to ensure efficient service.
• Enhanced customer satisfaction with timely meal preparation.
• Provided support to senior chefs, improving speed of service delivery.
• Followed recipes meticulously, ensuring consistent dish quality.
• Contributed to food presentation, enhancing visual appeal for diners.

Supported operations during busy lunch service, catering for up to 250 guests.

Contributed to efficient running of Al Carte Restaurant within a three-star hotel.