Summary
Overview
Work history
Education
Skills
Affiliations
Timeline
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Tom Roberts

West End

Summary

A skilled culinary professional with a passion for food, flavour and beautiful presentation of dishes. I can follow and develop recipes to deliver high-quality dishes while maintaining precision and consistency. I am committed to refining culinary artistry and contributing to innovative gastronomy.

I am eager to continue learning and to broaden my skills further.

Overview

4
4
years of professional experience

Work history

Commis chef

La Reunion (Randalls)
Guernsey
05.2025 - Current
  • Trained under experienced chefs increasing professional culinary skills.
  • Developed new garnishing methods to improve plate aesthetics.
  • Assisted in menu planning for seasonal dishes; discovered and worked with new ingredients.
  • Improved kitchen efficiency by maintaining a clean and organised work area; maintained high hygiene standards throughout kitchen operations.
  • Mastered various cooking techniques with ongoing practice and mentorship from senior chefs; contributed to food presentation, enhancing visual appeal for diners.
  • Strengthened ability to work efficiently under stress which maintaining precision and high quality food, beautifully presented.

Chef de partie

No 15
West End, Surrey, Surrey
11.2024 - 01.2025
  • Effectively managed my time between two sections during busy services (starters and desserts)
  • Contributed to a positive and supportive kitchen environment
  • Handled ordering and stock management for my section
  • Refined my palate and technical skills with a focus on traditional British flavours and techniques.
  • Assisted head chef in delivering quality dishes within tight deadlines.

Trainee chef

Grace & Savour
Solihull, West Midlands
06.2024 - 09.2024
  • Followed detailed instructions accurately for consistent dish preparation outcomes at this fine dining, Michelin starred restaurant.
  • Studied several baking and other cooking and presentation techniques under expert supervision.
  • Adapted to fast-paced kitchen environment whilst maintaining quality standards.
  • Demonstrated excellent teamwork abilities whilst working alongside sous-chefs and other staff members.

Commis Chef

Camberley Heath Golf Club
Camberley, Surrey
09.2022 - 12.2023
  • Full time Commis Chef but role expanded beyond that remit to include leading other team members and taking sole charge of the kitchen.
  • The kitchen provided breakfast, lunch and all day food for customers plus specific function and banquet catering.
  • Food was high quality, tailored to customer needs, spanning basic to complex under the control of the qualified head chef.
  • Maintained high hygiene standards throughout kitchen operations.
  • Developed new garnishing methods to improve plate aesthetics.

Commis Chef Trainee

Stovells / The Cloche Hat
Chobham, Surrey
10.2021 - 09.2022
  • Initially I worked as a kitchen Porter for Stovells fine dining restaurant which was renamed The Cloche Hat in Chobham, Surrey.
  • I became a comi chef trainee in November 2021.
  • I was given the responsibility of running my own section, on cold starters for a couple of months and then moved on to run the pastry section for around 3 months.
  • I then settled on the garnish section which I continued to be on for the rest of my time at Stovells/Cloche Hat.
  • I was 100% responsible for my own food prep and cooking and serving the restaurant’s menu.
  • I dealt with high pressure situations where I needed to think on my feet and work quickly but still to a high standard.
  • I gained a good understanding of food, flavours and hygiene and broadened my passion for being a chef.

Education

Level 4 Diploma - Culinary Arts

White Pepper Cookery School
Poole, Dorset
01.2024 - 05.2024

Skills

  • Excellent knife skills
  • Fish filleting
  • French trimming
  • Vegetable shaping
  • Meat cookery
  • Fish cookery
  • Creative plating
  • Palate
  • Tasting discretion
  • Flavour combinations
  • Flavour profiles
  • Kitchen hygiene standards
  • Ballentines
  • Galantines
  • Pastry
  • Bread
  • Following instruction
  • Following recipes

Affiliations

  • Surfing, reading cookery books/researching recipes, investigating flavours, foraging

Timeline

Commis chef

La Reunion (Randalls)
05.2025 - Current

Chef de partie

No 15
11.2024 - 01.2025

Trainee chef

Grace & Savour
06.2024 - 09.2024

Level 4 Diploma - Culinary Arts

White Pepper Cookery School
01.2024 - 05.2024

Commis Chef

Camberley Heath Golf Club
09.2022 - 12.2023

Commis Chef Trainee

Stovells / The Cloche Hat
10.2021 - 09.2022

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Tom Roberts