Tony Barrass
Seaton Delaval,Northumberland
Summary
Accomplished culinary professional with extensive expertise in kitchen management and quality control assurance. Demonstrates proficiency in food safety protocols, inventory management, and enforcing kitchen cleanliness. Skilled in plating presentation and adapting to kitchen challenges, with a strong understanding of dietary requirements and special dietary needs. Proven ability to motivate teams, resolve conflicts, and set performance standards. Committed to delivering exceptional event catering experiences while maintaining high standards of quality and efficiency.
Overview
19
19
years of professional experience
Work history
Sous chef
Arena racing
Newcastle upon Tyne
08.2020 - 07.2025
- Collaborated closely with front-of-house team, ensuring seamless service delivery.
- Delivered consistent culinary excellence to diners through attention to detail in plating and presentation.
- Implemented new cooking techniques, elevating the overall food quality and presentation.
- Reinforced safety protocols amongst staff members for a safe working environment.
- Ensured quality control with strict adherence to hygiene regulations.
- Maintained high standards of food preparation.
- Acted as head chef when required, maintaining continuity of service and quality.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
- Collaborated with head chef to create innovative, seasonal menus for special events.
- Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
- Developed chefs to run stations efficiently during peak service periods.
- Supervised daily food prep operations, ensuring consistency across all dishes served.
- Worked under pressure during peak hours.
- Adapted menu items according to guest dietary requirements or preferences.
Chef
Arena racing
Newcastle upon Tyne
01.2007 - 01.2020
- Collaborated closely with suppliers, secured fresh ingredients daily.
- Demonstrated proficiency in various cooking techniques, improved dish presentation.
- Maintained high safety standards during food preparation and serving procedures.
- Adhered to strict hygiene standards, ensured a clean working environment.
- Reduced food waste to improve profitability.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
Education
NVQ Level 2 - professional cooking
Tyne Metropoliton
Newcastle upon TyneSkills
- Food safety protocols
- Quality control
- Kitchen management
- Plating presentation
- Inventory management
- Event catering
- Team motivation
- Conflict resolution
- Time management
- Dietary requirements understanding
- Adapting to kitchen challenges
- Quality control assurance
- Special dietary requirements understanding
- Enforcing kitchen cleanliness
- Setting performance standards
Timeline
Sous chef
Arena racing
08.2020 - 07.2025
Chef
Arena racing
01.2007 - 01.2020
NVQ Level 2 - professional cooking
Tyne Metropoliton
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