Tracey Osborne
United Kingdom,Cornwall
Summary
Results-oriented Head Chef with expertise in kitchen management and team leadership. Streamlines workflows to maintain high food hygiene and presentation standards. Innovates menu offerings to boost customer satisfaction and operational efficiency. Ensures quality meal preparation for large volumes while enhancing staff performance through effective training and strict adherence to health and safety standards.
Overview
12
12
years of professional experience
Work History
Restauranteer / Head Chef Al Le Carte.
Flew-de-lys Nouvelle Cuisine, Loirve valley France
France
01.1988 - 03.2000
- Worked as 2nd chef during a probationary period, demonstrating experience in the culinary field. Transitioned to Head Chef after 3 months, managing meal preparation for up to 200 customers daily over a 12-year tenure.
- Led kitchen operations at Mount Haven Hotel, Marazion, Penzance from 1984 to 1986.
- Prepared and presented desserts at Richmonds Retaurante, Chapel Street from 1986 to 1988.
Education
Diploma of Higher Education - Bsc Degree i Phychology.
Open University, Online.
2001
Skills
- Kitchen management
- Staff leadership
- Food health and safety
- Food hygiene
Timeline
Restauranteer / Head Chef Al Le Carte.
Flew-de-lys Nouvelle Cuisine, Loirve valley France
01.1988 - 03.2000
Diploma of Higher Education - Bsc Degree i Phychology.
Open University, Online.