William Waters
PETERSFIELD,United Kingdom
Summary
Experienced culinary professional with extensive expertise in meat and fish preparation, advanced plating techniques, and workflow optimisation. Demonstrates exceptional stress resilience and adaptability in high-pressure kitchen environments. Known for proactive initiative and a commitment to continuous improvement. Seeking to leverage skills in a dynamic culinary setting to enhance operational efficiency and elevate dining experiences.
Overview
14
14
years of professional experience
Work history
Head Chef
The Wheatsheaf
Farnham
2024.10 - 2025.01
- Set kitchen standards governing cooking procedures, garnishes and food presentation
- Applied culinary expertise toward development of seasoned, complex and speciality foods.
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
- Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
- Improved kitchen efficiency by streamlining cooking processes.
Senior sous chef
The Pub With No Name
Petersfield
2024.02 - 2024.11
- Managed inventory effectively, reducing unnecessary wastage.
- Maintained total control to maximise guest satisfaction and team productivity.
- Delivered exceptional guest experiences by preparing visually appealing and delicious meals consistently.
- Improved operational efficiency by implementing new procedures in food storage and handling protocols.
Senior sous chef
Sky park farm
PETERSFIELD
2022.02 - 2024.01
- Collaborated with head chef to create innovative, seasonal menus for special events.
- Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
- Followed recipe specifications strictly to produce high volume of food orders.
- Coached and developed a team of 12 chefs to deliver top quality food service, consistent with brand guidelines.
Jnr. Sous
Farmer, Butcher, Chef
Chichester, West Sussex
2020.08 - 2021.10
- Gained expertise in a variety of cooking techniques whilst honing culinary skills.
- Helped maintain high standards of food quality with meticulous attention to detail.
- Utilised excellent teamwork skills whilst working alongside a large team of chefs.
Senior sous chef
Tytherleigh arms
Axeminster
2017.02 - 2020.06
- Started as CDP and worked my way up to jnr. sous and snr. sous. A small kitchen, we gained one rosette and got our 2nd the year after.
- Worked and learnt under some very experienced chefs from top restaraunts, I consider this the place I developed and grew the most as a chef
CDP
Lukes Dining Room
Cookham
2013.01 - 2015.01
Commis chef
Marco Pierre White, Wheelers
Fernhurst
2011.07 - 2012.06
Education
GCSEs -
Midhurst Grammar School
MidhurstSkills
- Meat and fish expertise
- Plating techniques
- Stress resilience
- Workflow optimization
- Adaptability in kitchen
- Proactive initiative
Timeline
Head Chef
The Wheatsheaf
2024.10 - 2025.01
Senior sous chef
The Pub With No Name
2024.02 - 2024.11
Senior sous chef
Sky park farm
2022.02 - 2024.01
Jnr. Sous
Farmer, Butcher, Chef
2020.08 - 2021.10
Senior sous chef
Tytherleigh arms
2017.02 - 2020.06
CDP
Lukes Dining Room
2013.01 - 2015.01
Commis chef
Marco Pierre White, Wheelers
2011.07 - 2012.06
GCSEs -
Midhurst Grammar School