Summary
Overview
Work History
Education
Skills
Timeline
Generic

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
10.2024 - 01.2025
  • 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
02.2024 - 11.2024
  • 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
02.2022 - 01.2024
  • 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
08.2020 - 10.2021
  • 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
02.2017 - 06.2020
  • 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
01.2013 - 01.2015

Commis chef

Marco Pierre White, Wheelers
Fernhurst
07.2011 - 06.2012

Education

GCSEs -

Midhurst Grammar School
Midhurst

Skills

  • Meat and fish expertise
  • Plating techniques
  • Stress resilience
  • Workflow optimization
  • Adaptability in kitchen
  • Proactive initiative

Timeline

Head Chef

The Wheatsheaf
10.2024 - 01.2025

Senior sous chef

The Pub With No Name
02.2024 - 11.2024

Senior sous chef

Sky park farm
02.2022 - 01.2024

Jnr. Sous

Farmer, Butcher, Chef
08.2020 - 10.2021

Senior sous chef

Tytherleigh arms
02.2017 - 06.2020

CDP

Lukes Dining Room
01.2013 - 01.2015

Commis chef

Marco Pierre White, Wheelers
07.2011 - 06.2012

GCSEs -

Midhurst Grammar School

Similar Profiles

CREATE PROFILE
William Waters