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CHARLES MILES Resume 2
- 1. CHARLES MILES 4 Western Street, Brighton Home: 07585112343 Charlesamiles@gmail.com Summary Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in high-pressure settings. Strong attention to safe food handling,Extensive catering background, Semi-finalist in Sussex Young Chef Of The Year 2011 contest, Managing 4-5 Personal Accomplishments Achieved NVQ Level 1 Achieved NVQ Level 2 Health and Saftey Level 1 Health and Saftey Level 2 Experience Domaine Des Etang February 2016 to Current Chef De Partie Masignac, France Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines. Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation. Changed and sanitised all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination. Practiced safe food handling procedures at all times. Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations. Enforced appropriate work-flow and quality controls for food quality and temperature. Provided nutritious, safe, visually appealing, innovative and properly prepared and flavoured food. 1 Michelin Star Sexy Fish September 2015 to February 2016 Chef De Partie London Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines. Managed kitchen staff by training, assigning jobs, supervising, evaluating and enforcing discipline when necessary. Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation. Changed and sanitised all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination. Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business. Practiced safe food handling procedures at all times. Oblix September 2014 to September 2015
- 2. Chef De Partie London Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines. Managed kitchen staff by training, assigning jobs, supervising, evaluating and enforcing discipline when necessary. Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation. Changed and sanitised all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination. Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their business. Practiced safe food handling procedures at all times. Shuffle Bar February 2014 to August 2014 Sous chef/ Cocktail Bartender Brighton Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary. Developed menus, pricing and special food offerings to increase revenue and customer satisfaction. Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues. Regularly interacted with guests to obtain feedback on product quality and service levels. Properly labelled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler. Changed and sanitised all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination. Bellagio November 2013 to February 2014 Junior Sous Chef Brighton Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines. Verified proper portion sises and consistently attained high food quality standards. Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work. Regularly interacted with guests to obtain feedback on product quality and service levels. Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation. Properly labelled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler. Practiced safe food handling procedures at all times. Grand Hotel February 2013 to November 2013 Chef de Partie Brighton Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines. Verified proper portion sises and consistently attained high food quality standards. Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues. Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work. Interacted with guests to obtain feedback on product quality and service levels. Ordered and received bakery products and supplies Banqueting experience 450 covers Practiced
- 3. safe food handling procedures at all times. Bell Inn August 2012 to February 2013 Demi Chef De Partie Hampshire Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines. Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary. Developed menus, pricing and special food offerings to increase revenue and customer satisfaction. Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues. Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work. Regularly interacted with guests to obtain feedback on product quality and service levels. Properly labelled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler. Ordered and received bakery products and supplies. Practiced safe food handling procedures at all times. Gingerman August 2011 to August 2012 Apprentice Chef Brighton Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines. Attained high food quality standards. Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation. Changed and sanitised all cutting boards, benches and surfaces when beginning a new task to avoid cross-contamination. Practiced safe food handling procedures at all times. Brighton and Hove City College Cook Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines. Education Brighton and Hove City College 2011 Nvq Level 1 2: Catering and Hospitality