Jonathan Wade

Experience

• 

  Aroma

  Jun 2003 - Apr 2008

  Head Chef

  I started as a commis chef then worked my way up to Executive head chef. Executive head chef for 3 years. Managed a team of chefs and team of front of house staff. Cooking day time menu and the set a la carte menus for evenings also buffets, weddings and private functions. Ensure all food hygiene and health and safety standards are maintained and relevant paper work completed. Train all Kitchen staff. Ensure customer service is excellent at all times. Responsible for all ordering of stock and stock control. Responsible for quality control, portion and waste control. Liaise and work with NVQ assessors. Prepare and cooked meals from fresh quality ingredients. Create breakfast, lunch, dinner, buffet and 6 course a la carte menus. My duties were to plan out the new kitchen and opening of Private Dinning Club Staff Recruitment Plan Rotas Staff training and development programmes Point of sales Wastage HACAP and PPE Suppliers, ordering, cleaning etc Show less

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  YO! Sushi

  Apr 2008 - Oct 2009

  Sous Chef and Manager

  Ensure all food entering the restaurant received from suppliers meets brand specification;Ensure all food is prepared to YO! Sushi specification in presentation and recipe

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  IL BUCO

  Mar 2009 - Mar 2011

  Chef De Partie

  Two Michelin star restaurant in Sorrento , Italy

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  Sat Bains

  May 2011 - Jun 2012

  Junior Sous Chef

  2 Michelin star restaurant

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  QHotels

  Aug 2012 - Aug 2015

  AA best hotel 2014I run the À la cart restaurant in the evening. Banqueting between 50 to 1000 people with exceptional qualityAddressing and solving problemsOrdering Payroll costs, budgets GP, Stock checks and profit target are metEnsure legislation' compliance for all legal requirements , Fire, Health and Safety, Hygiene and LicensingHACCAP Menu costingCreating À la cart and banqueting menus which are seasonalPeople managementWage Cost Control, rotas and timesheetsTraining and Development of staff Show less

  • Senior Sous Chef

    Aug 2014 - Aug 2015

  • Sous Chef

    Aug 2012 - Nov 2014
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  Scalford Hall Hotel

  Jul 2015 - Dec 2015

  Executive Head Chef

  Developing team, writing and costing new menus which include a rosette ala carte & tasting menu, lunch, wedding menus, banqueting, buffets also out catering e.g Market, and tutoringControl wastage, spend, budgets, staffing, cleaning, rotas, ordering and stock control.

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  Wagamama

  Jan 2016 - Aug 2016

  Senior Area Chef

  Over seeing different sites, Ensuring gp and budgets are maintained. New menu development and training

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  Wilson Vale Catering Management

  Aug 2016 - Dec 2016

  Relief Chef Manager

  Catering to the highest standards possible whilst covering for the Manager in terms of the following criteria:Menu Planning;Menu Presentation;Food Preparation;Ensuring the predominant use of Fresh Products;Imagination;Administration;Restaurant Merchandising;Hygiene, Health and Safety;Training;Customer Relations;Control and Security; andFood Preparation.

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  YOLO Food Company

  Dec 2016 - Jul 2017

  Executive Development Chef

  Leading health food company, dealing with vast professional athletes., and retail sale.• Menu development• Specification for batch and mass production• Specification for individual meal • Nutritional information• Keeping in time frame to go live for retail sale• Training • Individual meal plans including weight gain, weight loss & healthy diets • Dietary requirements• Allergen information

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  Select Chef Ltd

  Jul 2017 - now

  Founder and Freelance Chef Consultant

  Contract catering, Retail, Hotels, Restaurants creating new healthy dishes for busy health conscious individuals from sports to business people, working in a high specification environment with food technicians and process technologists Key responsibilities:• Creating new ready meals, foods, sauces menu ideas, and food products• Responding to the findings of sensory and taste panels • Working with food technicians• Staying ahead of consumer taste trends• Cooking on the creative edgeKey skills• Experience with Michelin cuisine• Creative and innovative thinking• Commercial acumen• Understanding of ingredients and nutrition• An ability to grasp steralisation and preservation process• Understand customer trends• Matching recipes to factory process• Culinary expertise• Computer literacy Show less