Charles Mathews
Chef
Birmingham, GB.About
Highly experienced Chef with a proven track record of crafting exceptional culinary experiences and leading kitchen operations. Expertise in developing diverse menus, optimizing food costings, and ensuring stringent hygiene standards to deliver consistently high-quality, flavorful dishes. Seeking to leverage strong leadership and creative culinary skills to contribute to a dynamic team and elevate dining experiences.
Work
Restaurant, Coventry
|CHEF
Coventry, England, United Kingdom of Great Britain and Northern Ireland
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Summary
Led kitchen operations and food preparation for a busy dining hall and cafeteria, ensuring efficient workflow and high-quality culinary output.
Highlights
Prepared and executed a diverse range of tasty, nutritious, and balanced meals, consistently meeting customer satisfaction and dietary requirements.
Optimized food production by accurately determining quantities and portion sizes, minimizing waste and ensuring consistent quality across all dishes.
Developed and prepared specialized dishes tailored to specific dietary restrictions and cultural preferences, expanding menu versatility and enhancing customer inclusivity.
Enforced strict adherence to food hygiene and safety protocols, including appropriate staff attire, maintaining a compliant and safe kitchen environment.
Managed vendor relationships and negotiated favorable pricing for food orders and supplies, contributing to cost efficiency and inventory management.
Implemented robust inventory management systems to maintain optimal levels of fresh, frozen, and dried goods, reducing spoilage and ensuring continuous supply.
Hospital Kitchen, Manchester
|TRAINEE LINE COOK
Manchester, England, United Kingdom of Great Britain and Northern Ireland
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Summary
Supported senior culinary staff in a high-volume hospital kitchen, gaining foundational experience in food preparation and operational efficiency.
Highlights
Assisted senior chefs with daily meal preparation for a large patient population, ensuring adherence to strict dietary guidelines.
Maintained cleanliness and organization of work stations and equipment, upholding high hygiene standards in a clinical environment.
Managed ingredient mise en place and stock rotation, contributing to efficient service delivery and waste reduction.
Collaborated effectively with kitchen team members to ensure timely and accurate meal service during peak hours.
Education
Birmingham North University
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BA (Hons)
Professional Culinary Arts
Birmingham South College
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A Levels
A Levels
Courses
Maths (B)
English (A)
Physics (C)
Geography (A)
Languages
German
English
Certificates
Basic Food Hygiene Certificate
First Aider
Skills
Culinary Arts
Seasonal Menu Development, Advanced Cooking Techniques, Recipe Development, Meal Preparation, Baking & Patisserie, Dietary Adaptation, Culinary Innovation.
Kitchen Management
Food Cost Management, Inventory Control, Staff Supervision, Culinary Training & Mentoring, Food Safety & Hygiene Compliance, Kitchen Operations.
Business Acumen
Vendor Negotiation, Cost Estimation & Control, Contract Management.
Team & Leadership
Team Leadership, Cross-functional Communication, Team Collaboration.