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Work Experience SOUS CHEF – PART TIME, Red Chutney Catering Company, LONDON March 2016 – Present Red Chutney is an outside, location catering company, that works on film & TV sets across the UK. Cooking fresh, tasty food for the cast and crew on films like 007 - James Bond, Star Wars and such TV programs like the Voice. Serving numbers can range from 250 to 1000 people. All food cooked onsite, with a wide variety of cuisines accommodating for vegetarians, vegans and individuals with specific dietary requirements HEAD CHEF – FULL TIME, The Langley Tap, BATH August 2014 – February 2016 The Langley Tap is a gastro pub located on the outskirts of Bath. Taking a great deal of pride in serving some of the highest quality food, using fresh ingredients from the local area. Creating unique twists on classic dishes with emphasis on full-bodied flavour and the finest presentation. Achievements:

• Within a year of employment as Head Chef at The Langley Tap we won our first award of “Best Food Pub of the Year 2015” out of 267 pubs in Wiltshire.

• Successfully catered a 7-course meal for 75 guests with minimal help due to sudden staff mitigating circumstances.

• Initial placement was as Comis Chef, but within 4 months promoted to Head Chef. • Increased food profit margins by 32%, through rigorous stock control, changing

suppliers and an increase in trade following our award. • Obtained BIIAB Level 2 award in Cellar Management, Level 2 in First Aid and a

Personal licence holder.

Responsibilities: • Overseeing all food preparation, ensuring that both food and hygiene standards are maintained. • Liaising and negotiating with a number of produce suppliers to obtain fresh and seasonal produce that best suited the ever-changing,

seasonal menus. • Incorporated a rigorous stock control and rotation system, of perishable items. Vital in minimising wastage and maximising profit

margins. • Inducting new members of staff and providing training where necessary, micromanagement of staff and rotas, putting a number of interns

through their NVQs and dismissing members of the team that didn’t abide by mandatory rules and regulations.

Daniel Booth Professional Profile… A confident, passionate and energetic chef looking to change career path, into New Product Development. Since graduating university in 2014, achieved the position of Head Chef at a Wiltshire based, award winning gastro pub. Worked consistently in the catering industry since 2007, working in a number of venues, whilst still in full time education. Developed a wide variety of seasonal menus, while developing excellent skills, not only in recipe creation, but also communication, teamwork and leadership, all within a professional working environment.

Rapid success and development in this high-pressured environment is a testimony to how passionate I am about the food industry and developing my skills further.

RECIPE & MENU DEVELOPMENT

Recent employment entailed creating over 20 unique menus for;

• Varying seasons • Annual holidays • Private functions

Each menu tailored to a specific brief and budget, with varying levels of complexity.

Every menu developed would collaborate dishes acquired over the years with alterations where necessary, as well as my own unique dishes.

CULINARY SKILLS

• Working to a brief within fixed constraints and budgets.

• Highlighting flavour profiles, cooking times and techniques.

• Excellent time management and exceptional standards, essential when managing the pass.

• Coaching a brigade of up to 6 chefs delivering covers in excess of 120.

Areas of Expertise  

07779224143 | dgbooth1991@gmail.com | Flat 14 ,Batavia Road, New Cross | uk.linkedin.com/in/dgbooth  

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GENERAL MANAGER – FULL TIME, Smokin’ Aces – Cocktail Bar & Whiskey lounge, BOURNEMOUTH September 2010 – 2013 Smokin’ Aces is a thriving, bespoke cocktail bar & whiskey lounge located in the centre of Bournemouth. It has a maximum capacity of 110 people and is split over 2 floors. It stocked over 250 different spirits and around 70 different whiskeys & bourbons. Permitted to use any and all spirits to make unique cocktails for the customers, providing a truly personal service. Joined the Ace’s Team early September as a bartender. Some previous experience working in cocktail bars but not to the high standard that Smokin’ Aces required. Previous catering experience gave a significant advantage by having a better understanding of flavour profiles and food pairings. Achievements:

• Within 6 months promoted to head bartender and within a year further promotion to General Manager. This was all achieved in the work placement year, of BA (Hons) Product Design.

• Received a number of accreditations in local and global magazines highlighting excellence in our respected field, with emphasis on the high levels of customer service. Accreditations in Local magazines such as DV8 and Upraw and even a spread in 2013 GQ magazine.

Responsibilities:

• Given full rein over what stock could be purchased, as long as it was within a pre-determined budget for that week. • Ordering and rotation of perishable items bought from suppliers (i.e. fruits, juices, herbs and garnishes). • At the end of each shift was responsible for the cashing up and locking up of the venue. • In charge of stock taking - recording the amount of liquid left in each and every bottle on the back bar then inputting this data into the

‘Variance Spread Sheet’ to calculate the wastage over the week. SOUS CHEF – PART TIME, The Quarryman’s Arms, BATH June 2007 – August 2009 Working part time at a local pub during evenings and weekends to generate an income. Initial placement was as a kitchen porter, a keen eye for detail, a love for food, combined with a trusting employer allowed for rapid growth and further promotions. Responsibilities:

• Planning and directing food preparation in the kitchen, involving a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that may arise, and where necessary seizing control of a situation at a moments notice.

• Integral to creating new recipes and writing new, seasonal menus. • Effective running of kitchen when the Head Chef is absent.

My Education BA (Hons) PRODUCT DESIGN AND INNOVATION Bournemouth University | September 2010 – July 2014 Grade achieved 2:2

• Merit in Business Studies • Merit in Product Psychology • Distinction in Prototypes.

3 A – LEVELS & 4 As levels ( PSYCHOLOGY, ART, DESIGN TECHNOLOGY & FOOD TEXTILES, PE) Sheldon School – 2003 -2009 Interests TRAVEL – In 2009 went travelling around the world, in search of regional cuisines, experiences, environments and cultures. Completed personal goals; Sky Diving, Bungee Jumping and Scuba diving. FITNESS – An avid sports fan also enjoy meeting personal fitness goals. In previous years competed in regional tennis, swimming and judo competition. FOOD & NUTRITION– Love of all food and all cuisines and appreciation of good, fresh produce.