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0
jobs
Samuel Thomas
,
Maida Vale, United Kingdom
Experience
Other titles
Skills
I'm offering
Markets
United Kingdom
Language
English
Fluently
My experience
2019 - ?
job
Private Chef, Agency Chef
Way.
- Operating as a agency chef, providing temporary relief for restaurant kitchens requirements
- Built and maintained a reliable profile as a dependable agency worker, establishing relations
within the company and its partners
- Impeccable timekeeping and attendance record, leading to more work being offered as a level
of trust was built.
- Built and maintained a reliable profile as a dependable agency worker, establishing relations
within the company and its partners
- Impeccable timekeeping and attendance record, leading to more work being offered as a level
of trust was built.
2018 - 2019
job
Commis Chef (Stage)
The Waterside Inn.
1 Month stage at the 3 Michelin star rated Waterside inn, working under chef-patron Alain
Roux.
- Learned from some of the best and brightest chefs in the industry.
- Developed skills and discovered methods and flavours that expanded my knowledge and understanding of the highest achievable standards in a kitchen
Roux.
- Learned from some of the best and brightest chefs in the industry.
- Developed skills and discovered methods and flavours that expanded my knowledge and understanding of the highest achievable standards in a kitchen
SoMe
2018 - 2019
job
Head Chef
The London Cabaret Club.
Conducted daily operations at fine banquet dining establishment, catering for 200+ diners each
show night and 1000+ pax on private hire events
- Gained 5 star reviews for the culinary experiences during the show. Received constant top
reviews from private hire organizers and praise for the level of service.
- Created seasonal and themed menus throughout the year, meticulously tested and critiqued at each stage until the dishes were deemed exceptional by the directors and sales team.
- Daily duties included stock ordering, stock control and counting, staff recruitment and management to ensure maximum output and profitability was maintained.
- Worked closely with sales and marketing team to ensure the best product was being showcased
to potential customers and clients.
show night and 1000+ pax on private hire events
- Gained 5 star reviews for the culinary experiences during the show. Received constant top
reviews from private hire organizers and praise for the level of service.
- Created seasonal and themed menus throughout the year, meticulously tested and critiqued at each stage until the dishes were deemed exceptional by the directors and sales team.
- Daily duties included stock ordering, stock control and counting, staff recruitment and management to ensure maximum output and profitability was maintained.
- Worked closely with sales and marketing team to ensure the best product was being showcased
to potential customers and clients.
Marketing, Operations, Management, Sales, Recruitment, Service
2017 - 2018
job
Sous Chef
Hotelplan.
Working alongside the head chef to manage daily kitchen operations, ensuring staff worked
efficiently and safely to comply with strict Austrian regulations.
- Conducted service and Oversaw the pass in absence of head chef, integrating my own personal
flair but always maintaining the highest quality and prompt delivery of the food.
- Maintained impeccable HACCP records and supported head chef in stock control and ordering, outperforming every other hotel in the company in terms of overall scores.
efficiently and safely to comply with strict Austrian regulations.
- Conducted service and Oversaw the pass in absence of head chef, integrating my own personal
flair but always maintaining the highest quality and prompt delivery of the food.
- Maintained impeccable HACCP records and supported head chef in stock control and ordering, outperforming every other hotel in the company in terms of overall scores.
Operations, Service, HACCP
2017 - 2017
job
Sous Chef
The Peligoni Club.
- Assisting the Head Chef at an exclusive, members only beach club
- Producing varying lunch and dinner menus in coordination with themed nights and events,
regularly to client numbers of 250+ for lunch and 180-220 over a standard dinner service.
- Performed with exceptional efficiency and organization in a hot, fast paced kitchen
environment.
- Maintaining exemplary hygiene records and supported head chef in stock control and ordering,
obtaining an impressive end of season bonus for my efforts.
- Producing varying lunch and dinner menus in coordination with themed nights and events,
regularly to client numbers of 250+ for lunch and 180-220 over a standard dinner service.
- Performed with exceptional efficiency and organization in a hot, fast paced kitchen
environment.
- Maintaining exemplary hygiene records and supported head chef in stock control and ordering,
obtaining an impressive end of season bonus for my efforts.
Service, Bonus
My education
Audio Engineering SAE Institute
BSc, N/a
BSc, N/a
Music Technology North West Regional College
Unspecified, N/a
Unspecified, N/a
Oakgrove Integrated College
Secondary, ICT, Technology and Design
Secondary, ICT, Technology and Design
Oakgrove Integrated College
Secondary, Technology and design
Secondary, Technology and design
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