Summary
Overview
Work History
Education
Skills
Accomplishments
References
Languages
Timeline
Generic

Jordan Bayes

Rushden

Summary

High-performing Chef offering 13 years of restaurant / hotel experience. Excellent communication, leadership and problem-solving skills. Talent for building streamlined, cohesive teams.

Currently leading a team of 28 chefs & 12 kitchen porters.

International experience since working in the Caribbean .


Exceptional Head Chef who enjoys evolving and learning.




Overview

11
11
years of professional experience

Work History

Head Chef

The Cliff Restaurant
11.2022 - Current
  • Lead a team of 28 chefs & 12 kitchen porters.
  • Train FOH with food knowledge / allergy - anything kitchen related. 44 staff.
  • Streamlined kitchen operations for increased efficiency through effective staff scheduling and proper inventory management.
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
  • Work with local suppliers and overseas suppliers to establish new supplier relationships.
  • Working directly under a Michelin Starred chef as Head chef and leading the kitchen operation.
  • Reduce costs throughout the business from BOH and FOH , supporting the general manager .

Head Chef

Worlington Hall
06.2021 - 11.2022
  • Designed and created the kitchen from a blank canvas. Liaised with suppliers and contractors to get the best possible prices on all equipment purchased.
  • Lead the whole operation from BOH and FOH managing 21 staff members. In addition working closely with the owners.
  • Streamlined the operation and established our target audience.
  • Elevated restaurant's reputation by consistently creating high-quality, innovative dishes which enabled the restaurant to be fully booked and build a good reputation.
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.

Commis Chef / Head Chef

Tuddenham Mill / Agellus Hotels
01.2013 - 01.2021
  • I started with Agellus Hotels aged 17 , I worked my way through the ranks to become Senior sous chef at Tuddenham mill
  • Whilst I was at The Mill , we achieved 3 AA rosettes , best set lunch menu 2015
  • The Mill is a boutique hotel with 21 bedrooms, with a wide offering from Breakfast , lunch & dinner to Afternoon Teas /Weddings and private functions up to 150 covers.

Education

Professional cookery level 2 -

Northampton College
01.2012

10 A -C Gcse -

Rushden Community College
Rushden
01.2011

Skills

  • Menu development - both cost saving and seasonal
  • Cost Control - reduce costs throughout the operation
  • Purchasing - locally / overseas coordinating accordingly
  • Ingredient Sourcing- buying the best possible products at the correct price
  • Team Management - ensuring internal promotions and a happy work environment
  • Culinary expertise - working for a Michelin Starred chef as Head chef Matthew Worswick
  • Cost Control and Budgeting - hitting Qp and managing waste
  • Leadership Qualities - leading from the front and being a strong team leader to my team

Accomplishments

  • 3 AA rosettes at Tuddenham mill - As part of the team4
  • 2 AA rosettes at The Chequers in Thornham - ( Agellus hotel collection )
  • Roux scholarship finalist 2019.

References

References available on request.

Languages

English
Native or Bilingual

Timeline

Head Chef

The Cliff Restaurant
11.2022 - Current

Head Chef

Worlington Hall
06.2021 - 11.2022

Commis Chef / Head Chef

Tuddenham Mill / Agellus Hotels
01.2013 - 01.2021

Professional cookery level 2 -

Northampton College

10 A -C Gcse -

Rushden Community College

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Jordan Bayes