Richard Walker
Southampton
Summary
Dynamic and adaptable culinary professional with expertise in food production and processing. Demonstrates strong time management, critical thinking, and decision-making skills, ensuring efficient kitchen operations and exceptional culinary outcomes. Bilingual in French and English, with proven ability to manage food stock control and coordinate special events. Committed to maintaining a positive attitude while pursuing opportunities to enhance culinary expertise and contribute to innovative dining experiences.
Overview
20
20
years of professional experience
Work history
Chef de partie
New Forest Hotels
Southampton
2026.03 - Current
- Assisted head chef in delivering high-quality dishes under tight deadlines, contributing to overall kitchen efficiency.
- Trained apprentice chefs, enhancing their culinary skills and fostering a skilled kitchen team.
- Oversaw chefs, cooks and kitchen support staff to run a smooth operation.
- Prepared hot and cold meals, ensuring alignment with menu demands and customer satisfaction.
- Prepared sauces, stocks and soups whilst following traditional recipes.
- Perfected traditional cooking methods including baking, grilling and braising.
- Handled special customer requests to meet dietary needs and mitigate allergen risks.
- Adhered strictly to food hygiene regulations, ensuring safe preparation at all times.
- Monitored freezers and refrigerators to ensure proper storage temperatures. to verify correct storage and temperatures.
- Maintained clean and tidy food preparation areas.
- Monitored freezers and refrigerators to ensure proper storage temperatures to verify correct storage and temperatures.
Breakfast chef
New Forest Hoteks
Southampton
2021.09 - 2026.03
- Prepared high-quality breakfast meals for guest satisfaction.
- Ensured correct presentation, cooking and presentation of breakfast dishes in line with standards of Head Chef.
- Demonstrated excellent time management skills whilst preparing multiple orders simultaneously.
- Managed unique customer requests to enhance dining experiences. from patrons efficiently, resulting in higher customer satisfaction rates.
- Collaborated with restaurant staff for smooth operations during busy hours.
- Adapted quickly to changing demands and dietary requirements from customers.
- Maintained cleanliness of kitchen area to ensure strict hygiene standards.
- Oversaw stock levels to ensure availability of kitchen supplies. to maintain optimal stock levels.
Chef
Meon Valley Hotel
Southampton
2020.09 - 2021.07
- Led successful catering events provided excellent dining experiences for guests.
- Coordinated prep work, streamlined the cooking process.
- Supervised all kitchen staff to maintain high quality standards.
- Adhered to strict hygiene standards, ensured a clean working environment.
- Enhanced team productivity with effective delegation of tasks.
CHEF
La Restaurant La Roche D'oetre
Saint Philbert sur Orne
2016.09 - 2020.01
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
- Supervised activities of cooks and workers in food preparation, ensuring efficient workflow and adherence to quality standards.
- Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
- Collaborated with personnel to plan and develop recipes and menus, considering seasonal ingredient availability and customer volume.
- Checked quality of raw and cooked food products, ensuring compliance with standards.
- Inspect supplies, equipment, or work areas to ensure conformance to established standards.
- Inspected quantity and quality of received products to ensure standards.
- Determine how food should be presented and create decorative food displays.
- Record production or operational data on specified forms.
CHEF/COMMIS
Sodexo
Cean
2016.04 - 2016.08
- Cook foodstuffs according to menus, numbers of portions to be served.
- Clean, cut and cook meat, fish or poultry.
- Apportioned and served food to facility employees and patrons, ensuring timely and accurate meal delivery.
- Ensured all cooking equipment was thoroughly cleaned to prevent cross-contamination and maintain a safe cooking environment.
- Cleaned and inspected galley equipment, kitchen appliances, and work areas to uphold hygiene standards and operational efficiency.
- Conducted inventory checks on kitchen supplies and equipment to ensure adequate stock levels.
- Compiled and maintained food-use and expenditure records to support budget management.
CHEF
Cafe Creme
Caen
2016.01 - 2016.03
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
- Checked quality of raw and cooked food products to maintain high standards.
- Evaluated product quality and quantity upon receipt to ensure adherence to quality standards.
- Conducted inspections of supplies, equipment, and work areas to verify adherence to set standards.
- Determined food presentation and created decorative displays to enhance visual appeal.
CHEF
Le Bernieres
Caen
2015.09 - 2016.01
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
- Checked quality of raw or cooked food products to meet standards.
- Monitored sanitation practices, ensuring compliance with standards and regulations.
- Requisitioned food and supplies to maintain efficient operation.
- Check the quantity and quality of products received.
- Estimate amounts and costs of required supplies, such as food and ingredients.
- Inspected supplies and equipment to verify compliance with safety and quality standards., equipment, or work areas to ensure conformance to established standards.
OWNER/MANAGER
Three Lions Pub
Caen
2013.05 - 2014.09
- Developed a comprehensive business plan to secure investment for growth opportunities.
- Oversaw company operations, ensuring alignment with strategic goals and effective resource allocation.
- Established long-term partnerships with clients, fostering customer loyalty and repeat business.
- Built strong relationships with suppliers, resulting in improved supply chain efficiency.
BAR MANAGER
O'Donnells Irish Pub
Caen
2006.03 - 2013.04
- Took drinks orders from serving staff and directly from patrons to provide efficient service.
- Served wine and bottled or draft beer to enhance customer experience.
- Attempt to limit problems and liability related to customers' excessive drinking by taking steps such as persuading customers to stop drinking, or ordering taxis or other transport for intoxicated patrons.
- Check the identification of customers to verify age requirements for purchasing alcohol.
- Balanced cash receipts accurately during shifts.
- Collect money for drinks served.
- Stocked bar with beer, wine, alcohol, and related supplies to ensure smooth operations.
- Clean bar and work areas, and tables.
- Clean glasses, utensils and bar equipment.
Education
CQP COMMIS DE CUISINE - EQUIVALENT NVQ LII DIPLOMA - PROFESSIONAL COOKERY
IRFA
Caen, FranceNVQ L II - PLUMBING AND HEATING
Southampton Technical College
SouthamptonGCSES -
Woolston Secondary School
SouthamptonSkills
- Culinary expertise
- Food preparation
- Cooking proficiency
- Production and processing
- Food stock control
- Kitchen adaptability
- Time management
- Judgment and decision-making
- Critical thinking
- Special events coordination
- Bilingual in French and English
- Positive attitude
Languages
French
Fluent
Timeline
Chef de partie
New Forest Hotels
2026.03 - Current
Breakfast chef
New Forest Hoteks
2021.09 - 2026.03
Chef
Meon Valley Hotel
2020.09 - 2021.07
CHEF
La Restaurant La Roche D'oetre
2016.09 - 2020.01
CHEF/COMMIS
Sodexo
2016.04 - 2016.08
CHEF
Cafe Creme
2016.01 - 2016.03
CHEF
Le Bernieres
2015.09 - 2016.01
OWNER/MANAGER
Three Lions Pub
2013.05 - 2014.09
BAR MANAGER
O'Donnells Irish Pub
2006.03 - 2013.04
NVQ L II - PLUMBING AND HEATING
Southampton Technical College
CQP COMMIS DE CUISINE - EQUIVALENT NVQ LII DIPLOMA - PROFESSIONAL COOKERY
IRFA
GCSES -
Woolston Secondary School