SebPackham CV .pdf

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Title: Seb_Packham_CV
Author: Seb

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Seb  Packham  
43b  Perry  Hill  
SE6  4LF  
Phone:  07719557091  
D.O.B:  05/03/1991  
I  have  been  working  in  kitchens  and  with  food  since  I  was  sixteen:  Part  time  from  
16-­‐19,  full  time  from  19-­‐23  and  for  around  25  hours  a  week  for  the  last  2.5  years  
alongside   studying.   I   am   now   in   a   position   to   be   working   full   time   in   a   kitchen  
again.  My  interest  in  food  developed  as  a  result  of  being  around  it  so  much  as  a  
kitchen  porter,  and  so  I  quickly  moved  towards  a  more  direct  role  with  food  in  
the  kitchen.  I  feel  my  experience  in  busy  kitchen  environments  has  provided  me  
with  the  following  attributes.  
-­‐ The  ability  to  perform  and  maintain  quality  under  significant  pressure.  
-­‐ An  understanding  of  the  importance  of  cleanliness  and  organisation.  
-­‐ The  ability  to  communicate  clearly  and  precisely.  
-­‐ An   understanding   of   my   role   within   the   team   and   the   importance   of  
pulling  my  weight  –  I  have  only  ever  had  to  call  in  sick  once,  because  I  got  
food  poisoning  (from  elsewhere).  
-­‐ The  ability  to  be  in  charge  and  delegate  roles  where  appropriate.  
-­‐ A  thorough  understanding  of  food  hygiene  and  safety,  COSHH/HACCP  etc  
(NCASS  level  2).  
-­‐ The  ability  to  talk  with  customers  about  the  food  being  served,  explaining  
about  allergens,  the  cooking  process  or  the  origins  of  ingredients.  
Relevant  Experience  
Chef  -­‐  The  Breakfast  Co.  (August  2015  –  present)  
In  charge  of  the  preparation  and  cooking  of  hot  food,  often  running  the  service.    
Certain  items  would  be  cooked  in  batch  before  being  finished  on  the  griddle  to  
order,  while  other  items  were  cooked  fresh,  so  it  was  vital  to  be  organized  and  
aware   of   stock   levels   and   cooking   times   to   avoid   running   out   of   any   stock.  
Additionally,   the   nature   of   the   business   as   a   delivery   company   made   quality  
control   even   more   important,   as   mistakes   were   costly   and   time   consuming   to  
Freelance  Street  Food  Chef  –  Various  Clients  (February  2014  –  present)  
Helping   to   run   stalls   and   semi-­‐permanent   residencies   for   various   street   food  
businesses.  I  would  often  be  running  the  kitchen  either  alone  or  as  part  of  a  small  
team.   Due   to   often   being   visible,   organisation   and   cleanliness   was   vital   in   this  
role,   and   due   to   often   working   in   collaboration   with   other   businesses   (pubs,  
market  owners  etc)  a  demonstrable  knowledge  of  due  diligence  procedures  was  
also   vital.   This   role   included   both   preparation   and   cooking   of   a   variety   of  

different   cuisines   including   South   American,   Spanish,   Indian,   Greek   and   North  
Grill  Chef  –  The  Greek  Deli,  Sheffield  (February  2013-­‐June  2013)  
Operating   the   grill   at   an   extremely   busy   Greek   restaurant.   Again   the   role   was  
visible   so   cleanliness   and   organisation   were   very   important.   Here   I   built   on  
existing  communication  skills  because  of  the  slight  language  barrier  between  me  
and   the   Greek   boss,   and   due   to   the   small   kitchen   and   work   space,   I   developed  
organizational  skills  that  were  vital  for  the  job.  
Grill  Chef  –  Handmade  Burger  Co,  Sheffield  (September  2012  –  February  2013)  
Grill  chef  in  the  Meadowhall  shopping  centre  branch  over  the  Christmas  period.  
Often  taking  up  to  £1300  an  hour,  here  it  was  vital  to  be  able  to  perform  under  
pressure   and   to   manage   time   in   order   to   ensure   that   enough   preparation   was  
done.  As  a  chain,  secret  shoppers  were  often  sent  in,  so  it  was  also  important  to  
ensure  that  the  high  turnover  of  food  did  not  compromise  the  quality.  
Kitchen  Porter/Commis  Chef  –  The  Little  Gloster,  Isle  of  Wight  (September  2010-­‐
September  2012,  then  June  2013  –  September  2013)  
I   started   as   a   kitchen   porter   in   this   high   end   restaurant   and   then   moved   to  
commis  chef,  preparing  food  and  plating  up  starters  and  deserts.  Perhaps  most  
memorably   I   made   deserts   for   Alan   Titchmarsh   and   Katie   Price,   although   it   is  
probably  important  to  clarify  that  they  didn’t  dine  together.  In  this  role  I  worked  
with   some   really   great   food,   and   learned   a   lot   about   the   importance   of  
presentation   in   dishes,   as   well   as   receiving   extensive   training   in   good   food  
These  references  are  the  people  who  know  me  the  best  out  of  those  who  I  have  
worked   with   most   recently.   If   you   would   like   to   speak   to   somebody   about  
another  position  I  have  listed,  let  me  know  and  I  will  put  you  in  touch.    
Niki  Byrne,  The  Breakfast  co:  07793  147535  
Joel  Bowen,  Oh  My  Dog  Hotdogs:  07786  008211  
Sarah  Rippon,  Squid  Kitchen:  07583  936658  
Chris,  I  Should  Be  Souvlaki:  07958  585406  

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