SebPackham CV .pdf
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43b Perry Hill
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.
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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