SebPackham CVpdf .pdf

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Seb Packham
43b Perry Hill
Phone: 07719557091
D.O.B: 05/03/1991

I have been working in kitchens and with food since I was sixteen, 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

- A strong understanding of street food set ups and a passion for the
- The ability to perform and maintain quality under significant pressure
and time constraints.
- 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 of
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).
- Strong customer service skills and the ability to talk confidently with
customers about the food being served.

Relevant Experience

Oh My Dog Hotdogs

Supervisory role running shifts at permanent sites and busy events.
Responsibilities included:
- Off site preparation and cooking of food for different sites.
- Maintenance of relevant paperwork and due diligence procedures.
- Providing quality customer service tailored towards different
demographics at different sites/events.
- Working as part of a team and delegating roles where appropriate.
- Maintaining an organized approach in order to meet different deadlines
when ordering stock from a range of suppliers.
- Developing an awareness of the company’s brand and making sure it
comes across when in charge of stalls or events.
- Ensuring that all food and customer service meets the high standards
- Liaising with market/event managers to ensure everything runs smoothly
and to maintain and create connections in the street food community.

Chef - The Breakfast Co. (August 2015 – May 2016)

In charge of the preparation and cooking of hot food for a breakfast delivery
company, often running the service. Responsibilities included:
- Maintaining organization organized and awareness of stock levels and
cooking times to avoid running out of any stock.
- Ensuring that all produce sent out was of high quality - the nature of the
business as a delivery company made this even more important, as
mistakes were costly and time consuming to rectify.
- Delegating roles where appropriate to team members based on their
- Working to strict deadlines under significant pressure.

Freelance Street Food Chef – Various Clients (February 2014 – May 2016)

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. Responsibilities included:
- Maintaining a high standard of organisation and cleanliness – especially
important due to the visibility of the role.
- Exercising a thorough knowledge of health and safety regulations and
- Both preparation and cooking of a variety of different cuisines including
South American, Spanish, Indian, Greek and North American.

Grill Chef – The Greek Deli, Sheffield (February 2013-June 2013)

Operating the grill at an extremely busy Greek restaurant. Responsibilities
- Exercising clear and precise communication due to a slight language
barrier between me and the Greek boss.
- Maintaining professionalism and cleanliness at all times due to the visible
nature of the role.
- Conversing with customers about different food, its origins and what it
tasted like, encouraging sales.

Kitchen Porter/Commis Chef – The Little Gloster, Isle of Wight (September 2010Februry 2013

I started as a kitchen porter in this high end restaurant and then moved to
commis chef. 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 practice.

References available on request.

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