Robert C.
Head Chef, Crew Chef, Soul Chef
- Sector:
- Crew Chef
- Profile Created:
- 3 months ago
About me
He is an ambitious, focused, and highly motivated professional chef with extensive experience delivering the highest culinary standards across luxury yachts, 5-star hotels, and award-winning restaurants. Committed to exceeding customer expectations, Robert has significant experience managing high-volume, upscale restaurants and luxury yacht kitchens. He has a proven track record of maintaining food costs while ensuring maximum kitchen profitability. Robert is an effective communicator who thrives in high-pressure environments, consistently striving for service excellence and client satisfaction.
Education
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Leith’s School of Food & Wine 2022 - 2022
Assessment in Marine Cookery
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North Area College, Heaton Chapel 1998 - 2003
NVQ Levels 1 & 2 Hospitality & Catering
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North Area College, Heaton Chapel -
Centra Pastry Levels 1 & 2
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North Area College, Heaton Chapel -
Health & Hygiene - Basic & Intermediate
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North Area College, Heaton Chapel -
Health & Safety Qualification
Experience
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M/Y Plvs Vltra 73.5m 2022 - 2023
Chef
Managed food preparation and galley operations to the highest standards, catering to the dietary needs of guests and crew, and maintaining hygiene and safety standards.
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Arbema Yacht 2022 - 2022
Temp Chef
Covered the Head Chef, cooking for 10-12 crew, managing menu planning, inventory, and galley maintenance.
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FIFTY Yacht (Riva, 49m, 2021) 2022 - 2022
Temp Chef
Tasked with cooking for 10 crew and deep cleaning the galley during maintenance work.
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PV Lauren L, 90m 2022 - 2022
Temp Chef
Part of a team of 4 chefs, providing high-standard cuisine for up to 36 guests during a charter in Sardinia.
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Meamina M/Y 60m 2021 - 2022
Sous Chef
Supported the Head Chef on a charter yacht, preparing meals for up to 12 guests and organizing the galley.
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Yersin M/Y 76m 2021 - 2021
Sous Chef
Supported the Head Chef in all catering operations on a long-range transoceanic vessel, catering for 22 crew and 12 guests.
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The Alderley Edge Hotel 2018 - 2020
Sous Chef
Worked at a 5-star property, coordinating the kitchen in the absence of the Exec Head Chef, and delivering food for events with up to 200 covers.
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The Ivy Restaurant, St Helen’s Square, York 2016 - 2017
Senior Sous Chef
Key team member in opening the first Ivy restaurant outside the south of England, managing daily operations and stock control.
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Marriott Hotel, York 2016 - 2017
Senior Sous Chef
Managed all food outlets, ensuring high standards, mentoring junior chefs, and maintaining stock control and food costs.
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Bill’s Restaurant, York 2015 - 2016
Head Chef
Delivered exceptional dishes in a time-pressured environment, developing a team of 14 chefs, and playing a major role in menu development.
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Restaurant One Eighty, Pinewood Hotel, Handforth 2013 - 2015
Sous Chef
Set up a brand-new kitchen, achieving a 1 Rosette within 3 months, and managed day-to-day kitchen operations.
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Restaurant Bar & Grill, Manchester 2011 - 2013
Junior Sous Chef
Supported the Head Chef, managed menu development, and delegated tasks to junior chefs.
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Holiday Inn Media City 2011 - 2011
Junior Sous Chef
Implemented high standards of food in line with IHG standards.
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Abode Manchester 2009 - 2011
Senior Chef de Partie/Junior Sous Chef
Managed kitchen operations in a busy café bar, focusing on food service standards and stock management.
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Panoramic, Liverpool 2008 - 2009
Sous Chef/Junior Sous Chef
Assisted in food preparation and menu creation, maintaining high food standards.
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Harvey Nichols, Manchester 2007 - 2008
Chef de Partie
Managed a section of the restaurant, meeting deadlines and maintaining gross profit margins.
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Radisson SAS Hotel, Liverpool 2003 - 2007
Chef de Partie/Junior Sous Chef
Ran a section of the kitchen, delegating tasks and working under pressure to meet menu requirements.
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Blue Arrow Agency, Manchester 2002 - 2003
Various Temp Assignments
Worked in various hotels and restaurants, focusing on food preparation, menu development, and food hygiene.
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Rhodes & Co 1998 - 2002
Chef de Partie/Commis Chef
Maintained high standards while ensuring timely completion of dishes.
Expertise