Alexandria Whitham
Adare
Summary
Experienced sous chef trained in kitchen leadership and people management, delivering consistent execution in high-end food environments. Skilled in production planning, quality control, and maintaining service standards under fast-paced conditions.
Overview
1
1
Language
7
7
years of professional experience
Work History
Sous Chef
Adare Manor Hotel
Adare, ireland
10.2020 - Current
- Built a broad skill set as a sous chef in The Carriage House at Adare Manor Hotel within a high-standard luxury kitchen setting.
- Strengthened daily kitchen operations by directing staff, food production, sanitation, safety practices, and personnel management.
- Supported head chef with seasonal menu development and special guest dining requests.
- Delivered consistent hygiene, sanitation, and HACCP compliance across Adare Manor kitchen areas.
- Managed inventory, ordering, and payroll tasks.
Chef de Partie
tattu
Edinburgh , Scotland
11.2019 - 10.2020
- Worked as chef de partie for meat/fish and dim sum sections at Tattu, providing daily service for 600 people and preparing high-end Japanese products.
Education
Level 2&3 Diploma in Advanced Professional Cookery
Lancaster And Morecambe College
Lancaster 01-2016
Skills
- Menu development
- HACCP compliance
- Inventory control
- Payroll management
- Recipe costing
- Food production
- Team leadership
Languages
English
Native
Native
Timeline
Sous Chef
Adare Manor Hotel
10.2020 - Current
Chef de Partie
tattu
11.2019 - 10.2020
Level 2&3 Diploma in Advanced Professional Cookery
Lancaster And Morecambe College