Richard Graham Bell

As Head Chef, I managed all aspects of kitchen operations, including menu development, food preparation, quality control, and staff supervision. I ensured strict adherence to health, safety, and hygiene regulations while effectively managing inventory, ordering supplies, and controlling both food and labor costs. I developed seasonal menus and introduced new recipes to enhance variety, freshness, and appeal. My attention to detail ensured high-quality dishes that met both visual and taste expectations, while maintaining authenticity across various cuisines. I implemented process improvements to increase kitchen efficiency and minimize food waste through systems such as stock rotation.

I closely followed customer dietary requirements, ensuring a high level of satisfaction and repeat business. I also led training and mentoring programs for junior chefs to build skills, enhance performance, and support career development. In collaboration with restaurant management, I contributed to cost control initiatives and helped maintain a financially efficient kitchen. I was responsible for hiring, training, managing, and evaluating kitchen staff, maintaining a cohesive and high-performing team. My leadership extended to planning and directing the preparation of special dishes for events and holidays, as well as ensuring consistency in quality across all offerings. By fostering a positive work environment and maintaining strong communication, I helped boost team morale and overall kitchen productivity.

• As a Sous Chef with additional responsibilities in the bar, I supervised daily food preparation operations to ensure consistency and excellence in every dish served. I maintained high culinary standards by accurately following recipes and presentation guidelines, while also streamlining kitchen workflows through effective time management strategies. I ensured strict adherence to hygiene and food safety regulations, maintaining a clean and compliant kitchen environment. In support of bar operations, I prepared essential items such as glassware, garnishes, and ice ahead of service to guarantee readiness. I worked collaboratively with both kitchen and bar staff to deliver seamless, high-quality service during busy periods.

• .Demonstrated a strong commitment to enhancing customer satisfaction by developing innovative and appetizing menu items. Successfully streamlined kitchen operations to improve overall efficiency and ensured smooth service during high-demand periods. Applied cost-effective purchasing and inventory management strategies, contributing to improved profitability. Designed balanced meal plans that adhered to various dietary restrictions while maintaining quality and appeal. Consistently maintained high standards of food safety and hygiene, ensuring a clean and compliant working environment. Took proactive steps to reduce food waste and collaborated closely with suppliers to secure fresh, high-quality ingredients on a daily basis.

• I consistently upheld hygiene and sanitation standards in the kitchen to ensure food safety. I regularly adapted menus to reflect client preferences while maintaining competitive pricing. With a focus on quality and consistency, I prepared dishes with meticulous attention to detail. For special events, I created custom menus featuring unique ingredients and creative recipes. I also planned and executed diverse menus for various wedding celebrations. Additionally, I oversaw food presentation to ensure a high standard of visual appeal.