Joseph Fawcett
Newton abbot,Devon
Summary
I started working in professional kitchens whilst i was in school and soon knew this is my true passion.
I decided to complete an apprenticeship to get certified and worked whilst studying, also completing a patisserie course along side my apprenticeship.
In all of my workplaces i have quickly gained more roles and responsibility's as i'm a fast learner and hard worker, i thrive in fast paced environment with the ability to grow.
The last few years since i have been working in a bakery learning new skills and a depth of knowledge working with breads from sandwich loafs to specialty breads such as sourdoughs and faccacia's. The main reason for this was Covid-19 shutting down many restaurants at the time and due to some personal reasons with my family the working hours was more beneficial to me.
I am excited to get back into kitchens and show what i have learned over the years to produce quality and fresh food and learning new skills from the chefs around me to better my own ability's.
Overview
11
11
years of professional experience
Work history
Baker
Shaldon Bakery
Newton Abbot, Devon
2019.06 - 2023.10
- Created unique sourdough for bread.
- Weighed flour, salt and other ingredients to prepare dough for kneading and rising.
- Used proper kneading techniques to achieve optimal dough development.
- Kneaded bread dough and shaped into appropriate-sized loaves for baking.
- Followed set baking recipes to measure and mix ingredients to specifications and guarantee product consistency.
- Demonstrated excellent time management and organisational skills.
- Handled additional tasks assisting team members during busy holiday periods and employee absences.
- Complied with health and safety codes.
- Maintained strong, cooperative working relationship with bakery team and fellow employees.
Sous chef worked up to Head Chef
Pourboy espresso
Brisbane, Australia
2017.04 - 2019.05
- Applied culinary expertise toward development of seasoned, complex and speciality foods.
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
- Maintained total control to maximise guest satisfaction and team productivity.
- Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
- Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
- Being an open kitchen, maintained good relationships with regular and new customers.
- To ensure menu planning and food costings are adhered to and to hit the food cost targets required.
- Planned and directed food preparation in fast-paced restaurant environments.
- Monitored kitchen operations to spot and correct issues impacting team performance or quality.
Sous chef
The Edgemoor Hotel
Bovey Tracy, Devon
2015.11 - 2016.11
- Oversaw chefs, cooks and kitchen support staff to run smooth operation.
- Working under the Executive Chef in maintaining fresh and consistent production using local suppliers and seasonal produce.
- To ensure menu planning and food costings are adhered to and to hit the food cost targets required.
- Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
- Acted as head chef when required, maintaining continuity of service and quality.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
Commis chef
The Edgemoor Hotel
Bovey Tracy, Devon
2014.02 - 2015.02
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- Remained calm and effective in fast-paced kitchen environments to promptly deliver high-quality dishes.
- Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
- Supported senior chefs in preparing original daily menus, showcasing culinary abilities with seasonal produce.
- Built attractive displays of food items, enticing customers to make additional purchases.
- Met high standards of food hygiene and safety.
- Contributed to kitchen revenue through effective ingredients cost control and waste minimisation.
- Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
- Running weddings and functions ensuring customer expectations are met.
Chef de partie
The Elizabethan Inn
Newton Abbot, Devon
2014.02 - 2014.11
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Reduced customer complaints by enforcing strict quality control procedures.
- Set kitchen standards governing cooking procedures, garnishes and food presentation.
- Aided management to practice food hygiene standards.
- Considered seasonal product pricing and availability when developing new dishes.
- Handled special customer requests to meet dietary needs and mitigate allergen risks.
- Supervised and trained junior chefs cook assigned dishes.
- Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
- Monitored line production to achieve consistent quality.
Trainee chef
Sampsons Farm
Newton Abbot, Devon
2013.02 - 2014.02
- Controlled and minimised food waste.
- Followed precise recipes detailing ingredient requirements and cooking methods.
- Prepared meats, fish and vegetables to support line cooking in fast-paced environment.
- Supported food service in busy restaurant environment.
- Facilitated smooth operations during peak times, providing service support to accommodate staff shortages.
- Maintained immaculately clean and tidy working areas in line with food hygiene legislation.
- Studied under qualified chefs to train in cuisines and requirements of different cooking stations.
- Stored foodstuffs and ingredients in established manner.
Education
NVQ Level 2 City and Guilds - certificate in hospitality and catering principles (professional cookery)
South Devon College
PaigntonNVQ Level 3 City and Guilds - certificate in hospitality and catering principles (professional cookery)
South Devon College
PaigntonCity and Guilds level 2 - Certificate in patisserie
South Devon College
PaigntonSkills
- Menu development
- Adaptive and creative
- Highly observant
- Recipe creation and conversion
- Food presentation techniques
- Kitchen safety
- Allergy awareness
- Sanitation and cleanliness
Timeline
Baker
Shaldon Bakery
2019.06 - 2023.10
Sous chef worked up to Head Chef
Pourboy espresso
2017.04 - 2019.05
Sous chef
The Edgemoor Hotel
2015.11 - 2016.11
Commis chef
The Edgemoor Hotel
2014.02 - 2015.02
Chef de partie
The Elizabethan Inn
2014.02 - 2014.11
Trainee chef
Sampsons Farm
2013.02 - 2014.02
NVQ Level 2 City and Guilds - certificate in hospitality and catering principles (professional cookery)
South Devon College
NVQ Level 3 City and Guilds - certificate in hospitality and catering principles (professional cookery)
South Devon College
City and Guilds level 2 - Certificate in patisserie
South Devon College