Charles Dackombe

Working as part of a team cooking middle eastern cuisine to a high standard.

I currently manage the grill section, including wood fired oven, charcoal grill and plating / sending.

I ensure that the customers dining experience consistent and of the highest quality.

Within my role, I also support in our event space and prepare and cater private functions.

• Multi-site management
• Leading new site opening
• Guiding junior chefs to improve cooking techniques
• Designing bespoke menus for corporate and public events
• Increased cost efficiency while sourcing high-quality ingredients and fresh produce
• Team management, organising rotas, issued disciplinary actions and conducted performance reviews
• Leading by example and ensuring targets for staff safety, kitchen sanitation and proper food handling and storage are met.
• Established high standards for high-volume food service at corporate functions, catering to 500+ covers

• Enhanced and refined modern British cuisine to deliver exceptional dining experiences
• Successfully ran pastry line and managed the larder as Sous Chef
• Overseeing Commis' and Demi's across all kitchen sections
• Gained experience delivering meat and fish butchery, preparing ingredients with precision and respect.
• Working closely with the head chef to support efficient management of a Michelin star establishment.
• Mentored junior team members to consistently deliver high-quality food
• Attended management meetings to stay informed and to provide feedback and ideas to maintain high standards
• Managed stock take and rotation to maintain produce freshness and cost efficiency
• Upheld impeccable cleanliness following strict schedules
• COSHH, HACCP, food hygiene and allergen trained.

• Key role in evolving restaurant under Adam Reid's leadership at 'The French'
• Developed cookery expertise and leadership abilities through progression from Demi Chef to Sous Chef within 3 years.
• Directed all kitchen sections, providing essential support to senior culinary staff
• Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.

• Promoted to Chef de Partie, following Level 3 Apprenticeship completion at the Swan and proving myself as vital team member.
• Developing classic cooking techniques to high standards and gaining knowledge of local and seasonal ingredients.
• Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.

• Winter season 2015-16 within a 70-cover hotel, preparing breakfast, lunch, afternoon tea, and a 5-Course dinner daily.