Joseph Fox
Coogee,NSW
Summary
I come from a very food orientated family and have always been interested in food and the preparation of food. I initially became an apprentice in a large engineering company however during lockdown I realized I needed to follow my dream of becoming a chef and set up a home catering business.
I have worked for a number of establishments including pop ups, gastro pubs ,high end event catering and fine dining restaurants. In 2023 I went travelling on my own to Australia and Asia which I thoroughly enjoyed working in a fine dining restaurant in Melbourne. After moving home and excelling in my career at a high 3 rosette kitchen going from a demi chef de partie to a junior sous chef in a year i want to push my career further working alongside like minded chefs with a true love for the produce.
Overview
7
7
years of professional experience
Work History
Junior Sous Chef
Kynd Hampton Manor
Hampton in Arden , Warwickshire
01.2025 - 01.2026
- Recognized by Michelin Guide within three months, significantly increasing restaurant visibility and doubling covers.
- Collaborated with head chef, gardeners, and fermentation team on seasonal farm-to-table menus.
- Focused on meat and fish sections, breaking down two to three whole animals weekly, including venison and guinea fowl.
- Contributed to foundation team of new restaurant, joining established Michelin-recognized chefs as demi chef de partie.
- Cooking only over fire.
Chef de Partie
Wildmoor Oak
06.2024 - 01.2025
- Managed larder and garnish section while assisting other kitchen areas as necessary.
- Conducted daily inspections of kitchen equipment to ensure operational efficiency through timely repairs.
- Performed regular stock counts of ingredients, ordering supplies and liaising with suppliers on seasonality.
- Enforced health and safety standards for food storage, preparation, and handling practices.
- Collaborated with head chef to develop new menu items using seasonal ingredients and innovative techniques.
- Assisted in writing specifications for menu items to maintain high culinary standards.
Chef de Partie
Donovans St Kilda
09.2023 - 02.2024
- Gained foundational experience in fine dining at Donovan's, a renowned establishment with 27 years of history.
- Advanced from cold larder to hot larder, managing the larder pass within one month.
- Trained and supervised a team of six, developing weekly crudo and oyster specials.
- Ensured quality control for all dishes presented on the pass.
- Transitioned to mains section within two months, overseeing Josper woodfired oven preparations.
- Prepared garnishes by selecting fresh herbs, creating purees, and finely dicing vegetables for mise en place.
- Coordinated kitchen operations to maintain efficiency across busy sections and ensure timely dish presentation.
Sous Chef
MV Catalina
04.2023 - 09.2023
- Collaborated with a knowledgeable head chef to develop diverse menus for weddings, corporate events, and parties. All prep was done off site in a separate kitchen and then served on the boat to order. Developed Thai-influenced menu utilizing Australian ingredients. Executed role as chef while adhering to safety protocols for 150-200 boat passengers.
Sous Chef
Wheatsheaf
07.2022 - 02.2023
- Established a zero-waste pub emphasizing local produce and sustainable sourcing.
Utilized 'flying fish' day boat fish alongside organic fruits and vegetables from family farms.
Collaborated with head chef to select menu items based on harvested produce three times weekly.
Coordinated donations of meat from local hunters to enhance menu offerings.
Chef de Partie
The Boot
02.2021 - 07.2022
- Progressed from commis chef to chef de partie, mastering all kitchen sections. Executed daily changing specials in a fast-paced environment serving over 1,000 covers weekly.
Collaborated closely with fish suppliers to ensure quality ingredients for menu items. Specialized in Asian fusion cuisine, delivering innovative dishes that enhanced customer experience.
Owner
Foxy Foods
01.2019 - 01.2021
- Launched fried chicken business during lockdown alongside full-time job, enabling transition to pop-up events and occasional private catering
Education
NVQ Level 3 -
Arup and Partners
Solihull2021
GCSEs -
Heart of England School
2018
Skills
- Budgeting and budget management
- Apprentice supervision
- Kitchen operations
- Performance evaluation
- COSHH compliance
- Butchery skills
- Grilling techniques
- Catering expertise
- Work ethic
- Cleaning and sanitization methods
- Artistic food presentation
- Food pairing expertise
- Fermentation knowledge
- Seasonal cuisine
Education
other,other
Timeline
Junior Sous Chef
Kynd Hampton Manor
01.2025 - 01.2026
Chef de Partie
Wildmoor Oak
06.2024 - 01.2025
Chef de Partie
Donovans St Kilda
09.2023 - 02.2024
Sous Chef
MV Catalina
04.2023 - 09.2023
Sous Chef
Wheatsheaf
07.2022 - 02.2023
Chef de Partie
The Boot
02.2021 - 07.2022
Owner
Foxy Foods
01.2019 - 01.2021
NVQ Level 3 -
Arup and Partners
GCSEs -
Heart of England School