Summary
Overview
Work History
Education
Skills
Timeline

Ovid Edwards

Woodvale

Summary

Culinary expert with strong experience in leadership roles within high-pressure kitchen environments. Skilled in menu development, food safety, and inventory management, ensuring exceptional dining experiences. Known for cultivating teamwork and adapting to changing needs, consistently achieving high standards and results.


Overview

15
15
years of professional experience

Work History

Head Chef

Taquero, Nottingham
11.2023 - 04.2025
  • Cultivated a positive working environment by promoting teamwork and open communication among all kitchen staff members, whilst partnering with the front-of-house team to provide smooth service
  • Oversaw scheduling, inventory management, and supply ordering to maintain par levels for stock
  • Monitored line processes to maintain consistency in quality, quantity, and presentation
  • Setting up and liaising with suppliers, continuously building and maintaining strong relationships
  • Menu and recipe development, using local suppliers whenever possible
  • Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients
  • Hiring and managing a team of 10+ staff, developing them through training, feedback and disciplinary procedures

Sous Chef

Bar Iberico, Nottingham
11.2021 - 10.2023
  • Overlooking the prep for the kitchen
  • Ordering of wet and dry goods
  • Staff training
  • Assisting with menu development
  • Open and close health and safety checks
  • Management and discipline of staff

Chef de Partie

Bar Iberico, Nottingham
01.2019 - 10.2021
  • Organising and maintaining prep levels
  • Maintaining food quality and standards
  • Ensure the work space is clean and safe for myself and colleagues
  • Make sure relevant due diligence is recorded and food safety is followed.

Sous Chef

Craft and Cleaver, St. Albans
06.2018 - 01.2019
  • Ordering and organisation of stock
  • Making sure food quality is maintained in the kitchen
  • Recipe development
  • Make sure relevant due diligence is recorded and food safety is followed.

Chef de Partie

Craft and Cleaver, St. Albans
06.2017 - 06.2018
  • Following recipes and cooking techniques
  • Maintaining food quality and standards
  • Ensure the work space is clean and safe for myself and colleagues
  • Make sure relevant due diligence is recorded and food safety is followed.

Team Leader

The Prince of Wales, East Barnet
02.2017 - 06.2017

Assistant Manager

Loch Fyne Restaurants, St. Albans
11.2015 - 01.2017

Assistant/General Manager

Loch Fyne Restaurants, Farnham
10.2014 - 10.2015

Supervisor

Loch Fyne Restaurants, Farnham
09.2013 - 10.2014

Assistant Manager

The White Hart Hotel and Tudors Restaurant, St. Albans
01.2010 - 08.2013

Education

St Albans Girls School

Skills

  • Kitchen management

  • Menu development

  • Team management

  • Leadership qualities

  • Food safety

Timeline

Head Chef - Taquero, Nottingham
11.2023 - 04.2025
Sous Chef - Bar Iberico, Nottingham
11.2021 - 10.2023
Chef de Partie - Bar Iberico, Nottingham
01.2019 - 10.2021
Sous Chef - Craft and Cleaver, St. Albans
06.2018 - 01.2019
Chef de Partie - Craft and Cleaver, St. Albans
06.2017 - 06.2018
Team Leader - The Prince of Wales, East Barnet
02.2017 - 06.2017
Assistant Manager - Loch Fyne Restaurants, St. Albans
11.2015 - 01.2017
Assistant/General Manager - Loch Fyne Restaurants, Farnham
10.2014 - 10.2015
Supervisor - Loch Fyne Restaurants, Farnham
09.2013 - 10.2014
Assistant Manager - The White Hart Hotel and Tudors Restaurant, St. Albans
01.2010 - 08.2013
St Albans Girls School - ,

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