Jerome Dehoux
Agua De Pena,06
Summary
Dynamic Chef Owner from November 2007 to 31st May 2025 with a proven track record at Chez Jerome Limited, excelling in menu development and food safety. Expert in optimizing kitchen operations and fostering team collaboration, I consistently elevated customer satisfaction through innovative dishes and meticulous food presentation, achieving a significant reduction in waste while enhancing overall dining experiences.
Overview
20
20
years of professional experience
Work History
Chef Owner
Chez Jerome Limited
Dunstable, Bedfordshire, United Kingdom
11.2007 - 05.2025
- Designed and executed seasonal menus, enhancing dining experience through innovative culinary techniques.
- Supervised kitchen staff, ensuring efficient workflow and adherence to food safety standards.
- Conducted training sessions for junior chefs, fostering skill development and team collaboration.
- Streamlined inventory management processes, reducing waste and optimizing ingredient usage.
- Developed relationships with local suppliers, sourcing high-quality ingredients to elevate menu offerings.
- Implemented quality control measures, maintaining consistency in food presentation and taste across all dishes.
- Coordinated special events and private dining experiences, tailoring menus to client preferences and dietary needs.
- Led initiatives to introduce sustainable practices in kitchen operations, promoting environmental responsibility within the restaurant.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Optimized food preparation processes, implementing time-saving techniques without compromising quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Successfully met dietary requirements for diverse clientele by providing customized meal options upon request.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Enhanced customer satisfaction by consistently delivering high-quality culinary creations.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Adapted menus seasonally, incorporating fresh produce to create visually appealing and flavorful dishes.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Collaborated effectively with front-of-house team for seamless dining experience and positive customer feedback.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Implemented rigorous quality control measures to ensure consistent taste and presentation of dishes.
- Mentored junior chefs in culinary techniques, fostering a collaborative and learning-focused work environment.
- Customized meal plans for guests with dietary restrictions, ensuring welcoming and inclusive dining experience.
- Reduced food waste significantly, introducing composting program and revising portion sizes.
- Maintained high standards of cleanliness and organization in kitchen, passing all health inspections with excellent ratings.
- Enhanced dining experience by crafting innovative menu items tailored to seasonal ingredients.
- Negotiated with vendors for better pricing on high-quality ingredients, balancing costs without compromising standards.
- Collaborated with front-of-house staff to ensure seamless service, addressing and resolving any issues promptly.
- Fostered culture of sustainability by sourcing ingredients from local farms and suppliers.
- Improved kitchen safety, conducting comprehensive training on proper equipment use and emergency procedures.
- Modified recipes to accommodate dietary restrictions and allergies.
Head Chef
Freddies Restaurant
St Albans, Hertfordshire, United Kingdom
04.2005 - 10.2007
- Led culinary team in menu development, focusing on seasonal and locally sourced ingredients.
- Streamlined kitchen operations, enhancing workflow efficiency and reducing food preparation time.
- Mentored junior chefs, fostering skill development and a collaborative kitchen environment.
- Implemented quality control processes to ensure consistency in food presentation and taste.
- Developed training programs for staff on food safety and sanitation practices.
- Managed inventory systems, optimizing stock levels to minimize waste and costs.
- Collaborated with suppliers to source high-quality ingredients while negotiating favorable terms.
- Designed innovative dishes that elevated restaurant's brand identity and customer satisfaction.
- Placed orders to restock items before supplies ran out.
- Managed food costs effectively with careful menu planning, accurate portion control, and utilization of seasonal ingredients.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed strong vendor relationships to secure fresh, quality ingredients at competitive prices while supporting local businesses whenever possible.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
Education
Apprenticeship Chef - Hospitality
Cfa La Roseraie
Angers, France06-1992
Skills
- Food safety and sanitation
- Customer service
- Knife skills
- Cooking techniques
- Kitchen management
- Food quality
- Attention to detail
- Meal preparation
- Food presentation
- Team collaboration
- Kitchen operations
- Ingredient knowledge
- Food plating and presentation
- Allergen awareness
- Sauce preparation
- Inventory management
- Workflow optimization
- Menu development
- Banquets and catering
- Portion and cost control
- Menu planning
- Cost control
- Seafood preparation
- Butchery skills
- Food inventories
- Purchasing
Languages
English
Full Professional
French
Native or Bilingual
Timeline
Chef Owner
Chez Jerome Limited
11.2007 - 05.2025
Head Chef
Freddies Restaurant
04.2005 - 10.2007
Apprenticeship Chef - Hospitality
Cfa La Roseraie