James Thompson

Working in the meat section of this 3 Michelin-starred restaurant under Chef Brett Graham. Responsible for preparing and cooking all meat dishes to exacting standards for service of 70+ covers nightly.

Key responsibilities:
• Butchering and preparing premium meat cuts (dry-aged beef, lamb, game)
• Executing Brett Graham's signature dishes with precision
• Training junior chefs in advanced techniques
• Managing mise en place for meat section
• Maintaining stock levels and minimising waste
• Collaborating on seasonal menu development

Achievements:
• Promoted to Senior CDP after 18 months
• Reduced meat section waste by 15% through improved yield management
• Mentored 3 Commis Chefs who progressed to CDP roles

Worked at this 3 Michelin-starred flagship restaurant, executing fish dishes to Gordon Ramsay's exacting standards. Part of a 20-person brigade serving 44 covers per service.

Key responsibilities:
• Preparing and cooking signature fish dishes including lobster ravioli
• Maintaining perfect consistency across 90+ covers per day
• Advanced fish preparation and butchery
• Working with premium seafood (turbot, dover sole, langoustines)
• Upholding 3-star standards under immense pressure

Achievements:
• Never received a dish return during 2.5 years
• Consistently praised for plating precision and timing
• Selected to assist with menu development for seasonal changes

Worked across multiple sections in this award-winning steakhouse, known for serving the best steak in London. High-volume environment (200+ covers daily) with focus on quality and consistency.

Key responsibilities:
• Grill section - cooking steaks to perfect temperature
• Managing high-volume service during peak periods
• Ensuring consistency across all dishes
• Training new team members
• Assisting with supplier liaison for meat sourcing

Achievements:
• Mastered the grill station within 6 months
• Maintained 4.5+ rating on service quality assessments
• Cross-trained across all hot sections

Started career at this renowned brasserie-style restaurant, learning fundamentals across all sections. Fast-paced environment serving modern British and international cuisine.

Key responsibilities:
• Rotated through all sections (larder, fish, meat, garnish)
• Preparing mise en place to head chef specifications
• Supporting Chef de Parties during service
• Learning classical techniques and modern presentation
• Maintaining section cleanliness and organisation

Achievements:
• Promoted to Demi CDP after 8 months
• Recognised for reliability and attention to detail
• Completed foundation training in all kitchen sections