Charles Miles is an energetic culinary professional with over 10 years of experience in various chef roles in France and the UK. He has achieved NVQ Levels 1 and 2 in catering and hospitality. His experience includes positions as Sous Chef, Chef de Partie, and Demi Chef de Partie at several highly rated restaurants and hotels. He is skilled in food preparation and safety handling procedures.

1. Summary
Accomplishments
Experience
CHARLES MILES
4 Western Street, Brighton
Home: 07585112343
Charlesamiles@gmail.com
Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking
skills. Works well as a dynamic leader in high-pressure settings. Strong attention to safe food
handling,Extensive catering background, Semi-finalist in Sussex Young Chef Of The Year 2011 contest,
Managing 4-5 Personal
Achieved NVQ Level 1
Achieved NVQ Level 2
Health and Saftey Level 1
Health and Saftey Level 2
February 2016 to CurrentDomaine Des Etang
Chef De Partie
Masignac, France
Prepared food items consistently and in compliance with recipes, portioning, cooking and waste
control guidelines.
Maintained smooth and timely operations in preparation and delivery of meals and kitchen
sanitation.
Changed and sanitised all cutting boards, benches and surfaces when beginning a new task to
avoid cross-contamination.
Practiced safe food handling procedures at all times.
Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and
budgetary considerations.
Enforced appropriate work-flow and quality controls for food quality and temperature.
Provided nutritious, safe, visually appealing, innovative and properly prepared and flavoured
food.
1 Michelin Star
September 2015 to February 2016Sexy Fish
Chef De Partie
London
Prepared food items consistently and in compliance with recipes, portioning, cooking and waste
control guidelines.
Managed kitchen staff by training, assigning jobs, supervising, evaluating and enforcing
discipline when necessary.
Maintained smooth and timely operations in preparation and delivery of meals and kitchen
sanitation.
Changed and sanitised all cutting boards, benches and surfaces when beginning a new task to
avoid cross-contamination.
Positively engaged with customers, offering menu information, providing suggestions and
showing genuine appreciation for their business.
Practiced safe food handling procedures at all times.
September 2014 to September 2015Oblix

2. Chef De Partie
London
Prepared food items consistently and in compliance with recipes, portioning, cooking and waste
control guidelines.
Managed kitchen staff by training, assigning jobs, supervising, evaluating and enforcing
discipline when necessary.
Maintained smooth and timely operations in preparation and delivery of meals and kitchen
sanitation.
Changed and sanitised all cutting boards, benches and surfaces when beginning a new task to
avoid cross-contamination.
Positively engaged with customers, offering menu information, providing suggestions and
showing genuine appreciation for their business.
Practiced safe food handling procedures at all times.
February 2014 to August 2014Shuffle Bar
Sous chef/ Cocktail Bartender
Brighton
Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling,
supervising, evaluating and enforcing discipline when necessary.
Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
Instructed new staff in proper food preparation, food storage, use of kitchen equipment and
utensils, sanitation and safety issues.
Regularly interacted with guests to obtain feedback on product quality and service levels.
Properly labelled and stored all raw food ingredients including produce, meat, fish, poultry, dairy
and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
Changed and sanitised all cutting boards, benches and surfaces when beginning a new task to
avoid cross-contamination.
November 2013 to February 2014Bellagio
Junior Sous Chef
Brighton
Prepared food items consistently and in compliance with recipes, portioning, cooking and waste
control guidelines.
Verified proper portion sises and consistently attained high food quality standards.
Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
Regularly interacted with guests to obtain feedback on product quality and service levels.
Maintained smooth and timely operations in preparation and delivery of meals and kitchen
sanitation.
Properly labelled and stored all raw food ingredients including produce, meat, fish, poultry, dairy
and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
Practiced safe food handling procedures at all times.
February 2013 to November 2013Grand Hotel
Chef de Partie
Brighton
Prepared food items consistently and in compliance with recipes, portioning, cooking and waste
control guidelines.
Verified proper portion sises and consistently attained high food quality standards.
Instructed new staff in proper food preparation, food storage, use of kitchen equipment and
utensils, sanitation and safety issues.
Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
Interacted with guests to obtain feedback on product quality and service levels.
Ordered and received bakery products and supplies Banqueting experience 450 covers Practiced

3. Education
safe food handling procedures at all times.
August 2012 to February 2013Bell Inn
Demi Chef De Partie
Hampshire
Prepared food items consistently and in compliance with recipes, portioning, cooking and waste
control guidelines.
Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling,
supervising, evaluating and enforcing discipline when necessary.
Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
Instructed new staff in proper food preparation, food storage, use of kitchen equipment and
utensils, sanitation and safety issues.
Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
Regularly interacted with guests to obtain feedback on product quality and service levels.
Properly labelled and stored all raw food ingredients including produce, meat, fish, poultry, dairy
and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.
Ordered and received bakery products and supplies.
Practiced safe food handling procedures at all times.
August 2011 to August 2012Gingerman
Apprentice Chef
Brighton
Prepared food items consistently and in compliance with recipes, portioning, cooking and waste
control guidelines.
Attained high food quality standards.
Maintained smooth and timely operations in preparation and delivery of meals and kitchen
sanitation.
Changed and sanitised all cutting boards, benches and surfaces when beginning a new task to
avoid cross-contamination.
Practiced safe food handling procedures at all times.
Brighton and Hove City College
Cook
Prepared food items consistently and in compliance with recipes, portioning, cooking and waste
control guidelines.
2011Brighton and Hove City College
Nvq Level 1 2: Catering and Hospitality