Richard Edge has over 30 years of experience working in various chef roles. He holds several qualifications including an M.C.F.A. and certificates in hygiene, food allergens, and first aid. Currently he works as a freelance chef and has previously held roles such as Executive Chef, Head Chef, and Chef Proprietor at hotels and restaurants across the UK. He provides two references.

1. Curriculum Vitae
Richard Edge M.C.F.A.
Telephone: 07927395624
Date of Birth 14 October 1964
Address 3 slepe park
Dorset
Email richchef1964@yahoo.co.uk
Marital Status Single
Hobbies/Interests Badminton, Music, Reading, Eating Out, Cooking, Guitar,
Holidays in the Sun
Professional Qualifications
M.C.F.A. Craftsman Grade 1
706/1 City and Guilds
706/2 City and Guilds
R.S.H. Royal Society of Hygiene
Basic Hygiene
Intermediate Hygiene
Advanced Hygiene
T.S.I Staff Trainer
Diploma Roger Verge “Ecole de Cuisine” 3 Michelin starred restaurant
B.I.I. British Institute of Inn-Keeping Licences Certificate
Personal Licence Holder
Food allergens course and certificate
First aider
June 2011- Present Freelance chef
Career History

2. Feb 2007 - june 2011 Executive Chef
The Copthorne Hotel “166 Room” Salford Quays,
Manchester
Apr 2006 – Dec 2006 Head Chef – The Merton Hotel, Jersey
2003 – March 2006 Chef Proprietor - Raffles Restaurant
1 The Green, Aldbourne, Wiltshire. SN8 2BW
36 Covers
2002 - 2003 Executive Chef
The Copthorne Hotel “166 Room” Salford Quays,
Manchester
2000- 2002 Executive Chef
The Copthorne Hotel, Quayside, Newcastle upon Tyne
1996 -2000 Running a small recruitment agency for 5 chefs. Working in a
variety of hotels including The Plaza on Hyde Park, Hilton
National Standstead
1994 -1996 Executive Chef
Tudor Park Hotel, Golf and Country Club, Maidstone, Kent
1993 -1994 Senior Sous Chef
The Forest of Arden Hotel, Golf and Country Club, Meriden,
Warwickshire
1991 – 1993 Executive Chef
The Queens Hotel “Forte” Farnborough
1989 -1990 Head Chef
Frimley Hall Hotel “Forte”, Camberley, Surrey
During this period I spent three months at Roger Verges
Restaurant, Le Moulin du Mougins in the South of France – one of
the top ten chefs in the world with three Michelin stars
1986 – 1989 Head Chef – Under Executive
The Randolph Hotel “Forte” Buemont Street, Oxford
1985 – 1986 Sous Chef / Chef Tournant
The Wessex Hotel “Forte”, Winchester
1984 – 1985 1st
Commis
The Cavendish Hotel “Forte” Jermyn Street, London

3. 1983 - 1984 Chef de Partie
The Posthouse Hotel “Forte” Epping
1981 – 1983 Commis Chef
The Posthouse Hotel “Forte” Thornaby, Cleveland
References:
Mr James Waters
Group Exec Chef
The Merton Hotel
St Helier
Jersey
Mr Andrew Shaw
Catering Manager
Elevetham Hall
Hartley Wintney
Fleet
Hampshire