Russell Smith is an ambitious and hard-working individual looking for a career with personal responsibility and stability. He has over 10 years of experience in culinary and food service roles, including as a head chef and pub manager. His skills include effective management, problem solving, communication, and developing new recipes and menu items.

1. Russell Smith
33, Canon Drive
Bagillt
Flintshire
CH6 6LS
Mobile: 07816270952
Email: smith733874@hotmail.com
I am an ambitious, dedicated and hard working person with high standards. I am
an effective problem solver and solutions orientated. I have the ability to work
effectively on my own initiative under pressure and I’m highly numerate and
proficient with the use of many systems. I am currently looking for a career which
has personal responsibility and stability, with a company I can commit to. I have
the drive and determination to make a major difference in the short term as well
as the commercial awareness to take a broader approach and focus on long
term goals and achievements
• Effective Management
• Well organised, planning and prioritising
• Strong communication skills in Welsh & English
• Effective problem solving
• Strong customer care skills
• Ability to sell ideas as well as product
• Cooking Demonstrations for the Princes Trust / Welsh food festival
• Menu / Food article in major Celebrity Magazines in the UK & Ireland
Russy Ltd Catering and Development Consultants
(Pub Manager and external Development consultant)
2014 - present
The running of multiple retailing sites for Marstons Plc Group
• Management of a large gastro pub with all day to day responsibility of a team of 5
• Sourcing of local ingredients and developing the menu to suite al seasons
• Developing new recipes both sweet and Savoury for external business to suite from a
Price, nutritional, and ethical point of view.
• Selling product / recipe solutions to other establishments locally and larger
business’s within the food industry
• Developing strong brand food solutions for companies that supply in to the Food
service as well as the leading retailers.
Personal Statement :
Skills / Career Achievements:
Employment History:

2. Golden Groves
(Head Chef & development Consultant for Other restaurants)
2012 – 2014
• Experience developing New recipes as well as deserts and other savoury products.
• Achieved additional sales in existing restaurants within owners group by providing
product and pricing comparisons, competitive product cuttings and effective product
selection scenarios. Selling new ideas to other group restaurants
• Increased sales by developing recipe with a product focus, menu analysis and
development.
• Creating an eating experience for customers , by twisting existing recipes to excite
and sell ideas.
• Maintained price controls and food cost goals.
• In-depth knowledge of ingredient information
Woodlands Hotel
Head Chef
2010 – 2012
• Responsibilities included: Training countless students and food service workers,
taking care of all facets of events, everything from initial client meetings, proposals,
sales and culinary preparation to the loading of the truck along with my team.
• Responsible for all purchasing and preparing of foods for parties ranging from 2 to
1000 guests as well as multi-day events for any amount of people.
• Other duties implied: Butchering all meats and fish, decorating creations second to
none from creating big budget food stations and event decor to the simplest themed
buffet.
• Sustained numerous culinary demonstrations, professional and for clients, my public
speaking and educational classes have been highly successful for the past 4 years
2004 - 2010
Twnti Seafood Restaurant
Seasonal
Head Chef
2006 - 2008
Auberge De L’Aven Port de Brittany France
(Winter Placement Second Chef)
5* rosette standard
2002 – 2006
Springfield Hotel,
Soux Chef.
Act Head Chef
During the duration of this periods I would work with a number of agencies for a number
Previous Employment History:

3. of companies.
• Extensive knowledge in culinary and food customer service with more than ten
years of experience.
• A good eye for color and composition, and a well-developed sense of taste and
smell.
• Ability to recognise subtle nuances in flavors which allows me to explore bold new
flavour combinations and make them work.
• Extremely skilled at putting my own stamp on traditional dishes and creating new
combinations, creativity and a flair for experimentation being my major assets.
• Wide range of culinary training and knowledge including French, Northern and
Southern Italian, Asian and a variety of other ethnic cuisines and trends.
• Developer of a system for a productive and efficient kitchen including prep sheets,
posted menus, scheduling boards and price catalog.
• Multitasking individual, having several events on and off-premise at the same time
over several days.
• Capable of developing and creating exotic, trendy and authentic menus and dishes
by constantly reading, dining out and paying attention to current events and trends
in my field
• NVQ Level 1.
• Food, Drink Service & Preparation [Restaurant].
• Food Preparation & Cooking [Kitchen].
• NVQ Level 2:
• Food Preparation and Cooking [Kitchen].
• Attended Ysgol Maes Garmon 10 GCSE’s ranging from B to C
Extra Accreditations :
• Entered for Knife Skills & Basic Vegetable Cuts at Salon Culinaire
Llandudno 2002.
• Entered Cold Starters at Salon Culinaire Llandudno 2002.
• Assisted in Food preparation shows at the Celtic Food Show Llangollen
2003.
• Basic Health & Safety Certificate.
• Basic Food Hygiene Certificate.
• Carried out many cooking demonstrations across the UK and online
Qualifications summary:
Qualifications summary:
Additional Information:

4. Full clean UK driving licence
References : Available on request