Liam Haddow is a creative chef with over 15 years of experience in high end kitchens, including Michelin star and 5 star resort experience. He is currently working as a Sous Chef at a 5 star resort in St. Lucia, managing 13 dining options and overseeing quality control. Prior to this, he held several Head Chef and Sous Chef positions in the UK, demonstrating an ability to create seasonal menus, train staff, and meet budget goals. He has qualifications in food preparation, pastry, and health and safety, and is capable of using Microsoft Office programs.

1. Liam Haddow
24 Sopwith Road
Eastleigh
Hampshire
SO50 5SR
Tel: +17582841390 {saint lucia}
Skype: Liam.haddow
Email: biggdogg82@icloud.com
A creative chef capable of cooking to a high standard with a great eye for detail and
ability to create new and exciting dishes within the seasons. A passion for food and
current trends in food. High rosette and Michelin star experience also resort experience
in the caribbean good at dealing with different nationalities and building long and
lasting work relationships.
Qualifications: NVQ2 & 3 Food Prep & Cooking
NVQ 2 Pastry & Confectionary
Level 2 Health & Hygiene
Capable of using excel word
Experience:
sandals grand saint lucia beach resort
and spa saint lucia
sous chef
managing staff in a 5 star outlett 13 dining options ranging from pub
to buffet to beach dining room service butler italian
overseeing quality control all paperwork and standards
september 2014 to present
The Halfway Inn, Sidmouth Road, Exeter
Head Chef In charge of day-to-day running of a gastro pub
kitchen. Everything made in house; stocks,
sauces, ice cream, sorbet and bread.
Executing dishes to 65%GP.
Creating fresh, seasonal specials with local
produce.
October 12 April 14
The Alice Lisle (Fuller’s), Ringwood

2. Head chef In charge of a busy food pub.
500 seated beer garden and 120 covert conservatory
restaurant.
Weekly stock takes and working to 69%GP.
Generating menu ideas and costing to make sure GP is
met.
Training staff and implementing standards.
March 12 October 12
The Rose & Crown, Brokenborough, Malmesbury
Sous Chef of gastro pub Generating menu ideas with head chef and costing. Up
keeping of all admin work.
Training junior staff and implementing standards.
Helping to maintain a 65%GP.
Also catered for local game shooting and weddings.
Sep11 march 12
The Bell Inn, Brook, New Forest
Sous Chef Acted as Head Chef during changeover of staff.
Maintained high standards and implemented new dishes.
Maintained a solid 67.5%GP.
Catered for weddings, private dinners and local game
shooting.
Trained staff to required standard
June 09 sep 11
Le Poussin, Brockenhurst, New Forest
Senior Chef de Partie Responsible for sauce and garnish sections.
Oversaw junior chefs.
Kept all admin together.
Developed dishes and brought ideas to the attention of
Head Chef and sous chef
April 07 June 09
The Plough, Winchmore Hill, Amersham
Senior Chef de Partie Responsible for sauce and larder sections.
Developed dishes and trained staff.
Implemented standards in Head Chef’s absence.
Gave ideas for menu and helped develop dishes. s
September 2005 march 07

3. Montague On The Gardens, Bloomsbury, London
Chef de Partie Responsible for running larder section.
Training junior chefs on the section.
Promoted to working on sauce.
Upkeep of all admin in kitchen.
Awarded “Employee Of The Month
s April 2000 august 2005
Work Experience:
Royal Bath Hotel (5stars), Bournemouth
Norfolk Royal Hotel (4 stars), Bournemouth
East Cliff Court Hotel, Bournemouth
References on request.