James Wakefield
Astoria,NY
Summary
I am a passionate chef of 16 years’ experience with ambitions to reach the pinnacle of my profession. Although classically trained, I am constantly excited by new techniques and produce that allow me to keep my food fresh and inspiring. In all that I do, I strive for excellence through details.
Overview
16
16
years of professional experience
1
1
Certification
Work History
Banquet Chef
Chealsea Piers
New York, NY
09.2022 - 08.2024
- Ensured food preparation and presentation met high standards of quality and sanitation.
- Directed kitchen staff in day-to-day operations including food production, sanitation, safety practices, and personnel management.
- Trained new hires in proper cooking techniques and recipes.
- Collaborated with Executive Chef to create innovative dishes for special events.
- Contributed to the successful execution of catered events from start to finish.
Sous Chef
The Orchard Town House
New York, New York
02.2021 - 06.2022
- Manage daily kitchen operations, expedited, and create standards that exceed safety and health regulations; identify and provide solutions for any problem areas
- Perform monthly inventory duties, plate and recipe costing, menu designs
- Recruit interview, hire, train, and supervised front- and back-of-house employees
- Initiate and maintain excellent vendor relationships
- Assisted in menu development with a focus on vegetable forward dishes and those that accommodate a variety of preferences/dietary needs.
Executive Chef
Clayton’s Public House
Los Angeles, CA
01.2019 - 11.2019
- Stepped into conceptual bar/gastropub to turn around business
- Established standard operating procedures and cleanliness standards which brought inspection grade up from a B to an A
- Trained back of house team to improve efficiency and quality of dishes output
- Streamlined costs to reduce waste
- Implemented creative problem resolutions to ensure guest experience was maintained while maintaining fiscal responsibility for ownership
- Guided first-time restaurant owners to help them learn and understand restaurant industry and how to take incremental steps to achieve financial goals
- (Left to maintain family unit as wife moved to NY for job opportunity.)
Sous Chef
Neighbor
Venice, California
05.2018 - 11.2018
- Responsible for the operation and leadership of a busy modern brasserie style restaurant, covers often reaching 150 over two seatings
- Focusing on championing great California produce coupled with the use of interesting and unusual world flavors
- Duties included overseeing all elements of staff training, ensuring dishes were prepared to the correct standards, and maintaining excellent health and hygiene levels.
Sr. Sous Chef
Webbe’s Restaurants
East Sussex, UK
01.2017 - 09.2017
- Sous chef primarily responsible for the day-to-day operations of a busy 100 seater seafood restaurant, as well as assisting two more restaurants within the group
- Duties included: overseeing product quality, leading a team with an emphasis on efficiency, and running a large prep kitchen alongside the a la carte kitchen that provided for all three restaurants
- Community involvement was also a very high priority with the team participating in many local food festivals and events.
Chef de Partie
Restaurant Daniel
New York, New York
02.2016 - 10.2016
- Gained valuable experience and insight into cooking at the highest level in one of the premier restaurants in the USA, boasting two Michelin Stars
- Worked my way through banqueting events catering up to 500 people, before moving to the main kitchen
- Moved through Rotisserie, Canapé, Garde-Manger sections, and ultimately Tournant.
Sous Chef
Pier Nine
St. Leonard's-on-Sea, East Sussex
08.2014 - 02.2016
- Managed a busy 5-man kitchen focused on fusion and modern world cuisine
- Responsible for menu development, ordering, maintaining excellent profit margins, ensuring proper health and hygiene standards (5-star rating under current UK law), and staff training.
Sous Chef
The Gallivant Hotel
Camber, East Sussex
01.2014 - 08.2014
- Ran 2 AA Rosette kitchen in absence of head chef and sous chef, food focusing on modern French and British cuisine
- Mastered all sections in a busy a la carte restaurant, as well as functions for up to 150 guests
- Ensured quality control and freshness of product by visiting suppliers.
Sous/Head Chef
The Ardington Hotel
Worthing, West Sussex
01.2009 - 01.2014
- Worked as both Sous Chef and Head Chef in control of a busy 100-seat a la carte restaurant, separate bar, and prolific function venue
- Responsible for motivating and drawing out the best of a small team preparing classic French and British cuisine.
Education
Worthing College
01.2008
King's Manor Community College
01.2006
Skills
- Assignment Delegation
- Staff Training
- Health Code Compliance
- Large Scale Events
- Kitchen Management
- Menu Development
Certification
- Level 3 Food Health and Safety Certificate (UK)
- ServSafe Food Handler Certificate
- California Food Handler Card Holder
- New York food protection certificate
References
- Tony Gower, Owner, Clayton’s Public House, 541 S Spring Street, Los Angeles, CA, 90013, 213-863-4327, tonydtla@aol.com
- Joshua Luce, Executive Chef, Neighbor LA, 1031 Abbott Kinney Boulevard, Venice, CA, 90291, 310-314-3625, info@neighborla.com
- Jean Francois Bruel, Executive Chef, Restaurant Daniel, 60 E65th Street, New York, NY, 10065, 1 212-288-0033, jfbruel@danielnyc.com
Timeline
Banquet Chef
Chealsea Piers
09.2022 - 08.2024
Sous Chef
The Orchard Town House
02.2021 - 06.2022
Executive Chef
Clayton’s Public House
01.2019 - 11.2019
Sous Chef
Neighbor
05.2018 - 11.2018
Sr. Sous Chef
Webbe’s Restaurants
01.2017 - 09.2017
Chef de Partie
Restaurant Daniel
02.2016 - 10.2016
Sous Chef
Pier Nine
08.2014 - 02.2016
Sous Chef
The Gallivant Hotel
01.2014 - 08.2014
Sous/Head Chef
The Ardington Hotel
01.2009 - 01.2014
Worthing College
King's Manor Community College
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