Max Tu Email & Phone Number

Greater London, England, United Kingdom

Started own small side business working as a private chef for small events, private dinners and small weddings. Used this opportunity to develop food photography skills and gain experience in marketing & finding new clients. Developed my awareness of company director's responsibilities filing annual confirmation statements & ensuring annual accounts & corporation tax returns are prepared & submitted as per deadlines. Provided extensive cover for various clients including paternity leave cover and consulting on kitchen equipment setup, refurbishment and a new restaurant opening.Provided self-employed labour to events companys and private dining companies. Following on from this organised some independent events and private dinners for up to 10 people working alone. Also achieved a greater insight into working with company finances & accounting systems from the applied practical experience, preparing templates for expenditure tracking & monthly expenditure dashboards which I would go on to use in my main role.

Angus, Scotland, United Kingdom

Primarily responsible for the British & European cuisine on Scottish country estate & redevelopment project, cooking for principals and around 35 staff meals per day. Responsible for the initial kitchen setup & equipment specification for the commercial grade kitchens built as part of the ongoing estate refurbishment projects.Setup a network of local food suppliers & managed all departmental invoicing, food & capital expenditure budgets & expenses, as well as monitoring departmental expenditure. Involved heavily in the development of the estate kitchen gardens, sourcing seeds and selecting varieties based on previous experience & working closely with the horticulture team to grow up to 50% of our food on site over the summer months. Responsible for developing and writing staff manuals and SOPs in pre-opening phase as well as developing the cleaning & asset maintenance schedules and rotas and food hygiene systems. Also worked closely with Gujarati and Indian chefs, recieving extensive training in India on Gujarati & Indian cuisine, further developing my food knowledge & palate.

North Yorkshire, England, United Kingdom

Employed as part of opening team the fine dining Relais & Chateaux hotel with a team of 10, awarded 1 Michelin Star in January 2021. Covers of up to 36 tasting menu plus 10 PDR.Responsible for monitoring kitchen budget and GP, placing orders and raising purchase orders for all purchased items. Equipment and crockery procurement and inventory, mentoring junior staff, organising rotas, developing menus, establishing SOPs and recipe packs, organising photoshoots, managing labelling system updates, overseeing kitchen cleaning, assisting on sections with MEP.

London, England, United Kingdom

Employed as a chef de partie with the intention of extending my repertoire. Worked across the Fish section and Meat sections, working with some world class produce and learning a lot from talented and creative chefs.

Hackney, England, United Kingdom

In this role I gained further experience of setting up new projects with a higher level of involvement, with the aim to win a Michelin star. From this role I improved my knowledge of London based supplier's product ranges, as well as gaining experience working on the pass with the senior sous chefs and head chef. This period also allowed me to develop my creativity working closely with the head chef on new dishes on a weekly basis. Main responsibilities included placing orders, recipe development, assisting head chef with new dish development, maintenance of kitchen, controlling of food cost and wastage, ensuring standards of cooking and cleanliness are maintained, running and covering all sections of the kitchen, training and development of junior staff. On opening I was responsible for preparing & cooking all meat, fish & sauces. After this period I was able to move into a role covering all sections of the kitchen to cover holidays and days off.

London, United Kingdom

In this position I was initially responsible for the larder section for the clubs brasserie restaurant for around 2 months. After this I was moved onto the sauce section where I gained experience working with a charcoal Josper oven to cook meat.

Jersey

In this position I was able to work across all sections of the kitchen working within a small team of chefs. During this time the restaurant was awarded a Michelin star after 4 months and 3 AA rosettes after 9 months. During my time here I spent 9 months responsible for sauce section, 8 months responsible for the garnish and side section, 3 months on hot starter section, and 3 months responsible for larder section.

Jersey

After gaining some experience in the kitchen I was promoted to Demi Chef de Partie and continued to move around the kitchen to learn techniques and dishes from the more senior and experienced chefs in the brigade while still remaining responsible for running a section independently. During this period I was able to spend 5 months on the pastry section, as well as the opportunity to cover some shifts in the in house bakery, breakfast and bar.

Jersey, United Kingdom

This position allowed me to learn the fundamentals of working in a professional, disciplined kitchen environment producing food to very high standards. The restaurant held 1 Michelin star and 4 AA rosettes throughout the duration of my employment here. After a brief initial training period I was allowed to run the larder section independently for around 8 months, producing all cold starters, canapes and amuse bouches. Subsequently I was moved to the hot starter section which among many others responsibilites involved making pasta.

Cheltenham

This position allowed me learn some basic professional cooking techniques, working on the garnish and pastry sections in a 2 AA rosette hotel environment, but chose to move on to work with a more refined cooking style and to gain more valuable professional experience.