Ted Curd Email & Phone Number

Brighton And Hove, England, United Kingdom

The Ivy Asia Brighton, Senior Sous Chef, High end, late night, Pan-Asian Restaurant. Rigorous procedures and standards. Large team and large restaurant with demanding targets and costs. In this role I was required to be an assertive leader to many different levels of experience keeping standards and morale high in a high pressure environment. Responsibilities included running the kitchen in absence of the Head Chef, stock take and reconciliation, rota planning, hiring, procurement management… Show more The Ivy Asia Brighton, Senior Sous Chef, High end, late night, Pan-Asian Restaurant. Rigorous procedures and standards. Large team and large restaurant with demanding targets and costs. In this role I was required to be an assertive leader to many different levels of experience keeping standards and morale high in a high pressure environment. Responsibilities included running the kitchen in absence of the Head Chef, stock take and reconciliation, rota planning, hiring, procurement management, maintaining targets for labour, anciliary and food costs, Application of HACCP, amendments to HACCP, carrying out on site health and safety, and food hygeine audits. Show less

Brighton And Hove, England, United Kingdom

Good Times Pubs, The Foragers, Head Chef, Started with Seasonal British Pub Fare, Sourcing the best local produce, post lockdown I was tasked with Gourmet Kebabs and silk road style dining, after a successful takeaway operation during the first lockdown, Daily Specials, costing and maintaining GP. I also worked in other Pubs within the group, offering unique fare during the Foragers refurbishment to The Stirling Arms which features a tandoor oven, The Basketmakers Arms, specializing in British… Show more Good Times Pubs, The Foragers, Head Chef, Started with Seasonal British Pub Fare, Sourcing the best local produce, post lockdown I was tasked with Gourmet Kebabs and silk road style dining, after a successful takeaway operation during the first lockdown, Daily Specials, costing and maintaining GP. I also worked in other Pubs within the group, offering unique fare during the Foragers refurbishment to The Stirling Arms which features a tandoor oven, The Basketmakers Arms, specializing in British pub food and seafood. The George Payne whilst offering British fine dining and later Pan-Asian cuisine and some butchery and smoking at The Poets Ale and Smokehouse, other experience extends to making different doughs for all the pubs including naan, pizza and brioche buns at The Railway Inn. Show less

Brighton And Hove, England, United Kingdom

The Ivy In The Lanes, Started CDP, rose to Senior CDP then Junior Sous chef then Ultimately Sous chef. Responsibilities included use of Fourth, Catering to Allergies, training in line with HACCP, ordering and stock taking. May 2018-November 2019