Curriculum Vitae
The Old Gatehouse, Hix’s Lane,
Tydd st. Mary
Cambridgeshire PE13 5QW
DOB: 07 OCT 1984
Telephone: 0033 6 43 63 80 25
Email: cosserat77@gmail.com
Thomas Cosserat
Non-smoker
Nationality: British
Age: 28
Personal Profile:
I am a very passionate, confident, creative and self-motivated chef with an eye for detail and the
ability to learn fast. 9 years experience as a professional chef and 6 years as a head chef. I am now
looking for a new and exciting challenge. I have a wide range of skills and experience spanning
hospitality and customer service. High level of written and verbal communication, excellent
numeracy and computer literacy (MS office). Proven team motivational skills whilst applying
commercial awareness. Good stress management, keeping professional under pressure. I am decisive
and negotiable but most of all amiable and approachable. I thrive in a customer facing role as I enjoy
pleasing people and making sure their time spent with the company is pleasant and memorable.
Instinctive understanding of languages. Flexibility, time management and initiative are some of my
strong points.
My hobbies include; photography, winter sports, canvas painting, carpentry (designed and made my
own Japanese knives), traveling, hearing people stories, mountain walking, doubles badminton,
horse riding.
Work Experiences:
• Dec 2009 - Present Chilled Mountain luxury ski holidays www.chilledmountain.com
Position: Chalet chef and resort manager
Duties/Skills: Complete responsibility for all aspects of customer satisfaction
Menu planning and ingredient procurement.
Interact with children of all ages and ensure both parents and children are happy with food.
Open kitchen; mise en place, service & cleaning all witnessed by clients so precise organization and
professionalism required. Interacting with high profile clientele. Ski guiding and event organization.
Airport transfers. Budget control, Accounting and bookkeeping.
Ensure chalets are kept immaculate and safe at all times. Available for emergences 24/7
Manage staff & train staff. Address sudden menu changes. Safety and welcome speech.
Cater for individual and specialised dietary needs. Client orientation on arrival.
Contact clients prior to arrival to offer bespoke services and up sale of extras in a friendly manor (high
success rate). Developed French language skills.
Driving: airport transfers, city centres, mountain roads. Basic vehicle maintenance.
Acquired and sustained large number of returning clientele and 100% + feedback.
All aspects of maintenance; simple plumbing, woodwork, problem solving through own initiative.
Total kitchen redesign and rebuild. Refurbishment of balconies and other external wood.
Construction of wooden clad ski changing room with bespoke ski storage.
• 2011 May-Oct/2012 May-Sept - Solneige chalet and apartments www.Solneige.com
Position: Chef / Handyman
Duties: Usual kitchen duties. Driving. Prepare and serve dinner for up to 28 guests. Cleaning to high
standards. Garden maintenance including lawns, trees and flower beds. Cleaning of hot tub. Kitchen
redesign, including fitting of professional sinks, tiling, wall resurfacing and design/construction of
bespoke shelving. Interaction with multi-cultural clientele.
• Nov 2007 – Aug 2009 Funki Sushi
Position: Head sushi chef
Duties/Skills: Complete control over sushi bar operation and cleanliness
Planning and costing 150 item menu
Built and maintained good relations with quality suppliers.
Manage restaurant in absence of general management. Staff training and advancement
Interacting with customers while producing food in open kitchen
Produce all food fresh to order ~ 120+ covers with 1 sous chef
Fresh and live seafood ~ Advanced knife skills
Traditional Japanese knife sharpening skills
Maintain extremely high standards of hygiene, both kitchen and personal.
Developed attention to detail, presentation and self-discipline.
Full control of menu development and progression ~ Introduced fresh daily specials to the
restaurant. Delivery of sushi on occasion (use of varied vehicles)
Still implementing menu I developed.
• Sept 2007 – Nov 2009 Funki Sushi
Position: Head Cocktail Barman
Duties/Skills: Develop cocktail menu. Produce a variety of cocktails using fresh fruit and finest spirits
and Dom Perignon Champagne. High drinks takings (£10,000 per server). Knowledge of specialist
beers and Japanese whiskeys. Table service during restaurant hours. After food service bar open to
03:00. Private functions and champagne service. Cleaning of bar and lines. Assisting customers with
menu choices. Understanding weights and measures and regular training to adhere to standards.
Stock taking and ordering.
• Aug 2007 – Sept 2007 Westbeach - www.west-beach.co.uk
Position: Chef de Partie
Duties: Maintain AA rosette standards ~ Run own section, manage and instruct my staff
Produce daily specials ~ Produce costing for all dishes within section
Clean variety of fresh seafood
Short employment due to peak summer contract.
• Feb 2006 – Aug 2007 The Orange Tree - www.orangetree.co.uk
Position: Sous Chef/Cocktail Waiter
Duties: Produce dishes to a minimum G.P. of 60% ~ Manage stock levels and wastage
Organise rotas for kitchen staff
Manage temperature checks and cleaning rota
Acted as head chef for a number of weeks despite being first kitchen position
Maintain high standards throughout busy service
Express artistic flare through presentation ~ Work with fresh produce.
Produce and develop cocktails using fresh ingredients ~ Maintain a high standard of hygiene
Qualifications and Skills:
GCSE - English B, Maths B, Science BB, French C, P.E. B, Art C, D&T B.
Btec NatDip Operations & Maintenance Engineering - Merit Merit Merit. (Distinction in mathematics
module)
BA Hon Electronic & Electrical Engineering - Year 1 90% pass (Incomplete due to change in career
path)
Level 2 food hygiene certificate (August 2012)
Full clean UK driving license
Languages: English – Basic French
Advanced computer literacy skills