Megan Hennessey
@meganhennessey
Head Chef and Operations Manager delivering high-volume, quality-led hospitality.
United KingdomWhat I'm looking for
I’m an experienced Head Chef and Operations Manager with 10+ years leading high-performing kitchen and front-of-house teams in fast-paced, quality-driven venues. I bring operational discipline, precision, and a guest-centric approach to every service.
At The Fountain Inn, I’ve been instrumental in growing the venue into one of the busiest and best-respected spots in the Southwest, supported by consistently high booking demand. I drive production planning, margin-focused menu creation, standardised recipes, and supplier ownership to keep quality exceptional.
I’m known for strong food safety and compliance, including HACCP and COSHH, allergen controls, EHO audits, and maintaining a 5-hygiene rating. I also protect service flow by aligning kitchen and front-of-house pace, while handling guest feedback and complaint resolution promptly.
Alongside core kitchen leadership, I’ve owned day-to-day operations across FOH and kitchen teams—managing rotas, cellar and station maintenance, ordering and stock, wastage control, and invoicing on Xero. Recently, I’m expanding into high-end private catering and commercial kitchen consultancy, taking projects from concept to execution.
Experience
Work history, roles, and key accomplishments
Private Catering Chef
Private Catering Services
Jan 2025 - Present (1 year 5 months)
Delivered high-end, specialist private catering for events by collaborating with clients from initial concept through final execution. Provided consultancy for commercial kitchen installations, covering workflow, equipment, and compliance requirements.
Operations Manager
The Fountain Inn
Jan 2021 - Present (5 years 5 months)
Managed day-to-day operations across FOH and kitchen teams to uphold brand standards, service quality, and customer experience. Oversaw rotas, cellar/coffee station maintenance, ordering and stock usage with wastage control, and handled Xero invoicing and guest feedback, including complaint resolution.
Head Chef
The Fountain Inn
Jan 2013 - Present (13 years 5 months)
Led the kitchen team through high-volume periods while maintaining speed and quality, including planning service for large tables and functions of up to 50 guests per booking. Developed seasonal menus with margin focus and standardized recipes, and strengthened food safety practices including HACCP/COSHH and allergen controls.
Chef de Partie
Goodfellows
Jan 2011 - Jan 2013 (2 years)
Trained under award-winning Chef Adam Fellows, progressing from apprentice to Chef de Partie. Ran sections independently, progressed to leading the kitchen during services, and maintained prep systems, station organization, and hygiene standards.
Education
Degrees, certifications, and relevant coursework
The Blue School
City & Guilds NVQ Hospitality and Catering (Level 3), Hospitality and Catering
Completed a City & Guilds NVQ Hospitality and Catering at Level 3. This qualification covers hospitality and catering training aligned to professional food service standards.
FSA Food
Food Safety Level 2 & Food Allergy Training Certificate, Food Safety and Allergen Management
Completed Food Safety Level 2 training. Also obtained an FSA Food Allergy Training Certificate covering allergen management basics.
Availability
Location
United KingdomAuthorized to work in
Job categories
Skills
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