Theo Madrid

Created the menu and led the kitchen team, directing operations and resource management. Managed budget, inventory, vendor negotiations, and mentored staff, achieving a 5-star health rating.

Worked in hot kitchen, cold kitchen, pastry, and banquets, preparing dishes to specifications. Managed kitchen sections, monitored stock, controlled food costs, and supervised junior chefs.

Collaborated with senior leadership to design training strategies and optimize service excellence. Generated reports on customer feedback and developed service scripts, improving team performance.

Compiled and analyzed performance data to identify growth trends, building data reports with Tableau and Excel for executive presentations. Used insights to evaluate workflows and improve team efficiency.

Resolved complex customer issues and coached specialists on communication skills. Managed customer interactions, maintained booking records, and identified upselling opportunities.

Oversaw creation of new dishes and financial planning for a home-based sweets and catering business. Managed assembly and organization of ingredients.

Liaised with Chef de Partie to ensure seamless workflow, assisted with menu planning and recipe development. Managed inventory and enforced quality control and sanitation standards.

Worked as a line cook focusing on Mexican and Mediterranean cuisines, and as an assistant pastry chef baking cakes, breads, and pastries. Assisted with banquet events.

Worked closely with kitchen staff during service to ensure efficient operations. Prepared and cooked food according to recipes and maintained clean working areas.

Guided new staff in safe meal preparation and ensured quality through precise ingredient handling. Maintained hygienic kitchen spaces and accurate inventory.

Certified as a Fire Brigade Volunteer with First Aid and Safety training from May 2022 to May 2025.

Completed Level 2 certifications in Food Hygiene & Safety, HACCP, Health & Safety, Allergy Awareness, COSHH, and Fire Awareness in the Workplace between February and March 2025.

Certification in Food Handling, Hygiene, and Sanitation completed from February 2018 to February 2020.

Bachelor of Science in International Hospitality Management with a specialization in Culinary Arts, completed in July 2018.

Certificate in Culinary Arts completed in July 2018.

ServSafe Food Handlers Certificate completed from August 2017 to August 2018.