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Thomas foster-beattie CHEF

morpeth northumberland england NE616AT
Management & Other

Thomas Foster-Beattie

24 the villas Stannington




Personal Information

Dob: 23/05/1993
Mobile: 07450348944
Email: tfb-aka-me@hotmail.com

Personal statement
I am a passionate chef and Photojournalism graduate, with a passion for great food and fresh produce . My kitchen work started in a mountain top hotel in the Swiss alps where I was able to perfect my culinary skills under the supervision of a Michelin rated head chef for three years. Looking for a new challenge I moved on to working in the biggest classical music venue in north of England producing high quality food for large numbers of customers daily . My next term of employment came in a Swiss hotel included in the Michelin guide where I have worked the past three winter seasons. While working the previous two summer seasons at the busiest restaurant in the area. I am unemployed after successfully completing a winter season , I am eagerly looking for my next term of employment.

I am constantly seeking ways to develop my skills and broaden my knowledge in the future. Being an open minded confident individual who adapts well to working in a team as well as independently, I find reaching targets and achieving challenges highly satisfying to my competitive side so always put in 110% into my work to reap the benefits.

King Edwards VI High School, Morpeth Northumberland  2006-2010 AS level

Media studies C

Product design C

Photography B

Fine Art C

Leeds Metropolitan University

2011 – 2014.

Photojournalism BA(Hons) 2:1 Degree

Newcastle college 2010

A Level

Media studies C

Fine art photography B

Communication & culture C


Career summary:

Pension gimmelwald hotel and restaurant ( May 2013 – September 2016) commis chef/ chef de partie
Working at the pension for three years has given me a great deal of experience in the kitchen , under the supervision of two great head chefs . I have acquired a great deal of knowledge and culinary skills , my responsibilities have grown each year to the point in my last year where I was responsible for planning the weekly half board menu as well as daily specials and desserts. I am a passionate young chef looking to add to knowledge build upon my skills and be part of a great kitchen team pumping out great food.

The Sage Gateshead (October 2016- July 2017) chef de partie
Working for the biggest classical music venue in the north of England, the numbers of covers we had to do each day, was quite an increase from my time in Switzerland, catering for shows of up to 1500 people this was a challenge but something that I enjoyed and rose to, I was in charge of 3 commis chefs and responsible for ensuring all the mise en place was done daily for the shows .I feel that this role really helped me mature in myself and required me to undertake a lot of responsibilities and pushing me to complete work out of hours that benefited the kitchen running smoothly and successfully  .

·       Excellent communication skills

·       Time efficient

·       Extremely organised & in depth planning

·       Experience dealing with large amounts of covers in a fast paced environment

Key skills and achievements

·       Team leader
·       Maintaining hygiene levels
·       Fast paced decision making
·       Keeping track of stock levels
·       Ordering produce for large events
Hotel oberland lauterbrunnen (summer season may-october 2018) chef de partie
working at the busiest resturant in lauterbrunnen was challenging but gave me great skills working in a german speaking restaurant,, we produced traditional swiss food at a very fast pace being the busiest restaurant in the valley , doing around 400 covers a day out of a pretty small kitchen.
Key skills and acheivements :

·       Stock control

·       Menu design

·       Working fast paced enviroment

Hotel Jungfrau Wengeralp (winter season December-march 2018, 2019/2020) chef de partie
The hotel I worked in was a traditional swiss hotel that had been owned by the same family since the 1800’s , standards were very high and they catered to very upmarket guests who payed a lot to stay in the hotel, service consisted of at lunch , food being served to booked tables of members of the public , and evening service was cooking a five course meal for all the guests staying in the hotel which could be anywhere up to eighty people .

Key skills and acheivements :
·       Fine dining experience
·       5 course menu for 80 guests
·       Michelin rated

Manager/Sabina wallgarden

Pension gimmelwald

Berner oberland





Hotel oberland

Owner / mark ursula nowland

hotel oberland  lauterburnnen

033 855 12 41


Hotel Jungfrau wengeralp

Head chef / mark bishop

Hotel Jungfrau wengeralp





Head chef / Steve mcann

The sage Gateshead