Chris Jarman

Executive Chef @BaxterStorey

London, GB

Executive chef overseeing 25 members of staff over 2 kitchens. One floor covering simpler offerings from sandwiches, BBQ\'S and canapés using fresh seasonal ingredients all prepared in house. The second floor offering a monthly changing seasonal ALC menu for lunch and dinner service. We also have a very popular chefs table offering a 7 course tasting menu. The menus are structured around British seasonal produce with a heavy focus on sustainability and provenance. There is a strong focus on current techniques such as pickling, preserving, salt ageing and fermenting. All of the former help to reduce waste which is a big focus and something we have worked to reduce greatly since January 2018. The majority of food waste is re-used in the retail kitchens or recycled through a waste disperator system. I am also responsible for overseeing the pastry production for a modern artisan coffee bar with a weekly changing savoury and sweet offering. Producing fine pastries, homemade breads for the entire operation and also simple seasonal cakes. There is a heavy focus on maintaining a 5 star Health and Safety and food and safety rating which is inspected and awarded by the European Safety bureau. For the last 2 years we have attained a score over 95% and been awarded a certificate of excellence on both occasions. The role requires the management of all HR processes to include performance reviews, hiring and disciplinary cases.Despite reduced budgets and staffing the business has continued to develop and increase in efficiency meeting the targets set by the Client whilst still improving the food offering and evolving it to ensure the regular clientele always receive a first class on trend experience.