Simon Jonathan Guthridge
Culinary Department
Hong Kong
Summary
Professional culinary leader with over 20 years of experience, in upscale dining and kitchen management. Demonstrates strong leadership in team collaboration, ensuring consistent culinary excellence and high standard of service. Skilled in menu development, inventory management, and maintaining kitchen efficiency. Known for adaptability and reliability in fast-paced environments, driving results and enhancing dining experiences.
Overview
1
1
Language
3
3
Certifications
22
22
years of professional experience
Work History
Executive Sous Chef
Mandarin Oriental Hotel
07.2022 - Current
- Currently the Executive Sous Chef of the Flag Ship property of Mandarin Oriental.
- I am well established for driving sustainability for all the kitchens, a departmental trainer certified in HACCP Level 2 and Level 3 Food Safety in Catering which allows me to coach new and existing colleagues on kitchen safety practices, following the SOP standards. I am overseeing 12 outlets within the hotel which covers all meal periods including breakfast, lunch, afternoon tea, and dinner services.
- My other responsibilities includes regular menu development based on the seasonal market, recipe costing, monitoring, and controlling the overall food cost. I am also an Innovated Pioneer for the culinary team and consistently working on new concepts to elevate our brand.
- 5 Star Luxury Hotel
Chef De Cuisine
Mandarin Grill + Bar, Mandarin Oriental
09.2017 - 06.2022
- I oversaw the Mandarin Grill + Bar where I have maintained the Michelin star for 5 years. My other responsibilities included running the daily operations, menu planning, creating dishes, making samples, tasting food, recipe costing, ordering, controlling the food cost, maintaining HACCP standards and training new and existing staff.
- Mandarin Grill + Bar was also part of Food Made Good which is a Sustainability Consultancy with a focus on food that supports the F&B and retail sector in anticipating and acting on future challenges. In our first ever rating score in October 2021 we achieved 2 Stars out of 3.
- I also helped Mandarin Grill + Bar to achieve the following Trip Advisor ratings for Fine Dining.
- NO.1 in Hong Kong which consists of more than 12,000 restaurants, NO.4 in Asia & NO.24 in the World.
Sous Chef
Mandarin Oriental, Hong Kong
09.2014 - 09.2017
- I transferred from The Landmark Mandarin Oriental. Since joining I have covered Krug Room, a private dining restaurant, Banqueting , Café Causette, our all day dining and Clipper Lounge, our buffet restaurant.
- Some of these responsibilities included catering for small cocktail canape parties (20-60pax) to larger outside catering dinners (80-200pax). Whilst running the daily operations, changing menus, creating, and presenting new dishes, controlling the food cost, and interacting with guests.
- 5 Star Forbes Krug Room
Junior Sous Chef
Amber, The Landmark Mandarin Oriental
09.2010 - 08.2014
- I began as Chef Garde Manager. As well as organizing the section, I covered banquets, canapé parties, special events, functions, and outside catering. I worked my way up to Junior Sous Chef, covering all the sections and in addition.
- I was also responsible for organizing HACCP files, food sample testing, ordering, training new and existing staff, regular refresher training to ensure the SOP standards were maintained, and kitchen roster planning.
- 2 Michelin Stars
- 33 Best 50 San Pellegrino
Chef De Partie
Marcus Wareing At The Berkeley
02.2008 - 08.2010
- I covered, organized, and managed the Vegetable, Garde Manager and Fish sections. My other responsibilities included organizing and running different sections, ordering, and maintaining a safe and healthy environment.
- 2 Michelin Stars
Senior Chef De Partie
Gravetye Manor
03.2004 - 01.2008
- I began as a Commis and reached Senior Chef De Partie by increased high performances. During this time, I covered all the sections including Garde Manger, Vegetable, Fish, Meat, Pastry and Bakery.
- I was also responsible for organizing sections, quality food control, ordering and hygiene and cleanliness maintenance.
- 1 Michelin Star
Education
NVQ Level 3 Food Preparation and Cooking - Patisserie and Cooking
Sussex Downs College
East Sussex, United Kingdom01.2004
Advanced Training Diploma - Master Chefs of Britain
Sussex Downs College
East Sussex, United Kingdom01.2003
NVQ Level 3 Food Preparation - Kitchen and Larder
Sussex Downs College
East Sussex, United Kingdom01.2003
NVQ Intermediate Level 2 Craft Bakery - Bakery
Sussex Downs College
East Sussex, United Kingdom01.2002
NVQ Intermediate Level 2 Food Preparation - Kitchen and Larder
Sussex Downs College
East Sussex, United Kingdom01.2001
No Degree - GCSE
Warden Park
West Sussex, United Kingdom 04.2001 -
Skills
Kitchen Management
Menu Development & Innovation
HACCP Standards
Food Presentation & Elevation
Creativity & Operational Excellence
Enhancing Guest Experience
Accomplishments
- MOve Forward – February 2024 – March 2025
- I successfully completed the MOve Forward Course which is the biggest self-development and leadership program provided by Mandarin Oriental and gaining overall the highest mark within the Asia Region.
- Before the course started there were three things to complete, which were the following:
- Self – Development Toolkit – This helped me analyze where I was in my career and where I aim to be in the future.
- 360 – Scope – This was conducted using Talogy which provided rich insights into my strengths and development areas as perceived by the people I worked with based on the different competencies.
- Disc Flow – This was a practical tool that helped me identify my individual personality style and communication preferences.
- Spread over the course of one year, the following modules and assignments were covered either in property residentials or online.
- Career & Personal Effectiveness
Certification
Mandarin Oriental MOve Forward Self-Development Leadership Program - March 2025
Timeline
Executive Sous Chef
Mandarin Oriental Hotel
07.2022 - Current
Chef De Cuisine
Mandarin Grill + Bar, Mandarin Oriental
09.2017 - 06.2022
Sous Chef
Mandarin Oriental, Hong Kong
09.2014 - 09.2017
Junior Sous Chef
Amber, The Landmark Mandarin Oriental
09.2010 - 08.2014
Chef De Partie
Marcus Wareing At The Berkeley
02.2008 - 08.2010
Senior Chef De Partie
Gravetye Manor
03.2004 - 01.2008
No Degree - GCSE
Warden Park
04.2001 -
NVQ Level 3 Food Preparation and Cooking - Patisserie and Cooking
Sussex Downs College
Advanced Training Diploma - Master Chefs of Britain
Sussex Downs College
NVQ Level 3 Food Preparation - Kitchen and Larder
Sussex Downs College
NVQ Intermediate Level 2 Craft Bakery - Bakery
Sussex Downs College
NVQ Intermediate Level 2 Food Preparation - Kitchen and Larder
Sussex Downs College
References
- Robin, Zavou, Executive Chef, rzavou@mohg.com, +852 9011 6883, Mandarin Oriental Hotel, Connaught Road, Central, Hong Kong
- Ferdinand, Wachs, Deputy General Manager, FWachs@mohg.com, +852 6468 3890, Mandarin Oriental Hotel, Connaught Road, Central, Hong Kong
- Richard, Ekkebus, Director of Culinary Operations, REkkebus@mohg.com, +852 9388 5955, The Landmark Mandarin Oriental, 15 Queen’s Road Centra, Central, Hong Kong