Chef Robert Egginton left South Trafford college in June 2006 having achieved NVQ level 2 & 3 in Preparation and Cooking.

Private Chef: Oct 2017 to present.

  • Working for agencies conducting cooking demonstrations, consultancy and training as well as providing a bespoke, high quality, private dining experience. In August 2019 Chef Egginton with his now wife Kirsty opened his Café in Sale, near Manchester.

The Stanneylands Hotel, Wilmslow, Cheshire: Mar 2017 – Oct 2017.

  • Requested to open new kitchen. Head chef of a team of 12. In charge of running three outlets, plated banqueting up to 120 people, fine dining restaurant up to 45 people, and a bar/lounge area up to 120 people.

Palace Hotel, Manchester: Jun 2016 – Mar 2017.

  • Requested to open newly refurbished kitchen. Senior Sous Chef running a team of 35 staff. As the hotel had recently been refurbished I was responsible for hiring staff and purchasing kitchen equipment. Involved in banqueting and health and safety.

Hale Country Club & Spa (5 star), Cheshire:  Nov 2014 – Jun 2016.

  • Senior Sous Chef of a team of nine Chefs. Responsibilities included running the kitchen, quality control and liaison with front of house. Developing ‘Fusion Food’ menus.

Titanic Hotel, Liverpool: May 2014 – Nov 2014.

  • Requested to assist in opening a new hotel on Liverpool’s iconic Stanley dock.
  • Sous Chef for the 120 cover restaurant. Responsible for setting up the kitchen, staff training, stock taking, rotas and menus.

DoubleTree by Hilton, Piccadilly, Manchester: Sep 2011 – May 2014.

  • Jnr Sous Chef responsible for 20 staff. Running the kitchen, staff training, food safety and fire training, HACCP (Hazard Analysis and Critical Control Points) awareness. Stock taking and rotas.

L’Horizon Hotel & Spa, St Brelades Bay, Jersey: May 2011 – Sep 2011.

  • Summer break as Jnr Sous Chef responsible for the 30 seat fine dining restaurant. Responsible for food quality, Chef training and assisting in the Brasserie and Banqueting sections.

The Stanneylands Hotel, Wilmslow, Cheshire: Jun 2010 – May 2011.

  • Senior Chef de Partie. Training younger Chefs, running all sections in the kitchen. Organising stock takes, rotation and menus.
  • Dec 2010 – Promoted to Jnr Sous Chef. As assistant to the Sous Chef responsible for majority of the same duties and responsibilities, including inventory, kitchen staff management, food preparation and menus.

The Lowry Hotel (5 star), Manchester: Jul 2005 – Dec 2008.

  • Commis Chef, Garnish and ‘Cold Larder’ section.
  • Contender for “Young Chef Shine” award 2006 working alongside Executive Chef for around 80 covers, searching for suppliers and presenting the finished dish on the evening.
  • Oct 2006 – Promoted to Demi Chef de Partie, hot starters and fish section. Also covering Sauce and Pastry sections.
  • Jun 2008 – Internal transfer to the Michelin starred Balmoral hotel in Edinburgh as Demi Chef de Partie returning to the Lowry Hotel in Sep 2008.
  • Dec 2008 – Promoted to Chef de Partie. Responsible for training younger Chefs.

Nutters Restaurant, Rochdale: Jan 2005 – May 2005.

  • Commis Chef, Starter Section for over 100 covers. Placing orders, organising stock takes and rotation.

Malmaison Hotel, Manchester:  Sept 2003 – Dec 2004.

  • Commis Chef, assisting Chef die Partie and Pastry Chef. Running garnish section for up to 100 covers.