Freelance — Opening / Prep Chef
Short-term contracts across hospitality venues: high-volume prep, openings, roast and bakery production, cold prep.
Mikey Buss
Cruise kitchens need chefs who hold the pass.
Twenty years in busy hospitality — prep, openings, high-volume service, and sous chef leadership. Ready for ship life.
About
Built for pressure, pace, and standards.
I’m a culinary professional with over 20 years in fast-paced hospitality and catering. I’ve progressed into leadership as Sous Chef and Kitchen Supervisor — training teams, running service, managing stock, and keeping food safety tight when the tickets don’t stop.
From restaurant openings and freelance prep to large-scale catering and roast service, I adapt quickly to new kitchens, systems, and brigades. I’m looking to bring that reliability and craft to cruise ship kitchens worldwide.
Work
Food from the pass.
A selection of plating, prep, and production from recent kitchens.
Experience
What I bring to a ship brigade.
- High-volume production Consistent output through busy service without dropping standards.
- Leadership & training Supervised teams, coached juniors, and kept stations organised.
- Stock & deliveries Ordering, receiving, waste control, and tidy stores.
- Food safety HACCP-minded practice; Level 2 Food Hygiene & Safety (2025).
- Flexible sections Roast dining, bakery production, cold prep, and multi-cuisine menus.
- Calm under pressure Reliable on openings, agency cover, and unfamiliar kitchens.
Mowgli Street Food — Opening / Prep Chef
Supported a new restaurant opening — deliveries, stock, prep to spec, and busy service support.
Las Iguanas — Sous Chef
Promoted from cold section to Sous Chef: staff supervision, service leadership, training, stock, and multi-site cover.
Contact
Happy to talk roles and availability.
Email or WhatsApp works best. CV available as a download for your records.