Experience

THE WESTBURY HOTEL LIMITED

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Pastry Development Chef

  • Apr 2019 - Present

  • Developed all afternoon tea and a la carte recipes.• Training and development of staff.• Implementation of procedures to ensure best practice for Health and Safety.• Waste Management.• Quality control and stock control. • Developed all afternoon tea and a la carte recipes.• Training and development of staff.• Implementation of procedures to ensure best practice for Health and Safety.• Waste Management.• Quality control and stock control.



Angelo's in the Kitchen

• Teacher, Devolopment

  • May 2018 - Apr 2019

  Chef Angelo comes from a background of International travel, Michelin Star. Private Yachts. Working for many wealthy Jet Setters. His cookery school aims to bring home a life of travel and catering for glamorous parties. Many actors, sports personalities and successful business people have limited time and yet the desire to keep fit and well. Diet is a really important aspect of this lifestyle. For TV personalities and models this is often part of their job, a diet to match gym program, for glowing skin. Angelo is bringing all this knowledge to you and fitting it into your busy work schedule, creating a healthy food diet for everyone. Learn Tips and Tricks from a professional chef. Cooking can be fun, easy quick and still healthy. Learn how to recognise good fresh produce, true organic ingredients to get maximum nutrition.



Axton Development

• Executive Chef / Manager

  • Jun 2014 - Feb 2018

  During this period, I was in charge of Managing Property including maintenance, construction, finance and work procedures. Hiring staff for service, maintenance and Kitchen restructuration.• Developing recipes and training staff to recreate them in an often extremely busy environment.• Bespoke menu for each client or group.• Specialisation in health food, allergen alternatives. During this period, I was in charge of Managing Property including maintenance, construction, finance and work procedures. Hiring staff for service, maintenance and Kitchen restructuration.• Developing recipes and training staff to recreate them in an often extremely busy environment.• Bespoke menu for each client or group.• Specialisation in health food, allergen alternatives.



Fat Duck

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Pastry Development Chef

  • Mar 2014 - Jun 2014

  was in charge of developing products for production with a supermarket chain and a new restaurant chain. Research on food science to facilitate development. was in charge of developing products for production with a supermarket chain and a new restaurant chain. Research on food science to facilitate development.



Alfa Nero

• Executive Chef

  • Jul 2012 - Aug 2013

  • Charter cost for one week Eight Hundred Thousand dollars so expectations are of the highest. • Creating menus, streamlining production being prepared for any catering event with short notice.• Creativity organisation and excellent interpersonal skills are required. • Setting up an international supply chain that can be accessed anywhere in the world and where possible using locally produced products. • Responsible for all Kitchen health and safety and working hours records.