Experience

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  W Edinburgh

  • Edinburgh, Scotland, United Kingdom

  • Executive Sous Chef(Pre-opening)

    • Sep 2023 - Present
    • Edinburgh, Scotland, United Kingdom

    W Edinburgh is 5-star Marriott property, as an Executive Sous Chef my duties here at W Edinburgh is maintaining the culinary excellence across 5 different outlets, leading a kitchen team of 62 cooks and stewards, delivering exceptional dinning experience. Whistle assisting the Executive Chef in overseeing and managing every aspect of kitchen from recruitment, Kronos (Payroll), Birch Street (Ordering Portal), Learning and development, Health and Safety, maintain food Hygiene, HACCAP, banquettes, budgeting, menu development, managing the kitchen staff while providing guidance and support. Coordinating daily kitchen operation, including workflow, scheduling and coordinating with other departments. Ensuring that all the equipment is properly maintained. Assisting in monitoring food and labour cost. Collaborating with the Executive Chef and procurement team to ensure adequate inventory levels and effective utilization of fresh ingredients. Monitor food waste and implementing strategies to minimize it.

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  Adare Manor

  • Ireland
  • Hospitality
  • 400 - 500 Employee

  • Head Chef

    • Jan 2023 - Sep 2023

  • Senior Sous Chef

    • Aug 2021 - Jan 2023

    Adare Manor is a 5 star Luxurious property that is spread over 840 acres of pristine Parkland, Which comprises of 6 outlets surviving food, Which includes a Michelin Star Restaurant and a total number of 550 staff on the property located in Ireland,My Duties as Senior sous Chef at Carriage House which is an all day dining outlet & has been awarded Michelin Plate. The all day dining outlet includes Breakfast, lunch, Dinner. My Duties here at Adare manor are Managing a team of 21 chefs and 6 Stewards, maintaining the day to day running of the operation.Helping The Chef the Cuisine achieve the KPI’s, which further includes achieving the food cost of 73 % every month , labour cost, Menu input,Doing Rotas with accordance to business needs & P&l reports Payroll Meeting, Team building, Team training, Food Safety, and maintaining the core standards. Working closing with the team on day to day operation. Running the Kitchen in the absence of Chef De Cuisine doing the Daily orders and achieving the daily targets.

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  Sandals Resorts International

  • Saint Lucia

  • Sous Chef

    • Aug 2019 - Aug 2021
    • Saint Lucia

    Sandals Regency La Toc is one of three 5 star resorts on the Caribbean Island of Saint Lucia. It is the oldest and most notable resort within Saint Lucia spanning across a 220 acre estate. The resort boasts 9 restaurants, I was hired as a Sous Chef for one of the outlet reporting directly to the Executive Chef. My role consists of managing a 120 cover restaurant and 3 chefs. My responsibilities include but are not limited to managing food orders to a daily budget, health and safety standards, rosters and general day to day working of the kitchen. I am also apart of the larger F&B department assisting in duties heading up conferences, weddings and speciality Candlelight dinners on the beach. Throughout this role I have had to adapt to a different working culture and differing standards than what I have previously been used to.

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  Novotel Hotels

  • Edinburgh, City of Edinburgh, United Kingdom

  • Senior Sous Chef

    • Mar 2018 - Jun 2019
    • Edinburgh, City of Edinburgh, United Kingdom

    Novotel in Edinburgh is a 180 room hotel located in the heart of the city centre, open to both hotel guests and general public. The Tap Kitchen & Bar, as it was called, holds 100 covers and open to all day dining with a split restaurant style of American dining and local Scottish seasonal dishes. The restaurant prides itself on being fully fresh produce with close partnerships with local suppliers. Reporting directly to the General Manager my role consisted of management of food and wage budgets, management of a brigade, consisting of 18 staff including 10 chefs and 8 stewards, health and safety standards, fire risk assessments and all HACCP controls. Throughout this role I consistently achieved a food GP of 75% and wage budget of 18%. I was tasked with developing both menu’s according to seasonality and food trends on a monthly basis. I was also tasked with the recruitment and training of all my staff, making sure they were consequently adhering to Health and safety

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  Macdonald Hotels & Resorts

  • United Kingdom
  • Hospitality
  • 700 & Above Employee

  • Sous Chef

    • Jan 2016 - Mar 2018

    Macdonald Hotels are a British hotel brand consisting of 13 hotels in Scotland, I worked and was promoted through Holyrood and Houstoun hotels. I began my career at The Holyrood as a Chef de Partie eventually being promoted to Junior Sous and then making a move to The Houstoun as a Sous Chef. The Houstoun was a 157 bedroom hotel, 2 Rosette restaurant. My time in both of these prestigious hotels taught me the best of fine dining. Consisting of a 50 cover restaurant we would, on averagely serve 45 covers on week nights and 80 covers on weekends. Both these hotels boasted conference rooms holding up to 200 guests for occasions with either full service 3 course pre ordered menu or buffet style. My duties within these roles consisted of but not limited to food preparation, menu development, knowledge and input on food and labour cost alongside my Head Chef – working to average GP of 72% and wage budget of 20%. In his absence I would take on full Head Chef management duties.

  • Junior Sous Chef

    • Jan 2017 - Jun 2017

  • Chef De Partie

    • Jan 2016 - Feb 2017

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  Waldorf Astoria Hotels & Resorts

  • Edinburgh City, Scotland, United Kingdom

  • Chef De Partie

    • Apr 2014 - Dec 2015
    • Edinburgh City, Scotland, United Kingdom

    Food preparation, section management, supervisory duties including line management and pass management, training of new staff and adhering to HACCP, Health and Safety standards, general day to day operations.

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  Apex Hotels

  • Edinburgh, City of Edinburgh, United Kingdom

  • Demi chef

    • Feb 2011 - Jan 2013
    • Edinburgh, City of Edinburgh, United Kingdom

    Assisting in large scale conferences, A La Carte menu preparation and serving, adhering to HACCP, Health and Safety standards, general day to day operations.

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  Radisson Hotel Group

  • Edinburgh, City of Edinburgh, United Kingdom

  • Commis Chef

    • Aug 2008 - Jan 2011
    • Edinburgh, City of Edinburgh, United Kingdom

    Food preparation, section management, adhering to HACCP, Health and Safety standards, general day to day operations.