Chef Manager

• Nov 2021 - Present

Senior Sous Chef

• Oct 2017 - Present

Working as a team of 14 chefs we wrote menus and cooked breakfast, lunch and dinner for thousands of students in this incredibly busy fast paced environment. Leading the team alongside the executive chef cooking fresh local produce some of which sourced very gratefully from the university gardens, my management of a brigade and financial understanding whilst working closely with the client and students grew no end. We also cater from anything to huge banquet themed dinners of up to 400 guests (charlie and the chocolate factory being my most memorable) to intimate fine dining experiences serving luxuries ingredients cooked to the highest standards Show less

Sous Chef

• Jan 2016 - Oct 2017

Working for this bespoke wedding caterer no two menus are ever the same, testing my menu writing skills I have written, prepared and cooked over forty separate menus for wedding parties over the summer period including international themes such as Spanish, french or indian foods. Taking on the challenge of working in pop up kitchens all over Leicestershire has only fueled my organisational skills as perfect planning is required for every event and have thoroughly enjoyed making the biggest day in are customers life the best it could be. Show less

Sous Chef

• Dec 2013 - Dec 2015

Employed at this senior role under an Italian Head Chef , making fresh pasta daily never became tedious. Working in a brigade of 5 each day consisted of developing new menu ideas using a balance of European and Australian seasonal ingredients constantly conferring with local suppliers to source fresh products, it is during these periods where I was tested looking after the many dietary requirements whilst not compromising the dish. My duties also included taking control of the ordering, stock rotation, health and hygiene logs and records (HACCP) whilst all the time communicating with work colleges in this fast paced city centre restaurant. Show less

Chef de Partie

• May 2010 - Nov 2014

Working with the 140 multicultural strong chef team. I gained experience working in different environments within fixed profit margins, excellent time management and exceptional standards are a must especially whilst in charge of any section with a brigade of 4 or more chefs to guide. The knowledge gained from working in varied kitchens in many different sections made me proud that I can work under very different circumstances whilst maintaining 5* standards. Working with the 140 multicultural strong chef team. I gained experience working in different environments within fixed profit margins, excellent time management and exceptional standards are a must especially whilst in charge of any section with a brigade of 4 or more chefs to guide. The knowledge gained from working in varied kitchens in many different sections made me proud that I can work under very different circumstances whilst maintaining 5* standards.