Experience

Charlotte Street Hotel

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Senior Sous Chef

  • Mar 2018 - Present



Villandry

• Senior Sous Chef

  • Mar 2016 - Mar 2018



The Cure Winchmore hill

• Head Chef

  • Nov 2015 - Mar 2016



67 Pall Mall

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Sous Chef

  • Sep 2015 - Nov 2015



Roast Restaurant

• United Kingdom
• Restaurants
• 1 - 100 Employee

• Sous Chef

  • Mar 2015 - Sep 2015



ticino 177

• Head Chef

  • Jan 2014 - May 2014

  Opening head chef for this small 60 seater restaurant, I over saw all aspects of the food offer, kitchen set up to setting up relationships with suppliers, all hiring of back of house staff, buying of small equipment, setting up all systems. Managing food and labour costs. Opening head chef for this small 60 seater restaurant, I over saw all aspects of the food offer, kitchen set up to setting up relationships with suppliers, all hiring of back of house staff, buying of small equipment, setting up all systems. Managing food and labour costs.



Smiths,spitafields

• Head chef

  • May 2013 - Dec 2013

  Responsible for running the food offering for the whole building, Ground Floor Cafe, Dinning Room and Privite Dinning. Responsibilities included, Menu development, kitchen managment, food costing, recruitment. Responsible for running the food offering for the whole building, Ground Floor Cafe, Dinning Room and Privite Dinning. Responsibilities included, Menu development, kitchen managment, food costing, recruitment.



Brasserie Zedel

• Sous chef

  • Jun 2012 - Mar 2013

  Working along side a team of 4 sous chefs and reporting directly to the head chef I am responsible for all aspecs of running the kitchen working with both f and b and forth hospitality I use both systems on a daily basis Working along side a team of 4 sous chefs and reporting directly to the head chef I am responsible for all aspecs of running the kitchen working with both f and b and forth hospitality I use both systems on a daily basis



Quaglino's, D & D London.

• jr sous chef

  • Nov 2010 - Feb 2012



Tate modern level 7 restraunt

• Junior sous chef

  • Mar 2010 - Nov 2010

  Working along side the head chef and a team of 2 other sous chefs my responsibilites include regular quality controll stoke taking and rotation managing a group team of 12 chef de parties and commis chefs running of the service where we regurally do up to 250 covers a day. Also I do ordering and am responsoble for some levels of health and safity Working along side the head chef and a team of 2 other sous chefs my responsibilites include regular quality controll stoke taking and rotation managing a group team of 12 chef de parties and commis chefs running of the service where we regurally do up to 250 covers a day. Also I do ordering and am responsoble for some levels of health and safity



bleeding heart tavern

• Junior Sous chef

  • Oct 2009 - Mar 2010

  The bleeding heart, 3 Bleeding Heart YardLondon EC1N 8SJ.Working with both the senior sous chef and head chef i was responsible for the running of a kitchen with 4 chefs. Insuring the kitchen is clean and organised, Food is served at the high standard, the training of the staff along with ordering and stock taking. The bleeding heart, 3 Bleeding Heart YardLondon EC1N 8SJ.Working with both the senior sous chef and head chef i was responsible for the running of a kitchen with 4 chefs. Insuring the kitchen is clean and organised, Food is served at the high standard, the training of the staff along with ordering and stock taking.



Grove, Chandler's Cross

• Chef de Partie

  • Apr 2008 - Oct 2009

  Working together with the head chef and sous chefs, my responsibilities included the ordering of food. Correct stock rotation and maintaining the high standard of food that is leaving the kitchen. Working together with the head chef and sous chefs, my responsibilities included the ordering of food. Correct stock rotation and maintaining the high standard of food that is leaving the kitchen.



Gordon Ramsay Restaurants

• United Kingdom
• Hospitality
• 500 - 600 Employee

• Chef de Partie

  • Aug 2007 - Apr 2008

  Working closely with the head chef and sous chef i was responsible for the running of a section in the kitchen. Insuring that the commis chefs were doing there duties and also insuring that the food was always at a very high standard. Also I had to make sure that the ordering was done for the section every day and that the section was always clean. Working closely with the head chef and sous chef i was responsible for the running of a section in the kitchen. Insuring that the commis chefs were doing there duties and also insuring that the food was always at a very high standard. Also I had to make sure that the ordering was done for the section every day and that the section was always clean.



Neway Resources

• Chef de Partie

  • May 2007 - Aug 2007

  agency). I worked in numerous kitchens throughout London on a temporary basis .

• Chef de Partie

  • May 2007 - Aug 2007

  agency). I worked in numerous kitchens throughout London on a temporary basis .



Commis Chef

• Commis Chef

  • Jan 2001 - Jan 2002

  Working directly with the Chef de partie. My principal roles included supporting him in the running of this busy kitchen. For eight months I worked as a breakfast chef, I then worked in the bar kitchen and their award winning restaurant; Hotel. Collage green Dublin 2.Working directly with the Chef de Partie I worked on a station on my own, preparing a wide range of products. While I was there I gained extensive knowledge of HCCAP as well as menu planning, ordering, food preparation and storage. 2005-2006: Chef de Partie, Hospitality options, RDS, Ballsbridge, Dublin 4. Working in conjunction with the Sous chef. I was responsible for running the kitchen. This was a very busy operation with up to 900 covers a day. Also within my remit, I was responsible the verification of the menus and ensuring that HACCP was adhered to, I ensured with my team that the food was always to the highest standard and served on time. I also was responsible for a proportion of the ordering as well as product control. I also conducted regular stock takes. 2006-2007: I left the catering industry briefly to launch my own small business.

• Commis Chef

  • Jan 2001 - Jan 2002

  Working directly with the Chef de partie. My principal roles included supporting him in the running of this busy kitchen. For eight months I worked as a breakfast chef, I then worked in the bar kitchen and their award winning restaurant; Hotel. Collage green Dublin 2.Working directly with the Chef de Partie I worked on a station on my own, preparing a wide range of products. While I was there I gained extensive knowledge of HCCAP as well as menu planning, ordering, food preparation and storage. 2005-2006: Chef de Partie, Hospitality options, RDS, Ballsbridge, Dublin 4. Working in conjunction with the Sous chef. I was responsible for running the kitchen. This was a very busy operation with up to 900 covers a day. Also within my remit, I was responsible the verification of the menus and ensuring that HACCP was adhered to, I ensured with my team that the food was always to the highest standard and served on time. I also was responsible for a proportion of the ordering as well as product control. I also conducted regular stock takes. 2006-2007: I left the catering industry briefly to launch my own small business.



Clontarf Castle

• Management Trainee

  • Jan 1999 - Jan 2001

  Responsibilities included gaining a greater knowledge in all areas of a four star hotel. I gained experience in most operational departments in the hotel before I left the course to become a chef.

• Management Trainee

  • Jan 1999 - Jan 2001

  Responsibilities included gaining a greater knowledge in all areas of a four star hotel. I gained experience in most operational departments in the hotel before I left the course to become a chef.