Experience

Angler restaurant

• Restaurants
• 1 - 100 Employee

• Senior Sous Chef

  • Jul 2022 - Present

• Junior Sous Chef

  • May 2021 - Jul 2022



Noble Rot Restaurant & Wine Bar

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Senior Chef De Partie

  • Oct 2018 - May 2021

  At Noble Rot I progressed through the various sections: Larder, Pastry, Garnish and Meat/Fish. I regularly oversaw the more junior members of the brigade in their day to day roles At Noble Rot I progressed through the various sections: Larder, Pastry, Garnish and Meat/Fish. I regularly oversaw the more junior members of the brigade in their day to day roles



Madisons Restaurant

• Chef De Partie

  • Jul 2018 - Sep 2018



The Quality Chop House

• United Kingdom
• Restaurants
• 1 - 100 Employee

• Head butcher

  • Aug 2016 - Jul 2018

  At the QCH shop I ran the full carcass butchers, preparing the meat for the display counter and the award winning restaurant. I liased with the chefs daily on the ever changing meat options, oversaw ordering of all meat and ran the regular butchery demonstration classes. At the QCH shop I ran the full carcass butchers, preparing the meat for the display counter and the award winning restaurant. I liased with the chefs daily on the ever changing meat options, oversaw ordering of all meat and ran the regular butchery demonstration classes.



Rickys River Bar and Restaurant

• Chef De Partie

  • Mar 2016 - Jul 2016

  At Ricky's I worked alongside the Head chef and Sous chef in the day to day running of the kitchen. I spent my time cooking, plating and prepping on the hot line. At Ricky's I worked alongside the Head chef and Sous chef in the day to day running of the kitchen. I spent my time cooking, plating and prepping on the hot line.



The Elephant

• Australia
• 1 - 100 Employee

• Chef

  • Sep 2013 - Dec 2014

  I worked amongst a small team of 6 chefs providing the food for the Michelin starred restaurant and the 3 AA Rosette Brasserie. During my time here I worked on garnish, larder and the pass. I worked amongst a small team of 6 chefs providing the food for the Michelin starred restaurant and the 3 AA Rosette Brasserie. During my time here I worked on garnish, larder and the pass.



Rhodes W1

• Hospitality
• 1 - 100 Employee

• Demi Chef De Partie

  • Aug 2010 - Sep 2013

  At Rhodes W1 I worked my way up from a prep chef to a Demi Chef De Partie. First working on Larder, then running the garnish section. At Rhodes W1 I worked my way up from a prep chef to a Demi Chef De Partie. First working on Larder, then running the garnish section.



Capital City College Group

• United Kingdom
• Education
• 700 & Above Employee

• Competition chef

  • 2010 - 2013

  During my time at the college, I competed in the following competitions:-Olympics 2012 young chefs challenge, 1st place.-Major series 30 minute fish, silver.-Brakes young chef of the year, finalist.-Kikkoman young chef of the year, 1st place.-Finn crisp young chef of the year, 1st place.-Parmesan young chef of the year, 3rd place.-Operation Rhino Army catering, 2nd place. During my time at the college, I competed in the following competitions:-Olympics 2012 young chefs challenge, 1st place.-Major series 30 minute fish, silver.-Brakes young chef of the year, finalist.-Kikkoman young chef of the year, 1st place.-Finn crisp young chef of the year, 1st place.-Parmesan young chef of the year, 3rd place.-Operation Rhino Army catering, 2nd place.



Aramark Refreshments

• Food and Beverage Services
• 700 & Above Employee

• Olympics chef

  • Jul 2012 - Aug 2012

  During the 2012 Olympics I worked as one of the chefs providing the food for the athletes in the athletes village. I rotated around the different sections whilst operating under the strict working guidelines. During the 2012 Olympics I worked as one of the chefs providing the food for the athletes in the athletes village. I rotated around the different sections whilst operating under the strict working guidelines.