Experience

Kingston College

• United Kingdom
• Professional Training and Coaching
• 200 - 300 Employee

• Commercial Cookery Trainer

  • Jan 2016 - Present



Cantillon Institute

• Hospitality Program Manager

  • Jun 2009 - Present



Comestibles Catering

• Casual Chef

  • Aug 2011 - Aug 2014



William Angliss Institute

• Australia
• Higher Education
• 400 - 500 Employee

• Casual Hospitality Trainer

  • Jul 2012 - Mar 2014



Monarch Airlines

• United Kingdom
• Travel Arrangements
• 200 - 300 Employee

• Human Resourse assistant

  • Jun 2004 - Oct 2006

  Collating, organising and updating staff personnel files, Answering telephone inquiries, teamwork, training, sickness reporting for 3000 staff, ensuring compliance with the Privacy act. Collating, organising and updating staff personnel files, Answering telephone inquiries, teamwork, training, sickness reporting for 3000 staff, ensuring compliance with the Privacy act.



Sodexo

• France
• Facilities Services
• 700 & Above Employee

• Head Chef and Catering Management positions

  • Apr 1998 - Aug 2003

  Different catering sites and positions around london Different catering sites and positions around london



Cadbury Schweppes Head Office

• Sous Chef

  • Apr 1996 - Apr 1998

  Directors Dining For Mr Cadbury And His Clients And The Staff Restaurant For 200 Staff Duties Including Menu Compilation, Food Ordering, Training Of Employees, HACCP And OHS Policies And Procedures Are Up To Date And Implemented And Quality Control Covering In The Head Chefs Absence, Ordering. Directors Dining For Mr Cadbury And His Clients And The Staff Restaurant For 200 Staff Duties Including Menu Compilation, Food Ordering, Training Of Employees, HACCP And OHS Policies And Procedures Are Up To Date And Implemented And Quality Control Covering In The Head Chefs Absence, Ordering.



Conrad Hotels & Resorts

• Hospitality
• 700 & Above Employee

• Pastry Chef

  • Feb 1993 - Mar 1994

  Five Star Standard Desserts For High Profile Functions For Up To 1000 The A La Carte Restaurant And Café Were Kept To Standard Overseeing 6 Staff, Menu Compilation And Display Work Five Star Standard Desserts For High Profile Functions For Up To 1000 The A La Carte Restaurant And Café Were Kept To Standard Overseeing 6 Staff, Menu Compilation And Display Work



Stafford Hotel

• 1st Commis Chef - Pastry

  • Nov 1991 - Feb 1993

  Assisting The Pastry Chef In Ensuring The High Profile Clients Including The Queen And Queen Mother Desserts For The A La Carte Restaurant And Small Function Room Were Kept To Standard Overseeing In The Chefs Absence, Menu Compilation And Display Work, Designing New Recipes And Desserts Assisting The Pastry Chef In Ensuring The High Profile Clients Including The Queen And Queen Mother Desserts For The A La Carte Restaurant And Small Function Room Were Kept To Standard Overseeing In The Chefs Absence, Menu Compilation And Display Work, Designing New Recipes And Desserts



The Ritz London

• United Kingdom
• Hospitality
• 200 - 300 Employee

• Commis Chef, Veg, Pastry, Larder

  • Jun 1989 - Feb 1991

  Preparation for the world famous Afternoon Teas, Entrée, Desserts and Pre Theatre Menus, Quality Control, fast paced service was maintained, Team work, Food Hygiene, stock take And Good Presentation Skills to Prepare the Food in This Old School Brigade of 60 Chefs At A High Profile Hotel Preparation for the world famous Afternoon Teas, Entrée, Desserts and Pre Theatre Menus, Quality Control, fast paced service was maintained, Team work, Food Hygiene, stock take And Good Presentation Skills to Prepare the Food in This Old School Brigade of 60 Chefs At A High Profile Hotel



Blakes Hotel London

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Commis Chef

  • Jun 1989 - Feb 1991

  Mise En plus for the Restaurants a La Carte Menu, Quality Control, fast paced environment, Food Hygiene, and impeccable plating Presentation Skills To Prepare The Food In This Exclusive Designer Hotel using Solid Silver Plates. Mise En plus for the Restaurants a La Carte Menu, Quality Control, fast paced environment, Food Hygiene, and impeccable plating Presentation Skills To Prepare The Food In This Exclusive Designer Hotel using Solid Silver Plates.