Venue Manager

• Jul 2023 - Present

Sous Chef

• Sep 2022 - Apr 2023

Head Chef

• Sep 2020 - Apr 2022

Heading a GastroPub and Hotel Kitchen in the Portobello area. On arrival I was focused on overturning the failing systems in place and subsequently have created a dynamic and seasonal menu, whilst still maintaining accessibility for our regular clientele. I've also managed to maintain high Kitchen GP's whilst repeatedly having to open and close due to COVID regulations, and found creative solutions in order to generate revenue for the company throughout. Heading a GastroPub and Hotel Kitchen in the Portobello area. On arrival I was focused on overturning the failing systems in place and subsequently have created a dynamic and seasonal menu, whilst still maintaining accessibility for our regular clientele. I've also managed to maintain high Kitchen GP's whilst repeatedly having to open and close due to COVID regulations, and found creative solutions in order to generate revenue for the company throughout.

Private Chef

• Jul 2020 - Sep 2020

Not wanting to be out of the kitchen whilst in quarantine, I spent the first few months of lockdown teaching myself new cooking techniques, and both writing and pricing menus with a focus on quality, locally sourced ingredients for private chef work. Since restrictions on group meetings were eased I cheffed for parties ranging from 10-50 people, hiring part time staff and making a minimum of 300% profit on 3 and 5-course sit down meals, canapés for drinks parties, and buffets for garden parties. Not wanting to be out of the kitchen whilst in quarantine, I spent the first few months of lockdown teaching myself new cooking techniques, and both writing and pricing menus with a focus on quality, locally sourced ingredients for private chef work. Since restrictions on group meetings were eased I cheffed for parties ranging from 10-50 people, hiring part time staff and making a minimum of 300% profit on 3 and 5-course sit down meals, canapés for drinks parties, and buffets for garden parties.

Senior Chef Partie

• Nov 2018 - Sep 2020

Working in a very small kitchen of just two chefs and one kitchen porter whilst doing services of up to 128 covers, as the Senior CDP, often being the most senior member of the kitchen in house, and as such being in charge of ordering, calling suppliers, and running daily menu briefings with front of house. Also in being trained to become Junior Sous/Sous Chef, I was recording stock takes, present at management meetings, in charge of keeping the kitchen cleanliness up to EHO standard (for example food checks and temperature sheets etc.) and creating/discussing whole menus with a major emphasis on traceable, fresh, local, sustainable produce. Show less

Commis Chef

• Nov 2017 - Nov 2018

Working through a busy Christmas and then an even busier Summer period, helping them achieve their second AA Rosette, in a relatively small kitchen at the Culpeper taught me the importance of forging strong relationships with members of both back and front of house to ensure smooth services and happy staff. Towards the end of my time at the Culpeper I was involved in team meetings discussing menus which resulted in some of my own dishes appearing on menus. Working through a busy Christmas and then an even busier Summer period, helping them achieve their second AA Rosette, in a relatively small kitchen at the Culpeper taught me the importance of forging strong relationships with members of both back and front of house to ensure smooth services and happy staff. Towards the end of my time at the Culpeper I was involved in team meetings discussing menus which resulted in some of my own dishes appearing on menus.

Commis Chef

• Jul 2017 - Sep 2017

Working a summer season at this busy seaside pub in Wales that focused on beautiful local Welsh produce, I learnt the basic skills of being a Line Chef and discovered my passion for cooking professionally. Working a summer season at this busy seaside pub in Wales that focused on beautiful local Welsh produce, I learnt the basic skills of being a Line Chef and discovered my passion for cooking professionally.

Student

• Sep 2013 - Jun 2017

BSc Economics & Politics at the University of Exeter BSc Economics & Politics at the University of Exeter

Schools Programme

• Jul 2012 - Jul 2012

Demystifying Investment Banking

• Mar 2012 - Mar 2012