Experience

GOE Wellness

• United Kingdom
• Wellness and Fitness Services
• 1 - 100 Employee

• Product and Development Manager

  • Jan 2021 - Present



Best Western Plus The Connaught Hotel and Spa

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Head Chef

  • Jul 2019 - Jan 2021



Hermitage Hotel

• Bournemouth, England, United Kingdom

• Head Chef

  • Feb 2016 - Jul 2019

  February 2016 to July 2019 4 star hotel, Rooms 72 Covers 100 main Restaurant & 130 Banqueting 1 rosette Responsibilities included: Running the Kitchen; Training All the Staff; Writing Menus; Meeting the GP Every Month and being able to work Under Pressure. It was also my responsibility to work together with the team ensuring our food satisfied customers and was of a very high standard. We produced fresh food every day from the freshest ingredients, this was reflected in our… Show more February 2016 to July 2019 4 star hotel, Rooms 72 Covers 100 main Restaurant & 130 Banqueting 1 rosette Responsibilities included: Running the Kitchen; Training All the Staff; Writing Menus; Meeting the GP Every Month and being able to work Under Pressure. It was also my responsibility to work together with the team ensuring our food satisfied customers and was of a very high standard. We produced fresh food every day from the freshest ingredients, this was reflected in our daily rotated menu. I am a very hands on Head Chef, who has a great understanding and passion for cooking. I love to inspire chefs around me and work together to achieve something outstanding for the customer. Show less February 2016 to July 2019 4 star hotel, Rooms 72 Covers 100 main Restaurant & 130 Banqueting 1 rosette Responsibilities included: Running the Kitchen; Training All the Staff; Writing Menus; Meeting the GP Every Month and being able to work Under Pressure. It was also my responsibility to work together with the team ensuring our food satisfied customers and was of a very high standard. We produced fresh food every day from the freshest ingredients, this was reflected in our… Show more February 2016 to July 2019 4 star hotel, Rooms 72 Covers 100 main Restaurant & 130 Banqueting 1 rosette Responsibilities included: Running the Kitchen; Training All the Staff; Writing Menus; Meeting the GP Every Month and being able to work Under Pressure. It was also my responsibility to work together with the team ensuring our food satisfied customers and was of a very high standard. We produced fresh food every day from the freshest ingredients, this was reflected in our daily rotated menu. I am a very hands on Head Chef, who has a great understanding and passion for cooking. I love to inspire chefs around me and work together to achieve something outstanding for the customer. Show less



Careys Manor Hotel & Senspa

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Head Chef

  • Jul 2015 - Feb 2016

  4 Star Hotel Rooms 77,Covers 80 Main Restaurant, 3 rosette In my short time there we won the 3rd rosette Responsibilities included running the Kitchen, Training all the staff helping executive chef with menus, Meeting GP & Being able to work under pressure. 4 Star Hotel Rooms 77,Covers 80 Main Restaurant, 3 rosette In my short time there we won the 3rd rosette Responsibilities included running the Kitchen, Training all the staff helping executive chef with menus, Meeting GP & Being able to work under pressure.



Norfolk Royal Hotel

• Bournemouth, England, United Kingdom

• Head Chef

  • Jan 2015 - Jul 2015

  4 Star Hotel, Rooms 95 Covers: 100 Main Restaurant; 120 Banqueting. Responsibilities included: Running the Kitchen; Training All the Staff; Writing Menus; Meeting the GP Every Month and being able to work Under Pressure. It was also my responsibility to work together with the team ensuring our food satisfied customers and was of a very high standard. We produced fresh food every day from the freshest ingredients, this was reflected in our daily rotated menu. I am a very hands on Head… Show more 4 Star Hotel, Rooms 95 Covers: 100 Main Restaurant; 120 Banqueting. Responsibilities included: Running the Kitchen; Training All the Staff; Writing Menus; Meeting the GP Every Month and being able to work Under Pressure. It was also my responsibility to work together with the team ensuring our food satisfied customers and was of a very high standard. We produced fresh food every day from the freshest ingredients, this was reflected in our daily rotated menu. I am a very hands on Head Chef, who has a great understanding and passion for cooking. I love to inspire chefs around me and work together to achieve something outstanding for the customer. Show less 4 Star Hotel, Rooms 95 Covers: 100 Main Restaurant; 120 Banqueting. Responsibilities included: Running the Kitchen; Training All the Staff; Writing Menus; Meeting the GP Every Month and being able to work Under Pressure. It was also my responsibility to work together with the team ensuring our food satisfied customers and was of a very high standard. We produced fresh food every day from the freshest ingredients, this was reflected in our daily rotated menu. I am a very hands on Head… Show more 4 Star Hotel, Rooms 95 Covers: 100 Main Restaurant; 120 Banqueting. Responsibilities included: Running the Kitchen; Training All the Staff; Writing Menus; Meeting the GP Every Month and being able to work Under Pressure. It was also my responsibility to work together with the team ensuring our food satisfied customers and was of a very high standard. We produced fresh food every day from the freshest ingredients, this was reflected in our daily rotated menu. I am a very hands on Head Chef, who has a great understanding and passion for cooking. I love to inspire chefs around me and work together to achieve something outstanding for the customer. Show less



The Green house Hotel

• Bournemouth, England, United Kingdom

• Senior Sous Chef

  • Sep 2013 - Jan 2015

  4 star hotel, Rooms 33 Covers: 55 Main Restaurant; 80 Banqueting. 2 Rosette Responsibilities included running the Kitchen in the Head Chefs’ absence. It was also my responsibility to make sure that the food left the kitchen to high standards. My responsibilities also included checking the food stock and rotation ensuring minimal wastage. I also handled all orders and invoices, maintaining hygiene standards. 4 star hotel, Rooms 33 Covers: 55 Main Restaurant; 80 Banqueting. 2 Rosette Responsibilities included running the Kitchen in the Head Chefs’ absence. It was also my responsibility to make sure that the food left the kitchen to high standards. My responsibilities also included checking the food stock and rotation ensuring minimal wastage. I also handled all orders and invoices, maintaining hygiene standards.



Mar Hall Hotel, Golf & Spa Resort

• Bishopton, Scotland, United Kingdom

• Senior Sous Chef

  • Jan 2011 - Aug 2013

  5 Star Hotel, Rooms 53 Covers: 80 Main Restaurant; 200 Banqueting. Responsibilities included: running the kitchen in head chef and executive chefs absence; running the main restaurant kitchen to a high standard; helping with menus and menu ideas; training young chefs; working well with management team to obtain the highest standards; working closely alongside suppliers, checking food stock– rotation and not much waste, orders and invoices, maintaining hygiene standards. Whilst… Show more 5 Star Hotel, Rooms 53 Covers: 80 Main Restaurant; 200 Banqueting. Responsibilities included: running the kitchen in head chef and executive chefs absence; running the main restaurant kitchen to a high standard; helping with menus and menu ideas; training young chefs; working well with management team to obtain the highest standards; working closely alongside suppliers, checking food stock– rotation and not much waste, orders and invoices, maintaining hygiene standards. Whilst working at Marshall, I have learnt a lot of new techniques, how to adapt quickly to different surroundings and demands; I have also learnt a lot about the management side; I also learnt to manage banqueting for weddings up to 150 people a lot of organization and time is required in order to deliver this at a high standard; Show less 5 Star Hotel, Rooms 53 Covers: 80 Main Restaurant; 200 Banqueting. Responsibilities included: running the kitchen in head chef and executive chefs absence; running the main restaurant kitchen to a high standard; helping with menus and menu ideas; training young chefs; working well with management team to obtain the highest standards; working closely alongside suppliers, checking food stock– rotation and not much waste, orders and invoices, maintaining hygiene standards. Whilst… Show more 5 Star Hotel, Rooms 53 Covers: 80 Main Restaurant; 200 Banqueting. Responsibilities included: running the kitchen in head chef and executive chefs absence; running the main restaurant kitchen to a high standard; helping with menus and menu ideas; training young chefs; working well with management team to obtain the highest standards; working closely alongside suppliers, checking food stock– rotation and not much waste, orders and invoices, maintaining hygiene standards. Whilst working at Marshall, I have learnt a lot of new techniques, how to adapt quickly to different surroundings and demands; I have also learnt a lot about the management side; I also learnt to manage banqueting for weddings up to 150 people a lot of organization and time is required in order to deliver this at a high standard; Show less