Executive Chef

• Mar 2021 - Present

Head Chef

• Jun 2020 - Mar 2021

Island House is a home from home where the magic happens. Influenced by global cuisine and inspired by local producers, our menus are a journey through treasured memories, fresh ingredients and homegrown concoctions that come together to form a heavenly safari.

Head Chef

• Oct 2010 - Jan 2018

Leading a team of 24 chefs in a high volume brasserie style operation serving breakfast, lunch, afternoon tea and dinner. The emphasis is on simple british seasonal food with the menu changing every 2 weeks. We can regularly serve 500 covers in a day so organisation is paramount. Daily duties include HACCP review, costings, wages, training records, daily computer use and knowledge of start chef, F & B shop and fourth hospitality programmes and of course making sure the high standards of the food are upheld. I started this employment as sous chef and have gained the Head Chef role through recognition of my dedication to the company. This has included feedback from taking part in company training schemes and recommendations from previous head chefs and general managers.

Sous Chef

• Nov 2008 - Oct 2010

Leading a team of 26 chefs in a very busy private members club. The site consists of 2 restaurants The Boston Grill (fine dining 80 covers), The Fountain (Brasserie 80 covers) , a busy banqueting operation with 4 rivate diining rooms, The Derby Room (48 covers) , The Cedar Room (180 covers), The Library Room (16 covers), The Oaks Room (24 covers). There is the 19th Hole serving a pub style menu which is also available for small functions as well as ther food offers including halfway huts, the lounge & various summer BBQ's, events, room service for the 22 rooms and a staff food canteen serving breakfast, lunch and dinner for over 100 staff members. Daily jobs include assisting with wage cost efficiency, labour management including writing rotas and the training of junior implementation. Menu writinig and publishing a booklet of specificications including photographs and recipes to ensure consistency of service. I have been responsible for improving the standards of the Fountain restaurant as demonstrated by members comment cards and a 99% mystery diner report as well as consistantly hitting gross profit targets in difficult financial times. In my time with here I have won company wide cookiing competitons, beating chefs from the more famous sister club in Pall Mall.

Sous Chef

• Dec 2006 - Nov 2008

Leading a team of 30 chefs in a constantly busy multi outlet operation. The site included the Grill restaurant (120 covers), various banqueting rooms, The Ballroom (240 covers) The Ryder & Curtis Cup room (50 covers), Masters & Halliburton Rooms (80 covers). Daily jobs included writing rotas, menu planning & writing, keeping health & hygene records up to date with hazard analysis. Training of staff, liasing with suppliers, maintaining and improving the standard of the food. my role included daily use of computers with Microsoft word and resort hotel the most commonly used programmes. I also had the chance to be involved in large scale event organisation with the club being home to the championship golf tournaments such as thw BMW PGA championships, the HSBC world match play & the senior masters in my time there.

Senior Chef de Partie

• Mar 2006 - Dec 2006

My duties were covering all sections of the kitchen, being responsible for maintaining very high standards of food. Training junior chefs, ordering and making sure systems were in place to demonstrate good housekeeping in the form of health and hygiene & due diligence records were complete and up to date. My duties were covering all sections of the kitchen, being responsible for maintaining very high standards of food. Training junior chefs, ordering and making sure systems were in place to demonstrate good housekeeping in the form of health and hygiene & due diligence records were complete and up to date.

Chef de Partie

• Dec 2005 - Mar 2006

Responsible for running a section working within a brigade of chefs. Duties held included ordering, liasing with suppliers in regards to seasonality and maintaining the high standards of a busy 80 cover fine dining restaurant.Acolades: 1 Michelin star, 4 AA Rosettes Responsible for running a section working within a brigade of chefs. Duties held included ordering, liasing with suppliers in regards to seasonality and maintaining the high standards of a busy 80 cover fine dining restaurant.Acolades: 1 Michelin star, 4 AA Rosettes

Chef de Partie

• Nov 2004 - Dec 2005

Running different sections of a very busy theatre land restaurant serving up to 450 covers a day. I gained experience of working within a very large brigade of chefs and being responsible for the training and management of up to 6 commis chefs per service. I experienced running the pass at high volume and maintaining consistency of food to very short deadlines as well as control over ordering and mis en place were skills i learnt whilst employed here. Acolades: 1 AA Rosette, Hardens favourite restaurant 9 years in a row.

Demi Chef de Partie

• Dec 2003 - Nov 2004

Working within a large brigade of chefs & responsible for keeping up standardsand work.ethic of a very busy hotel. From the large central kitchen we served 2 restaurants (Menu 70 covers & The Grill Room 50 covers), 2 private dining rooms as well as the chefs table in the kitchen seating 12 covers. The key skills I learnt whilst here were the ability to work and communicate well within a very large brigade of chefs and consistently produce top quality fine dining food at volume. Acolades: 1 Michelin Star, 3 AA Rosettes