Experience

The Swift Organisation Limited
• United Kingdom
• Construction
• 1 - 100 Employee
• Content | Digital | Socials

  • Feb 2017 - Present


BaxterStorey

• United Kingdom
• Food and Beverage Services
• 700 & Above Employee

• Chef Manager

  • Apr 2015 - May 2016

  Chef Manager at Brother UK/ Brother Int. Chef Manager at Brother UK/ Brother Int.

• Hospitality Head chef

  • Nov 2011 - Oct 2014

  I was Head chef of the hospitality kitchen at BlackRock. As the leader of a high volume kitchen with a small team we were dedicated to implementing the Baxterstorey ethic of delivering great tasting, fresh, locally sourced food. My responsibilities included menu creation, event planning H & S and cost control. Fine dining menus reflected the seasons and changed every two weeks. The hospitality brochures catered for a wide variety of foods from premium sandwich lunches to hot buffets, gourmet finger foods and canapés and would change twice a year. As Head Chef I maintained all areas of kitchen office administration, scheduling, and recruiting. I also spent a year participating as a trainer in BaxterStorey's Chef Academy. Show less



COMO Hotels and Resort

• Singapore
• Hospitality
• 400 - 500 Employee

• Sous Chef

  • Dec 2007 - Jun 2011

  Sous Chef at Restaurant Nahm, The Halkin Hotel, London. Four years with the Nahm Michelin Star team executing high quality Thai food in London. As the Senior Sous Chef, I was required to work alongside the Head Chef on a daily basis, ensuring that the food is produced to optimum quality with both accuracy and speed. Other responsibilities include kitchen management: training new staff, purchasing stock, staff scheduling, health and safety and stocktaking. Sous Chef at Restaurant Nahm, The Halkin Hotel, London. Four years with the Nahm Michelin Star team executing high quality Thai food in London. As the Senior Sous Chef, I was required to work alongside the Head Chef on a daily basis, ensuring that the food is produced to optimum quality with both accuracy and speed. Other responsibilities include kitchen management: training new staff, purchasing stock, staff scheduling, health and safety and stocktaking.



The Striped Stocking Restaurant and Hotel

• Sous Chef

  • 2004 - 2005

  I worked alongside the head chef in the restaurant of a small hotel, serving dinner to hotel guests, locals and tourists. As Sous Chef I assisted in the writing of menus and daily specials. I also took the responsibility of ordering and stock rotation. I assisted in hiring and training staff and worked all sections on the hot line during service. I worked alongside the head chef in the restaurant of a small hotel, serving dinner to hotel guests, locals and tourists. As Sous Chef I assisted in the writing of menus and daily specials. I also took the responsibility of ordering and stock rotation. I assisted in hiring and training staff and worked all sections on the hot line during service.



BYO Bistro

• Belgium
• Restaurants

• Senior CDP

  • 2002 - 2004

  As senior CDP my responsibilities included overseeing other members of the kitchen staff and their stations, assisting in ordering and ensuring consistency during the chef's absence. My responsibilities included meat fabrication and prep for grill service, stocks, soups, sauces, dressing and vinaigrettes As senior CDP my responsibilities included overseeing other members of the kitchen staff and their stations, assisting in ordering and ensuring consistency during the chef's absence. My responsibilities included meat fabrication and prep for grill service, stocks, soups, sauces, dressing and vinaigrettes



The Ridge Cafe

• Tanzania
• Food and Beverage Services

• Sous Chef / Partner

  • 2000 - 2002

  As Sous Chef I was responsible for the daily operation of a neighbourhood restaurant. This included. all areas of preparation, working all sections of the hot line during service, menu writing and catering private parties. I was also responsible for hiring and training new members of staff. As Sous Chef I was responsible for the daily operation of a neighbourhood restaurant. This included. all areas of preparation, working all sections of the hot line during service, menu writing and catering private parties. I was also responsible for hiring and training new members of staff.



Lucques Restaurant

• United States
• Restaurants

• Chef de Partie / Line Cook

  • 1999 - 2000

  My role as a line Chef involved working all stations on rotation at an internationally acclaimed restaurant. I worked side by side with a James Beard Award winning chef which was an incredible learning experience and opportunity to develop new techniques and understand the true concept of running an environmentally conscious restaurant. My role as a line Chef involved working all stations on rotation at an internationally acclaimed restaurant. I worked side by side with a James Beard Award winning chef which was an incredible learning experience and opportunity to develop new techniques and understand the true concept of running an environmentally conscious restaurant.