Experience

• 

  MJMK Restaurants

  • United Kingdom
  • Hospitality
  • 1 - 100 Employee

  • Operations Manager

    • Jun 2023 - Present

    Operations Manager for the chef-led restaurants KOL and Lisboeta with 2 new exciting projects on the way

  • Beverage Manager

    • Dec 2019 - Jun 2023

• 

  Carousel

  • 71 Blandford Street

  • Restaurant Manager

    • Apr 2016 - Mar 2019
    • 71 Blandford Street

    Every two weeks we welcome a Chef from around the world to cook a tasting menu in the Evening.We also do Lunch drawing inspiration from the wealth of culinary skills that the team have absorbed from the range of visiting Chefs. www.carousel-london.com

• 

  Shuttlecock inc.

  • London, United Kingdom

  • Bartender & Commis Chef

    • Apr 2013 - Jan 2016
    • London, United Kingdom

    With events including Canada Day in Trafalgar Square, Dine Mile High - a series of informal 'pop-up' evenings centred around the theme of Pan-Am air travel in the West & Centre of London - and The Great Indian Peninsular Railway - a seven course tasting menu taking the customer through several regions of colonial India, Shuttlecock Inc. events are deservedly the epitome of immersive dining.Due to the nature of the organisation, being it a small yet closely-knit teamed ‘pop-up’ restaurant, Job role was broad, but generally included fitting out venues, mixing drinks, sales promotion and cooking a variety of cuisines. Organisation and timing was key, and with this being a 'pop-up', assembly and disassembly of the set and kitchen and transportation to new locations is an integral part of my time there.

• 

  L'abat Jour Restaurant

  • London, United Kingdom

  • Manager

    • Sep 2008 - Nov 2015
    • London, United Kingdom

    The role of Manager in this case is very broad in that it involves the day-to-day running of the business but also general strategy and direction, coupled with the fact that I manage my Parent's restaurant, this shows that diversity of skills, flexibility and patience is paramount. The role includes; shift planning, stock take, and waiting on tables, to sourcing new products to sell, co-designing menus, dealing with social media and third party booking websites, and lastly VAT returns.