Experience

The Hari, London

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Assistant F&B Manager

  • May 2022 - Present



The Hari, London

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Supervisor

  • Aug 2017 - Nov 2021

  "Preparing food consistently to required standardsMonitoring stock movement, ensuring stock security and minimizing kitchen wastageAssisting with the training and development of department staffGiving accurate instructions to junior staff and assisting if necessary, with completion of the tasksEnsuring knowledge of the product is maintained and communicated to all relevant personnelWork with the Sous Chef to ensure the mis en place is completedComplying with statutory and legal requirements for fire, health and safety, hygiene, licensing and employment and ensuring team members complyCompleting ad hoc tasks within and outside the department when necessary"



Hotel Capriccioli

• Head Waiter

  • May 2016 - Oct 2016

  "Preparing food consistently to required standardsMonitoring stock movement, ensuring stock security and minimizing kitchen wastageAssisting with the training and development of department staffGiving accurate instructions to junior staff and assisting if necessary, with completion of the tasksEnsuring knowledge of the product is maintained and communicated to all relevant personnelWork with the Sous Chef to ensure the mis en place is completedComplying with statutory and legal requirements for fire, health and safety, hygiene, licensing and employment and ensuring team members complyCompleting ad hoc tasks within and outside the department when necessary"



L'Anima Restaurant, London

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Chef De Rang

  • 2015 - 2016

  "Preparing food consistently to required standardsMonitoring stock movement, ensuring stock security and minimizing kitchen wastageAssisting with the training and development of department staffGiving accurate instructions to junior staff and assisting if necessary, with completion of the tasksEnsuring knowledge of the product is maintained and communicated to all relevant personnelWork with the Sous Chef to ensure the mis en place is completedComplying with statutory and legal requirements for fire, health and safety, hygiene, licensing and employment and ensuring team members complyCompleting ad hoc tasks within and outside the department when necessary"



Novikov Restaurant & Bar

• Food and Beverage Services
• 300 - 400 Employee

• Head Waiter

  • Dec 2014 - Nov 2015

  "Preparing food consistently to required standardsMonitoring stock movement, ensuring stock security and minimizing kitchen wastageAssisting with the training and development of department staffGiving accurate instructions to junior staff and assisting if necessary, with completion of the tasksEnsuring knowledge of the product is maintained and communicated to all relevant personnelWork with the Sous Chef to ensure the mis en place is completedComplying with statutory and legal requirements for fire, health and safety, hygiene, licensing and employment and ensuring team members complyCompleting ad hoc tasks within and outside the department when necessary"



Hotel Capriccioli

• Chef De Rang

  • May 2014 - Oct 2014

  "Preparing food consistently to required standardsMonitoring stock movement, ensuring stock security and minimizing kitchen wastageAssisting with the training and development of department staffGiving accurate instructions to junior staff and assisting if necessary, with completion of the tasksEnsuring knowledge of the product is maintained and communicated to all relevant personnelWork with the Sous Chef to ensure the mis en place is completedComplying with statutory and legal requirements for fire, health and safety, hygiene, licensing and employment and ensuring team members complyCompleting ad hoc tasks within and outside the department when necessary"



Hilton Hotels & Resorts Grosvenor

• Chef De Rang

  • Nov 2013 - Apr 2014

  "Ensuring high standards of customer service at all timeProviding professional, courteous hosting and waiting serviceCoordinating the services from the kitchen and front of houseMaintaining a high standard of professionalismMonitoring all aspects of the customers' experience - from the restaurant layout to remedying potential problems in order to guarantee a seamless serviceHandling payements when required" "Ensuring high standards of customer service at all timeProviding professional, courteous hosting and waiting serviceCoordinating the services from the kitchen and front of houseMaintaining a high standard of professionalismMonitoring all aspects of the customers' experience - from the restaurant layout to remedying potential problems in order to guarantee a seamless serviceHandling payements when required"



Hotel Capriccioli

• Chef De Rang

  • May 2013 - Oct 2013

  "Preparing food consistently to required standardsMonitoring stock movement, ensuring stock security and minimizing kitchen wastageAssisting with the training and development of department staffGiving accurate instructions to junior staff and assisting if necessary, with completion of the tasksEnsuring knowledge of the product is maintained and communicated to all relevant personnelWork with the Sous Chef to ensure the mis en place is completedComplying with statutory and legal requirements for fire, health and safety, hygiene, licensing and employment and ensuring team members complyCompleting ad hoc tasks within and outside the department when necessary"



Club Pata Pata

• Head Waiter

  • May 2008 - Oct 2012

  "Ensuring high standards of customer service at all timeProviding professional, courteous hosting and waiting serviceCoordinating the services from the kitchen and front of houseMaintaining a high standard of professionalismMonitoring all aspects of the customers' experience - from the restaurant layout to remedying potential problems in order to guarantee a seamless serviceHandling payements when required "Ensuring high standards of customer service at all timeProviding professional, courteous hosting and waiting serviceCoordinating the services from the kitchen and front of houseMaintaining a high standard of professionalismMonitoring all aspects of the customers' experience - from the restaurant layout to remedying potential problems in order to guarantee a seamless serviceHandling payements when required