Chef De Cuisine

• Dec 2020 - Present

Owner/Chef/Waiter/Pot washer

• Jun 2020 - Present

Boutique catering company specializing in private culinary events.

chef/owner

• Jun 2018 - Present

Specialising in curated charcuterie and mixed product boards via social media platforms.

Head Chef

• Aug 2019 - Jun 2020

Over see all BOH operations from a managerial and financial stand point. Managing a team of 6 salaried and 47 hourly cooks in a 2 service daily operation. Whilst being on board maintaining a weekly food cost between 27-29% and labor cost between 9-12%. This is a venue whose yearly revenue is in excess of $13mil. Regular duties to include Daily ordering, Stock control, Expo, Hiring, P&L, Labor forecasting, Budgeting, Team development, Recipe development, Recipe costing, Purchasing, Line work, Prep work, Butchery, Fish monger, Sanitation and management.

Chef De Cuisine

• Jan 2019 - Aug 2019

Head chef of high end high volume greek seafood restaurant. Over seeing all day to day operations. P&L, Scheduling, Ordering, Expo, Hiring and discipline, Inventory, Management meetings, Menu design, Team development and line work

Sous Chef

• Jun 2016 - Jun 2018

Junior Sous Chef

• Oct 2015 - Jul 2016

Working between 2 venues helping all departments of both kitchens to ensure smooth operations. Hands on training with new employees to guide them into there new positions quicker with a better understanding of our recipes, dishes and techniques. Organising new dishes for seasonal menus and implementation. Overseeing HACCP, health and hygiene and food safety programs to ensure we are the cleanest of operations.

Chef Tournant

• Sep 2014 - Sep 2015

High-end, contemporary Izakaya. Serving contemporary share style Japanese fair with a modern approach. Daily duties involve over-seeing kitchen operations and staff duties. Training new employees and developing existing employee's. Maintaining a consistent high quality for which the brand is known. Motivating staff to continually strive for excellence. Implement and maintain the latest health and hygiene requirements. Maximise product usage while maintaining minimal waste with a controlled produce ordering. Menu development and implementation. Managing staff hours to maintain a consistent labour cost.

Chef de Partiie

• Sep 2012 - Aug 2014

Working in the flagship venue in all area's of the kitchen to learn all procedures, techniques and recipes to achieve effective and efficient services periods. Learning fishmongery to be able to clean and break down a multitude of seafood for many different preparation's in a Japanese kitchen. Managing stations and employees in the stations to achieve correct levels of M.E.P to carry the correct amount of food on a daily basis whilst maintain the highest quality possible. Catering for select clientele at home, business or elsewhere when required. Learning, updating and implementing all Health and Hygiene practices. Training new staff to a standard the restaurant is known for to provide the best possible experience for the guests. Ordering, receiving and rotating of stock. Running and expediting of the pass in absence of Sous or Head chefs.

Junior Sous Chef

• Jan 2011 - Dec 2011

Working in a small team with an emphasis on fresh local produce displayed in modern European way. Working with the Head Chef and owner to achieve smooth day to day operations, over breakfast, lunch and dinner services. Working all stations of the kitchen. Daily ordering of fruit and veg, proteins and fish. Designing and implementing a cost effective and modern breakfast menu from a seated meal to a grab and go counter to pair with our tea and coffee selection. Baking breads, cakes and a variety of pastries in house. Working with the head chef in the design of special event menus for wine degustation, product launches and special event days.

Chef de Partie

• Jul 2009 - Oct 2010

Reporting to the Head chef on a daily basis. Baking in house daily sourdough's and making a variety of fresh pasta's and accompanying sauces on a seasonal basis. Designing and costing of weekly rotating specials. Running the kitchen when the head chef is off, dealing with the ordering and management of junior staff to maintain quality and consistence for which the restaurant is known for. Running the service of functions and banquets with junior chef's without supervision of the head chef in a professional and effective manner. Furthering my knowledge in regional modern Italian cuisine. Butchery of a variety of proteins, game and offal.

Chef tournant

• Feb 2006 - Jun 2009

Learning the basics of line cooking working my way up the brigade. Learning fundamental French, Mediterranean and bistro cooking. Focusing on seasonal and local produce. Learning to manage my time effectively to maximise productivity. Basic knife skills. Basic baking skills. learning how to handle busy service periods in all stations of the kitchen. Working autonomously in certain stations with out supervision. Learning how to deal with stress and manage my emotions in a professional manner.