Pastry Chef De Partie

• Jan 2023 - Present

Pastry Chef

• Mar 2022 - Mar 2023

Commis Pastry Chef

• Apr 2018 - Mar 2022

I started as an Apprentice/Commis Pastry Chef after my second semester at college, which lasted a year. This included making the scones everyday, as well as Madeleine's that was served fresh by me personally to customers. Then I was put in charge of tea cake functions and breakfast function, this entailed, waking up early and opening the pastry kitchen to serve the breakfast functions. When the year was over I went back to my final three month semester at college, to do my final exam. After, I moved back to London to work back in the pastry kitchen, in the role of a Commis Pastry Chef (In Action). That enabled me to have more responsibility by setting up the MEP (Mise en Place) for the 'a la carte' dessert menu for the brasserie. Furthermore they have started to introduce me to take night shifts, where I also help the upstairs restaurant during the dinner service, and then to close down the kitchen. Once I graduated with a Merit in July I signed to become an official Commis Pastry Chef in the kitchens. Show less

Apprentice

• Jan 2017 - Dec 2017

I started to work in the hotel as an Apprentice after my first three month semester at college. It began by working in the larder kitchen preparing salads, canapes, and starters for eight months. This also, consisted of preparing sandwiches which varied in different ingredients, this concluded of beef, chicken and vegetarian types. I was also, included in plating starters for large and small functions which then led to plating main dishes too. After the eight months in larder I was placed into the pastry kitchen where I ended up staying. That involved, setting up the brasserie counter every day as well as cutting the fruit for the breakfast service. Then they started to trust me to prepare amenities and birthday cakes for customers. Afterwards, setting up for the afternoon tea where I learnt to make scones, resulting in getting the title of the queen of scones, so being given the role of making scones everyday. Furthermore I was involved in preparing banqueting functions for large and small functions, by creating chocolate pots, mini fruits tarts, and creme brulee, before going back for my second semester at college. Show less

Commis Chef

• Aug 2016 - Sep 2016

I started this part time job as a way to start experiencing how a kitchen works before starting my apprenticeship. I was given the role of prepping vegetables to be ready for the dinner service, as well as pre-cooking the pasta to then just be warmed up in service. During the service I was in charge of warming up portions of lasagne and garlic bread. Throughout the service I was also in charge of cleaning plates and dishes to be then re-used. I would often vac pack sauces and organise the stock rotation of new ingredients coming in. Often I would help out in creating the desserts which consisted of tiramisu, cheesecake and creme brulee. In addition, I helped out in serving throughout the dinner service. Show less

Cadet

• Sep 2013 - Jul 2015

Cadets was partnered with my school and Oundle school as part of a GCSE module that would last for a consecutive two years. For this experience I started training in Oundle combining with their compulsory cadet scheme for a year. During this year I did fire and rescue training, two camps, shooting with air rifles and learned drills to be part of the final parade of the year. The first camp that I had done was a full weekend, living on ration packs and patrolling, shooting with orienteering exercises to improve my skills. The second camp was situated in Scotland at the military training camp Barry Buddon. I stayed for a week improving my marksmanship skills, while also becoming more reliable and independent as we spent three days in nature looking after other cadets as well as being given a rifle to clean every day to then be used in exercises. The second year was on my school grounds training new recruits. Show less