Experience

Taisho Japanese Restaurant

• United States
• Restaurants
• 1 - 100 Employee

• Head Chef

  • Jan 2018 - Present



The Ned

• United Kingdom
• Hospitality
• 500 - 600 Employee

• Head Chef

  • Apr 2017 - Oct 2017



KUROBUTA LONDON LTD

• United Kingdom
• Restaurants
• 1 - 100 Employee

• Head Chef

  • Nov 2015 - Mar 2017



Matsuri St James

• United Kingdom
• Hospitality
• 1 - 100 Employee

• Teppan/Tournant Chef

  • Jul 2015 - Oct 2015



Sticks'n'Sushi

• Restaurants
• 200 - 300 Employee

• Sous Chef

  • Mar 2015 - Jul 2015



The Royal Yacht Hotel

• Jersey
• Hospitality
• 1 - 100 Employee

• Junior Sous Chef

  • Apr 2013 - Dec 2014

  Responsible for the efficient running of the department in the absence of Head Chef and Sous Chef.

• Snr CDP

  • Apr 2012 - Apr 2013

  Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback. Relieve any of the chef de parties of the section of the kitchen on their holidays or on their day off.

• Grill Chef

  • Jun 2010 - Apr 2012

  Responsible to manage the assigned kitchen as an independent profit centre, in line with the outlet’s operating concept established by the Head Chef.

• Specialist Chef De Partie

  • Apr 2008 - Jun 2010



Jersey Pottery Restaurant

• Sushi Chef

  • Jun 2007 - Apr 2008



Fairmont Hotels & Resorts

• United Arab Emirates
• Hospitality
• 700 & Above Employee

• Demi Chef de Partie

  • Jul 2004 - Jun 2007

  Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to hotel recipes and standards. Have full knowledge of all menu items, daily features and promotions. Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to hotel recipes and standards. Have full knowledge of all menu items, daily features and promotions.



Marriott Hotels

• United States
• Hospitality
• 700 & Above Employee

• Teppanyaki Chef

  • Jun 2003 - Jul 2004