Experience

Park Lane Club London

• United Kingdom
• Gambling Facilities and Casinos
• 1 - 100 Employee

• Head Chef

  • Dec 2017 - Present



Maxims Casino Club

• Head Chef

  • Apr 2015 - Dec 2017



Quaglino's, D & D London.

• Junior Sous Chef

  • Oct 2014 - Mar 2015

• Sous Chef

  • Apr 2013 - Sep 2014



Crockfords Casino Club

• Italian Head Chef

  • Feb 2012 - Apr 2013

  Creating and delivering tailor made an exciting menu in line with customer requirement.Having particular and overall responsibility for food hygiene and health and safety within the kitchen.Monitoring all food coming in, ensuring proper food quality.Providing guidance to stores to ensure best practice with regards to purchasing, storing and rotating food stock Creating and delivering tailor made an exciting menu in line with customer requirement.Having particular and overall responsibility for food hygiene and health and safety within the kitchen.Monitoring all food coming in, ensuring proper food quality.Providing guidance to stores to ensure best practice with regards to purchasing, storing and rotating food stock



The Ark Restaurant

• United States
• Restaurants

• Head chef

  • Aug 2010 - Dec 2011

  To be aware of and understand the Company policy in respect of sourcing ingredients and ensure all chefs and kitchen staff understands and employ these policies consistently. Manage the agreed food cost targets in line with the agreed budget. Ensuring that, the entire kitchen team are aware of their responsibilities, in respect of health and safety standard. Moreover, being visible in the restaurant during service helping and supporting staff as well as communicating with customers To be aware of and understand the Company policy in respect of sourcing ingredients and ensure all chefs and kitchen staff understands and employ these policies consistently. Manage the agreed food cost targets in line with the agreed budget. Ensuring that, the entire kitchen team are aware of their responsibilities, in respect of health and safety standard. Moreover, being visible in the restaurant during service helping and supporting staff as well as communicating with customers