Experience

The Wine House

• Restaurants
• 1 - 100 Employee

• Head Chef

  • Jan 2016 - Present

  The Winehouse is a 70 seater fine dining restaurant situated within the heart of Lichfeild City Centre. Working here has developed me with menu planning, food presentation, menu development with other members of staff and all administrative aspects of the kitchen. It has also gave me an understanding of running a more fine dining restaurant and develop my knowledge of fine food and using premium ingredients and using modern day cooking methods. The Winehouse is a 70 seater fine dining restaurant situated within the heart of Lichfeild City Centre. Working here has developed me with menu planning, food presentation, menu development with other members of staff and all administrative aspects of the kitchen. It has also gave me an understanding of running a more fine dining restaurant and develop my knowledge of fine food and using premium ingredients and using modern day cooking methods.



The Trooper

• Head Chef

  • Sep 2015 - Dec 2015

  Running one of Staffordshire Premier Steak House Cooking within all aspects of the kitchen including a Roman wood burning pizza oven. Stock take's and developing younger team members and also menu planning Gp's and rotas and general day to day running of the kitchen.

• Sous Chef

  • Oct 2014 - Sep 2015

• Chef de Partie

  • Aug 2013 - Oct 2014



Hilton St George Park

• Burton on Trent

• Chef de Partie

  • Sep 2012 - Aug 2013

  Hear I gained experience cooking for professional athletes, including the national football teams for England, USA and Japan along with the England National Rugby team and many top flight teams. In this I had to take in to consideration dietary requirements and calorie counted diets. I also catered for large private functions of up to 500 people. Hear I gained experience cooking for professional athletes, including the national football teams for England, USA and Japan along with the England National Rugby team and many top flight teams. In this I had to take in to consideration dietary requirements and calorie counted diets. I also catered for large private functions of up to 500 people.



The Winery

• Commis Chef

  • Jun 2010 - Aug 2012

  Learning skills and being able to run a section and ajust to portion controls and developing my taste palet and growing as a chef.

• Apprentice Chef

  • Sep 2009 - Jun 2010

  Learning my theory side to pratical cooking and also attending college once a week to underdand and develop as a chef