Experience

The Marker Hotel
• Ireland
• Hospitality
• 1 - 100 Employee
• Head Pastry Chef

  • Aug 2021 - Present

Mathias Dahlgren Matsalen
• Commis chef

  • May 2013 - Sep 2021


Dali's

• United Kingdom

• Chef De Partie

  • Nov 2012 - Feb 2013

  Here I ran the pastry and starters section. I worked them both during service and was able to contribute to the menu with my own dishes. I was also trained in on the garnish section. Here I feel my understanding of the running of a kitchen improved. My organization improved as I was responsible for two sections. Here I ran the pastry and starters section. I worked them both during service and was able to contribute to the menu with my own dishes. I was also trained in on the garnish section. Here I feel my understanding of the running of a kitchen improved. My organization improved as I was responsible for two sections.



The Shelbourne Dublin, A Renaissance Hotel

• Chef De Partie

  • Jul 2012 - Nov 2012

  I worked in the Saddle Room Restaurant on the starter and fish section. I was in charge of the mise-en-place for Fish and for starters. Here I feel I developed my ability to cope under pressure and endure a busy service. I worked in the Saddle Room Restaurant on the starter and fish section. I was in charge of the mise-en-place for Fish and for starters. Here I feel I developed my ability to cope under pressure and endure a busy service.



Mathias Dahlgren matsalen

• Commis Chef

  • May 2012 - Jun 2012

  As part of my culinary arts course I did a one month professional internship in Mathias Dahlgren matsalen. I worked in the cold section preparing and plating starters and desserts. I plated and served dishes of a wide variety. This internship gave me an idea of the quality needed to have 2 Michelin stars and I have since looked to better myself to that standard. I learnt how to prepare food of that quality and it is my intent to work in a restaurant which replicates these high standards of cuisine. Show less



Pichet

• Belgium
• Restaurants
• 1 - 100 Employee

• Commis Chef

  • Jan 2012 - May 2012

  I worked here as a prep chef doing mise-en-place and preparing food for all the various sections. I was also trained in on the pastry section where I worked when I first started. I worked in that section doing both lunch and dinner. I am currently being trained in on the starters section. I worked here as a prep chef doing mise-en-place and preparing food for all the various sections. I was also trained in on the pastry section where I worked when I first started. I worked in that section doing both lunch and dinner. I am currently being trained in on the starters section.



Residence Members Club

• Hospitality
• 1 - 100 Employee

• Commis Chef

  • Oct 2011 - Dec 2011

  Here I was responsible for the garnish section. I prepared the food needed for service on my section. I worked on garnish for lunch and dinner. I also helped with prep of other sections like pastry and starters. Here I was responsible for the garnish section. I prepared the food needed for service on my section. I worked on garnish for lunch and dinner. I also helped with prep of other sections like pastry and starters.



Radisson Blu St. Helens hotel

• Commis Chef

  • Aug 2010 - Sep 2011

  Here I work in all aspects of the food production areas. I work in the banqueting kitchen doing functions. I also work in the Italian restaurant kitchen as well as the bar kitchen. During my time in this kitchen I have perfected my time management skills and as I was often alone in the bar kitchen I now have a better idea of how to run a kitchen smoothly. Here I work in all aspects of the food production areas. I work in the banqueting kitchen doing functions. I also work in the Italian restaurant kitchen as well as the bar kitchen. During my time in this kitchen I have perfected my time management skills and as I was often alone in the bar kitchen I now have a better idea of how to run a kitchen smoothly.