Experience

Dax Restaurant

• Ireland
• Restaurants
• 1 - 100 Employee

• Sous Chef

  • May 2020 - Present

• Senior Chef Partie

  • May 2017 - May 2020



Residence Members Club

• Hospitality
• 1 - 100 Employee

• Chef

  • Nov 2014 - May 2017

  Senior chef de partie in a two kitchen, fine dining operation. Solely responsible for a four chef team in Ireland's leading members club. Along side Graham Neville, one of Ireland's leading chefs, I have progressed as a team leader as well as developing my technical skills. Being responsible for menu development in such a kitchen has enabled me to learn new techniques, use new ingredients and even how to best re-invent the classics. Being the senior chef I've gained some experience in liaising… Show more Senior chef de partie in a two kitchen, fine dining operation. Solely responsible for a four chef team in Ireland's leading members club. Along side Graham Neville, one of Ireland's leading chefs, I have progressed as a team leader as well as developing my technical skills. Being responsible for menu development in such a kitchen has enabled me to learn new techniques, use new ingredients and even how to best re-invent the classics. Being the senior chef I've gained some experience in liaising with customers, meeting briefs and working within budgets. I have also been responsible for menu costings and keeping operations profitable. Show less



Fitzpatricks bar and restaurant

• Junior Sous Chef

  • Aug 2013 - Nov 2014

  Dundalk, ireland Returned after a year in Australia and Asia to take a more senior role in the meat section. Given more responsibility as a kitchen leader and also given more input to menu development. Throughout my stay I served to cover each section enhancing my proficiency and efficiency on each section.



Comfort Hotel Perth city

• 1 - 100 Employee

• Chef de Partie

  • Nov 2012 - Mar 2013

  Perth, Australia Breakfast chef responsible for preparation of continental breakfast buffet and cooking for the a la carte breakfast menu. Also ordering and stock rotation.

• Senior chef de partie

  • Apr 2012 - Oct 2012

  Dundalk Senior chef responsible for the starter section along with canapés and finger food in a busy award winning country restaurant. Led a three chef section, responsible for food quality standards, ordering, stock rotation and menu development.



Grand Hotel Malahide

• Ireland
• Hospitality
• 1 - 100 Employee

• Chef de Partie

  • Jan 2012 - Apr 2012

  Dublin, ireland Responsible for barfood kitchen and banquet kitchen. Worked as part of a team to deliver for weddings of up to 200 people. Responsible for ordering, stock rotation, haccp maintenance, leading the barfood section.



Little strand seafood bar

• Chef de Partie

  • Apr 2011 - Oct 2011

  Clogherhead, co. Louth Worked as part of a two person kitchen operation. Gained broad experience across different sections. Responsible for checking deliveries, stock rotation, haccp maintenance and general kitchen duties.



Eastern Seaboard Bar & Grill ltd.

• Restaurants
• 1 - 100 Employee

• Commis chef

  • Mar 2010 - Apr 2011

  Drogheda, ireland Worked as a commis chef on the garnish section. Responsible for vegetable preparation, stock rotation and general kitchen duties.