As Head Chef of the VOX Conference Centre (Resorts World, Birmingham), I am responsible for leading various teams; these teams receive, prepare, and deliver food across a range of events (from small meetings to banqueting of over 800 guests). I develop bespoke menus for different client needs, and manage up to 20 chefs during busy period (as well as developing them, professionally). I am also involved in client menu-tastings, and business development. Besides the event catering, my role requires me to be literate in different IT softwares (for stock-take, ordering, allergen reports, as well as kitchen, and client reports) and ensure health & safety through a clean, and safe kitchen. VOX Conference Centre, Chef Key Achievements: • Winning 'Best Team' at NEC Brilliance Awards. • Excellent feedback on catering throughout launch phase of the VOX. • Delivering back-to-back events during Conference Centre launch.

Executive Chef for the Genesis Scottish Open Golf Tournament 2024, overseeing all catering operations for this prestigious event. Collaborated with Michelin-starred Chef Tom Kitchin in the Genesis Fine Dining Restaurant to deliver exceptional culinary experiences. Managed a team of over 30 chefs, ensuring excellence across all aspects of the tournament, including the delivery of over 40,000 hospitality, media, and staff meals across seven days.

Executive Chef for the 2022 Commonwealth Games in Birmingham, overseeing all catering for the Opening and Closing Ceremonies. Responsible for VIPs, officials, athletes, heads of state, and members of the Royal Family.

Executive Chef for the 2021 Birmingham Classic WTA Tennis Tournament, overseeing all catering operations. Managed catering for players, media, and staff during the prestigious event in June 2021.

During my time as a Deputy Head Chef (at the ICC, Birmingham), I was involved in the running of the CPU (Central Production Unit); this involved coordinating Chefs to work towards tight timelines, ensuring a high hygiene vigilance and it also required a creative flair with dish development. Along with this, I had increased responsibilities in running functions around the ICC and VIP functions. Finally, I also assisted Senior Head Chefs at different locations within the group (such as the Air Kitchen at the Genting Arena, and Tatton Park). ICC Deputy Head Chef Key Achievements: • Helping coach and develop a Junior Chef through ‘British Young Chef of the Year’, who then went on to win the Best Dessert category. • Recognition of the menu for the VIP-box, within the launch of the Barclaycard Arena. • Acknowledgment for my work through 1 Silver and 2 Bronze Brilliance Awards.

I was predominantly working within catering for corporate events, ranging from 100 to 1500 people. I helped provide catering within the Oak Kitchen, Austin Court, NIA and NEC, and had diverse responsibilities with each event. I also spent 4 weeks in London with Amadeus working within the high-pressured, fine-dining restaurant during the London 2012 Olympics. The role developed my skills in catering for a larger audience, I worked well within a large team to make sure the finished food is ready for the functions and of a high quality. Further outside events that I was involved in, include Hampton Court Flower Show in London, and Tatton Park Flower Show (Cheshire). I also spent several weeks working alone within the Oak Kitchen during the launch phase and was responsible for presenting the food menu and food selections to potential new clients.ICC Chef Key Achievements: • 7-Time Brilliance Award achiever (1 silver and 6 bronze). • Helping to set-up & launch the new Oak Kitchen. • Presenting Oak Kitchen dishes to external food critic. • Working at the London 2012 Olympics within the fine-dining, Brasserie restaurant. • Leading a team, and running the larder section at Tatton Park Flower Show

Whilst working at the Buccaneer, I was responsible for leading all staff (kitchen and front of house); this involved rota management, interviewing, advertising and motivating. I was also working with representatives on pricing with food suppliers and quality control. Buccaneer Key Achievements: • Creating new menus. • Increasing the restaurant sales. • Managing small team (6 chefs, three kitchen porters and 8 front of house).

During 2008, I entered the Association Culinaire Francaise Cookery Competition at Hull College, with the prize being to meet Gordon Ramsey. I successfully won the competition with my dish, and during my meeting with Mr Ramsey he offered me work experience at Maze, which then developed into a permanent contract. Whilst at Maze, I was working alongside the Michelin-starred head chef Jason Atherton. This opportunity allowed me to develop my ability to work under high pressure and the opportunity to develop my creative side and my skills. During my time there I was promoted twice and was given the opportunity to run my own section (in hot and cold larder). The time I spent at Maze improved my knowledge about food to a completely different level, and has given me great drive to succeed. Maze Key Achievements: • Promotion from commi-chef to demi-chef de partie, and then to chef de partie. • Running hot and cold larder sections.

At the GNER I was working as on board chef working within the first-class restaurant providing fine-dining to our on board first class guests. I was working alone in a high-demand environment which requires fast turnover of food to a high standard. I was responsible for preparing and presenting all courses within a strict time frame.GNER Key Achievements: • Nominated for best newcomer.