Started as a CDP during the pre-opening phase, where I assisted in developing the menus for the private party and club menus, As well as the training of staff prior to opening.Promoted to Senior CDP in January 2018 then later to Junior sous chef in August 2018.My role is to assist in the coordination and management of providing food for private parties as well as food service for in room dining and the club dining areas. Also spent 4 months working on the pastry section in the… Show more Started as a CDP during the pre-opening phase, where I assisted in developing the menus for the private party and club menus, As well as the training of staff prior to opening.Promoted to Senior CDP in January 2018 then later to Junior sous chef in August 2018.My role is to assist in the coordination and management of providing food for private parties as well as food service for in room dining and the club dining areas. Also spent 4 months working on the pastry section in the main kitchen and red rooster restaurant.Other responsibilities include completing ordering for the main kitchen and Lido restraunts. Filing invoices, assisting in the writing of rotas, logging in kitchen staff and the completion of HACCP paperwork and other food safety/health and safety kitchen logs. Show less

Started in september as a commis promoted to a chef de partie within 6 months.Responsible for the running of sections such as Larder, Garnish or Sauce sections as well as working on private parties of up to 200 guests.Worked to provide a very high class refined style of food mainly focusing on modern and classic British and European style dishes.Responsible for mise en place for restaurant service and private partiesWorked mainly in the main restaurant which was… Show more Started in september as a commis promoted to a chef de partie within 6 months.Responsible for the running of sections such as Larder, Garnish or Sauce sections as well as working on private parties of up to 200 guests.Worked to provide a very high class refined style of food mainly focusing on modern and classic British and European style dishes.Responsible for mise en place for restaurant service and private partiesWorked mainly in the main restaurant which was capable of doing up to 200 covers per service, Also worked in the garden restaurant open during the summer capable of doing up to 160 covers.Responsible for coming up with dejour dish ideas and executing them.Responsible for ordering for my own section. Show less

Worked as part of a brigade of 15 chefs, responsible for running and assisting to run veg, sauce and larder sections.Responsibilities included doing mise en place for restaurant service, private parties and staff food.Required to do restaurant service everyday for up to 100 people. Assisted in preparing for and cooking for private parties of up to 300 people.Worked to provide a very high standard of classical dishes to a fine dining standard on an everyday basis.Required… Show more Worked as part of a brigade of 15 chefs, responsible for running and assisting to run veg, sauce and larder sections.Responsibilities included doing mise en place for restaurant service, private parties and staff food.Required to do restaurant service everyday for up to 100 people. Assisted in preparing for and cooking for private parties of up to 300 people.Worked to provide a very high standard of classical dishes to a fine dining standard on an everyday basis.Required to do ordering for my own section as well as occasionally calling through second orders for the kitchen. Show less

Worked in the athletes village during the 2012 london olympics, employed under Aramark to cook for the athletes througout the duration of the london 2012 olympics and paralympics