My current role has evolved and developed. Although I have remained with the same family run business, which began as an 80 seater restaurant to a hotel with a small restaurant, now to a brand new 60 seater Bistro Restaurant and Function Room, allowing me to continually to develop my skills and knowledge over the years. I enjoy developing and creating new dishes and menu's, using quality seasonal produce. Working as part of a team, supporting and encouraging new young trainee Chefs to… Show more My current role has evolved and developed. Although I have remained with the same family run business, which began as an 80 seater restaurant to a hotel with a small restaurant, now to a brand new 60 seater Bistro Restaurant and Function Room, allowing me to continually to develop my skills and knowledge over the years. I enjoy developing and creating new dishes and menu's, using quality seasonal produce. Working as part of a team, supporting and encouraging new young trainee Chefs to develop their skills and deliver high quality food service. Show less

Senior Sous Chef working closely with the Head Chef.