Performance Chef at a Championship football club working with elite athletes, overseeing the food provision at the Training ground for the first team and across all age groups.Responsibilities include;-Maximising performance goals by optimising nutrition behind the scenes, whether that is in preparation for performance or recovery. -Ensuring a high standard of food for elite athletes to fuel appropriately. This includes working closely with the performance nutrition at the club to innovate and produce weekly menus according to player load and schedules. -Manage and oversee staff rota's, ensure health and safety procedures are in place, training for staff and daily kitchen operations and management.-Travel with the team to ensure adequate provision whilst away and competing.

Oversaw commercial catering facilities within the training kitchen.-Planned practical lessons and assessments for NVQ students training to become chefs. -Manage and organise all staff, including rota's, health and safety etc.-Set daily menu for the catering facilities. -Ensure daily and monthly procedures are carried out.

Business owner of catering establishment. Cafe that extended to business lunches, buffets and private functions to local businesses.-We offered freshly cooked food, prepared to a high standard, in a professional, efficient and friendly environment. -Company grew gaining a large customer base to enable us to hire more staff. -We control all aspects of the business; from preparing and cooking food, to observing hygiene standards, hiring and training members of staff, planning menus and costings, accounting and record keeping.-The company grew to become focused on delivering high quality catering to a number of local business'.

The first role was in a vibrant brand new hotel.-Allowing me to experience a busy, popular new restaurant at the opening. My second role was running a contract catering restaurant within a high profile advertising agency near Oxford Street.-I oversaw all aspects of the kitchen management including menu planning/costing, cooking and development.

This role was in a large secondary school (1490+ pupils) where I controlled all aspects of the catering department for all pupils and staff. -I was responsible for a team of kitchen staff, and oversaw the preparation of a wide selection of fresh dishes.-Managed stock, cash sales figures, ordering, health and safety and function planning. This position was an excellent learning experience and I feel that I improved the operation, both in a culinary sense and in the organisation and training of the team.

-I thrived on the new challenge taking responsibility for the team within the kitchen, both with the Head Chef and in his absence. -I gained extra responsibility, experience of an opening, and in the production of dishes to a three rosette standard.

Bonds Restaurant which holds two AA rosettes has an excellent reputation under Head Chef Barry Tonks. My sous chef position gave me the chance to earn extra responsibility and to learn other aspects of kitchen management. My main responsibilities involved;-Shadowing the head chef, assisting him with the smooth running of the kitchen and the training of the kitchen team. -I ran the kitchen in his absence and completed duties such as ordering, stocktaking, completing purchase orders, dealing with suppliers and liaising with the hotel’s management team.

I gained experience running all sections within this three rosette fine dining establishment, and greatly expanded my knowledge and skills whilst maintaining very high standards of cooking, presentation and communication within a mainly French speaking environment. My duties also included:-Ordering, training, stocktaking and being proficient in all areas of the kitchen whilst keeping our reputation as one of the finest restaurants in London.