Executive head chef of Salford university. Bringing a more sustainable offering to all the campus outlets. Emphasis of local and sustainable products. Cutting the carbon footprint over the next few years. Over seeing all 10 outlets across the campus. Also looking after Conference and events for the university. In house bakery and brewery!This is just the beginning…….

Executive head chef 179 bedroom 5 star ⭐️ hotel Restaurant, afternoon tea room , bar , room service, plated breakfast, conference and events.

Currently the head chef at one of the most exciting college restaurants in the north west. I run two cafes and a restaurant with three members of staff with students. We run each outlet with students to produce 100% made on site menu. We show students modern cooking techniques in our flag ship restaurant. We operate 6 days a week and offer private events on Saturdays . We are open 12-2 Monday -Friday lunch with dinner Thursday night 5-8 and we offer Sunday lunch 12-3 . We host a guest evening every month and a themed menu every month. Entry in to the Liverpool cookbook September 2016. Five star hygiene rating for the last 2 Year’s. I’m also available for cooking demonstrations at food festivals. I have cooked at Formby festival and Southport flower show in 2017-2019

This year, a new chapter begins for hospitality education in the North West. The L20 Hotel School has been created to continue to provide education, training, work experience and inspiration for those already working in the world of hospitality and for those taking their first steps into this exciting and fulfilling industry.The L20 Hotel School has a team of dedicated Teaching Staff, a General Manager, a Head Chef, Sous Chef, a Restaurant Manager, two Restaurant Supervisors and a small team of apprentices, who with students, run the core of the business. As a team they provide hot and cold food and drink all day through the various eateries and bars as well as servicing functions and providing hospitality for conferences, meetings and events.Chefs, service staff, managers, food inspectors, food photographers, the list goes on, will all benefit from the training provided by the newly formed Hotel School.Also we hosted pro chef final 2013 with 9 michelin stared chef and 9 courses Also working with Nigel Howarth and Lisa Alan on northcote menus at L20.Also the opurtunity to work with chefs like Kenny Atkinson , Mary Ellen , Chris Holland, Mark Poynton, Paul Foster, Adam Brown , Mark Greenaway. .

Sous Chef at The thistle hotel at Haydock which is a 137 bedrrom hotel. With 17 meeting rooms ,confrence and banqueting upto 300 people, also beechers restaraunt and lounge bar. As Sous Chef i run the kitchen on daily basis, Planing rotas ,Creating menus, costing menus, training and manage a team of 9 chefs and 5 Kitchen Porters. Also input food flashes, stock takes, Food Safety management, Cleaning Rotas, Health and safety.Time sheets. Also commended in venue verdict 2013 also most popular thistle wedding venue for the company .Also best AA hotel group of the year 2011-2012 .

Started as sous chef then within a month I was acting head chef and running the kitchen completely. The holiday inn at the times was recognised as the first 4-star holiday inn in the UK. We had restaurant, bar and 4 meeting rooms. I set up the brand-new hotel with suppliers, staffing, systems, and legislation. Left after new Head chef wanted to appoint his own sous chef in. AA inspection 76% 4 star and food 2 aa rosette standard.

i was junoir sous chef at the 228 Bedroom four star deluxe hotel , located in th city center.Glasshouse bar and Restaraunt serving betwwen 40-70 covers a night. Local Sourced menu, Bar food including some spanish tapas. Also doing alot of confrence lunches upto 200 and private dinners for 350. My job role as Junior Sous chef to forecast rotas, input food invoices,place orders, Time sheets, Food safety,create purchase orders ,Cleaning Rotas, Costing Menus for my own devlepment. Managing a team of 8 chefs and 4 kitchen Porters. Also i was the kitchen team trainer and that wasmy job to drive the teams devlepment.

Part of the opening team at the Beatles Hotel. I was the junior sous Chef at the Four Star boutique hotel with112 Bedrooms also a brasserie and blakes fine dinning restaraunt. Also 2 function rooms catering upto 180. My job role was to manage a team of 15 chefs and 6 kitchen porters. Manging 3 kitchen with the sous chef and Head chef. Incharge of the pastry section for all parts of the hotel so making Fresh desserts, bread and petit fours ect. Also manging the teams in brasserie and blakes. Doing all sections in the kitchen and putting prep list, cleaning rotas in place.

Started as snr Chef de Partie and i was Promoted in 2006 to Junior Sous Chef at the 137 bedroom Thistle Hotel at Haydock. I was Part of the Team that won 1 aa Rosette. The hotel was very busy hotel with up to 6 weddings a weekend. Also very busy on confrence and banqueting up 350 covers. My role was to help manage the team of 12 chefs and 5 Kitchen Porters, also creating menu specs and misen place sheets, cleaning rotas, order templates, Food safety sheets.

I was Chef de Partie on Pasrty section at the The Mulberry Tree at wrightington which was a 2 aa Rossette and michelin bib gourmand. It was a very good oppurtinty to work for Mark Prescot Formely of Le Gavroche , waterside inn and the white hart. A roux Trained chef, Mark took my skills futher and trained me on the pastry section which i made fresh bread, desserts, Petit fours on a daily basis. Also learnt the larder section and Veg section , which very good for my development. The Gastro pub was a very busy place over weekend averaging 130 cover on friday/ saturday nights and 180 covers on sunday.

Started as a commis chef , promoted to demi chef a year later. The Macdonald Kilhey Court was a 65 Bedroom , Laurette Restaraunt, burns bar and Conference and Banqueting center Lakeside suite. Very busy on weddings catering up 6 weddings a weekend. Also Confrence and Banqueting on daily basis catering from buffets to fine dinnind, Working on the larder and pastry sections in the hotel restaraunt.I also did a day realease to college where i study and qualified for my nvq level 2 in food Preparation and cooking at wigan and leigh college.

Started my 2 week work experience through high school and came out with a job at the end of it !