• Opened, built, and managed a team of 12 colleagues engaging in regular one to ones to ensure each team member is reaching their potential. Encouraging the needs of the business while also ensuring a positive work/life balance for team members• Accurately leading and delivering an agreed set of functional kitchen processes• Accountable for the day to day running of the kitchen• Responsible for all kitchen administration; budget expenditure and rota creation• Implementation of menu, costing and process documentation to ensure business continuity• Recruiting and training new staff to a high standard• First aid training achieved in 2022• Active social media engagement (professional photos, for menu development, networking with local suppliers, influencers, and local clientele)• Engaging with suppliers and ensuring that they supply quality good at affordable prices• Managing the inventory and stock control 1st of the month• Food hygiene Level 2 (aspire to do level 3 and 4)

• A fine dining restaurant, in the city centre, with a focus on seafood• Managing a small team in a restricted environment, sourcing local fresh produce to create high standard dishes• Working conditions were in a restricted environment, liaising with all levels in the kitchen to bring their ideas to the menus to encourage motivation• Performing up to date with the culinary trends and kitchen processes• Overseeing the maintenance of kitchen equipment and organising repairs when required• Ensuring that guests receive excellent service and enjoy their culinary experience