Family meal is a non profit organisation that provides 35000 free meals to nhs staff and those in need over lock down .

Family meal is a non profit organisation that provides 35000 free meals to nhs staff and those in need over lock down .

Family meal is a non profit organisation that provides 35000 free meals to nhs staff and those in need over lock down .

With the opening of our new site coming at the end of the year, i am going to be putting on a series of nights at the Little Yellow Door. We will be show casing some of londons best upcoming talent across many genres of music from acoustic singer song writers to funkadelic soul selectors we have a fantastic catalogue of music coming up.

http://www.thelittleyellowdoor.co.uk/This bar and restaurant concept is based around the uniquely London experience of living in a flat share. Blending high end pop-up fun with a dressed down atmosphere, this is the latest project from the brains behind The Wandering Chef, Roxx and Press PlayWe are open for cocktails and bar food on Thursdays and Saturdays. On Fridays we host a dinner party for up to 40 guests.Our first Dinner party is based on our stereotypical french housemate Pierre:The menu will change according to what is great, fresh and inspiring Pierre from the markets. Every Friday’s menu will be announced and uploaded on Tuesday of that week. They will all run according to the following format:- A board of the Finest French Charcuterie, Homemade Terrines and Tatares, served with Accompaniments, Green Salad, Crostini and Baguette- Pierre’s Pimped Soupe de Grandmere - Dish of the Day, based around the Market’s Best Meat and a Selection of Sharing Based Side Dishes - Petit Fours

-On site Events operations management.-Liaising with the party planners to coordinate, plan and run corporate and private events.-A variety of scale from a 250 cover cooperate banquet to a 12 person private diner.-Planning, designing , writing food and drinks menus for a 60 person charity fund raiser : including 5 types of canape, a 5 course meal and 4 types of cocktail, and 2 different types of entertainment -I will also be working some shifts in the kitchen to fully understand the working of the company.

-I was the in charge of the fish section and previously the larder.-Increased production and service efficiency and aided training of the less experienced chefs. -Coordinated service between sections-Managed stock levels, and do the day to day orders for the kitchen.-Aided the 2 sous chefs in the day to day management of the kitchen.-Created dishes for the menu including the current salmon tartare.

-I was on the Larder section. -I created the 4 starters for the du Jour menu. -Managed production for the section-Entrusted to create high cost sauces such as Lobster Bisque.-Managed the day to day orders for the whole kitchen.

- Chef Tournant. Highly competent on all sections of the kitchen namely Breakfast, Larder, Hot and Banqueting.-Ran the service for the hotel restaurant and room service.-Catered parties of up to 30 on my own.-Aided in new menu design.