Detroit style pizza based in London.

Work alongside passionate food operators and founders to develop food concepts. Inclusive of specs, team training, food quality audits, etc.

o Established a food forum to enhance food innovation and establish a documented (& robust) NPD process o Partnered with industry leaders including Dishoom on monthly guest specialso Rolled out training and operator engagement o Managed a team of operations chefso Managed end-to-end supply chain to drive product quality and business profits o Accountable for kitchen design specifying on kitchen ergonomics that drive performance and a fun work environment for chefso Responsible for site maintenance and contractor relationships to enable operational kitchens at all timeso Managed risk and compliance across the estate by partnering with SureFoot

o Senior head chef for London working alongside the area managers to increase standards in food quality across the estateo International opening of Wagamama Gibraltar opening of 45k p/w sales exceeding budget by 250%o Redesigning of the head chef and line chef work books alongside l&do Working with marketing to design a companywide boh incentive to run along with our campaign calendar o Multiply project work for openings including the redesign of the preview days and the inclusion of the management team during pre-site training o Advising property and the regional director at the design stage of St Paul’s kitcheno Developing kaizen club for the London area working closely with our l&d business partners o Supporting the facilitation of recruitment and welcome days for our new openingso Creating a training brief that incorporates advanced food knowledge and service and rolling this out across the area with the area manager

Heaving been part of the revolution family for 7 years I have worked in 2 of the biggest revenue taking bars in the company.Responsible for all aspects of the kitchen management. I have consistently achieved the highest scores in brand standards audits and revived a scores on the doors of 5* from the environmental healthy officer for the pasts 6 years.Results driven with an average turn over off 300,000+ and a stock accuracy of 0.1% + which is the highest in the company.As a hub chef I am responsible for the food training of 7 bars in my area. This includes new menu implemmation, Christmas and party foods.I have trained 8 new kitchen manager on all aspects of revolution brand standard and I recently opened one of our new venues in Bournemouth where I trained a full kitchen team of 12.Having helped develope the new spring and summer menu as well as the new Christmas menu I have had a great opportunity to introduce some of my dishes and creative flare to the revolution food menu.

A leading caterer in the Royal Navy with a wide range of responsibilitys.Having served 2 tours of Iraq and and serverd in anti terror operation I was responsible for the operational planning of the ships perishable store off an account worth 70k +.This would include major store ship and menu planning for up to 6 months. With 300 ships company eating 4 meals a day a varied menu would be produced weekly. As a main source for ships moral meal times on board were a main focus of the working day. Working to the highest standards of food hygiene and working in a team of 12 chefs and caterers my time in the Royal Navy gave me carear highlight which includes cooking for the Queen and the royal family, member of parliament and the a sheik of Dubai.