Daniel Birchall Email & Phone Number

Head chef in training. Working towards growing a declining business. In charge of managing a kitchen and catering department including menu writing and costing, staffing and other day to day business activities.

London, Gb

First pastry chef to open the first Laura Ashley tea rooms serving home made cakes and sandwiches, cream and afternoon tea

In charge of the pastry and Sandwich section. Full reign over specials and I also assist in ordering and menu changes.

Woburn Sands, Milton Keynes, England, Gb

In charge of overall running of the kitchen and liase with the catering manager to ensure the smooth running of catering operations. Since my start date, a new menu has been put in place, patisserie style desserts are displayed after lunch, sales have been up week-on-week over last year and a new kitchen and restaurant layout has been approved.

Pastry Chef de Partie, required to research, test, cook and develop dishes on a weekly basis. In charge of ordering and writing recipes. Liaised with Sous or Head chef when pitching or creating ideas. Menu changes on a daily-weekly basis. Always seasonal and always something people could recognise and would want to buy. 2 AA rosette standard.

Dealt with fresh food prep on a daily basis and was in charge of cold starters and desserts and, in summer, picnicks. The role fulfilled my expectation of the job which was to learn the basics of how a restaurant is run and also to learn how to cope well in a restaurant that had over 300-400 customers to one member of staff.