Leadership in managing distribution and maintenance teams, ensuring seamless operations.Expertise in kitchen production management, prioritising quality and operational excellence.Proficiency in logistics management, encompassing sourcing, negotiations, and supply chain optimisation.Extensive involvement in HR functions, including recruitment, onboarding, performance appraisals, and compliance with employment laws.Specialised in creating job descriptions, conducting training and development programs, and ensuring workplace safety.Skilled in budget forecasting and strategic planning to achieve organisational objectives.Proven track record in developing and streamlining Standard Operating Procedures (SOPs) for enhanced efficiency.

Regional manager Stockholm, South Sweden & Copenhagen. Developing, building and assisting in the implementation of policies, procedures and programs across the food operations. Hiring & onboarding talent. Coaching, building and developing teams. Responsible for frequentr auditing and inspections of all the food services locations.

Creative and development chef. Creating, developing and improving existing recipes/concepts. Creating new cooking techniques and conducting consumer testing with taste panels. Implementing and creating training packs/manuals. Maintaining high quality of food and supporting kitchen teams within the company.

Assisting with maintaining the successful opening of the brand new addition to Götaplatsgruppen- Tavolo. A italian/american inspired restaurant. Working alongside management team to create daily changing Dagen menus/al a carte dishes. All food was made freshly made. Developing chefs and training the team to execute high quality of food.

Fresh Italian food restaurant based in Norway and Sweden. Worked in 4 different cities - opening 2 new restaurants. • Management of the kitchen brigade, including performance management.• Management of forecasting and adherence to labour budgets.• Management of GP margins.• Development and delivery of inspirational and innovative dagen lunch dishes.• Coaching and mentoring the kitchen brigade.• Ensuring departmental compliance to Health and safety and Food Hygiene standards.

Running the flagship restaurant in Tower Bridge. Brigade of over 30 personnel. A fresh food concept opening from breakfast-lunch to late evening. During my time we worked on daily specials, training and progression of chefs into senior roles.

A flagship venue based in Farringdon London. A high volume venue selling al a carte, bar, canape and function menus. Worked closely alongside the Executive Chef to create menus. Responsible for all areas of BOH.

Experienced Head Chef within a renowned French cuisine restaurant chain across the UK, celebrated for its commitment to fresh, homemade dishes.Quickly advanced from Sous Chef to Head Chef within a span of just three months, demonstrating adaptability and leadership prowess.Trained as an Area Chef, collaborating closely with Head Chefs in the London and South East regions to maintain culinary excellence and consistency across multiple locations.Consistently achieved outstanding results in external food safety audits, showcasing meticulous attention to detail and dedication to maintaining high standards.Key responsibilities included:Leadership of the kitchen brigade, with a focus on performance management and fostering a collaborative team environment.Effective management of forecasting and adherence to labor budgets, ensuring operational efficiency and cost control.Strategic management of GP margins, optimising profitability while maintaining quality.Providing coaching and mentorship to kitchen staff, nurturing talent and fostering professional growth.Ensuring strict adherence to health and safety regulations and food hygiene standards, prioritising the well-being of both customers and staff.Dedicated to driving operational excellence, and a culture of continuous improvement within the organisation.

As an individual who has risen from an associate to an Area Kitchen Manager within a UK-based pub/restaurant chain. Collaborating closely with the Catering Manager and Operation Manager, I've played a pivotal role in ensuring that all kitchens under my purview meet the company's stringent standards. This includes overseeing training programs, maintaining food quality, managing stock levels, optimising staff schedules, monitoring equipment maintenance, and ensuring compliance with food safety and hygiene standards.