Staffing agency/union hybrid with many offering for clients and members based in Los Angeles, CA. Providing a unique approach to talent acquisition and retention by offering flexible contracts to client and member. Member benefits include health insurance available to enroll all year, no buy-up for dental/vision, test kitchens nationwide, among other great perks.Our clients include private households,restaurants, hotels and more.

I relocated to Philadelphia from London in 2016 and joined the team at The Dandelion in a bid to gain experience in the US restaurant scene. I was responsible for a team of 25 cooks and led them through services of up to 1000 covers daily. I was jointly responsible for ordering, stock-taking, management of cooks and dishwashers, new-hires, and completing all day services to the high standard we consistently achieved.

Took over the kitchen of this well established private members club in Mayfair. Started from scratch, recruiting a team of 10 and developing a modern British menu. Drove sales up 150% on the previous years and departed to move to USA.

Working with Joel Cadbury and Ollie Vigors developing restaurants and bars in Surrey and Berkshire. Private events held at Beaverbrook Mansion and Cherkley Court in Leatherhead. Met and exceeded company Food GP budgetTrained staff on dish specification and how to achieve food profit marginsOrdered of food stock appropriate to sales Returned sub-standard food and contact supplierPrepared food for service appropriate to sales levelsControlled and record wastage and audit on a weekly basisEnsured dishes are prepared according to recipe cardEnsured stock is secure controlled (FIFO)Inspired, trained and motivated team to achieve consistent resultsLed by example in setting the pace and standardsPraised and recognized performanceWorked on own initiative to deal with problems and opportunitiesCommunicated through monthly team meetings, regular one to one meetings with each team member and daily training sessionsHandled recruitment of kitchen teamIdentified training needs and delivered training to drive sales and profitsAssisted in complying with the company grievance and disciplinary proceduresEnsured all company were adhered toWorked within hygiene regulations required by the company and the law

Ran the kitchen in absence of the head chefPerformed stock counts and orderingRan pass during service and ensure standards maintained Recruited team membersEnsured food quality and speed of service

Approached to be part of the opening team for this high profile restaurantTrained on various sections over the opening period and appointed to pastry and sauce sections.Promoted to sous chef within one year. Completed an average 150 covers per service to a high level of service.Completed preparation and service requirementsFollowed instruction from the senior members of the brigade as required.

Assisted a friends business in redeveloping and transforming their kitchenReviewed the kitchen processes and introduced a new kitchen operations processWorked within a strict budget to refit the kitchenDeveloped and prepared a new menu in line with the restaurant themeManaged the kitchen process and recruited a new kitchen teamCovered preparation and service requirementsMaintained a GP of 70%Competed anything from 30 to 80 covers per service in this 40 capacity restaurant

2* Michelin, La Trompette, under Head Chef James Bennington.Appointed to all stations.Helped lead team to maintain Michelin rating and achieve 2 stars.*

Approached by former Head Chef, Raymond Corrie, to join him at Bumpkin as Senior Chef de PartieWorking in a high volume, fresh food kitchenCompleting preparation and service requirementsTraining junior members of staff

Ran a section with daily specialsWorking closely with Sous Chef to maintains standards and complete due diligenceFollow company procedures and food specificationsFollow cleaning rota and ensure standards of cleanliness keptOrdering food for section

Busy Spanish restaurant with 2AA RosettesComplete service to very high standard up to 200 coversWorked up to 2am serving the very late eating Spanish clienteleAppointed to pastry, sauce, veg and larder sections on rotationA completely Spanish kitchen and brigade