Head Chef - Bank Restaurant, Westminster
CurrentCreated,costed and implemented new bar and canapé menus Recruited and trained a brigade of 10 chefs and 6 portersImplemented new Health and Safety procedures and guidelines to the kitchen in accordance with FSACreated bespoke menus for events, catering for up to 300 guests Responsible for kitchen GP and restaurant P&LOversee all aspects of the daily running of the kitchen