48 Park Lane - Mayfair 239 Brompton Road - South Kensington 9/10 Market Place - Oxford Circus 4th Floor Selfridges - Bond Street 42 Hans Crescent - Knightsbridge 25G Lowndes Street - Belgravia St Pancras International Station35 Great Marlborough Street112 - 114 Wardour StreetMsheireb - Doha The Avenues - Kuwait

In 2015 awarded the coveted “Best Food Pub of the Year 2015” out of 267 pubs in Wiltshire.Responsibilities:Effective running of the kitchen and for overseeing all food preparation, ensuring that both food and hygiene standards are maintained.Liaising with a number of produce suppliers to obtain fresh and seasonal produce that best suited the ever-changing, seasonal menus. This often entailed negotiating between suppliers to get the best deals, and, if necessary, discontinuing business if produce standards slipped.Rigorous stock control and rotation of perishable items was vital in minimising wastage and maximising profit margins.Inducting new members of staff and providing training where necessary, micromanagement of staff and rotas, putting a number of interns through their NVQs and dismissing members of the team that didn’t abide by mandatory rules and regulations.Obtained BIIAB Level 2 award in Cellar Management, Level 2 in First Aid and a Personal licence holder

Achievements:Within 6 months promoted to head bartender and within a year further promotion to General Manager. This was all achieved in the work placement year, of BA (Hons) Product Design.Received a number of accreditations in local and global magazines highlighting excellence in our respected field, with emphasis on the high levels of customer service. Accreditations in Local magazines such as DV8 and Upraw and even a spread in 2013 GQ magazine.Responsibilities:Full rein over what stock could be purchased, as long as it was within a pre-determined budget for that week and ordering and rotation of perishable items bought from suppliers. Received a number of accreditations in local and global magazines highlighting excellence in our respected field. Local magazines such as DV8 and Upraw and even a spread in 2013 GQ magazine.

Working part time at a local pub during evenings and weekends to generate an income. Initial placement was as a kitchen porter, a keen eye for detail, a love for food, combined with a trusting employer allowed for rapid growth and further promotions.Responsibilities:• Planning and directing food preparation in the kitchen, involving a large degree of supervising other kitchen staff, as well as keeping an eye out for problems that may arise, and where necessary seizing control of a situation at a moments notice.• Integral to creating new recipes and writing new, seasonal menus.• Effective running of kitchen when the Head Chef is absent.