Local Restaurant in the Newport area of South Wales that focuses on celebrating British cuisine. Constantly working with the GM & all members of the kitchen the help improve the business to reach a higher standard of both service and the food being served.

I was response able for the running of the day to day within the kitchen.Worked closely with the owners in developing menus for both the lunch time trade and evening trade of the business. Developed recipes for the outsite catering menu in which the business would then be able to make their own traybakes instead of buying in from a caterer.

* 2 AA Rosette restaurant owned by renowned chef Stephen Terry*Awarded 'Best restaurant with rooms' by the good hotel guide 2017Supporting both Stephen and the head chef with the day to day running of the kitchen. In absense of the head chef I was responseable for the whole kitchen team and making sure that standards were kept.

* Two star Michelin* Five red AA star hotel* Four AA rosettes* Relais & Chateaux membersI worked closely with the sous chef and head pastry chef to learn all aspects of the pastry section for both restaurants in the dining room and le mazot. After 4 months of working there I was put in charge or running the section on a monday and tuesday for le mazot and certain mise en place for the dining room.When the sous chef left I was more involved in the day to day running of the section working with the head pastry chef in organising the banqueting for the coming work and making sure the other chefs on the section were keeping to the high standards set in place.