Everything we do must ultimately lead to a better experience for the customer.Since I learnt how to make spaghetti all’amatriciana at 14, I wanted to keep cooking. It was at the end of University that I realised I could actually fulfil that wish all day, every day.Catering college and pretty much every position in the kitchen followed – the excitement of seeing a customer enjoying something I, or my team had cooked, took hold.Wanting to expand my impact, I moved to the world of multi-site management. Being promoted to Group Executive Chef, I took the lead in several key projects:- complete food strategy overhaul- product & menu development- implementation of recipe management & allergen system- kitchen design & new site mobilisation- chef training programmesAll combined this led to rapid growth in sales, marked increase in gross profit and reduction in staff turnover – all on a foundation of improved quality and standards for the customer.This only happened through always looking for ways to improve the operation and moreover, empowering a team of people to own their roles and the intended outcome.I am ready to take this knowledge, learning and experience into a lead role in a food-based operation where I can make a positive impact.