Manage the design and build of 2 professional state of the art kitchensManagement of over 30 staff across both venues and developing training programsOversee the daily operations at both venuesDesign of all food menus and costings working closely with my head chefs andownersBuilding of both teams and training at both venuesLaunching of new menus at both venuesCreating a brand concept and it's implementationEnsuring high standards are maintainedWorking to strict budgetsWorking with local collages on apprenticeship schemesWorking closely with all senior members of departments to ensure smoothoperations are maintainedA active member of the South Downs Collage board helping develop courses forhospitality and facilitating the next generation of chefs moving into theprofessional industryImplement of all HCCAP and COSSH trainingLeading beneficial deals with suppliers bringing new revenue streams to bothvenues and covering company costs such as uniform and gaing up to 5% rebates withsome suppliers

Becketts - SouthseaJuly 2019 to May 2022Design of all food menus and costingsResponsible for the daily operations in the kitchenHiring of all staffDesign and rebuild of the kitchenNavigation through the Covid 19 Pandemic complying with all new regulations putin place by governmentImplement of all HCCAP and COSSH training

The first Chef in 10 years to take the Theater Restaurant "Ovation” to a profitin my first yearDesign of all function, wedding and restaurant menusTraining and hiring of all kitchen staffCosting of menu items to achieve and sustain a 73% GPResponsible for the daily operations of the kitchen

Working on all sections of the restaurant gaining an understanding of the CloveClub ethos and ideologyGaining understanding of modern British Cuisine

3 months internship placement. Working on all sections of the restaurant gaining an understanding of the Nomaethos and ideologyPreparation of all staff food for 120 staff twice dailyOffered a role in the development kitchen of restaurant Bar Noma SisterrestaurantGaining a understanding of Nordic Cuisine

Managing a Multisite operation with two kitchensDesign of all function, wedding and restaurant menusConsulting and creating on the spot bespoke menus for brides and groomsTraining staff and motivating a team to achieve company standardsCosting menus to achieve GP goalsHigh Volume kitchen managementLocally Sourced fresh sustainable foodManaging growing of food cropsGood knowledge of HACCP

Michelin Guided RestaurantDevelopment and design of all seasonal menusCosting of menu items to achieve GP goalsTraining staffTaken charge of the kitchen in the absence of the head chefFull Time: Patisserie ChefWorking alongside the head chef to develop and design seasonal menusResponsible for maintaining stock levels of the patisserie kitchenTraining new members of staffPreparing all patisserie and bread products daily for the restaurantAssisting the head chefResponsible for accurate records of all kitchen documentationFood orders on behalf of the company and ensuring the most competitive price isachieved

Working closely with the head and Sue Chef to maintain a efficient, clean andorganized kitchenAssisting the head Chef in maintaining all food stock levelsPreparing and presenting all foods in accordance with dish specifications anddesignPart of the development of new menu designsResponsible for maintaining accurate and full records of all kitchendocumentationDeputising for the Sue and Head Chefs when requiredTraining new members of the kitchen staff