Assisted in running the Brasserie Restaurant held at the hotel, icluded all duties from Cleanliness and sanitation to training staff and liasing with managers and FOH staff to make sure service ran smoothly and effectively,

I got offered this job after having a chat with the general manager whilst visiting. It seemed highly prospective with a company heavily investing into it. Upon entering i took over from the previous Head Chef i hired, trained and devoloped my own team, ensured the kitchen was running smoothly and extremely effectivly, as well as upholding and recreating a high standard fine dining menu including costing and specs. All this came to good effect with the restaurant becomind increasily popular, however the company was encountered some financial struggles and unfortuantly i had to leave due to expecting a young family and needing the security.

I started here before opening whilst assiting with the modelling of the kitchen and restaurant, and worked extremely hard to ensure a good opening even when it was rushed before we even had 3 phase power, and it was a huge success hitting over 150 covers on our first evening with little to no issues. This carried on building our reputation and over customer base. I was the only full time kitchen member at the start and set up the menu, accounts with suppliers and orders, completed all aspects of prep, hygeine control and food safety managment, i also liased with FOH members and customers to ensure a smooth running service was provided. However after a few days of i came back to witness my kitchen in disarray with impoor practice on high risk foods being shown and when confronting the owner about it i got shrugged of and witnessed no changes even after being warned of the risks. This caused me to start looking for somewhere i was more able to dial in on the finer side of food and flavours without the concern of being over ridden with such major issues.

I started here with a new owner that had just taken over a lease of the pub, and it went very well. The owners were fanstic in ensuring the kitchen had what it needed to make the customers happy, and the comments/reviews we got showed us it was working, i worked with the lease holder to create a traditional english menu, and controlled all aspects of the kitchen from costing, specials, ordering, cleaning and more, this only furthered the skills i already had and increased my passion of wanting to excel with different and new flavours. I did this with my specials and events which was received better then i could have imagined. However the progress was severly halted when the company that owned the building decided to inform us they were putting it up for sale and unfortuantly we had no other choice but to find work elsewhere.

I came into this kitchen whilst it was in a huge deficit, within 2 months of running a new menu, improving the services such as the carvery, offers to the services close to them to improve customer revenue, and helping improve the staffing and cost/wastage we managed to change that around and had customers coming in and asking for me by name which was a incredible confidence boost to witness and made me apprieciate the work i was doing even more. We carried this on for a good few months slowly improving every aspect to the best of our ability, however the location changed hands to a bigger company that brought in all their own staff. This left us having to go elsewhere for work.

I worked here as a temporary Head Chef covering the space whilst the current Head Chef was on sick leave. My responsibilties included ensuring a high level of hygeine was maintained, that all dishes were up to spec and served to a high standard. I ran the kitchen solo for half a year succesfully with no problems. This included all aspects, from stock control, working all sections, creating new and exciting dishes daily for specials, events and more,

I worked here under a young Head chef that was aiming to gain his first rossette, which we managed to do and uphold after a lot of work, we did alot of trial and error and adjusting the menu working between us and training the other kitchen members whilst doing it. We worked extremely well as a team and produced some amazing food, with some even better reviews. I got to meet some amazing people and gained numerous invaluable skills and only propelled me into wanting to acheive this myself one day.

I started this job as a CDP/Pastry Chef, i worked very intensily with a close team rapidly improving my skills and controlling my own sections and dishes within weeks, we had a whole host of different kitchen members moving in and out of our kitchen using it as a flagship to finalise menus and dishes for other kitchens the company was opening. This gave me the ability to work with different structures of training taking on a variety of skills the that each one could offer, from different backgrounds and expertise. I worked extremely long weeks and quickly progressed up the ladder in the kitchen until i was assisting the head chef with roles that included stock takes, menu tasting and adjustments, event planning for our private function room as we as events within the seated restaurant which topped over 200 covers most nights.