Currently working Running all production for retail and hot and cold food production offerings for the stadium creating from scratch all menu items for seven different restaurants over two days prep in charge of delegating details of production and numbers too up to six chefs.producing for anything up to 800 covers of food to the highest standards.as well match day preperation there are also the day to day banqueting events serving three course sit down dinners such as the sussex food and drink awards ceremony, and many christmas functions, canape and finger buffets and bowl food events for anything from 20- 500 peaple.

Currently working at Mercedes Benz world for Absolute Taste one of the uk's major caterers catering as well as Mercedes Benz world such premier venues as the Mclaren technology centre. For the last ten months I have been helping to run the Gullwing restaurant at the top of Mercedes Benz World serving a fine dining menu to the highest of standards. as well as this my day to day responsibilities have been to prepare and present numerous and varied events, finger buffets, canapes, bowl food events and sit down three course corporate dinners varying in numbers between 5 and 450.  Directly influenced and contributed to the high quality of food for both the day to day running of the gullwing restaurant and for the numerous events and corporate functions, ensuring consistency in presentation and quality.

Work as a freelance chef on a temporary basis for Sussex County Cricket Club • Directly influenced and contributed to the high quality of food for up to six hundred guests in the VIP area, ensuring consistency in presentation and quality

Worked as a leading chef for a mobile cookery school operating nationally• Responsible for teaching both adults and children to prepare and cook food in the venues such as schools and food festivals, reporting directly to managing director• Acquired extensive experience with general public whilst presenting recipes in an exciting and effortless manner at major UK’s markets & festivals, eg. BBC Good Food Show, The Royal Bath and West Show and The Royal Cornwall Show • Was actively involved in the whole process of providing catering service to a client from initial requirements negotiation, ordering ingredients and equipment to setting up mobile kitchen and presenting food recipes to a large audience • Solely in charge of ordering, purchasing and stock controls and stocktaking• Experienced in leading and organising a team of up to six people • Promoted philosophy of local produce preference, working closely with major charities and brands promoting healthy eating

Worked for the ‘Best Tapas Bar in Britain in 2006’ according to Independent Food Oscars, and also received three coveted AA rosette amongst other awards • The areas of responsibility included: desserts and ice creams, in-house butchery and fishmongery, house curing/smoking, baking bread on daily basis• Developed a good understanding of sugar temperatures and unsteady world of diary products whilst making and maintaining a list of 20 different ice creams • Researched and wrote down recipes whilst working with distinguished Michelin starred chefs Paco Guzman and Miguel Jesson• Responsible over efficient stock takes, ordering the ingredients within my areas of responsibility while managing Mise en place on daily basis• Calculated invoices with excel to 60% GP • Ensured that all health and safety on premises complies with regulations

• Actively researched authentic Boxty Houses in Dubin, Ireland and upon arrival helped to set up traditional Irish kitchen in Brighton. • Run single handedly a popular kitchen serving unparalleled fresh food involving preparation of the food from scratch