Lisa Scully Email & Phone Number

United Kingdom

Adlington, Cheshire, United Kingdom

Manchester, United Kingdom

Chef Manager at Brother UK/ Brother Int.

London, United Kingdom

I was Head chef of the hospitality kitchen at BlackRock. As the leader of a high volume kitchen with a small team we were dedicated to implementing the Baxterstorey ethic of delivering great tasting, fresh, locally sourced food. My responsibilities included menu creation, event planning H & S and cost control.Fine dining menus reflected the seasons and.

London, United Kingdom

Sous Chef at Restaurant Nahm, The Halkin Hotel, London. Four years with the Nahm Michelin Star team executing high quality Thai food in London.As the Senior Sous Chef, I was required to work alongside the Head Chef on a daily basis, ensuring that the food is produced to optimum quality with both accuracy and speed. Other responsibilities include kitchen.

Bisbee, Arizona USA

I worked alongside the head chef in the restaurant of a small hotel, serving dinner to hotel guests, locals and tourists. As Sous Chef I assisted in the writing of menus and daily specials. I also took the responsibility of ordering and stock rotation. I assisted in hiring and training staff and worked all sections on the hot line during service.

Scottsdale, Arizona USA

As senior CDP my responsibilities included overseeing other members of the kitchen staff and their stations, assisting in ordering and ensuring consistency during the chef's absence. My responsibilities included meat fabrication and prep for grill service, stocks, soups, sauces, dressing and vinaigrettes

Scottsdale, Arizona USA

As Sous Chef I was responsible for the daily operation of a neighbourhood restaurant. This included. all areas of preparation, working all sections of the hot line during service, menu writing and catering private parties. I was also responsible for hiring and training new members of staff.

Los Angeles, California USA

My role as a line Chef involved working all stations on rotation at an internationally acclaimed restaurant. I worked side by side with a James Beard Award winning chef which was an incredible learning experience and opportunity to develop new techniques and understand the true concept of running an environmentally conscious restaurant.

Bachelor Of Arts (Ba), Communication Studies

Foundation Degree, Art/Art Studies, General