• Responsible for communicating and negotiating with suppliers to discuss seasonal products.• Managed the deliveries and stock rotation of products upholding the accountability of inventory.• Controlled the flow of highly stressful services providing delicious flavourful meals to upwards of 200 customers.• Incorporating the company’s ethos of cooking over open fire and/or smoking produce to create uniquely flavoured dishes that haven’t been experienced outside of the USA.

• Managed the pass and coordinated service for upwards of 100 customers.• Responsible for creating seasonal dishes within an ever changing and evolving menu.• Oversaw and arranged the preparation of food required for busy services.

• Maintained all stations within the kitchen upholding high standards of cleanliness and organization in order to contribute to the continuity of a high stress service.• Controlled and oversaw the execution of all food preparation on a daily basis.

• Managed front of house staff, delegating jobs dependent on experience.• Provided assistance to customers, delivering quality customer service and therefor creating a positive experience for clients.• Invented and executed new and exciting seasonal cocktails when working behind the bar.

• Two overseas tours to BATUS, Canada during my career.• Recipient of the Alexis Sawyer Award: Best soldier in training.• Chose to specialise as a Chef and worked towards and obtained all relevant qualifications.