• Provide managerial support to Head Chef• Responsible for hiring kitchen staff including interviewing and negotiating pay• Responsible for hot kitchen, cold kitchen, oyster bar• Responsible for stock taking and ordering from suppliers• Manage work load of two chef de parties, two demi chefs, one commis chef, one pastry chef and two kitchen assistants

• Managed the whole kitchen on a day-to-day basis (Head Chef managed Lily & Bloom – see above)• Responsible for hiring kitchen staff including interviewing and negotiating pay• Prepare Mexican sauces according to Head Chef requirements• Responsible for making Tacos (hand-made)• Responsible for stock taking and ordering from suppliers• Managed work load of two demi chefs, one commis chef and two kitchen assistants Owners sold the business in June 2014.

• Responsible for recommending new dishes and designing new menu• Prepare tasting sessions for restaurant owner • Responsible for running of the restaurant including stock taking and ordering from suppliers

• Prepare Mexican sauces according to Head Chef requirements• Responsible for making Tacos (hand-made)• Responsible for stock taking and ordering from suppliers• Managed work load of two demi chefs, one commis chef and two kitchen assistants

• Prepare and cook for dinner service• Responsible for hot station of Mexican fine dining• Managed work load of one commis chef and two kitchen assistants