Sales Executive at T&S Enterprises (London) Ltd (Fresh and Frozen Seafood)

Running an open kitchen with a team of approximately 50 staff members in total (over both restaurants)Averaging around 300 (Canary Wharf) & 400 (St Giles) covers per day, making the right preparation day in and day out has become fundamental in allowing for a smooth kitchen operation. With a current team of 25 back of house staff between both restaurants, delegating tasks as efficient and effective as possible is the number one priority to uphold the highest standards of service and food quality our patrons can receive.Was in charge of creating and implementing all health and Safety as well as Food Hygiene in both restaurants. As second in charge whilst at Ippudo Canary Wharf, was responsible for all cost controls as well as maintaining strict food safety standards.

Responsible for day to day service and food costs.Keeping the kitchen in line with health & safety regulations as well as Food safety regulations set out internally by our company. Aiding the executive chef when needed and being actively involved with all new menu changes.

Working day to day in place of the Kitchen Manager and carry out the roles when he was not present in the kitchen.To follow specifications when cooking and serving dishes to brand standards and to maintain a safe and hygienic working environment.