Fulliant aid clients with a variety of needs from Auditing, Skills Training to Operational Support as well as high standard Relief Cover for when a client is unusually busy, but doesn't want to turn away an event. Fulliant specialise in taking over kitchen operations that have gone wrong and place very experienced Chefs who integrate into a clients business to fix a multitude of situations: failed EHO/internal audits, Staffing/Performance issues as well as other problem solving needs where a strong leader is required. Some of our highlights so far has been:- Catering for a UEFA Women's team - Turning a Resorts kitchen team around to have a Good Food Safety Culture after a failed EHO inspection. - Designing kitchens on a tight budget where multi use equipment has been paramount to reduce costs. - Helping a business without a procurement system understand what products are effecting their profitability the most. - Supply high end, dependable, calm, organised relief chefs.

Aiding a variety of clients for all their kitchen management needs.

Returned to MYA, but as lockdown hit; I found sitting in front of a laptop all day unbearably frustrating!

Working with a variety of clients using my skillsets to either cover operations as temporary Head Chef or helping industry colleagues with change that needed to be done within their operation. I found being freelance was for me at the time as it allowed me to remain as it gave flexibility with a young family. some of my roles included:- 3 month contract as an Sous Chef where we gained 2 rosettes within 12 weeks- 2 month contract as a stand in Head Chef in a 2 rosette Hotel. - 9 Months as Senior Sous in a Branded 109 bedroom Hotel with sole responsibility of C&B/Functions as well as ensuring the Restaurant maintained its standard- Working as a Personal Chef for private clients in central London locations creating 8 course taster menus for clients- Private and State School cover

Returned to MYA, amazing experience from Food Safety Audits to Kitchen Design, Project Implementation Food Safety Training under the stewardship of the Directors. This role made me discover what I like doing - helping transform operations and teams.

I worked a season, fantastic experience. I would highly suggest every chef should do it! it's fun, fast paced and makes you more organised as well as adaptive to situations you couldn't make up.

Beautiful property, It was re-branded into a Marco Pierre White Steakhouse which was interesting as it transformed the operation from fine dining to a very busy Steakhouse.

Temporary Role whilst I found something more my thing.

This was my first introduction to consultation with an incredibly gifted team. I can only describe this as further education in 6 month. When I joined MYA my writing ability was that of a School leaver and I got 'Beasted' into being able to write knowledge onto paper. Sadly due to the economic environment I was made redundant, but I did return at the first opportunity.

Responsible for building a team of relief chefs, organizing absence/holiday cover for 95units nationwide. Further responsibilities were: training and health and safety/food safety audits within Host units as well as reporting to the TechnicalServices Director and Operations Director.

Sous Chef at a 2 Rosette Hotel. The business sadly went into administration.

A fantastic opportunity where I learnt the basics of the trade and addiction to kitchen life