Menu Development & Engineering: Crafting high-impact menus focused on British and American cuisine, balancing creativity with profitability through strategic menu design.Food Cost Optimisation: Managing and optimising food costs by monitoring inventory, sourcing quality ingredients, and implementing cost-control measures to ensure efficient kitchen operations.Team Leadership: Leading a brigade of 10 chefs, fostering a collaborative and high-performance team culture that emphasises skill development, consistency, and dedication to quality.Customer Satisfaction: Ensuring a memorable dining experience for every guest by maintaining high standards for food quality, consistency, and presentation.Operational Oversight: Handling ordering, inventory management, scheduling, and kitchen administration to maintain smooth daily operations and uphold health and safety standards.In addition to my day-to-day responsibilities, I support the business’s strategic goals by analyzing customer feedback and adapting offerings to enhance satisfaction and repeat patronage.

Offer consultancy services to food businesses aiming to improve their F&B operations.Specialise in menu creation and engineering, kitchen design, food cost management, and optimising supply chains.Provide staff training and ensure adherence to food safety standards.Securing quality ingredients through efficient sourcing strategies and maintaining reliable, sustainable supply chains.Projects Negg noddles food truck- Le mer beachSmoke gourmet burger -DIFCThe harbour gourmet sea food- Hessa street

As the Executive Chef at Caistor Hall Hotel, I led culinary operations with a focus on delivering exceptional guest experiences across a range of events, including seasonal menu creation for weddings, corporate functions, and exclusive VIP dinners. I oversaw kitchen management and implemented comprehensive SOP systems to maintain high standards in quality, efficiency, and consistency.Working closely with both the owner and front-of-house management, I aligned kitchen operations with the hotel’s vision to ensure seamless service and an outstanding dining experience. My role also included sourcing premium ingredients, mentoring kitchen staff, and adapting menu offerings based on seasonal availability and guest preferences to provide an elevated, memorable experience for every occasion.

Concept & Establishment: Developed the vision for and launched an upscale, bespoke café and restaurant, overseeing all aspects from concept creation to execution.Equipment & Design: Sourced kitchen equipment and collaborated on interior design to create a functional, aesthetically aligned space.Operations Management: Managed daily operations, implemented SOPs, and ensured smooth kitchen and front-of-house coordination for efficiency and quality.Quality Control & Menu Development: Ensured top-quality food and presentation, designing seasonal menus that balanced innovation with consistency.Team Leadership & Training: Led, trained, and mentored kitchen and service staff, fostering a motivated, high-performing team through regular meetings and training sessions.Administration & Financial Oversight: Handled inventory management, scheduling, and financial reporting, ensuring profitability and operational efficiency.

In this role, I had the opportunity to work internationally, traveling to Austria, France, Switzerland, Germany, and the United States to cater for a team of 20 athletes and instructors. This experience allowed me to refine my skills in menu engineering, develop tailored food nutrition programs, and gain hands-on expertise in sourcing ingredients and managing complex supply chains. I was also responsible for coordinating logistics to ensure the timely delivery of high-quality meals across various locations, meeting the unique dietary needs and performance goals of each team member.Menu Engineering: Designing balanced, innovative menus that cater to diverse dietary needs while optimising for cost and ingredient availability.Food Nutrition Programs: Developing tailored nutrition plans to support health, wellness, and peak performance for clients.Sourcing & Supply Chain Management: Securing quality ingredients through efficient sourcing strategies and maintaining reliable, sustainable supply chains.Logistics Coordination: Managing all logistical aspects to ensure seamless delivery and execution of culinary services across varied locations and events.

Fulfilling all duties in relation to business, set up, and management I launched Oliver’s Bistro Supplying food for two well-known venues in the city of Norwich Focusing on locally sourced and seasonal produce, offering a varied menu from fine dining, bistro classics, world food plates & street food. This involved cooking fresh locally sourced food and writing recipes. Oliver’s Bistro featured in Local food magazines ‘Flavours of Norfolk & Suffolk’ and was nominated for ‘best restaurant’ in Norfolk. Oliver’s Bistro achieved 2nd Place in the prestigious movable feast food competition. After 6 months of trading we gained much success, featuring and writing recipes for local food magazines, top 10 listing for places to eat on trip advisor.

I left my current job to pursue a self-employed career in running music events in Norwich. Since 2008 I had been organising monthly events in Norwich called Norwich Rocks. The idea of the event was to create a festival experience within a venue in the city. Hosting DJ’s and bands together it was a new concept and soon gained momentum. By 2009 Norwich Rocks was attracting up to 600 and had built a great brand. In 2010 we started to get contacted by other venues, which wanted the Norwich Rocks brand. At this point Norwich Rocks had weekly and monthly events at 3 different venues. This inspired me and 2 friends to look at purchasing our own bar with a similar theme to the events. In the summer of 2010 we bought a small bar in the city centre and called it Rocks. We set out to create a cool intimate vibe playing host to live music, comedy & sports. We booked large acts to DJ when they were in town on a gig such as The Vaccines, Andy Nicholson (Bass player from arctic monkeys), Gary Powell (Drummer from The Libertines), Edd Sheeren – to name but a few. This really put us on the map in Norwich. After 2 good years we sold the bar to pursue setting up a festival.Duties & Responsibilities -Identifying Acts to pull a crowdPromotionSocial MediaEvent ManagementWorking with local Environmental Officer/LicensingPeople skillsRisk ManagementBar ManagementDelegation

Play Fest, held on the Second bank holiday of the year.My dream was always to run my own Festival, and after years of promoting and organising events/running my own venue I had established contacts and networks to make it happen.Play Fest was going to be a small Festival aiming to host large acts as well as be a platform for unsigned acts to play to a Festival crowd. In our first year we had an attendance of 2000 and had a very successful weekend. We entered Play Fest for the UK Festival Awards held at The Roundhouse in Camden and got shortlisted in the last 3 for the Best New Festival. Our second year we grew the festival hosting larger acts and adding more stages including a Festival within a Festival for children to cater for families. In our second year we had an attendance of 3500. The event ran very well but due to weather issues and a lot of competition we were unable to hit our financial targets and had to fold the business.The Event’s successes drew in a lot of interest from various investors but due to time issues and change of site we were unable to secure any.Duties & Responsibilities -Event PlanningWorking closely with the local councilProcurementRisk ManagementCrowd ManagementLogisticsPromotion/Marketing/Social MediaBudgetingSite DesignArtist LiaisonEntrepreneurshipManagementAbility to delegateDealing with Press – Radio and magazine interviews