The role of Executive Development chef focuses on the facilitation, initiation and execution of new food concepts and outlet while additionally overseeing the kitchen operation within a portfolio of 12 properties across London and Manchester .Key Responsibilities • Overall Equipment Selection for Restaurant and Kitchen.
• Physiological/Motivational Approach to Staff Training.
• Cultural Awareness & Risk Management.
• Kitchen & Work-flow Design.
• Initial and Continuous Hiring/Recruitment of Kitchen Staff.
• Quality Control and Sourcing.
• Customer and Clients Relations.
• Special Dinners and Events for VIP personalities• In Dept knowledge in the latest Food Ingredients & Applications• In Dept knowledge in the latest Food Manufacturing Processes• Culinary Assistance in Clean Label Solutions for the Industry• Recipe Reformulation & Engineering for Food Manufacturing• Special Food Technology Presentations & Demonstrations

Hired by jaguar ambassador Sanjay Annad for his award wining restaurant .key responsibilities Develop culinary relationships with strategic accounts• Lead in culinary capabilities presentations to key accounts• Working as a liaison between customer and staff• Develop and execute training programs for the company• Assisting in ideation/creativity protocept session• Provide culinary support on special projects• Keep up to date culinary skills and memberships• Additionally responsible for chefs • In charged of all the menus• Responsible for inventory ordering• In charged of HACCP standards• Advertising, customer service, P.R, and menu planning.

Nestled in a double aspect building off King’s Road and overlooking quaint Chelsea Green, KIRU is a contemporary Japanese fine dining experience par excellence. At once authentic and innovative

NOBUNobu is an essential experience for any serious food lover. The distinctive, award-winning Japanese-Peruvian cuisine derives from the freshest of ingredients, with specialities such as black cod with miso, sashimi salad with Matsuhisa soy sauce dressing, Hamachi sashimi with jalapenos, and squid ‘pasta’ with light garlic sauce.

Heston BlumenthalBorn in London, Heston Blumenthal rose to fame through his first restaurant, The Fat Duck, in Bray, Berkshire. Opened in 1995, it earned its first Michelin star in 1998 and has retained three since 2004.With a unique and insatiable mind, Heston Blumenthal has changed the way we approach and understand food and dining. An Honorary Fellow of the Royal Society of Chemistry and awarded an OBE for services to gastronomy, Heston Blumenthal’s work has been recognised worldwide. His relentless research into the history of gastronomy has proved irresistible and together with Ashley Palmer-Watts resulted in the concept for Dinner by Heston Blumenthal.Ashley Palmer-WattsWith an obsessive commitment to research and creativity, Ashley Palmer-Watts has worked alongside Heston for just under 20 years.Working with food historians and researching in the British Library and the kitchen archives at Hampton Court Palace, Ashley has, together with Heston, created a modern menu of dishes inspired by historic recipes and cookbooks, with elements dating back to the 14th Century. From the tables of farmers to the banquets of the Royal Courts, ideas and gastronomic insights range from the 13th century to Victorian times.Ashley Palmer-Watts is Chef Director of Dinner by Heston Blumenthal.