Having the pleasure to be part of the family for 10 years. In 2020 we are preparing new project expanding the company.. In the last 10 years I took place in many of the Clique events and projects. The main projects which I am proud of:

- The New Inn - As sous chef I took part creating menus in wide range of events such as Comedy Nights, Jazz Nights, Weddings, Corporal Meetings and etc. providing exclusive dining experience with our amazing set up menus delivering the highest standards of service for 80 to 100 guests.

- GingerlineLtd - Exiting short-term project, pop-up secret dining.
Serving over 10 000 guests during the Pop-up concept .
Fully Booked in a week time after launching the opening.
Having part of the designing dining experience.
Assisting the Executive head chef in the recruitment
Helping the Executive Head Chef in the co-ordination of our Nokia event which took place in London
and we were happy to run alongside the Pop-Up for this case we had to hire separate property and
turn it to a temporary restaurant for a week. We served 100 guest a day for a week alongside the 100
guest that we always had at Gingerline.
My main responsibilities were to look after the cooking side and make sure everything is smooth for
the dinner service where I used to assist the Executive head chef on the pass.

-As a chef consultant i have participated a number of events with chef Kris Zysk at CAI Bulgaria where i took a part helping and training young chefs for the hottest World Restaurants and major 1, 2 and 3 Michelin Starred Properties.

- Performance chef at Chelsea Training Ground in Cobham and Stoke d`Abernon.
- 1st team Chef cooking exclusively for the 1st team players and coaching staff.
- Reporting to the Head chef who travels worldwide with the Chelsea FC
- Responsible for the daily operation I have a responsibility to provide nutritious meals depending on the schedule before or after match day.
-Having won the award Employee of the month!
-The first team who established a new food and beverage system in the Premier League during Covid-19 as we have never stopped operation.

-3 rosette Restaurant serving exclusive British food brought to a new level.
- Its a full operation fine dinning restaurant serving breakfast, lunch and dinner.
- As a chef de partie I was responsible for different sections as supervising, developing and supporting the juniors making sure they gain a new knowledge on a daily basis and having a personal satisfaction.
- We are the hottest spot if you wish explore wide range of British Cuisine with different flavors.
- As an upscale restaurant we served wide range of celebrities and royal members from different countries.

-Making daily preparation for variety of restaurants depending on my placement.
-Running smoothly all sections as I am all rounder.
-Assisting the Restaurant and Executive chef in the day to day specials and seasonal menu roll outs.
-Having chance to work for the most symbolic venue in the south of the United States I had a chance to explore variety of american local cuisines such us Creole, Southern and American Fusion.
-Being a part of this AMAZING 4 Diamonds property i had a chance to work in minimum 6 different kitchens as Country club, Fine Dining, Golf members club, Southern Style, Pool Kitchen and Banqueting incuding off-premise events for the most exclusive guests.
-Having own chefs garden and fishing course, we were providing different experiences such as landscaping and cooking your own fish the way you like it for you and your family!

-4 star luxurious Johannesburg executive hotel containing 665 houses.
- Working there in the FOOTBALL WORLD CUP tournament providing variety of foods from different cuisines having up to 5000 customers a day coming down to enjoy the football games and authentic foods.
- I have worked in different restaurants including South African Fine dining, Banqueting plating for up to 3000pax. Cooking in our exceptional BOMA south african style restaurant cooking on the fire in front of our customers Potjie Pots experience.
- Working with wide range of game products and traditional african vegetable and fruits I have mastered my skills in a outdoor cooking for hundreds of guests putting smile on their face and discussing the food and the different meats especially.
-I have achieved Employee of the month during my short stay and accomplished amazing friendships and experiences at work that will remain for life.