As Supervisory Pastry Chef, I work alongside a multicultural team of talented people. My role is to manage my team to the best of my ability, which means ongoing training, advising and supervising. I look to be a great example, to show my team how to work efficiently and effectively, while communicating to the best of our collective ability. While I manage my team, I liaise with our other supervisors, leaders and management etc..in order to maintain and effectively streamlined work environment that flows smoothly and works with minimal error. I produce fine quality desserts alongside my teammates, and work fast and hard to meet deadlines, as well as delegate daily tasks and guide other employees throughout the work day to make sure all orders are completed when they should be.I keep our health and safety standards on track with ongoing HACCP training, manual handling and fire safety/chemical training. I am dedicated to my team and they work hard for me because I work hard for them, one of the most important things about my current role, is the happiness of my team, which I try to encourage and promote on an ongoing basis.

As a Brand Ambassador for Back Up Marketing, I worked for different brands including Cadburys, Lindt and Tesco. I travelled to and from the destination supermarkets with POS and sample stock and set up in the supermarket. My duties were:- to set up displays, which were sometimes large, in a safe and hygienic way- to work as an individual or in a team - to provide samples for customers and to interact with customers to get feedback about products- to report back to superiors about details from tastings and record trends

Worked as an Editorial Assistant under Ross Golden Bannon, a reknowned individual in the publishing and food world.for a month of unpaid work placement.Duties included : - Writing drafts/features in the area concerning food etc... for magazines. - Working on phones, whether it be calling a person for an interview for an upcoming feature, or tracking down photos. - Attending of photo-shoots for magazine features- Assisting Editor in his duties- Generating ideas for menus- Keeping up do date with current food trends - Research of food trends/current affairs/artisans

The Snailbox is a family orientated restaurant known for its relaxed dining atmosphere. As a commis chef my duties were to:- Assist all chefs in any duty- Prepare ingredients for service- Using the oven, fryers etc.. and all kitchen equipment in preparation and service- Being on the line during service, making salads/sandwiches/lunch items and/or being at the fryer- Cleaning the kitchen/equipment- Stock rotation