A new experience in cuisine and volume running a very busy York city centre Italian restaurant with sales of up to £50000 a week. Managing a brigade of 8 chefs, I was challenged with introducing a brand new kitchen system and achieving much better food margins and labour control whilst keeping quality at a premium. My food audit results were at the top end of the company and cleaning audit results and food margins have remained in the top 5% also.

Responsible for transforming problematic sites throughout the northern region of a busy fresh seafood restaurant chain. During my time with the company I have successfully run sites in Manchester, Leeds & York. I soon gained a reputation for very high food standards and implementation of company specifications and transforming the hygiene standards of previously poorly run kitchens in very high volume situations.I was also given the responsibility of training new managers and head chefs as part of their introduction to the company and prided myself on developing my team through internal progression. During my spell in Leeds I progressed two chefs from team members to Sous and Junior Sous chef.