Senior chef de partie in a two kitchen, fine dining operation. Solely responsible for a four chef team in Ireland's leading members club. Along side Graham Neville, one of Ireland's leading chefs, I have progressed as a team leader as well as developing my technical skills. Being responsible for menu development in such a kitchen has enabled me to learn new techniques, use new ingredients and even how to best re-invent the classics. Being the senior chef I've gained some experience in liaising with customers, meeting briefs and working within budgets. I have also been responsible for menu costings and keeping operations profitable.

Returned after a year in Australia and Asia to take a more senior role in the meat section. Given more responsibility as a kitchen leader and also given more input to menu development. Throughout my stay I served to cover each section enhancing my proficiency and efficiency on each section.

Breakfast chef responsible for preparation of continental breakfast buffet and cooking for the a la carte breakfast menu. Also ordering and stock rotation.

Senior chef responsible for the starter section along with canapés and finger food in a busy award winning country restaurant. Led a three chef section, responsible for food quality standards, ordering, stock rotation and menu development.

Responsible for barfood kitchen and banquet kitchen. Worked as part of a team to deliver for weddings of up to 200 people. Responsible for ordering, stock rotation, haccp maintenance, leading the barfood section.

Worked as part of a two person kitchen operation. Gained broad experience across different sections. Responsible for checking deliveries, stock rotation, haccp maintenance and general kitchen duties.

Worked as a commis chef on the garnish section. Responsible for vegetable preparation, stock rotation and general kitchen duties.