Front of House & Kitchen Assistant - The Old Crown
(2014-01 - 2015-12)
- Took customer orders with professionalism and attention to detail, ensuring a positive dining experience
- Assisted in food preparation and meal service, maintaining high standards of hygiene and presentation
- Cleaned and maintained kitchen equipment and dining areas to meet health and safety regulations
- Worked collaboratively with kitchen and front-of-house staff to ensure smooth service during busy periods
Kitchen Assistant - The Highfield
(2015-04 - 2015-07)
- Worked collaboratively with kitchen staff to ensure smooth daily operations and high team performance
- Prepared cakes, starters, and main dishes to consistently high standards of quality and presentation
- Maintained exceptional cleanliness and hygiene across all kitchen areas in line with food safety regulations
- Took pride in supporting a positive team environment and contributing to efficient service delivery
Head Baker & Supervisor - The Fallen Angel Bakery
(2015-08 - 2016-09)
- Began as a counter assistant preparing hot and cold beverages, operating the till, and serving customers with professionalism and care
- Promoted to Supervisor, responsible for overseeing daily operations and managing the shop in the manager's absence
- Recognized for exceptional baking skills and promoted to Head Baker, leading cake production and fulfilling bespoke customer orders
- Maintained high standards of kitchen cleanliness and hygiene in line with food safety regulations
- Managed inventory and ordering processes to ensure timely stock replenishment and smooth kitchen operations
Assistant Kitchen Manager - Boston Tea Party
(2016-11 - 2018-05)
Progression Path: Kitchen Assistant → Senior Kitchen Assistant → Assistant Kitchen Manager
- Prepared food items for service, ensuring all ingredients were correctly labelled, stored, and compliant with SureFoot regulations and the Food Safety Act
- Maintained exceptional standards of cleanliness and hygiene across all kitchen areas
- Promoted to Senior Kitchen Assistant, taking on responsibilities including stock ordering, running service, and training new staff to meet Boston's standards
- Learned and implemented stock count procedures, gaining insight into how inventory management affects business profitability
- Advanced to Assistant Kitchen Manager, assuming full responsibility for kitchen operations in the absence of a Kitchen Manager
- Oversaw ordering, paperwork, deep cleaning, and prep levels to ensure smooth and efficient service
- Managed busy service periods (Fridays to Sundays), ensuring food was delivered promptly and to the highest quality standards
- Ensured all documentation and compliance paperwork was completed accurately and on time
Kitchen Team Member - KPMG (Compass)
(2018-06 - 2022-01)
- Collaborate within a small team of chefs to produce daily menu items designed by the Sous Chef, including soups, jacket potato fillings (hot and cold), and salad bar components
- Ensure all dishes are prepared, cooked, garnished, and served to the highest standard of quality and presentation
- Maintain strict adherence to food safety and hygiene protocols throughout all stages of food preparation
- Responsible for end-of-day kitchen close-down procedures, including accurate recording of wastage and setting up for the following day's service
- Support smooth kitchen operations by consistently meeting service deadlines and upholding KPMG's culinary standards
Sous Chef - ESS (Compass) DMS Whittington Barracks
(2022-01 - 2024-03)
- Prepare and present high-quality meals in line with daily menus set by the Head Chef or Sous Chef team
- Ensure all food leaving the kitchen meets company and military standards for taste, presentation, and nutrition
- Maintain consistency across large-scale meal service, often catering to hundreds of personnel
- Supervise kitchen staff and operations in the absence of the Head Chef
- Lead by example, maintaining professionalism and high standards during service
- Train and mentor junior chefs, kitchen porters, and trainees
- Monitor stock levels and communicate regularly with the Head Chef regarding ordering needs
- Assist with stock rotation and ensure ingredients are stored correctly to minimize waste
- Record and report wastage accurately as part of daily close-down procedures
- Enforce food hygiene and safety standards in accordance with military and company regulations
- Ensure kitchen cleanliness and equipment maintenance are upheld at all times
- Follow SureFoot or equivalent compliance systems linked to the Food Safety Act
- Participate in recruitment processes, including interviews and trial shifts for new kitchen staff
- Support paperwork and documentation for audits, health checks, and operational reviews
- Help coordinate service during peak meal times, ensuring efficiency and quality
Executive Chef - 9ineteen Ltd
(2024-03 - 2025-08)
- Design and update menus that reflect seasonal ingredients, customer preferences, and culinary trends
- Create new recipes and plate presentations to elevate the dining experience
- Ensure all dishes meet consistent standards of taste, presentation, and quality
- Recruit, train, and supervise kitchen staff, including Sous Chefs and line cooks
- Set performance standards and provide ongoing coaching and development
- Foster a positive work environment and resolve staff conflicts professionally
- Manage food inventory, ordering, and vendor relationships
- Ensure timely procurement of high-quality ingredients while controlling costs
- Monitor stock levels and reduce waste through efficient planning
- Develop and manage kitchen budgets, including labour, food costs, and equipment
- Analyse profitability and implement strategies to improve margins
- Track and report on kitchen performance metrics
- Enforce food safety standards and hygiene protocols in line with local regulations
- Oversee kitchen cleanliness, equipment maintenance, and sanitation procedures
- Ensure all documentation and compliance records are accurate and up to date
- Supervise kitchen operations during service to ensure timely and high-quality food delivery
- Collaborate with front-of-house staff to ensure a seamless guest experience
- Address customer feedback and implement improvements as needed
Chef - The Whittington Arms
(2025-09)
- Independently managed a kitchen section, ensuring efficient service during peak hours
- Maintained strict compliance with food hygiene and safety standards
- Delivered consistently high-quality dishes with attention to presentation
- Collaborated with the kitchen team to ensure smooth and timely service
