Chef - Restaurant Gordon Ramsay
(2026-01 - 2026-07)
- Run service lunch/dinner
- Prepared daily mep
- Worked under high pressure
- Stock control/rotations
- Ordering
- Organising and structuring days
- Delegating tasks and training commis chefs
- Hand tempering chocolate
- Making gellan/agar based gels and purees
- Spraying parfaits, glazing parfaits
- Making bread/flatbreads/bao buns/crumpets/choux
Chef - El Cellar De Can Roca / Casa Cacao
(2025-01 - 2025-08)
- Creating different bonbons and seasonal chocolate amenities
- Spraying/painting bonbon moulds with tempered cocoa butter colours
- Tempering ganaches/giandujas/cocoa butter colours/chocolates
- Creating chocolate bars
- Working clean and to H&S standards, cleaning/polishing chocolate moulds
- Learning to do the bean to bar process {chocolate}
- Following recipes to recreate elements of plated desserts
- Creating ice cream/sorbets, spinning once a day
- 1 week working with bread, sourdough/brioches (rocamblesc workshop)
- Preparing daily MEP
- Assisting senior chefs
- Making petit fours
- Working in a high demand environment
- Taking part of lunch/dinner service, up to 60 pax, tasting menu
Pastry Demi chef - The Nomad hotel
(2022-02 - 2024-12)
- Preparing daily M.E.P on time for the restaurant, events and room service (mis en place)
- Working in a team of 12
- Ensuring highest standards are maintained all the time
- Comply to health and safety policies
- Manage stock rotation (first in first out)
- Assisting senior chefs
- Designing/creating chocolate bonbons and seasonal chocolate amenities
- Ability to hand temper chocolate
- Organising morning events, preparing cakes/cookies/tarts/vienossiere/fruit in a timely manner
- Making and spinning ice cream/sorbets, adjusting the MEP for events and the restaurant (high covers/low covers…). Also, training commis and other chefs how to run the I.C section
- Setting up MEP for events (weddings, birthdays, buy outs, meetings…) and completing the service. As little as 10 covers or up to 300+
- Setting the lunch service and preparing a tasting for the sous chef in a timely manner. Refreshing all old MEP and checking crumbles, cheeses and jams
- Working under high pressure all the time
- Testing food to ensure proper preparation and correct seasoning
- Preparing bakery products such as bagels, bread and vienossiere
- Running the afternoon tea service, preparing standard mep/ dietary requirement, garnishing before service (Thursday - Sunday)
- Supervising/training commis chefs. Showing them how to do specific jobs, delegating jobs to them whilst setting for an event/service
- Preparing items for specific dietary requirements/allergies. GF/vegan/vegetarian/ dairy free/ halal/ no egg/ no sugar/ no nuts
- Making/decorating celebration cakes for guests
- Making petit fours such as macarons, bonbons, truffles, pate de fruit
Pastry chef - St. Georges Hill golf club
(2021-06 - 2021-08)
- Handling fresh ingredients
- Baking for specific dietary requirements
- Working closely with my chef de partie, letting them know of low stock items and MEP
- Learning piping techniques/ knife skills
- Preparing food under a specific time limit
- Food preparation, garnishing and plating
- Helping to manage stock rotation
- Comply to health and safety policies
- Helping setting up for events minimum of 80 people/ preparing standard mep and dietary required
- Working in a tight team of 8 chefs in total
- Preparing daily cakes/cookies for the halfway hut for the golfers
Commis chef - Restaurant story
(2021-08 - 2021-09)
- Assisting other chefs
- Assisting preparation of food
- Preparing, weighing ingredients (mis en place)
- Assisting plating and garnishing
- Comply to health and safety policies
- Vacuum sealing stocks and freezing them, letting the sous chef know the correct amounts
- Preparing petit fours for service, making and wrapping the caramels. Making and wrapping the honeycomb
- Picking herbs for service and garnishing items
- Working under high pressure and long hours
Demi pastry chef - St Ermins hotel
(2021-09 - 2021-11)
- Preparation and cooking of food
- Ensuring highest standards are maintained all the time
- Prepare daily mis en place
- Comply to the health and safety policies and procedures
- Help and manage stock rotation
- Monitoring portion control
- Making cakes for birthdays/ small wedding, and portioning
- Preparing cakes/mousses, choux, tarts, macarons for afternoon tea
Commis (college work experience) - Tate modern
(2022-04 - 2022-04)
2 weeks
- Assisting service
- Assisting other chefs
- Completing M.E.P
- Following health and safety procedures
- Tasting food to ensure proper preparation
- Preparing chutney/jams
Commis (college work experience) - Quo Vadis
(2023-01 - 2023-01)
4 weeks
- Assisting service
- Assisting other chefs
- Completing M.E.P
- Following health and safety procedures
- Tasting food to ensure proper preparation
- Following cleaning procedures
- Picking herbs, peeling vegetables for stocks…
Commis (college work experience) - The Nobu hotel (marble arch)
(2023-05 - 2023-05)
4 weeks
- Assisting afternoon tea service
- Assisting other chefs (scaling recipes for senior chefs)
- Making condiments such as wasabi mayo, chilli mayo, guacamole. Correcting seasoning
- Following health and safety procedures
- Tasting food to ensure its recreated exactly (adding seasoning if not right)
- Following cleaning procedures
- Help to set up M.E.P for events
