Sous Chef at The Thatched Inn (2026-02 – Present)
- Assisted in creating menu and weekly specials, including written recipes.
- Taught and trained current chefs to a higher standard of cooking.
- Maintained all Boh admin.
- Incharge of weekly deepclean to uphold 5* food safety.
- Built better line of communication between Foh and Boh, to ensure a better work environment.
Senior Sous Chef/private at White horses, hotel (2025-09 – 2026-01)
- Provided assistance over the festive period, in a large kitchen.
- Helped maintian cleanliness throughout and training of staff.
- High volume restaurant, with a quick flip time.
- Catered large scale events.
- Organised BOH admin/paperwork and carried out weekly stock count.
Head chef/Event chef at Saltdean lido (2025-03 – 2025-09)
- Head hunted for role.
- Succesfully catered large scale events, creating menus for all occasions, including daytime and evening menus.
- Maintained a high level of GP.
- Personally trained and assisted the growth of newer chefs.
- Corresponded with other managers and owner in order to achieve their targets.
- Fully compliant and up-to-date with all back office admin.
- Currently running main kitchen inleiu of senior chefs.
- Built up a positive rapport with local suppliers, resulting in first delivery slots.
Head Chef at One Garden Brighton/Plumpton College (2024-06 – 2025-02)
- Created seasonal dishes and menus, utilising produce grown in the garden.
- Oversaw the production of food for several venues.
- Catered and created menus for large scale events, weddings and supper clubs.
- Responsible for onboarding and training new kitchen staff.
- Organised rotas and carried out relevant paperwork.
- Maintained a high level of food and hygiene in all BOH areas.
- Accurately completed monthly stock checks.
- Built a good relationship with suppliers, to keep costs down.
Chef de Partie at The Flint House (2024-02 – 2024-06)
- Maintained a high level of quality and professionalism in a open kitchen setting.
- Assisted in ordering and stock take to an accurate level.
- Helped create dishes for a monthly kitchen experience.
- Worked all sections, producing food to a high standard.
Sous Chef at RED ROASTER / LUCKY KHAO (2022-09 – 2024-02)
- Worked closely with the head chef at both the st James street location and the Dome to create a positive hard working environment.
- Developed and trained commis and CDPs to a high standard.
- Worked with the head chef to create new dishes and implement them onto the menu.
- Ran busy weekend services in lieu of the head.
- Maintained a high level of cleanliness and accurate stock take, reflected in audits and weekly gp reviews.
CDP/Sous Chef at Holmestores, cafe and restaurant (2021-07 – 2022-09)
- Produced high end brunch and dinner, in a modern open kitchen.
- Assisted the head chef, in order to create seasonal dishes and carry out their vision.
- Shared ordering and auditing responsibilities.
- Took responsibility of the kitchen in steed of the head chef.
- Worked on cook line, pass and in the evenings managed a large wood fire oven to produce high end pizzas.
- Maintained high level of cleanliness, reflected in EOH report.
Commis Chef at Young's Pubs (2021-05 – 2021-07)
- Produced high quality dishes in a timely manner.
- In charge of patisserie, creating and introducing more vegan friendly desserts to the menu.
- Communicated efficiently with kitchen staff and front of house to ensure a smooth service.
- Maintained cleanliness of my section to a high standard during and after service.
- Took on CDP roles, in order to gain more experience within a kitchen atmosphere.
Team Leader at J D Wetherspoon PLC (2020-07 – 2021-05)
- Oversaw the training of new staff and trained current staff to a higher standard.
- Managed the kitchen in KM absence.
- Held good communication with kitchen team and front of house.
- Cleaned and maintained the kitchen to a high standard, reflected in the audit.
Line Cook at Wetherspoons (2019-11 – 2020-07)
- Was given training responsibilities for new staff.
- Managed a small team of 2, on most evenings.
- Obtained leadership responsibilities in the kitchen managers absence.
- Worked efficiently whilst cleaning and maintaining communication with other staff members.
- Improved the cleanliness of the kitchen, which was reflected in the audit.
Sales Assistant at Bournemouth University Student Union (2016-09 – 2019-01)
- Provided exceptional, friendly and fast service while effectively communicating within a team environment.
- Operated POS terminal, processed customer payments and managed refund procedures
- Received and put away deliveries while monitoring stock levels to maintain stock availability
- Maintained all areas of the store to a clean presentable standard, including the regular organisation of both stock rooms.
Customer Assistant at Waitrose (2012-10 – 2019-01)
Worked across several departments; replenishment, operations and the welcome desk as part of the customer service team.
- Managed a team of 6+ people, whilst maintaining the store rota and the completion of daily tasks.
- Held safe key responsibilities, cashing in and out tills, replenishing change during the day and recording the daily float.
- Retained an exceptional customer relationship across all branches.
- Organised, prepared and arranged promotional materials and displays.
- Assisting customers with enquiries and resolving any complaints
- Monitored product availability levels throughout the day and replenished stocks to ensure 100% availability while ensuring stock met health and safety regulations.
Bartender at Weybridge Conservative Club (2018-06 – 2018-09)
- Proactively engaged with customers and delivered high levels of customer service at all times.
- Key holder and individual cash up responsibilities.
- Responsible for running all aspects of the bar focusing on cleanliness, proper stocking, inventory procedures and opened and closed the store independently.
- As a result of working alone my time management skills were improved, as a busy bar required strong time management skills and prioritisation of tasks to maintain the high standard of service.
Commis Chef/Porter at Pink Food LTD (2012 – 2014)
- Catered for the royal polo event in Windsor.
- Worked within a high intensity work atmosphere producing high quality dishes.
- Maintained the cleaning responsibilities to the appropriate speed and standard.
- Assisted in prepping and plating of the ingredients to a high standard.
