Chef de partie - The Queens Arms - Corton Denham, Dorset
(2025-01 - 2026-12)
- Managed larder and pastry sections in two-rosette hotel, ensuring high standards in daily bread baking.
- Developed innovative dessert recipes that garnered positive customer feedback.
- Gained extensive experience in food preparation for award-winning cuisine.
Sous - Barometer - Meribel, France
(2018-11 - 2019-04)
- Returning to the alps for my fourth season. Working as sous. Managing all expects of the seasonal very busy alp restaurant.
- Taking this opportunity to continue my knowledge towards French/alpine cuisine and kitchen management.
Private chef - Kaluma Travel - Courchevel 1850, France
(2017-11 - 2018-04)
- During my first winter season working in a private chalet I handled all aspects of chalet kitchen work including menu planning, stock rotation and ordering, cleaning and day to day management of the hospitality for up to 14 executive guests.
- In this role, I gained valuable experience of managing a kitchen alone and catering for the tastes of the varied guest requirements.
Junior Sous chef - Lucky Beach - Brighton
(2016-05 - 2016-12)
- I was a Junior Sous chef in this popular seafront restaurant.
- Working alone and alongside the head chef and sous chef, creating daily specials and working with high volumes of locally sourced, ethical and sustainable food served in this award-winning restaurant.
Line Chef - Bills Restaurant - Brighton
(2015-09 - 2016-02)
- Working as a Line Chef across all sections of this varied menu, I gained valuable experience in a high demanding volume of orders and also brand consistency for such a big chain environment.
Chef de Parti - Riddle & Finns - Brighton
(2015-02 - 2015-07)
- Chef de Parti position in a busy seafood restaurant on Brighton seafront.
- Responsible for all fresh seafood preparation and running of the pass/main section.
- I was also responsible for maintaining the high standard of the cooking and presentation in a very demanding and high cover restaurant.
Sous Chef - Ocean Grill - St Ives, Cornwall
(2014-05 - 2014-11)
- Returning for a second summer, I worked as a Sous Chef covering all sections of day to day kitchen, running the kitchen in the head chef's absence, and gaining experience of management of kitchen.
Junior Sous Chef - L'Apres - Sainte Foy Tarentaise, France
(2013-11 - 2014-04)
- Working as a Junior Sous Chef in this busy ski resort restaurant, I had full control of all kitchen duties including customer orders, stock control, and kitchen hygiene.
- This kitchen provided high quality Alpine themed menus.
Pizza Chef - Ocean Grill - St Ives, Cornwall
(2013-05 - 2013-10)
- Worked as Pizza Chef covering all aspects of kitchen preparation and service in this very busy seafront restaurant.
- Utilising the space available to maintain the high standards and high volume of orders received and maintaining high standards in this popular restaurant.
Chef de Parti - Hotel Le-Diva Isola 2000 - Nice, France
(2012-12 - 2013-04)
- Chef de Parti position in Hotel restaurant located in the ski resort of Isola 2000.
- Here I spent the winter season working alongside 5 chefs to provide varied French day to day cuisine.
- Gained valuable experience of this continental cuisine.
