Chef
Motivated chef experienced in preparing a broad range of cuisine types from traditional family style dining to modern cooking. Enjoy working in fast paced kitchens whilst still paying attention to detail. Sound knowledge of food safety and hygiene.
I have worked in restaurants, hotels and smaller venues and feel that I can expand culinary knowledge with others by sharing experience. Worked in Australia, New Zealand and the U.K which has allowed me to learn different systems used in professional kitchens as well as different types of cuisine such as Italian, French, Spanish, British, South American etc…
agency chef - Platinum recruitment
(2025-12)
bank chef - Oakland care
(2025-10)
sous chef - The ram inn
(2025-04 - 2025-06)
junior sous chef - Bistrot Pierre - Eastbourne, U.K
(2023-10 - 2025-04)
sous chef - Bread and butter bakery - New Zealand
(2020-10 - 2023-06)
head chef - Romulus and Remus - New Zealand
(2019-09 - 2020-08)
chef - Mar and tierra - New Zealand
(2019-01 - 2019-09)
sous chef - Chapel bar and bistro - New Zealand
(2018-02 - 2019-01)
senior chef de partie - Ostro brasserie and bar - New Zealand
(2017-11 - 2018-02)
junior sous chef - Cafe Distasio - Australia
(2015-04 - 2017-08)
chef - The terminus hotel - Australia
(2014-11 - 2015-03)
chef - Diners club Temora - Australia
(2014-10 - 2015-03)
chef de partie - Garfish restaurant - Australia
(2014-04 - 2014-09)
demi chef de partie - Relais chateaux, Summer Lodge hotel restaurant and spa - U.K
(2013-07 - 2014-02)
junior sous chef - The bull at Burford - U.K
(2012-02 - 2013-06)
Diploma - Gastronomy and Culinary Arts - Le cordon Bleu Lima Peru (2008-01 - 2011-03)
Certificate - Cuisine and Food Processing Skill - Le cordon Bleu Lima Peru (2008-01 - 2011-03)
Certificate - Pastry and Baking Processing Skill - Le cordon Bleu Lima Peru (2008-01 - 2011-03)
Level 2 - Plumbing - Sussex downs college (2006-09 - 2007-08)
G.C.S.E.
