Sous-chef (The depot) at Mosaic pub and dinning (2025-06 – Present)
- Working along head chef and making sure of preparation of wedding up to 180 covers.
- Organising the mise-en-place on the weddings days and serving the food to an high standards quality.
Chef de partie (the oystercatcher) at Mosaic pub and dinning (2024-02 – 2025-06)
Chef de partie at InterContinental hotel o2 (2022-10 – 2023-12)
- In charge of a section and also making sure its clean and tidy
- Working alongside head chef, assisting sous chef and able to assist other chefs when needed
- Delivering of quality pre-prepared food in time
- Assisting in creating, designing and delivering new dishes for our menus and daily specials.
- Monitoring food operations and controlling wastage.
- Making sure all food preparations are properly labelled and dated to allow correct stock rotation.
- Following all guidelines on the work premises outlined by the head chef.
- Ensuring all mise-en-place are prepared and carry the same consistency and standards.
- Preparing an order list for the chef in charge, for items to be submitted for the next day delivery.
- Followed strict health and safety guidelines in kitchen.
- Health and hygiene enforcement
- Inventory oversight
- Ingredient pairing
- Garnish prep
- Stocktaking
- Sanitation management
Chef de partie at Frontline club (2016-10 – 2022-03)
- In charge of a section and also making sure its clean and tidy
- Working alongside head chef, assisting sous chef and able to assist other chefs when needed
- Delivering of quality pre-prepared food in time
- Assisting in creating, designing and delivering new dishes for our menus and daily specials.
- Monitoring food operations and controlling wastage.
- Making sure all food preparations are properly labelled and dated to allow correct stock rotation.
- Following all guidelines on the work premises outlined by the head chef.
- Ensuring all mise-en-place are prepared and carry the same consistency and standards.
- Preparing an order list for the chef in charge, for items to be submitted for the next day delivery.
- Followed strict health and safety guidelines in kitchen.
- Health and hygiene enforcement
- Inventory oversight
- Ingredient pairing
- Garnish prep
- Stocktaking
- Sanitation management
Telephone Interviewer at Ugam research (2011-02 – 2014-07)
- Carrying out a survey in France for Orange about internet broadband.
- Dealing with customers such as doctors or IT managers.
- Conducted interviews with target audiences through methods including phone, face to face and email.
- Reviewed all data obtained from interviews following phone calls for completeness of data and accuracy.
- Negotiated respondents' participation in surveys using active listening and persuasive language.
- Delivered exceptional client-focused customer service, receiving outstanding feedback on phone manners. Used expert conflict resolution skills to manage difficult respondents and complete surveys.
- Produced heavy amounts of data, logging all respondents' answers for census surveys.
- Good communication skills.
