Executive Chef & Owner - The Hungry Heathen (Teiwaz LTD) - St Albans, Hertfordshire
(2022-06)
Founded and scaled a multi-channel catering brand, successfully running a high-volume festival street food unit alongside a premium bespoke banqueting service for weddings and private hire.
- Developed and costed diverse seasonal menus, utilizing rigorous revenue projection and GP analysis to consistently hit profitability targets.
- Authored and implemented a comprehensive safety suite, including digital E-HACCP systems, COSHH protocols, and detailed risk assessments for mobile and off-site environments.
- Negotiated and maintained strategic partnerships with local suppliers to ensure premium product quality while optimizing procurement costs.
- Recruited, trained, and led a flexible service team, delivering structured training programs focused on high-speed service excellence and refined event hospitality.
- Managed all back-end business functions, including accounting (A/R and A/P), invoice management, and contract negotiation for private and corporate bookings.
- Executed a full-scale digital strategy, leveraging Adobe Creative Suite for graphic design and managing social media growth (Instagram/Facebook) to drive lead generation and brand awareness.
- Managed the end-to-end customer journey, from initial inquiry and POS interaction to bespoke event planning and post-service follow-up.
- Managed the end-to-end implementation and programming of Cloud-based EPOS systems; configured menu hierarchies, automated inventory tracking, and integrated digital payment processing to streamline service.
- High proficiency in Microsoft Office for data analysis and Adobe Suite for professional brand assets and menu design.
Sous Chef |2 AA Rosette - Dylan's at the King's Arms - St Albans
(2022-06)
Integral member of the kitchen leadership team that successfully secured and maintained 2 AA Rosettes, ensuring the highest culinary standards across all services.
- Demonstrates mastery across all kitchen sections, maintaining peak efficiency and consistency in a high-pressure, critically acclaimed environment.
- Collaborates on the creation of seasonal specials and menu additions, focusing on ingredient provenance, modern techniques, and plate aesthetics.
- Partners closely with the Pastry Chef to develop, refine, and execute high-level pastry and dessert offerings, ensuring a cohesive and sophisticated dining experience.
- Takes a lead role in the professional development of Commis Chefs, providing hands-on training in advanced techniques, station management, and Rosette-level standards.
- Maintains absolute accountability for section mise-en-place, stock rotation, and waste reduction, ensuring flawless execution during peak service periods.
Head Chef - The hub on Verulam - St Albans
(2022-01 - 2022-06)
I developed and executed a versatile modern British menu for a new open, specialising in elevated brunch classics and a contemporary Small/Large plate dining concept with an Italian infusion. I focused on ingredient cross-utilisation to maximise GP across different service periods.
- Created and implemented all Kitchen SOP's, HACCAP protocols and cleaning schedules for a new-open kitchen.
- Built a network of local suppliers, I negotiated better pricing to ensure a sub-25% food cost on launch.
- Managed the full R&D cycle for a 30-item menu spanning brunch, small plates, large plates and desserts.
- I recruited and trained a brigade of 5 delivering a 100% retention rate through the first 6 months of operation.
- I trained the FOH team on the menu- explaining Ingredients, allergens and origins of menu items so they could sell them more efficiently.
- I conducted a 90-day menu review, replacing bottom-tier item to improve overall food margins by 5% without raising prices.
- I Reduced labour cost by 8% post-launch by analysing peak services times and streamlining the 'brunch-dinner' prep transition.
- Achieved a 5-star EHO rating.
Senior Sous Chef (Pre-opening team) - Young's Pubs - St Albans
(2020-03 - 2022-01)
- Played a pivotal role in the successful launch of a new flagship venue, moving from a vacant site through a soft launch to a full-scale commercial operation.
- Directed the transition between high-volume, fast-paced brunch service and a refined evening menu featuring small and large plates.
- Collaborated with the Head Chef to research, develop, and cost dishes for a monthly 8-course themed tasting menu, highlighting advanced technical skills and seasonal innovation.
- Managed and mentored the kitchen team, overseeing daily prep schedules, staff training, and performance standards to ensure consistency across all service periods.
- Controlled kitchen P&L through meticulous portion-control, waste management, and strategic ordering, maintaining target GPs during the critical first year of trading.
- Implemented and enforced rigorous HACCP and COSHH protocols, ensuring the kitchen met "audit-ready" standards from day one.
- Successfully launched the monthly tasting menu series which consistently sold out within 48 hours of release and increased mid-week revenue by 25%.
Sous Chef - Blue Arrow Ltd - St Albans
(2019-10 - 2020-03)
- Operational Leadership: Managed and mentored a brigade of six, implementing structured training programs that enhanced team skill sets and improved service efficiency.
- Safety & Compliance: Orchestrated all kitchen safety protocols, ensuring 100% compliance with HACCP and COSHH standards, and delivering staff workshops on allergen management and specialized dietary requirements.
- Financial Control: Assumed full responsibility for portion control and wastage reduction, directly contributing to stabilized food costs and improved Gross Profit (GP).
- Procurement & Inventory: Managed end-to-end stock cycles, from strategic ordering and vendor liaison to inventory audits, ensuring seamless availability for high-volume service.
Field cook & Butchery Demonstrator - The Bushcraft Company - Oxford
(2019-04 - 2019-10)
- Provided expert technical demonstrations on the breakdown and preparation of whole carcasses, including red deer, rabbit, and salmon; highlighted advanced knife skills and "nose-to-tail" utilization.
- Managed the preparation and delivery of high-volume meals in remote, outdoor environments, keeping exceptional quality standards without the amenities of a traditional kitchen.
- Functioned as the primary point of contact for complex dietary requirements and food allergies, consulting directly with Teachers & Students to design and execute safe, inclusive menus in a field setting.
- Maintained impeccable food safety and sanitation protocols in an outdoor environment, implementing strict cross-contamination controls for raw proteins (poultry, game, and fish).
- Partnered with Camp Leaders to integrate culinary delivery with educational programming, ensuring a seamless and engaging experience for Students.
Sous Chef (promoted from KP) - YOFC Ltd - St Albans
(2011-06 - 2019-03)
- Accelerated Career Progression: Consistently promoted through the kitchen brigade, rising from Kitchen Porter to Sous Chef within four years through exceptional performance, technical growth, and leadership potential.
- Acting Head Chef: Frequently assumed full command of kitchen operations in the Head Chef's absence, ensuring zero dip in productivity, plate standards, or service pace.
- Operational Command: Managed a brigade of five, implementing a structured, high-discipline environment to maximize output in a demanding, high-volume setting.
- Dual-Site Management: Directed culinary teams across both the fixed restaurant site and off-site catering contracts, adapting workflows to suit diverse environments and equipment setups.
- Talent Development: Orchestrated the end-to-end recruitment process, including interviewing, onboarding, and the continuous professional development of junior staff.
- Safety & Nutrition Leadership: Functioned as the internal subject matter expert for nutrition and allergen management, delivering training to ensure 100% compliance with food safety legislation.
- Quality & Safety Auditing: Kept absolute control over food handling techniques and kitchen sanitation, consistently achieving high-level internal and external safety audits.
