Head Pastry Chef - Treehouse Hotel London (Langham Group) - London
(2021-07)
- Lead pastry operations across two restaurants and a 95-room hotel, including events and in-room amenities
- Manage full production process including mise en place, service, and quality control
- Oversee ordering, stock control, and cost management to maintain profitability
- Develop and implement new dessert menus and seasonal offerings
- Supervise and train pastry team, ensuring consistency and high performance
- Coordinate with front-of-house and kitchen teams for seamless service delivery
- Employee of the year 2024
Head Pastry Chef - Aquavit London - London
(2019-08 - 2020-10)
- Led pastry team delivering Michelin-standard desserts for restaurant, afternoon tea, and takeaway
- Managed menu development, including weekly recipe testing and innovation
- Controlled food costs, stock levels, and waste reduction initiatives
- Created visually appealing cake displays and retail products
- Developed team skills through training and performance management
Afternoon Tea Pastry Chef - Dominique Ansel Bakery London - London
(2018-04 - 2018-12)
- Produced high-end pastries including petit gâteaux, soft serve, and afternoon tea items
- Coordinated with bakery and savoury teams to ensure efficient service preparation
- Managed stock ordering and inventory control
- Maintained brand-standard quality and presentation
Head Pastry Chef - The Ampersand Hotel (Apero Restaurant) - London
(2016-10 - 2017-09)
- Managed all pastry operations including afternoon tea, restaurant desserts, and events
- Designed and executed menus including cakes, macarons, biscuits, and plated desserts
- Maintained food cost targets while delivering premium-quality products
- Liaised with suppliers to source ingredients and negotiate pricing
- Led and supervised pastry team, ensuring hygiene and quality standards
Head Pastry Chef - Canto Corvino, London - London
(2015-08 - 2016-09)
- Led pastry section from restaurant opening, developing full dessert menu
- Created signature desserts, including a tiramisu featured in major London publications
- Produced weekend brunch pastries and retail baked goods
- Designed bespoke celebration cakes and seasonal specials
- Dessert featured among top selection in a major London food publication
Junior Pastry Sous Chef - The Ampersand Hotel - London
(2014-02 - 2015-06)
- Supported head pastry chef in daily kitchen operations
- Led kitchen in absence of head chef
- Developed new dessert concepts for lunch and dinner menus
- Prepared afternoon tea and event pastry production
Pastry Chef - The Cadogan Hotel, London - London
(2012-04 - 2013-03)
- Designed desserts aligned with seasonal menus and themed afternoon teas
- Delivered high-end pastry offerings for events and functions
- Created bespoke desserts for dietary requirements and special requests
- Managed dessert presentation and service standards
Chef de Partie – Pastry - Temporary Catering Agency, London - London
(2010-05 - 2012-03)
- Worked across multiple high-profile hotels and events
- Produced pastries for large-scale functions and afternoon tea service
- Assisted in stock management and kitchen organisation
Chef de Partie – Pastry - Sanderson Hotel, London - London
(2008-10 - 2010-04)
- Produced desserts for restaurant service, events, and room service
- Managed daily production and inventory control
- Maintained high standards of presentation and quality
- Awarded Employee of the Year (2010)
Commis Chef – Pastry - St Martins Lane Hotel, London - London
(2006-11 - 2008-10)
- Assisted in dessert production for restaurant, events, and room service
- Maintained kitchen standards and supported senior chefs
- Contributed to signature dessert creations
