Sous Chef | Luxury Hospitality
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Performance-driven Sous Chef with over seven years' experience within luxury hotels and refined dining environments in London. Demonstrates strong brigade leadership, precision under pressure, and commitment to five-star service standards. Experienced in large-scale banqueting, VIP dining, bespoke menu execution, and maintaining strict food cost and HACCP compliance.
Sous Chef - Royal Garden Hotel - London
(2024-08)
Support the Executive Chef in managing culinary operations within a five-star environment. Lead large-scale banqueting functions exceeding 200 guests and execute tailored menus for professional sports teams and VIP clientele. Oversee ordering, GP performance, inventory control, and ensure full HACCP compliance while mentoring junior brigade members.
Junior Sous Chef - Social Eating House - London
(2022-01 - 2024-08)
Delivered refined à la carte service within a premium dining environment. Assisted with seasonal menu planning, food cost monitoring, and recipe development. Led service in senior absence, maintaining seamless coordination and exacting presentation standards.
Agency Chef - Luxury Venues - London
(2022 - 2023)
Provided culinary support across luxury hotels and high-volume event venues. Delivered banqueting service for up to 500 guests, demonstrating adaptability and consistency.
Chef de Partie - Verdi, Royal Albert Hall - London
(2021 - 2022)
Managed main section operations, contributed to seasonal menu updates, conducted stock control, and improved waste management through disciplined portion control.
Chef de Partie / Demi Chef de Partie - Villa di Geggiano
(2019 - 2021)
Worked across meat, fish, pasta, and pastry sections while maintaining authentic Italian standards and consistent high-level presentation.
Diploma - Telecommunications - Istituto Tecnico Industriale 'Enrico Medi' (2012 - 2017)
