Senior Sous Chef - Crockers Tring
(2020-04)
- Assist in the development of new dishes and menu changes in collaboration with the Head Chef.
- Oversee all kitchen sections, ensuring seamless operations in the absence of the Head Chef.
- Handle supplier relations, negotiate prices, and ensure ingredient quality and seasonality.
- Manage menu costings to maintain GP targets and track kitchen performance.
- Engage with customers in a front-of-house capacity to elevate the dining experience.
- Lead, train, and support junior kitchen and front-of-house staff.
Junior Sous Chef - Sorrel Restaurant
(2019-09 - 2020-10)
- Managed kitchen sections and ensured consistent quality across all dishes.
- Assisted in menu development, dish creation, and day-to-day operations.
- Oversaw kitchen opening procedures, ensuring smooth service and food preparation.
- Trained and mentored junior chefs to meet high culinary standards.
Demi Chef De Partie - Junior Sous Chef - The Five Fields Restaurant
(2017-05 - 2019-09)
- Liaised with suppliers to ensure quality, seasonal produce and to negotiate prices.
- Managed kitchen operations to maintain hygiene standards and ensure consistency.
- Prepared mise en place for various dishes and sections, supporting both senior chefs and junior staff.
- Contributed to menu planning and the development of new dishes.
Commis Chef - Senior Chef De Partie - The Manor House Castle Combe
(2014-05 - 2017-05)
- Delegated responsibilities to junior chefs and ensured smooth kitchen operations.
- Played an active role in menu creation, incorporating input from senior chefs.
- Managed mise en place for large-scale events, including weddings and functions of up to 200 guests.
- Responsible for maintaining high standards of food preparation, presentation, and safety protocols.
Chef De Partie - The Boxmoor Lodge Hotel
(2013-04 - 2014-05)
- Managed multiple sections in a busy kitchen, including pastry and bread production.
- Contributed to the creation of daily specials and developed recipes.
- Liaised with suppliers, managed stock, and ensured the quality of all incoming deliveries.
- Supported large-scale function preparation, including mise en place for weddings and events.
Commis Chef- Demi Chef De partie - The Bedford Arms Hotel
(2012-01 - 2013-04)
- Assisted senior chefs in preparing ingredients and cooking.
- Ensured kitchen cleanliness and hygiene standards were consistently met.
- Contributed to creating daily specials and assisting in the preparation of sauces and stocks.
- Gained experience across multiple kitchen sections, including larder, garnish, and sauce.
Commis Chef - The Black Horse Pub
(2010-08 - 2012-01)
- Prepared ingredients, assisted with food preparation, and maintained hygiene standards.
- Operated efficiently in a fast-paced, high-volume environment.
- Handled basic cooking tasks, including stock rotation and washing up.
