Head Chef at Malmaison Manchester Piccadilly (2025-10 – Present)
Head chef for the Malmaison, 167 bedrooms and a rosette for their restaurant chez Mal. A very busy and active site very close to the train station. Plenty of passing trade as well as a high percentage of the hotel occupancy choosing to dine in.
- Running a large team of chefs and kitchen porters
- Large function catering with 9 conference rooms available with maximum numbers of 160 covers in the biggest room
- Promoting strict allergens and ingredient menus
- High standard steak and dry aged selections of beef utilising the josper grill
- Assisting multiple departments to ensure service is smooth and precise
- To achieve a gp of 70% which had been achieved
- To pass shield audit on food health and safety twice a year
- Just received 5 star food rating from the eho in April
- Changed the dynamics of the kitchen to make rotas more targeted for current trade helping the wage margins improve
Executive Head Chef at Oddfellows on the park (2023-04 – 2025-10)
Executive head chef at Oddfellows on the park, a 22 bedroom 5 star boutique hotel in the heart of Bruntwood park in Cheadle, Stockport. A fully fresh food operation providing rosette level food and fine dining options. A busy place for banquet and personal bespoke weddings.
- Running a team of 7 chefs and 4 kitchen porters including pastry
- Make everything here to provide customers a unique take on recognized dishes but with an odd style food culture
- Currently applying and awaiting rosette approval for the galloping major restaurant
- Covers up to 70 private sit-down fine dining weddings
- 150 evening BBQ or buffet style
- Restaurant 32 covers per night usual full and conferences up to 80, plus various small events
Head Chef at Norton Grange (2022-12 – 2023-04)
Head chef at Norton Grange, a very busy hotel that does great amounts of conference and weddings through the year. Banqueting numbers can be large with over 300 covers at once in multiple areas over two kitchens. Worked here for 4 months and still helps the Norton with menu development, costings and training of the kitchen team from time to time when asked by the general manager.
Head Chef at The Townhouse Manchester (2019-01 – 2022-12)
Fresh food kitchen with a small team of chefs. Very busy for afternoon teas which is a current trend in the city at present. When joined, created new menu throughout the hotel including functions, restaurant and afternoon tea.
- 70-seater restaurant
- Private fine dining for up to 20 people
- 83-bedroom hotel
Head Chef at Dutton's (2018-01 – 2019-01)
Head chef of a busy lunch and evening restaurant with a team of 9 chefs. Fresh food and high-volume numbers up to 200 covers a day and small functions. Also helped to create the new menu with executive chef of the company.
- Large kitchen team
- Strict budgets to be made
- 150+ seater restaurant indoor and outdoor
- Very busy service when Christmas markets are on taking up £25,000 a week on food
Executive Chef at The Odd Group (2016-06 – 2018-01)
In taking over position to executive chef in the odd company, took overall control of all kitchen and food sides. This was controlling three busy sites, stock take and gross profit % for all sites, assisting head chefs with their wage percent and gross profit targets, due diligence and maintenance structures in all sites, menu developments and costings, weekly and monthly meetings with managers and staff, complete training sessions for health and safety and refresher programs. In all sites had 13 people including head chefs, sous chefs, chef de parties, commis chefs and kitchen porter.
Most of the chefs have been with the role for years and have done well in the industry.
Group Head Chef at The Blue Pig Restaurant and Odd Group (2015-06 – 2016-06)
To manage a unique and busy restaurant in the middle of the ever-growing northern quarter in Manchester.
- To achieve gross profit targets of 73%
- To manage a team of three chefs and one kitchen porter in the blue pig, and to do the same in the other two restaurants in the absence of the site head chef
- To assist the executive chef with menu development, procedures, full staff training, set incentive schemes for all catering staff
- To continually move with the times and follow several restaurants and to stay unique in our restaurant
- To prepare and serve one of the most highly rated restaurants for Sunday lunch in Manchester
- To discuss budgets and wage costs as we are a much smaller set up then used to there is much more drive-in achieving targets
Head Chef at The Village Hotel (2014-06 – 2015-06)
To manage two busy kitchens, one being a pub and one being a verve grill restaurant.
- Cater for weddings and various party banquets up to 160 people
- Cater for large parties all at the same time in each area up to 350 people at once
- To uphold a strict health and safety regime assessed by cmi
- To achieve gross profit targets up to 72%
- To manage a team of 15 chefs and kitchen porters
- To follow specification set out for menus to perfection
- To help improve current team and allow them the sufficient training they need to progress
- To work closely with the finance controlling in achieving all budgets set for me including wages, food and a star bucks coffee shop
- To assist sales with menus specific to certain clients
- To help the sister hotel village ashton moss if they need any help with certain events
Senior Sous Chef at Manchester Conference Centre (2013-11 – 2014-06)
Providing catering for delegates up to 600 people in one sitting with various requirements and dietary needs.
- Develop menus for both the restaurant and bar to functions and conferences with the head chef
- To guide and train the chefs in all aspects of the kitchen
- To follow strict health and safety procedures
- To fully run the day-to-day business of the kitchen while the head chef is off
- To help achieve to targets set for gross profit
- To help complete food flash reports and department budgets
- To show skills gained in optimising the running of the kitchen presenting fresh ideas to the head chef
- To carry out interviews for other chefs who will possibly join our team
Head Chef at Holiday Inn Manchester Central Park (2005-05 – 2013-09)
Providing catering for various departments: 888 Restaurant & Bar, Conference & Banqueting and 24hr room service.
- Providing high quality full English breakfast for hotel guests all year round with estimated 650-700 covers / week with £7.50 food allowance
- Develop menus and offers which reflect customer demand
- Providing buffet lunches for Conference & Banqueting department, from working sandwich lunches up to 3 course hot & cold buffet DDR lunches
- Ensure that all relevant control procedures are in place to deliver accurate production records and effective waste management
- To manage the agreed food cost targets in line with the agreed budget
- Record and maintain accurate pricing data for all commodities on the unit stock sheets
- Recommend and promote new menu ideas and special food events/special days
- To ensure the entire kitchen team are aware of their responsibilities in respect of health and safety in the workplace and have the minimum qualifications and training to work in a kitchen environment
- To ensure that the company food hygiene management system is in place and fully understood by all the team
- To ensure that the kitchen team comply with the policy on personal hygiene and uniform
- To undertake regular audits of all areas within the kitchen and storage areas to ensure complete adherence to agreed policies
- To ensure cleaning rotas are operational throughout the food production and service areas
- Train all members of the kitchen team with the necessary skills and knowledge to enable them to do their job successfully
- Ensure that all equipment is working safely and compliant with manufacturers guidelines for operation reporting any failures to the manager
- To ensure all new starters receive a thorough induction and are given all the initial help they need to achieve the required standards in their new job
Sous Chef at Quality Hotel Manchester (1999-08 – 2005-05)
Hired as Breakfast chef in August 1999 and started NVQ in food preparation and cooking. Promoted to Sous chef in June 2002 after finishing NVQ level 3 in food preparation and hygiene.
- Assisting to the Head chef with the day-to-day operation
- Deputising the Head chef in his absence
- Ensuring smooth running of the department
- Responsible for staff training on COSHH and food hygiene
- Assisting the head chef to create seasonal menus
- Responsible for managing a team of 8 people (incl. kitchen porters)
