Junior Sous Chef - The Good Oak - London
(2025-09)
- Supervise a hot or cold section during service and support senior chefs with day-to-day operations.
- Lead plating and pass communication so dishes leave the kitchen on time and to brand standards.
- Train and coach Commis Chefs on recipes, knife skills, prep standards and safe working practices.
- Maintain cleaning schedules, temperature logs and opening/closing checklists for the section.
- Liaise with front-of-house on specials, wait times and dietary or allergen requests from guests.
- Support stocktakes, highlight low or slow-moving items and monitor food waste on the section.
Senior Chef De Partie - CITY SOCIAL, TOWER 42 LONDON - London
(2025-09)
- Consistently delivered high-quality dishes to Michelin standards, focusing on exact flavor, texture, and plating under pressure.
- Oversaw daily prep and service for a busy section, managing over 100 covers per service with a focus on zero-waste efficiency.
- Managed section ordering and inventory, maintaining high profitability through strict portion control and smart rotation.
- Upheld rigorous food safety and HACCP standards, ensuring the section was consistently inspection-ready.
- Thrived in a high-pressure, fast-paced environment, balancing meticulous attention to detail with the urgency required for seamless coursing and service flow.
Chef De Partie - The Runnymede on Thames - Surrey
(2024-07 - 2025-09)
- Refined section workflows to reduce service ticket times by 15% without compromising technical precision.
- Executed advanced culinary techniques daily, including sous-vide, precision curing, and complex pastry components.
- Conducted rigorous final-pass checks on all outgoing plates to guarantee consistency with the Executive Chef's vision.
- Managed daily COSHH and health and safety documentation, maintaining a 5-star food hygiene rating.
- Reduced section food waste by 10% through creative ingredient repurposing and precise prep-sheet management.
Reception Manager - Meraki Thai Spa - Hounslow
(2024-01 - 2025-11)
- Led reception desk operations including bookings, check-in and payments.
- Answered phone and email enquiries and matched guests with suitable treatments.
- Managed therapist schedules to maximise utilisation and minimise gaps.
- Promoted add-on treatments and retail products to grow revenue.
Chef De Partie - The Murder Express - Pedley St, London
(2024-01 - 2024-07)
- Ran a designated section independently during immersive dining events.
- Reviewed prep lists against expected covers, ensuring all mise en place was ready before service.
- Briefed Commis Chefs on daily tasks, checked their work and provided feedback.
- Coordinated ticket timings with the pass so components were ready together.
- Followed allergen matrix and labelling procedures and recorded key food safety checks.
- Supported menu changes by trialling new dishes and feeding back on consistency.
Commis Chef - The Weir Bar - Brentford
(2023-10 - 2024-01)
- Prepared vegetables, garnishes, sauces and mise en place to support the line chefs.
- Cooked simple menu items and bar snacks following recipes and portion standards.
- Labelled and dated prepped items correctly and stored them according to FIFO procedures.
- Followed opening and closing checklists, including station setup and deep cleaning.
- Responded quickly to ticket orders and communicated with chefs about wait times.
Food Production Assistant - Garbanzos Falafel & Salad Bar - London
(2023-09 - 2024-01)
- Scaled recipes and produced batched items such as falafel mix, sauces and salads.
- Operated and cleaned mixers and equipment in line with health and safety rules.
- Packaged finished products consistently and checked portion weights before dispatch.
- Recorded production quantities and waste to support planning and ordering.
Commis Chef - Pillars Restaurant - Ealing
(2023-09 - 2024-01)
- Supported chefs with preparation of meats, vegetables, sauces and desserts.
- Organised fridges and prep areas for efficient service in the teaching restaurant.
- Assisted with plating on the pass during busy lunch and dinner services.
- Followed food safety procedures for cooling, reheating and storage.
F&B Team Member - Pillars Restaurant - Ealing
(2024-02 - 2024-05)
- Welcomed guests, presented menus and explained daily specials.
- Used POS system to input orders accurately and handled cash and card payments.
- Cleared and reset tables quickly to maintain smooth service flow.
- Advised guests on allergens, checking with chefs where necessary.
Barista - FBI Bartenders Nepal - Kathmandu
(2021-10 - 2023-08)
- Prepared espresso-based drinks and teas to consistent quality standards.
- Adjusted grinder and machine settings at the start of shifts for good extraction.
- Maintained a clean, organised coffee station and seating area.
- Managed queues efficiently and communicated clearly with guests.
Music Performance - Svana Studio - Kathmandu
(2020-03 - 2023-08)
- Performed at weddings, private events and studio sessions.
- Rehearsed new material to meet client and event requirements.
- Worked with sound engineers and other musicians to achieve balanced sound.
- Music production and recording
