Head Chef at Shell Bay Restaurant (2022-10 – Present)
- Leading all aspects of kitchen operations including menu planning, food preparation, quality control, supplier management, and budget oversight.
- Develop seasonal menus and special event offerings, including weddings and private functions.
- Manage and motivate a team of chefs and kitchen staff to deliver consistent, high-quality service.
- Maintain strict food safety and hygiene standards while driving operational efficiency.
- Specialized in open fire cooking using charcoal and a variety of different types of woods for smoking
- Collaborate closely with management to enhance customer satisfaction and business performance
Stagiaire – Chef de Partie at St John (2026-07)
- Learning & Contributing in a variety of offal and meat butchery
- Focused on Larder & Pastry ensuring excellent quality throughout mise en place.
- Provided high volume of food preparation under a new fast paced kitchen environment.
Stagiaire - Chef de Partie at Nathan Outlaw (2025-11 – 2025-12)
- Worked across both Michelin-starred kitchens, supporting hot and cold sections.
- Maintained exceptional standards of food preparation, quality control, and presentation.
- Adapted quickly to differing kitchen styles and service demands.
- Enhanced technical skills through exposure to Michelin-level cooking techniques and kitchen culture
Chef de Partie at Brunswick House (2024-10 – 2024-12)
- Worked primarily on the sauce section in a highly regarded fine dining environment.
- Developed advanced cooking techniques and precision under pressure.
- Thrived in a fast-paced service environment requiring exceptional attention to detail.
- Learned from experienced chefs, strengthening culinary knowledge and career direction.
Junior sous chef at Shell Bay (2020-03 – 2022-10)
- Assisted the Head Chef with menu development and kitchen management.
- Supervised and trained kitchen staff to maintain quality and consistency.
- Ensured compliance with food safety regulations, HACCP procedures, and EHO standards.
- Supported smooth daily operations across all kitchen sections.
Chef de Partie / Pastry Chef at The Crab at Park Central Hotel (2016-02 – 2020-03)
- Managed multiple sections including larder, garnish, sauce, pass, and pastry.
- Contributed creative menu ideas and developed original dishes.
- Maintained high standards of cleanliness, organisation, and food quality.
- Gained extensive experience across both savory and pastry disciplines in a 2AA-rosetta kitchen
Commis chef at The Cumberland Hotel (2015-07 – 2016-06)
- Assisted senior chefs in food preparation and service at Ventana Grand Cafe, contributing to operations in a 2 AA-rosette kitchen.
- Cultivated foundational culinary and kitchen management skills, enhancing overall kitchen efficiency.
