Junior sous chef at Noah's (2025-06 – Present)
- Responsible for running my section efficiently during busy services while maintaining high culinary standards.
- Monitor and control stock levels, ensuring effective ordering and minimal waste.
- Provide guidance and support to junior chefs to maintain consistency and quality.
- Assist on the pass when required to support smooth kitchen service.
- Maintain high standards of hygiene, organisation, and cleanliness within the kitchen.
Senior Sous Chef at Paco Tapas (2024-09 – 2025-05)
- Managed and led kitchen staff, including rota planning and ensuring efficient kitchen operations.
- Maintained consistent food quality and presentation through precise preparation and clear recipe standards.
- Monitored food stock levels, placed orders, and controlled food costs to minimise waste.
- Worked closely with suppliers to source high-quality ingredients and secure competitive pricing.
- Contributed to recipe and dish development, testing new recipes and flavour combinations while ensuring consistency, cost control, and efficient kitchen execution.
- Researched and tested new ingredients and seasonal produce to develop new dishes and recipes.
- Ensured strong communication between the kitchen and front-of-house teams.
- Maintained smooth workflow and high-quality food production during service.
Sous Chef at Paco Tapas (2023-10 – 2024-09)
- Worked alongside the Head Chef to manage an efficient and well-organised kitchen.
- Assisted in developing new menu dishes and seasonal updates.
- Supervised and trained junior kitchen staff.
- Ensured the kitchen complied with food safety and hygiene regulations.
- Led the kitchen during services in the absence of the Head Chef.
- Monitored supplier relationships and managed ingredient sourcing.
- Assisted in refining dishes through testing to improve flavour, presentation and efficiency.
Chef de Partie at Paco Tapas (2022-01 – 2023-10)
- Responsible for running and organising my section during preparation and service.
- Ensured all mise en place was completed to a high standard before service.
- Managed stock ordering and ingredient control for my section.
- Supported and trained trainee and commis chefs.
- Maintained consistency and presentation standards across all dishes.
Commis Chef at Paco Tapas (2021-10 – 2022-01)
- Assisted in preparation of mise en place across kitchen sections.
- Maintained kitchen cleanliness and organisation to high standards.
- Supported senior chefs during service to ensure dishes met Michelin-level expectations.
- Assisted with stock rotation and ingredient management.
Chef de Partie at The Stables at Vayre House (2021-04 – 2021-09)
- Sole responsibility for the dessert section within the kitchen.
- Developed and curated dessert dishes for the menu.
- Ordered stock and managed ingredients for the section.
- Assisted in mentoring apprentice and commis chefs.
- Managed the pass during service when required.
Commis Chef at The Stables at Vayre House (2019-04 – 2021-04)
- Assisted with menu preparation and plating for starters and desserts.
- Maintained high kitchen hygiene and organisational standards.
- Contributed ideas for new menu items and seasonal dishes.
Trainee Chef at The Stables at Vayre House (2018-07 – 2019-04)
- Learned core kitchen skills including food preparation, hygiene standards, and plating techniques.
- Assisted with mise en place and service preparation.
- Developed an understanding of professional kitchen operations.
Part-Time Supermarket Assistant at Waitrose (2018-07 – 2021-09)
- Delivered high levels of customer service.
- Conducted legal audits and stock date-code checks.
- Supported store operations and product displays.
Operations Team Leader at Waitrose (2016-09 – 2018-07)
- Led a team responsible for daily store operations.
- Conducted legal audits and stock control procedures.
- Managed rotas and staff scheduling.
- Oversaw store layouts and promotional displays.
- Managed payroll input and holiday approvals.
