Acting Head Chef - Macdonald Hotel Windsor - Windsor
(2025-01)
Presently Working as Acting Head Chef in Absence of Head Chef.
- Recently passed Food Safety Audit rating 5 Star in Absence of Head chef in month of March 2025
- Passed Sheild Audit 5 Star in April
- Directing kitchen operations and managing kitchen staff
- Running the kitchen in the absence of the Head Chef
- Running Private Banqueting for about 600 guest a day
- Plan orders of equipment or ingredients according to identified shortages
- Construct menus with new or existing culinary creations ensuring variety and quality of the servings
- Fully in charge of hiring, managing and training kitchen staff
- Maintaining records of payroll and attendance
- Delegating tasks and resolving issues as they arise
- Responsible to ensure that the kitchen comply with all company and client's policies, procedures and statutory regulations including Human Resources, site rules, Food Safety, Health & Safety, safe working practices, hygiene, cleanliness, fire and COSHH
- Decision-making & problem solving skills
- Tolerant to stressed situations
Senior Executive Sous Chef - Millennium Hotels Central London - Central London
(2024-03 - 2025-01)
- Directing kitchen operations and managing kitchen staff
- Running the kitchen in the absence of the Head Chef
- Running Private Banqueting for about 600 guest a day
- Plan orders of equipment or ingredients according to identified shortages
- Construct menus with new or existing culinary creations ensuring variety and quality of the servings
- Fully in charge of hiring, managing and training kitchen staff
- Maintaining records of payroll and attendance
- Delegating tasks and resolving issues as they arise
- Responsible to ensure that the kitchen comply with all company and client's policies, procedures and statutory regulations including Human Resources, site rules, Food Safety, Health & Safety, safe working practices, hygiene, cleanliness, fire and COSHH
- Decision-making & problem solving skills
Head Chef - Sodexo - Singapore Airline lounge Heathrow
(2023-02 - 2024-02)
- Directing kitchen operations and managing kitchen staff
- Plan orders of equipment or ingredients according to identified shortages
- Construct menus with new or existing culinary creations ensuring variety and quality of the servings
- Fully in charge of hiring, managing and training kitchen staff
- Maintaining records of payroll and attendance
- Delegating tasks and resolving issues as they arise
- Responsible to ensure that the kitchen comply with all company and client's policies, procedures and statutory regulations including Human Resources, site rules, Food Safety, Health & Safety, safe working practices, hygiene, cleanliness, fire and COSHH
- Decision-making & problem solving skills
Head Chef - Macdonald Windsor Hotel - Windsor
(2022-04 - 2023-01)
- Controlling and directing the food preparation process
- Creating menu items, recipes and developing dishes ensuring variety and quality
- Determining food inventory needs, stocking and ordering
- Being responsible for health and safety and food hygiene practices
- Managing, motivating and working closely with other Chefs of all levels
- Ultimately responsible for ensuring the kitchen meets all regulations including sanitary and food safety guidelines
Executive Sous Chef - The Compleat Angler Macdonald Hotel Marlow - Marlow
(2021-10 - 2022-04)
- Running the kitchen in the absence of the Head Chef
- Training the staff in Health and Safety and Food hygiene
- Assisting the Head Chef in ordering and menu planning
- Cooking and preparing high quality dishes
- Supervising, motivating and working closely with other Chefs of all levels
Sous Chef - DOUBLETREE BY HILTON
(2017-04 - 2021-10)
- Running the kitchen in the absence of the Head Chef
- Training the staff in Health and Safety and Food hygiene
- Assisting the Head Chef in ordering and menu planning
- Cooking and preparing high quality dishes
- Supervising, motivating and working closely with other Chefs of all levels
Junior Sous Chef - HEATHROW WINDSOR MARRIOTT HOTEL - Heathrow
(2014-03 - 2017-04)
- Running the kitchen in the absence of the Sous Chef and the Head Chef
- Helping to train more junior members of staff
- Assuming responsibility for stock takes
- Meeting with suppliers
- Health and safety and food hygiene responsibilities
- Responsible for banqueting
Demi Chef de Partie - THE DORCHESTER LONDON - London
(2013-05 - 2013-11)
Worked in the larder, preparing for functions lunch and dinners.
Chef de Partie - Bogmallo Beach Resort
(2007-09 - 2013-03)
- Worked as a Center Cook
- Breakfast In charge
- Assisting Commis
- Keeping food Temperature Log
Trainee Cook, promoted to Commis - Carnival Cruise lines
(2004-09 - 2007-05)
- Training in Preparation of Food in all the Sections
- Preparation of Breakfast for the passengers
- Worked in Sauce, Veg, Roast, Soup, Pizzeria and Deli Sections
