Chef at Outdoor Nursery (2026-07 – Present)
- Prepare fresh, homemade lunches for two nursery settings across Edinburgh
- Follow the Scottish Government's "Setting the Table" guidelines when planning and preparing meals
- Prepare meals safely for a large number of allergies and dietary requirements
- Prepare a range of vegan meals while maintaining nutrition, variety, and quality
Chef at Heriot-Watt University – Catering Department (2025-10 – Present)
- Prepare, cook, and serve food for students and staff in a university catering environment
- Work across multiple food outlets on campus, adapting to different menus and service styles
- Maintain high standards of food hygiene, health and safety, allergen control, and cleanliness
- Support efficient service during peak periods while maintaining consistent food quality
- Work collaboratively as part of a large catering team
Pastry Chef at Mor Bakery (2026-01 – 2026-07)
- Worked as a Pastry Chef in a fast-paced production kitchen
- Prepared and produced high volumes of pastries and baked goods to consistent quality standards
- Maintained food safety, hygiene, and cleanliness standards throughout production
- Worked efficiently as part of a bakery production team to meet daily output targets
Distillery Staff / Bartender at Lucas Bols Distillery (2019-01 – 2024-12)
- Led research and development projects focused on flavour innovation and traditional spirit techniques
- Managed small-batch production processes with strong attention to quality, safety, and consistency
- Hands-on alcohol production experience within a working distillery, supporting batching, production processes, quality control, and operational activities
- Provided bartending and customer-facing experiences, serving spirits and cocktails while educating guests on products, flavour profiles, and brand heritage
- Collaborated with production, marketing, and brand teams on new product development
- Maintained detailed documentation and compliance with production standards
Baker at Nordic Bakery Selma (2018-01 – 2019-12)
- Produced Scandinavian-inspired baked goods to a high standard in a fast-paced environment
- Ensured consistency, food safety, and quality control during high-volume production
Front-of-House Manager at Belusis Hotel (2017-01 – 2019-12)
- Managed front-of-house operations including service flow, staff coordination, and customer experience
- Trained staff and maintained high hospitality standards
Customer Service Representative at Santander UK (2015-01 – 2017-12)
- Supported customers with account services and financial products
- Developed strong communication, organisation, and problem-solving skills
Chef – Desserts and Patisserie at Archerfield Renaissance Golf Course (2012-01 – 2014-12)
- Worked within a high-end culinary team specialising in desserts and patisserie
- Supported menu execution and service for events and daily operations
