Owner / Head Chef at Qajjenza Bar & Restaurant (2021-09 – Present)
- Launched and operated a restaurant from the ground up
- Managed full operations including kitchen, front of house, and suppliers
- Developed menu, pricing strategy, and overall concept
- Built a loyal customer base and consistent service standards
- Led recruitment, training, and team management
Private Chef & Hospitality Consultant at Private Practice (2020-04 – Present)
- Deliver private dining experiences and bespoke menus
- Support restaurant startups, kitchen setup, and concept development
- Advise on menu engineering, cost control, and operations
Head Chef at Streat (2016-09 – 2020-08)
- Led high-volume kitchen operations
- Managed team, service flow, and quality control
- Developed menus and maintained consistency
Sous Chef at Scaccia (2012-09 – 2016-08)
- Supported head chef in daily operations
- Supervised prep and service teams
- Maintained kitchen standards and hygiene
Head Chef at Tex Mex (2009-09 – 2012-08)
- Designed fusion menus and managed kitchen operations
- Delivered consistency in fast-paced service
HeAD Chef at Coconut Lounge (2007-09 – 2009-08)
- Worked in high-demand service environment
- Maintained quality and efficiency
Head Chef at Melita Gardens (2005-09 – 2007-08)
- Coordinated kitchen staff and preparation stations to ensure smooth and timely event service
- Maintained consistent food quality, presentation, portion control, hygiene and food-safety standards during large functions
- Worked closely with front-of-house and event teams to coordinate service timing and guest requirements
- Planned and organised food preparation, cooking, plating and service according to guest numbers and event schedules
- Managed kitchen service and banquet catering for functions, weddings and special events
Head Chef at Planet Hollywood (2002-09 – 2005-08)
- Led and coordinated a kitchen team of up to 25 staff during high-volume operations
- Managed daily kitchen organisation, preparation, service flow, section allocation and staff performance
- Maintained strict standards for food hygiene, temperature control, storage, cleaning and cross-contamination prevention
- Trained and supervised kitchen staff, ensuring consistent procedures, presentation, portion control and service standards
- Coordinated high-volume service while maintaining food quality, speed, consistency and guest satisfaction
- Assisted with stock control, ordering, waste reduction and efficient use of kitchen resources
- Supported team leadership, shift planning and communication between kitchen and front-of-house teams
- Worked to international brand standards, HACCP food-safety requirements and ISO-based quality procedures
- Developed strong technical foundation across all sections
