Senior Cdp at ONE&ONLY THE PALM (2024-01 – 2026-12)
Worked under the mentorship of Chef Yannick Alléno (18 Michelin stars), gaining experience in fine-dining standards, culinary innovation, and luxury hospitality.
- Led hot-section operations and ensured the consistent delivery of high-quality dishes.
- Maintained strict HACCP, food safety, hygiene, and quality-control standards.
- Supported menu development by contributing creative ideas aligned with luxury brand standards.
- Supervised, trained, and mentored junior kitchen staff to improve performance and consistency.
- Monitored food presentation, quality, and portion standards during high-pressure service periods.
- Coordinated with senior chefs to improve kitchen workflow, operational efficiency, and waste reduction.
- Supported smooth daily kitchen operations in a fast-paced luxury environment.
Sous Chef at SEABREEZE FISH & SHELL (2017-01 – 2024-12)
Worked under the leadership of Chef Alex Grahame, former Head Chef associated with the British Royal Family and Balmoral Castle Estate, gaining exposure to high culinary and service standards.
- Led daily kitchen operations and acted as Head Chef when required.
- Ensured smooth kitchen performance during busy and high-volume service periods.
- Reduced food waste and improved operational efficiency through effective stock management.
- Trained, mentored, and developed kitchen staff while maintaining high performance standards.
- Assisted with menu planning and the introduction of new seasonal dishes.
- Maintained consistent standards for food quality, taste, portioning, and presentation.
- Ensured compliance with HACCP, food hygiene, and safety requirements.
Senior Sous Chef at THE MARCH OF TIME (2017-01 – 2017-06)
6-Month Contract
- Ensured the efficient use of kitchen resources while maintaining effective stock storage and inventory control.
- Managed the receipt of deliveries in accordance with Standard Operating Procedures (SOPs) and HACCP food safety standards.
- Assumed full responsibility for Head Chef duties during periods of absence, ensuring smooth kitchen operations.
- Responded promptly and professionally to customer complaints and service-related issues.
- Assisted in the creation and development of seasonal menus and new dishes.
- Led, motivated, and supervised the kitchen team during busy service periods, including peak holiday seasons.
- Managed daily kitchen operations and took full charge of the kitchen when required.
- Supported and guided chefs with food preparation, service, and daily operational tasks.
- Ensured the completion of daily cleaning schedules and weekly deep-cleaning procedures.
Senior Chef de Partie at KNEAD (2017-01 – 2017-12)
- Prepared high-quality dishes while maintaining consistency in taste and presentation.
- Supported menu development and daily kitchen operations.
- Assisted with inventory management, stock control, and food-cost management.
- Maintained high standards of hygiene, food safety, and kitchen cleanliness.
- Mentored junior kitchen team members during service.
- Coordinated with senior chefs to improve workflow and kitchen efficiency.
- Contributed to customer satisfaction through consistent food quality and service standards.
Chef de Partie at THE PRESS BAR & GRILL (2015-01 – 2016-12)
- Supported daily kitchen operations and food preparation.
- Assisted with menu creation, recipe testing, and the development of new dishes.
- Supervised kitchen team members during busy service periods.
- Maintained high standards of food hygiene, safety, and kitchen cleanliness.
- Assisted with stock control, inventory management, ordering, and cost management.
- Ensured consistency in food taste, quality, portioning, and presentation.
- Collaborated with senior chefs to introduce new menu items and improve kitchen operations.
