Experience
HEAD CHEF 2013 – Present
Sous Chef 2010 – 2013
Elior Contract Catering at Schroder Investment Bank – London UK
• In charge running and managing all areas of the kitchen
• Responsible for compliance of safety and wellbeing
• Stock control, purchasing of supply and equipment
• Menu planning and designing food innovations
• Motivational leadership and mentoring of other staff
• Scheduling and supervising of all kitchen staff activities
• Checking quality of cooked food ensuring standards are met
SENIOR CHEF DE PARTIE 2008 – 2010
The Ritz Hotel, 5* – London UK
• Worked closely with the Head Chef and Executive Team
• Running and managing a section
• Assisting other areas of the kitchen when required
• Minimisation of wastage
• Managed section stock control and rotation
• Implemented Health & Safety guidelines and policies
• Organised and executed rotas
• Training and development of Commis Chefs and Demi Chefs
Chef de Partie (2007 – 2008)
Demi Chef de Partie (2006 – 2007)
Hilton Hotel Group 4* – Hertfordshire, UK
• Organising and assisting with banquets
• Training and development of Commis Chefs
• Ensuring correct stock rotation and wastage minimisation
• Organised invoices, ordering, weekly menus etc.
• Acting Junior Sous Chef when required
DEMI CHEF DE PARTIE (2003 – 2006)
Harrow Independent Boarding School – London, UK
• Fine dining restaurant
• Assisting in all areas of the kitchen
• Given the opportunity to create and serve a set menu to high profile invited guests
Education
Hilton University
• Certificate in introduction to brand service standards
• Certificate in breakfast 90
• Certificate in generic brand service standards
• CHAS training – food safety for managers 2008
West Herts College
• NVQ 1,2&3 Catering and Hospitality
• Key Skills Level1&2
• Certificate in Food Hygiene
• Certificate in Health & Safety in the workplace
• Octopus training and managing food cost and kitchen production
