Diploma in culinary arts management
Food safety and hygiene
HACCP
COSHH
Cooking is my passion and artistic expression. I experiment with recipes, refined pastries, flavour profiles and inspiration from global cuisines through travel whenever possible. I enjoy studying food history and creating dishes that connect people. Innovation using seasonal, sustainable ingredients motivates me. I thrive in challenging environments, energised by precision, creativity and the opportunity to learn and grow every day
As a senior Chef de Partie at treehouse hotels, I have been managing a team of junior chefs, this role has equipped me with skills like effective delegation of tasks, proper communication, making sure all valid needs of my team are fulfilled resulting in my team performing their best.
I have also been responsible for inventory and cost management. By meticulously monitoring stock levels, negotiating with suppliers and implementing portion control measures without compromising on quality
Furthermore, I have been involved in menu development that align with current trends and customer preferences.
Recipes approved by James beard awardee chef Nancy Silverton and added to her Restaurant Pizzeria Mozza’s menu in London landing me my current visa sponsorship
