Experience

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  Grange hotels

  Feb 2004 - Jan 2005

  Sous chef

  Worked in 3 properties simultaneously and take control of the night shift patterns according to business needs & tasks for the morning, focusing on the room service section and larder, staff training, preparations of the night chef’s roster, organize for overnight banquet events and meetings, & accept overnight Deliveries,and to organize and assist the breakfast buffet at times.

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  Eat and two veg limited

  Jan 2005 - Apr 2005

  Sous chef

  This was a Meat free Restaurant (vegetarian & Vegan foods) which was located in Marylebone high street, I functioned in all sections and was mainly in charge of food costing Cost Control, staff recruitment & training, staff rota scheduling, Goods Ordering & month end stock takes, Menu planning, Restaurant Food & Beverage Budget, Desserts, Sauces , starter and in the main pass.

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  The cadogan, a belmond hotel

  Apr 2005 - Jun 2006

  Chef de partie

  Worked for the restaurant, conferences, and functions of the hotel. I am responsible for all the functions within the kitchen. My duties were also to cover the breakfast shift if necessary, preparing English and continental breakfast for the satisfaction of the customers. I also assisted in the pastry section in making desserts, puddings, cakes and breads.

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  Firmdale hotels plc

  Jul 2006 - Dec 2006

  Chef de partie

  This hotel had a very busy restaurant with an extensive menu of a mixed & modern British cuisine. And having regular customers & celebrity clients, the standards were always kept very strictly high and professional.

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  Marriott hotels

  Dec 2006 - Mar 2009

  Chef de partie

  I was in charge of all sections working including the Night Shifts, Also covering Staff Restaurant and the Banquet event functions where necessary.Other responsibilities included: Assisting the Menu with inputs & Daily specials, assisting with Purchase ordering and stock control, Assist with Stock takes preparing breakfast buffet cost and analysis for the head chef, Training new junior staff

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  Accor

  Mar 2009 - Apr 2010

  Senior sous chef

  A four star AA rated Hotel with 150 rooms and 4 Conference rooms for meetings & events. I was employed at the Novotel hotel as a Sous Chef working in all sections mainly for Dinner service and solely in-charge of banqueting & Events and was promoted as a Senior.

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  Park plaza westminster bridge

  Jan 2010 - Jun 2010

  Launch temp sous chef

  This Hotel has 1120 rooms and has been very popular since the grand opening in February 2010. Executive Chef Joel Antunes runs the Brasserie of the hotel; I was assisting the Kitchen Manager Imthiaz Kader whilst also was working for the Hilton at the same time 3 days a week. My duties here was to conduct feasibility study within each outlet for equipment purchase and service system designing, as a Sous chef for the Conference & Banqueting, Room Service, Breakfast Kitchen and Night shifts setup. operated there 3 days a week. Show less

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  Hilton london metropole

  Mar 2010 - May 2010

  Sous chef (freelance - contractor)

  Contracted through Agency, for a period of 2.5 months for the Hotel

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  Thistle hotels

  Jul 2010 - Dec 2011

  Head chef

  Head Chef for The Thistle Bloomsbury & The Kingsley Hotels

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  Hyatt regency

  Jan 2012 - Dec 2013

  Head pastry chef (banqueting events, restaurant, room service & staff dining)

  Managing & producing with the best quality sourced for high volume buffet catering to a'la carte functions & events to fine dining & hospitality events, room service & employee dining.

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  Big sky studios

  Feb 2014 - Sept 2021

  • Chef (Locations)

    Jan 2019 - Sept 2021

  • Freelance

    Feb 2014 - Dec 2019
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  Baxterstorey

  Feb 2014 - Nov 2015

  Hospitality & head pastry chef

  Hospitality Head Chef for Various sites within London for tilt, main duties include Menu & Event Planning, Liaising with Client requirements, Costing, Procurement, Stock control, Recruitment, Cookery, Pastry, Hospitality & Fine dining Events, Health & safety, Staff training & Development.. Etc..

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  Tabodia

  Nov 2014 - Dec 2014

  Temp head chef

  8 week temp contract to cover Xmas events, during this period I completed 4000pax of Xmas dinners & party events, with the help of 4 kitchen members of this Hotel.

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  Hallmark hotels

  Nov 2015 - Jan 2016

  Temp executive head chef
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  Centerplate uk

  Feb 2016 - Jan 2018

  Head chef - royal airforce museum
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  Baxterstorey

  Feb 2018 - Aug 2018

  Head chef - salvation army
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  Aramark

  Aug 2018 - Jan 2019

  Chef at st james's palace
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  The alexander hotel collection

  Jan 2022 - now

  Events chef