Experience

• 

  Mpw steakhouse / hilton hotel

  Dec 2009 - Oct 2017

  Kitchen porter, commis chef, chef de partie

  - Completed NVQ levels 2 and 3 in professional cookery- Promoted from kitchen porter to Chef de Partie in that time- Ensure food preparation was carried out to a high level- Maintain high levels of cleanliness andcomply with healthy and safety and food laws

• 

  The ivy collection

  Jan 2019 - Mar 2020

  Chef de partie

  - Serving anywhere from 100 covers to 250 covers plus - Worked the grill, very busy section requiring high levels of organisation - Developed ability to remain composed, during very busy fast-paced service- Resilience to work in high-pressure environment for long periods of time

• 

  Home sw15 / flour and water

  Oct 2020 - Oct 2021

  Sous chef / head chef

  - Fast paced environment, upwards of 100-150 covers daily, requiring excellent organisational and communication skills - Promoted from Sous Chef to Head Chef at a new opening- Used jelly kitchen management system to cost menus, and forecast profits. Gaining experience using different technology.

• 

  Julies

  Oct 2021 - Mar 2022

  Sous chef

  - High-end neighborhood restaurant situated in Holland park- Working in a high pressure environment, requiring excellent communication and attention to details- Often running multiple menus simultaneously requiring efficient and organised workflow to complete preparation for 80-100 covers daily

• 

  H.g. walter

  Mar 2022 - Jan 2024

  Sous chef

  - Team leader in absence of Head chef - Cooking food for 120 people daily alongside orders than can vary in numbers- Good communication is essential as we work alongside multiple departments

• 

  Cision uk

  Jan 2024 - now

  Sales development representative