Group Executive Head Chef at Danes Hill School, Chapter One IFG

Prestigious independent school catering for 160 staff and 600 pupils across two schools. Serving breakfast, MMB, lunch, afterschool, match teas and a very extensive hospitality. Overseeing and supporting an additional school part of the trust. Core responsibilities were the innovation and implementation of meal uptake from both staff and students on all food on offer, which went from around 70% to 95% currently, raising standards both on core feeding and hospitality whilst controlling the same budget, reducing costs for the year offering fresh, seasonal and creative menus. General chef duties to include; food safety, health and safety, audits, training and recruiting, etc.

Project development chef on-site at Heathside School Weybridge, Accent Catering

Secondary estate school catering for 150 staff and 1,300 pupils aged from 11 to 18 serving morning break meals, lunch and limited hospitality across two locations. Integrated as part of the development team with testing and experimenting of NPD and concepts, with the mission of making this the Centre of Excellence for the company’s estate school division. Sales increase of 20% vs previous year and maintained an average 3% GP over the estimated as per the year’s budget. Managing and motivating a team of 11 and ensuring the food is of exceptional standard. Kitchen setup/ shutdown to high hygiene standards, seasonal menu planning, pricing and costing, ordering, stock rotation, stock take, budget management for daily/hospitality costs, running theme days.

Project development chef at Accent Catering

Internal promotion within Accent catering into the development team. In charge of the food offer for a new brand dedicated for the 6th forms across the company. Worked closely with the project operations manager in all aspects; marketing, branding, food providers, creating a manual with steps and recipes for on-site teams, costings, etc. Held meetings with company directors with updates and sales increases and with clients on sites. Regional role traveling across sites implementing standards, chef and general assistants training and development, audits, support with both daily and special events, costings and searching for new products, mobilizations of new units to company standards, recruiting, trade testing and interviews, production of new menus for season cycles and events, client meetings, reporting into directors, senior development chefs and food development director.

Chef manager at Francis Holland School, Regents Park, Accent Catering

Independent school catering for 100 staff and 535 pupils aged from 11 to 18 serving morning break meals, lunch and very busy hospitality department across two locations including morning meetings with brunch, working lunches, fine dining meals, parents’ evenings, concerts, open days, VIP canape events, etc. Responsibilities include managing and motivating a team of 9 and maintaining exceptional standards, while maintaining strong relationships with senior clients to ensure expectations are met. Setting up and shutting down the kitchen to high health and hygiene standards, seasonal menu planning, pricing and costing, ordering, stock rotation, stock take, budget management for daily/hospitality costs, running theme days. Recruiting and training new staff and supporting younger chefs.

Head Chef at Ewell Castle School, Accent Catering

Independent school catering, cooking and serving 600 pupils and 120 staff across breakfast, hospitality and lunch with salad bar, grab and go and variety of main courses. Managing the kitchen and supervising all staff (10 general assistants), ensuring the kitchen runs efficiently and maintains exceptional health and safety standards. Ensuring deadlines and client requirements are met to a high presentational standard. Daily briefing to ensure allergens awareness and menu/event knowledge; opening/closing kitchen; paperwork; weekly stock take; menu planning and costing to meet GP margin; daily/weekly ordering; deliveries checks and documentation; maintaining cleanliness; training and supporting staff; problem solving on a daily basis.

Chef de partie / Sous Chef at Pfizer Headquarters Walton Oaks, Baxterstorey

Contract catering, providing 1000 meals a day including breakfast, hospitality, deli bar and CPU salad bar and main meals with live cook and traditional. Running and supervising each section on a monthly rota. Menu planning, pricing and costing for weekly changes, ordering, stock rotation. Food labeling and allergen check. Training new staff and supporting younger chefs on professional cookery and allergen training, GP control. Achieved 96.8% on last ESB order, placing 3rd best within the company out of 800 sites.

Sous Chef at Red Bar And Lounge, Dorking

Very busy gastro pub. Won Trip Advisor Certificate of Excellence since 2014. Set up and shut down of kitchen to high health and hygiene standard. Preparation of all food from fresh produce daily, including desserts. Managed kitchen staff, stocktaking and daily/weekly orders, ensuring stock availability. Maintained 5/5 hygiene rating across multiple years.

Head Chef at Red Bar And Lounge, Dorking

Responsibilities repeated with progression in role; continued to manage kitchen, orders, stock rotation and hygiene to high standards. Ensured smooth kitchen operations and staff training during leadership transition.

Head Chef at The Old House At Home, Dorking

Temporary position. Set up and shut down of kitchen to high health and hygiene standard. Preparation of all food from fresh produce daily, including desserts. Managed kitchen staff, stocktaking and preparation of daily/weekly orders ensuring stock was full and available. Maintained stock rotation, staff training, rotas, order deliveries and GP control.

Sous Chef at The Kings Arms, Dorking

Gastro pub role during Christmas period; reported to Head Chef and ran kitchen in absence, managed orders, stock rotation and health standards.

Head Chef at Holtye Golf Club, Cowden

Head Chef; set up and shut down of kitchen to high health and hygiene standard. Prepared hot and cold dishes including desserts; managed orders, stock rotation and staff training.