Sept 2006 to Mar 2008                 Searcy’s @ The National Portrait Gallery, London.

Senior Sous Chef                         2 AA Rosettes

*   Assisting in the running and control of the main portrait restaurant serving well sourced,

     seasonal British cuisine.

*   Running of the separate café kitchen serving Italian / European influenced food.

*   Looking after private & corporate functions ranging from 10 – 400 for plated menus & 600+

     for canapés.     

*   Ensuring that all company compliant paperwork for both kitchens was done by the

    appropriate teams.      

*   Assisted in the control of financial targets, GPs, menu planning & menu management.

*   Assisted in day to day stock control and produce ordering.

*   Implementing staff goals & training.

*   Assisted in the writing, design, planning & management of all menus. 

Feb to Sept 2006                            Searcy’s @ Mansion House

Freelance Chef                               Official residence of the lord mayor of london  

*   Client base ranging from private corporate through to state functions.

*   Assisted in the running of all sections producing banqueting menus at 2-3 rosette level.

*   Producing menus ranging from canapés to full set menus with covers from 20 – 800+.

*   Ensuring that all aspects of food standards & management were followed.

*   Imput into recipe and dish creation.

May 2003 to Feb 2006                   Holiday Inn Kensington Forum Hotel

Senior Sous Chef                          4AA star, 910 bedrooms ( Largest Holiday Inn in the world )

                                                        2AA rosette standard

*   Assisting the Executive chef in the running and control of 3 restaurants serving a range of

    menus from British pub through to European cuisine.

*   Running of the separate staff restaurant.

*   Looking after private & corporate functions ranging from 20 – 350 covers plated & 20 –

    600 covers plated & 10 – 800 covers for finger or canopy food.

*   Ensuring that all company paperwork for all kitchens were done by the teams and then

    processed. This included H&S, Food Safety, COSCHH, HACCP & stock control.      

* Assisted in the control of financial targets, GPs, staff training, menu planning & menu management.

*   Assisted in day to day stock control and produce ordering.

*   Implementing staff goals & training                                                                 

Jun 2001 to May 2003                 The Up and Under Restaurant & Bar, Twickenham,

Head Chef                                    80 seater, 2AA Rosettes.  

*   Complete running and control of the a la carte restaurant & bar menu serving British cuisine.

*   Running of private & corporate functions ranging from10 – 160 covers.

*   Sourcing and use of seasonal and regional food items were implemented.

*   Writing, design, planning & management of all menus. 

*   Management of all H&S, Food Safety, COSCHH, HACCP and stock control paperwork.

*   Management of all financial, GPs & stock control targets.

*   Control and supervision of day to day stock control and produce ordering.

*   Implementing staff goals & training.                                                                 

1989 – 1991 Eastbourne College of Arts & Technology

*   City & Guilds 706/1 and 2,

*   City & Guilds 707/1,

*   City & Guilds 717/1 Beverage Sales & Services,

*   City & Guilds 711/1 Patisserie,

*   Craft Catering Course Diploma including: commodities, food services, food

    preparation, bakery, nutrition, accommodation services.