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Profile
Head chef with twelve years in busy kitchens. I run a calm pass, cook seasonally and keep food costs where they should be.
Experience
Head chef2020 to now
Harbour Kitchen- Lead a team of eight; 160 covers on Saturdays
- Food cost down from 34% to 28%
- 5-star hygiene rating every inspection
Sous chef2015 to 2020
The Seahorse- Ran the pass four nights a week; trained six commis chefs
Education
Level 3 Professional Cookery2011 to 2013
Westminster Kingsway CollegeThis is an example only. Type over any line and it becomes yours.
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