Professional history

Executive Chef

Running the kitchen end to end: operations, quality, team and cost.

• Manage and supervise all kitchen operations.
• Maintain food quality and develop menu items.
• Lead kitchen staff and assign daily tasks.
• Monitor inventory and order supplies.
• Control food cost and reduce waste.
• Train and support kitchen employees.
• Maintain fast and organised kitchen service.
• Coordinate with management to achieve operational goals.

Control Chef

Overseeing daily operations, quality control and kitchen workflow.

• Supervise daily kitchen operations and workflow.
• Assign tasks and duties to kitchen staff.
• Prepare work schedules and manage staff attendance.
• Train new employees and support team development.
• Oversee food preparation according to approved recipes and standards.
• Ensure food quality, taste and presentation meet required standards.
• Monitor preparation times to ensure timely service.

Chef — all kitchen sections

Practical experience across every kitchen department in a hotel environment.

• Gained practical experience across every kitchen department: preparation, cooking and service.
• Worked to the health and safety standards required in hotel kitchens.
• Developed professional skills and an understanding of the hotel working environment.