Motivated chef whose philosophy is to use fresh, locally sourced ingredients and to produce uncomplicated plates of well-presented, tasty food.
Head chef in a village restaurant serving freshly caught fish and seafood.
Controlled menu planning, costing, stock control and catering to all dietary requirements for athletes and members of the general public.
Covering all kitchen sections as required on a daily basis, functions and running the kitchen.
Training on all sections of a busy 5 star London restaurant.
Training in banqueting and the control of each section of the kitchen.