Head chef
Byblos hospitality
Total des années d'expérience :16 years, 6 Mois
Duties; Running the operations of the 3 outlets within the group and helping to open and train staff for new outlets.
Time out magazine best pub food award winner 2020.
Duties; I was employed to cater for a new years celebration for the owners in Dubai and birthday parties in Oman.
M/Y; Kiss
Size; 46.4 meters
Dates;
Based in a castle in Scotland I was 1 of 4 chefs all working individually to cater for a grand party for the UHNW family and their guests.
Company; Ski Verbier Exclusive, Chalet Chouqui
Dates; December2015 to
As an In-Flight
Duties; In the role of the Head chef of this gastro pub I was in charge of a brigade of 7. Responsibilities included negotiating with suppliers, stock control and costing to maintain a high GP, seasonal menu planning and daily specials using the freshest local ingredients. Liaising with customers to cater for specific requirements for weddings and events.
Company; YSE, Val D’isere, France
Dates; November 2012to
Working in hotels throughout the Alps, duties included providing Breakfast/ afternoon tea and dinner for up to a 100 guests, HACCAP and COSHH control, ordering and accounts.
CDP
Duties; Summer position using freshly sourced local ingredients, some foraged from local woodland.
(Summers only from 2007)
Position; Commis/ CDP/
courses: GCSE- 9 GCSEs A-C NQV Level 2 food preparation and cooking NVQ Level 2 food service Level 2 food safety Food Allergy certificate