Interim Sous
Evolve Hospitality
Total years of experience :12 years, 2 Months
• Manage kitchen staff and operations, ensuring smooth service in the absence of the head chef.
• Maintain consistency, quality and high standards during high-pressure services.
• Control inventory, minimizing waste and optimizing ingredient usage within budget constraints.
• Mentor junior staff on culinary techniques, time management, and sanitation for a cohesive team.
• Executed flawless canapé events, bowl food, and fine dining plating.
• Spearheaded a triumphant outdoor tent event for 250 guests.
• Innovatively crafted menus encompassing Middle Eastern, French, Spanish, and Italian cuisines.
• Demonstrated strong leadership by efectively managing teams, ensuring seamless task delegation, and prioritization.
• Directed kitchen staff to ensure the timely and seamless execution of culinary services.
• Collaborated closely with event planners and clients, ensuring a smooth and memorable culinary experience.
• Showcased expertise in Persian Flavors, consistently exceeding financial targets.
• Maintained meticulous control over inventory, purchases, and wastage.
• Successfully managed and delivered high standards for major events in Qatar.
• Launched a new site, implemented structural improvements, and contributed to kitchen design.
• Specialized in modern European cuisine, utilizing top-quality, fresh, and seasonal ingredients.
The Oystermen (Covent Garden), London
Interim Sous Chef (October 2018 - August 2019)
• Assisted in the re-launch, implementing structural improvements and enhancing work efficiency.
• Contributed to menu development and marketing strategies through social media.
• Ensured adherence to the HACCP-based food safety management system.
• Revitalized Scottish cuisine with a modern twist, designed menus for the restaurant and private dining.
• Led successful recruitment drives, fostered team development, and conducted HACCP training.
• Developed menus and implemented effective marketing strategies through social media.
• Led recruitment, team development, and provided HACCP and COSHH training.
• Established and maintained relationships with suppliers through negotiation.
• Launched a new site, facilitated kitchen design, and contributed to menu development.
• Conducted recruitment, focused on team development, and provided HACCP and COSHH training.
• Established and maintained relationships with suppliers through negotiation.
• Managed kitchen staff, planned and directed food preparation.
• Achieved recognition in the Michelin Guide within a year.
• Contributed to menu development and marketing strategies through social media.
• Oversaw the Evo Gro greenhouse cabinet, maintaining, developing, and growing new cresses to complement dishes on the menu.
• Led a renowned culinary team, achieving and maintaining a prestigious Michelin Star.
• Specialized in crafting modern and innovative dishes using top-quality, fresh, and seasonal ingredients.
• Designed and curated sophisticated menus for the restaurant and exclusive private dining room, accommodating up to 20 guests.
• Spearheaded recruitment initiatives, facilitated team development, and conducted comprehensive HACCP and COSHH training programs.
• Managed the larder/starters section and assisted the pastry section.
• Developed an understanding and appreciation of fusion food, combining French and Japanese elements.
• Took charge of ordering, prioritized mise en place, and ensured consistent food quality and timely service.
• Ran the larder section for 3 months and the garnish section for 6 months.
• Worked in pastry for 3 months, showcasing passion for attention to detail.
• Executed effective mise en place for accurate and smooth service.
• Developed and refined knife skills, minimizing food wastage.
• Assisted the Chef de Partie in the larder section and creatively plated dishes.