Brian Partridge

• Company Overview: A very popular 180-seater restaurant in the heart of theatreland, serving an array of slow cooked, smoked and cured meats incorporating many authentic recipes of the southern states of America with some European twists. 4.9 on google and ranked 84 of restaurants in London through TripAdvisor with a turnover of 55k per week and 80k at its peak.
• Improved kitchen efficiency by streamlining cooking processes.
• Established strong rapport with team members through effective communication skills.
• Upheld health and safety regulations at all times in the kitchen.
• Fostered a positive work environment, boosted team morale.
• Developed seasonal menus to offer variety and freshness in dishes served.
• Maintained exemplary hygiene standards in the kitchen area.
• Managed all aspects of the kitchen, ensuring smooth operation.
• Trained junior staff for optimal performance and skill development.

A beautiful grade listed inn located in the heart of the Kent countryside, I implemented local fresh ingredients from fresh Game to locally farmed produce. The menu was very much a traditional affair with some modern twists, A bustling lunch trade and great evening trade.

• Company Overview: Ignite group
• Ignite group
• Ensured high-quality dishes with meticulous attention to detail.
• Maintained exemplary hygiene standards in the kitchen area.
• Developed seasonal menus to offer variety and freshness in dishes served.
• Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.

• Company Overview: Sir Terrnce Conran Holdings - Bankside/Shoreditch
• Sir Terrnce Conran Holdings - Bankside/Shoreditch

• Company Overview: Ignite group
• Ignite group

• Company Overview: (3 restaurants 1 gastro pub, function rooms)
• (3 restaurants 1 gastro pub, function rooms)
• Ref Mr Kieran Murray

• Company Overview: (1 Michelin star)
• (1 Michelan star)