ive allways been a hard worker and a practical person so i knew school wasnt for me so i got a job as soon as i could and it just so happend to be a potwash. Then i became a chef out of luck when we didnt have enough staff. i allways perform best in the deep end i allways have and to show this i went to the hand and flower for a week stage and came back with a job offer having no michelein experience. im ver good at dealing with stress and especially when it comes to managing a team. im good at identifying peoples rolls and attitudes and how they work best and in what conditions or sections. ive allways had a passion and love for cooking through everything and i believe thats proved through what i put on a plate
I have worked for the greedy gordons group for 3 years at more than 1 pub, during this i spent 8 months at the red lion in Cranford to then becoming a line cook at the snooty fox in lowick. for the past 6 months i have been between the two pubs covering people and doing extra shifts. Here i have gone from being just a commis to stepping up to acting sous chef when our head chef left, running a kitchen at the top of the red lion during the summer time. before that i worked as a potwash in a pub for 4 months then became as chef at that pub (the styrup cup) and this is where i found my passsion for cooking i worked as a chef for 6 months.
paperwork management
team skills
comunications skills
stock taking skills
ordering skills
butchery
fish butchery
cooking techniques
pairing knowledge
stocktaking
pastry knowledge
traditional cooking knowledge
i came 3rd in the 2023 young chef of the year award northamptonshire when i was just 17