seldon curry

• Guided the direction of the menu towards a more consistent, regional and unified food offering, receiving some degree of national recognition in the process
• Implemented steps to improve the working methods within the kitchen, minimising single use plastics and having a more holistic approach to sustainability
• Leading a team to produce reasonable volumes of fresh, interesting and carefully sourced food, more so during the busier summer period when it is essentially an all day operation
• Oversaw several large and varied events successfully
• Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
• Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
• Sought out high quality and regional local producers to use

• Worked with the longstanding owners and management to install an brand new open fire kitchen and fresh and exiting approach to grilling fish over fire on the menu
• Ran and helped train a team to maintain standards of food at a very high volume during what was often an all day catering establishment

• Our restaurant was well received when it opened. We managed to get some local awards and 3 national reviews during that time (2 glowing, 1 ok) . Our menu was mostly seafood and game when it was in season. At our busiest we had a team of four chefs and 2 Kitchen porters as well as 2 full time waiters. There were many reasons why we tried to sell the restaurant, the lack of scope for expansion being the primary one
• Ran the Kitchen to an accomplished and recognised high standard from very basic kitchen and building, building an excellent and loyal reputation
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• I was given the job of installing a fresh food restaurant within an existing low end but huge volume cafe. I was involved in every step from design to opening. This job was hugely challenging in many ways but I managed to utilise and develop my management skills to good effect and implemented successful systems that meant we would be serving up to 250 covers at any time with an all day service. This was a great experience for me and really gave me valuable experience in back of house administration and health and safety in the level of detail I had not seen previously
• Achieved consistently high standards of hygiene and operation both externally and adhering to the rigorous standards of the company which owned the restaurant
• Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.

• I worked at the opening of what was one of London's most high-profile and discussed restaurants. This is a relentlessly bustling site using the highest quality ingredients and is largely creative and free. We changed the menu at least twice a day and often during service as ingredients arrive. The menu is mainly in a modern European style with focus on freshness, strong flavours and pedigree of produce.
• Prevented allergen cross-contamination through meticulous food preparation, cooking and plating.

I arrived here as Sous chef but swiftly took charge of a brigade of six, cooking seafood to a very high standard and learning a huge amount about budget control, meeting GP, staffing and perhaps, most strongly, about creativity and how to extract the most from raw ingredients.

My role required a fair amount of additional work at both Hix Oyster and chop house in Smithfield and Hix Soho