EXPERIENCE

EXPERIENCE

Hospitality all the way

Head of Food

Cosy Club, Loungers

•Multi-site (36) plated food menu development

•Breakfast, lunch, dinner, bar snack & event menus

•Commercial & creative balance

•Operations collaboration & chefs’ representative

•Logistics, volumes & supply chain

•In-house recipes & 3rd party bespoke products

•High-volume Christmas & NYE menu management

•Dietary needs menus (GF, Vegan)

Head of Product & Innovation

Cornish Bakery

•Multi-site (52) food & drinks development

•Eat-in and take-away, savoury & sweet, meals & snacks

•In-house recipes & 3rd party bespoke products

•Drinks category & contract tenders (soft & coffee)

•Logistics, volumes & supply chain lead

•Non-consumables category lead

•Design & re-branding collaborator

•Allergens & calories lead

•Marketing & content internal consult

•Online frozen shop management & web maintenance

Food & Drink Development Manager

Boston Tea Party

•Multi-site (23) seasonal & event menu development

•Plated, eat-in and take-away

•In-house recipes & 3rd party bespoke products

•Breakfast, lunch, afternoon, cakes & snacks

•Allergens lead

•Commercial & creative balance

•Sustainability & community focus

•Logistics, volumes & supply chain support

•Dietary needs menus (GF, Vegan)

•Recipe card system relaunch lead

Hospitality Qualifications

  • A double diploma in cuisine and patisserie from the world leaders in culinary education.

    Awarded 2x "Mention Bien" for work in Intermediate and Superior Cuisine

  • A thorough drinks qualification from the leading awards body for the study of wine and spirits.

    Awarded a merit.

  • Self-studied alongside work, putting my knowledge and experience onto paper to receive this recognition.

Bits on the side

  • A voluntary 2 week indirect stage at Hide Restaurant in Mayfair.

  • Supported demonstrations behind the scenes for Wilfred Emmanual Jones, Rosemary Shrager, Rachel Khoo and Clodagh McKenna.

  • Recieved a "30 Under 30" award back when, and was invited to speak on a panel about menu development.

SPECIALIST SUBJECTS

SPECIALIST SUBJECTS

  • I've developed and redeveloped full recipe card suites for 2 multi-site businesses and have seen commercial and quality metrics improve vastly as a result. I understand the importance of clarity and consistency and the balance of agility and cost.

  • Having had experience in branded and unbranded companies, I've worked with a whole host of varied standards and am passionate about keeping them simple and guest focused. At Cote Restaurants I lead the project to redesign the breakfast service steps as it was in need of serious improvement. My project was successful with minimal impact to teams and maximum uplift in timings and guest experience.

  • At Cornish Bakery I lead the development the new bespoke coffee blend and account tender involving lots of tasting and packaging design.

    At Cote Restaurants I chaired the relationship with Lavazza's training team and worked alongside David Cutler (often on Sunday Brunch) to conduct barista trainings and 2 barista championships with finals held in Turin).

    At Quod Restaurant I was brought in to observe the development of their bespoke coffee blend.

  • I completed WSET level 2 with merit while working at Gee's and my knowledge has grown and expanded since then.

    At Cote Restaurants I regularly hosted wine training sessions and wine and food pairing, focusing on French wines.

  • At Cote Restaurants I conducted around 12 NSO pre-opening trainings including coordination and service standards. I would also stay for up to 3 weeks post NSO to ensure standards were embedded. In other roles I've been involved from a food and supply perspective and understand first hand the impact of a successful opening week.

  • The most important part of any business is its people. Leading a team at any level is something I've loved and found great reward in helping people flourish with a human-first approach. At Cote Restaurants I helped countless people, FOH and BOH, develop into their next roles using bespoke development plans tailored to their goals and business needs.

  • Experience dealing first hand with suppliers and producers. At Cornish Bakery my team and I directly handled all supply chain, including volumes agreements, urgent troubleshooting and both consumabl and non-consumable goods.

The Full Story

  • Regional Chef Trainer at Cote Restaurants

    Developed and launched the internal chef development program. Assisted with npd and menu development. Responsible for onboarding and signing off new or promoted HCs and SCs in the business. Assisted conducting monthly new menu cook offs centrally and regional cascade.

  • Regional FOH Training Manager at Cote Restaurants

    Conducted 12 new site openings pre-opening and launch weeks. Creating development plans for FOH teams. Writing & conducting service, wine and food training sessions. Companywide coffee quality lead & conducted 2 international barista championships.

  • Assistant General Manager at Cote Restaurant Oxford

    Day to day overseeing the restaurant to ensure guest’s had excellent experiences and commercial targets were met. Upkeep of standards and team cohesiveness. Christmas coordinator and wrote for weekly area news. Won Best Performance 2 years consecutively. Covered other sites and helped with openings.

  • Restaurant Manager at Gee's Restaurant Oxford

    Day to day overseeing of the restaurant. Participated in its refurb and reopening under new branding, responsible for writing team training manuals about service and food. Conducted mini training sessions on wine and spirits following WSET qual.

  • Waiter at Quod Restaurant Oxford

    Serving at breakfast, lunch, dinner and private events in this luxury hotel. Participated in redeveloping the blend of coffee alongside exec chef and ops director.

  • Barista & KP at Green's Oxford

    The best way to learn. Started as KP/busser and gradually moved to customer facing roles and developed passion for coffee, cakes & proposition design.