Chef Profile

Supervisory Food Safety Certified

 Industry recognised NVQs/SVQs in Catering and Hospitality Level 2/3  

Head chef at restaurant and Hotel level including large public events

Managed children's day care nursery kitchens

Menu development for children from birth to primary school age

Coaching under 5's and onwards to cook or bake desired dishes

Menu development at all levels including banqueting and events

Coordinating large events including weddings and public functions

Stock Management and sourcing quality supplies

Health and safety management

Food Hygiene management

Menu design & implementation

Making it all fun