London Area, United Kingdom
Commercially driven Food & Beverage leader delivering EBITDA growth and margin optimisation across multi-unit premium hospitality operations in London’s highly competitive market. £10M+ revenue exposure | Multi-site leadership | 55+ team leadership | Full P&L ownership Currently open to senior Food & Beverage leadership opportunities in the UAE. I specialise in scaling complex F&B operations, strengthening cost discipline, and building structured operating frameworks that translate operational excellence into measurable financial performance. My approach combines hands-on culinary leadership with strong commercial accountability — ensuring guest experience excellence never comes at the expense of profitability. Throughout my career, I have led multi-site F&B environments, executed successful pre-openings, consolidated supplier networks, and implemented SOP frameworks that improve consistency, labour efficiency, and margin quality across high-volume premium dining operations. My experience spans fine dining, premium seafood, and high-volume casual concepts, where I have worked closely with ownership groups and senior leadership teams to stabilise teams, optimise cost structures, and build scalable operating models that support sustainable EBITDA growth. Following a successful multi-site growth phase in London, I am now selectively exploring senior Food & Beverage leadership opportunities across the UAE and international hospitality markets. Open to confidential discussions with hospitality groups, hotel operators, and executive search partners. Track record of delivering measurable EBITDA improvement and operational stability across complex, high-volume F&B environments.
• Directed multi-site culinary operations across 4 locations (£6M–£10M revenue exposure) • Reduced food cost by 5% through supplier consolidation and menu engineering • Increased average guest spend by 12% via upsell and menu redesign • Improved GP margin by 4% within 12 months • Standardised recipes and SOPs group-wide, reducing food waste variance to <2% • Led and developed 55+ team members across multi-site operations • Implemented advanced inventory controls supporting sustainable EBITDA growth
• Led kitchen strategy for premium Turkish & Mediterranean concept in Knightsbridge • Managed and developed 25+ brigade members, improving team stability and retention • Renegotiated supplier contracts, reducing food cost by 4% • Strengthened menu engineering, increasing contribution margin by 6% • Maintained consistent premium quality standards during high-volume service • Improved kitchen productivity through structured prep and workflow optimisation
• Directed kitchen and food operations for premium seafood-focused concept • Managed fresh fish supply volatility through daily supplier negotiations • Implemented nose-to-tail utilisation strategy, reducing food waste to below 3% • Improved stock efficiency and purchasing discipline across the kitchen • Strengthened operational workflows to support consistent high-volume execution
• Managed daily restaurant kitchen operations with full food cost accountability • Delivered food cost improvement of 3% through tighter inventory control • Supervised and trained 15+ kitchen staff, improving team performance and retention • Streamlined prep systems, increasing service efficiency during peak periods • Supported revenue growth through seasonal menu optimisation
Promoted from Senior Chef de Partie to Sous Chef at the flagship Selfridges location within the group. Managed high-pressure service in a luxury department store environment, consistently delivering 400+ covers per day while maintaining full brand standards. Oversaw production and presentation of premium French bistro classics, ensuring VIP-level quality alongside fast-paced service execution. Supported the Head Chef in leading a large kitchen brigade, including rota planning, team supervision, and full compliance with health and safety audits.