London, England, United Kingdom
At Jeremy King Restaurants Ltd, the unveiling of our Cal-Ital concept eatery was a highlight of my culinary journey, where I led a team of 7 pastry chefs in an £8.5 million venture. Our mission was to blend innovation with tradition, something we achieved by creating a dessert menu that celebrated seasonal ingredients and pushed the boundaries of taste and presentation. My role extends beyond the kitchen to consulting and employee training, where I impart knowledge and foster a culture of continuous learning. In collaboration with senior management, we ensure every dessert is a testament to our shared dedication to culinary excellence. This commitment to craft and quality forms the cornerstone of my professional ethos, aiming to exceed customer delights through creative expression and meticulous execution.
Implementing a bespoke Afternoon Tea offer at the Royal Exchange. I have been developing all pastry for the Functions & Brunch menu. Interim role at Engel & Jang at the Royal Exchange until I step into the new site - Pillar Hall at Olympia where I will head up a team of 6/7 overseeing all areas of the pastry production for the main restaurant which seats 190, outdoor terrace which seats 70, speak easy bar for 60 overs including a private dining room for 10-15 and a banqueting suite for 450-500 covers.
Worked freelance on a 20-hour contract druing the busy festive season producing desserts for bespoke events. Worked events at the Guildhall, Freemasons building, Battersea Evolution, Tower of London & Magazine London I collaborated in a team of 15 pastry chefs
Brand New Opening 150 seater American/Italian concept (Cal-Ital movement) £8.5million project - Brigade of 35 chefs (7 in pastry) Experience with Marketman (Stock Control, Ordering, Recipes), Food Alert (SOP, Allergens, HACCPS), Toast (Sales Mix) & Sideways ( In house Training), SharePoint (In House Operating System) Food Safety Level 3, Food Hygiene Level 3, Fire Marshall Designed and executed an innovative dessert menu, showcasing seasonal ingredients Oversaw all pastry production, ensuring high-quality standards and presentation of all dishes Mentored and trained junior pastry staff, fostering and nurturing a culture of creativity and excellence Collaborated with Senior Management team to create a cohesive dining experience Managed inventory and ordering of pastry supplies to maintain optimal stock levels
Assisted 1 other Head Pastry Chef to set up and oversee the pastry section for the new opening of Josehpine's
Lead a team of 5 chefs Overall in charge of the running of the section Creating ad hoc menu and seaonal specialities Established the division of labour for stations In charge of all supplies for the department Worked in various locations - George Club, Birley Club, J Sheekeys and collaborated with Sexy Fish and Annabel's