EXPERIENCE
Freelance Private Chef Monaco + Moscow
July 2017 till present.
My most recent position has taken me to Monaco and Moscow working as a private chef over the last three years my main duties include:
Plan and direct food preparation.
Modify the food styles to meet principals and guests' requirements, dietary, health, vegan and allergy.
Estimate food requirements and food costs.
Quality control over produce, suppliers, and stock rotation.
Supervise kitchen staff’s activities.
Arrange for equipment purchases and repairs.
Perform administrative duties keeping records of receipts for continuity of expenditure.
Kitchen sanitation and safety standards.
Maintain a positive and professional approach with co-workers.
American Embassy Moscow Head Chef + Freelance Private Chef + Consulting and Event Coordinator Anglo American School Moscow
September 2017 – June 2018
Writing Fine dining and casual menus.
Strict anonymous conduct, private events, formal dinner parties with complete discretion.
Team management and organization.
Consulting of clients, budgeting, scheduling and product sourcing.
Private dinners and events up to 250 people.
Lost and Found Head Chef, Ireland + Freelance Private Chef
May 2014–2017
Food pioneer award.
Best café In Ireland award.
Sourcing the best quality ingredients.
World class breakfast, lunch coffee and patisserie.
Pop up restaurant in the evening at selected times.
Organizing charity dinners free of charge to give back to the community.
Sport Hotel 5*, Stuben Am Arlberg, Austria, Sous Chef
November 2013 to May 2014 (season)
Modern Austrian fine dining cuisine.
Conduct full evening services in German.
We made daily ice creams and sorbets, butchered whole animals, fresh pasta, sous vide, molecular gastronomy, patisserie and curing meats.
The Cotswold House Hotel, UK, 3 Rosettes, Chef
May 2012 – November 2013
Working with famous 2 Michelin star chef.
A la carte menu fine dining, varied functions 150 people.
Very modern and influential restaurant in the British food scene.
Wilton Court Hotel, UK, Two Rosettes, Chef
2011-2012
Classic techniques, preparation of fresh bread daily, desserts, terrines, wild game and weddings.
The Cornish Arms, UK, World Famous Chef (T. V Cookbooks) Chef
2010 - 2011
Rick Steins restaurant worked alongside Son of Rick Stein Jack Stein (Now Famous TV Cookbooks), cleanliness, fish cookery, presentation, fresh quality ingredients daily.
Hilton Pukerup Hall, UK, Conference and Banqueting Waiter
2008 – 2009
Front of house experience and training 4* customer service, systematic execution. I Have extensive knowledge of silver service and table laying creating beautiful settings for meals and entertainment
