Head Chef - High Mood Food
October 2017 - July 2018
Head of Production for High Mood Food, a bespoke Café and events catering company specializing in natural, seasonal foods with the focus on Gut Health. I am responsible for general management tasks such as running a team of chefs, recipe creation, staffing, HACCP etc. Since starting with High Mood Food there has been a positive growth within the company, gaining traction in Meal delivery platforms, Events Catering and Wellness Events.
For the second the time in my career I’ve collaborated with fitness gym BXR – helping add them to the High Mood Food client list.
My keen eye for food styling has also excelled in this role and has been utilized through new photography and imagery across the company new website and meal delivery platforms such as Mealpal, Feedr and Deliveroo.
Senior Sous Chef - Deliciously Ella (Seymour Place Deli)
2015 - 2016
Approached by the Head Chef to help launch the first Deliciously Ella deli, serving vegetarian, wheat and refined-sugar free food. My tasks involved preparing various kinds of dishes with a focus on high quality, mesmerising taste, food consistency and excellent presentation to ensure maximum client satisfaction at all times. I developed new recipes and dishes to expand the current menu and helped set up the new kitchen working alongside the Head Chef.
Head Chef and Recipe Developer - The Pure Package
2011 - 2013
Through personal analysis of health orientated foods I was able to create specific recipes and dishes targeted at a health conscious, high profile client base - such as Florence Welch and Denise Van Outen. I coordinated and oversaw the planning, direction and management of food preparation and cooking activities to ensure high quality of standards and timely completion of assigned tasks. Responsible for hiring of staff, professional development, training sessions and performance reviews. Managed catering for photography shoots, VIP clientele and marketing events such as London Fashion Week. Other tasks included liaising with suppliers, industry analysis and research, and regular attendance of food shows and festivals.