Professional Summary
Chef with 8 years of experience in high-volume kitchens, specialising in menu development, food safety compliance, and team leadership. Currently managing a 120-seat dining room on Celebrity Cruises with a multinational kitchen team. Committed to sustainable sourcing and reducing food waste while delivering 5-star guest experiences.
Skills
- Menu Development
- Food Safety Compliance
- Kitchen Leadership
- Cost Control
- Guest Engagement
Experience
Chef — Celebrity Cruises
- Developed seasonal menus increasing covers by 15% while maintaining 25% food cost.
- Managed a kitchen team of 14 across multicultural shifts, ensuring smooth service operations.
- Implemented waste reduction programme that cut food waste by 30% through better forecasting.
- Maintained 5-star food safety rating and conducted regular training sessions for kitchen staff.
- Collaborated with onboard events team to execute private dining experiences for up to 200 guests.
Sous Chef — AccorHotel
- Supported executive chef in managing a 120-cover dining room with a seasonal tasting menu.
- Trained and mentored junior cooks, 80% of whom were promoted within 18 months.
- Streamlined inventory processes, reducing spoilage costs by 20% annually.
- Created weekly specials based on local sourcing partnerships, boosting guest return rates.
- Championed health and safety compliance, leading quarterly inspections with zero violations.
Education
City & Guilds Diploma in Culinary Arts
Institute of Culinary Education
Certifications
- ServSafe Certified
- HACCP Certified
- Culinary Nutrition Certification
Languages
English, French