I enjoy finding creative solutions to problems by combining my imaginative and practical skills, using my prior experience to guide my decision making. My training at Le Cordon Bleu and my experience of working in professional kitchens has provided me with a benchmark of excellence and an ability to mange my time efficiently. This, and my previous work experience, has developed my ability to communicate well in a professional environment and to work precisely to a brief.Locked Pro Plan feature
My first experience in a professional kitchen, the Delaunay taught me how to cope under pressure in a fast paced busy kitchen with a large team working consistently to an exceptionally high standard.
Working at Bellanger provided an opportunity for me to take on more responsibility, I frequently ran the section independently, when I was responsible for making quick decisions and problem solving. I communicated well in handovers, placed orders, trained and managed other team members and designed and costed popular menu items. ‘Bellanger Bones’ (dog biscuits I designed) have become an Instagram hit, described by Jeremy King, director of the company, as one of the most innovative marketing tools.
Assigned as a mobile operative to assist across multiple sites for the leading provider of Reception Management Services in London, I trained on over 40 sites where I was deployed on a daily basis. In each location I had to fulfil a variety of reception duties and administrative tasks - quickly adapting to different environments.
A LEVELS: ART (A), HISTORY (C) AND POLITICS (C). AS LEVEL: THEATRE STUDIES (B) 9 GCSES A* - C INCLUDING ENGLISH AND MATHS