A. R.

Title

About

As a Private Chef for UHNWIs, and on luxurious barges, I crafted bespoke,
seasonally inspired menus tailored to each client’s preferences and dietary
needs, ensuring an elevated culinary experience. My role required meticulous
attention to food quality, hygiene, and presentation standards that matched
the sophistication of the environment. Working closely with clients, I cultivated
strong connections, intuitively adapting dishes to exceed expectations while
maintaining discretion and flexibility.

As Sous Chef I led efforts to enhance culinary standards. My role
encompassed ensuring top-notch food quality, consistency, hygiene, and
presentation. I prioritized effective communication within the team and
collaborated seamlessly with the Front-of-House staff. Beyond the kitchen, I
actively managed stock levels, worked on meeting Gross Profit targets, and
played a crucial part in training and developing junior chefs while
maintaining detailed records. During service, I managed pass control
efficiently,
particularly during high-profile events, showcasing my commitment to
delivering exceptional culinary experiences.

My background in project management and design enhanced my ability to
plan and execute each service with precision, strengthened my
organizational skills, and fostered meaningful connections with clients and
team members alike, enriching the overall dining experience.

I’m happy to send portfolio upon request.