January 03 – Sept 03 Chef de Partie St. Benedicts Restaurant, Norwich Full time Preparation, cooking and presenting of all starters and desserts including cold section and patisserie.

June 00 – Sept 00 Chef de Partie Auberge, Norwich Full time Preparation, cooking and presenting of all restaurant menu range. Stock Control – checking, ordering and receiving of restaurant produce. Click here for Auberge website

May 00 – May 00 Chef de Partie Unthank Arms, Norwich Full time Preparation, cooking and presenting of all restaurant snacks and side dishes

Jan 00 – May 00 Chef de Partie Tatlers, Norwich Part time Preparation, cooking and presenting of menu starters and side dishes. Click here for Tatlers website