| 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 |