At Grub Lane Restaurant, I create weekly and seasonal menus, supervise staff, and manage the business’s resources. I also draw up weekly strategies and work to ensure customers are satisfied.
My experience includes cooking, food quality control, and menu planning at Aramark, as well as daily operations and finance tracking at Cafe Nest. I hold an MSc in Food Business Management from the University of West London and have completed culinary training at Leiths School of Food and Wine and World Chefs Academy.
