October 2014 – March 2015 (6 months)

Managing Director at BLUE TRUFFLE CONSULTANCY
Responsibilities: Freelance F&B Consulting in numerous Hotels and Independent Restaurants in London and several locations in mainland China. Managing the P&L of the F&B operation whilst maintaining the highest of standards expected for cuisine and service. Chef Development and training. Menu engineering, S.O.P.s creation, Dining concept development. Implementation of HACCP policies and procedures. Creativity and advancement training using modern trends. Advice with Marketing and PR activities.
Achievements: London contract received a 5 Star rating for Health and Safety and also HACCP Hygiene after just one month work.