Background

With my upcoming redundancy from the NHS, I’d like to take the opportunity to work a ski season. I’ve always wanted to do this but have not yet had the chance due to various circumstances. I have worked on-and-off in professional kitchens for a number of years, having wanted to pursue the fine-dining/Michelin path, and then in between other jobs. I am now much more interested in traditional home-style cooking, serving classic crowd-pleasing dishes, especially hearty French alpine food. In my last cooking job I was solely responsible for three meals per day for around 30 residents, so I realised I can confidently cook excellent food for many people at a time. Taking my previous experience from Kastner & Ovens, a lunchtime takeaway serving classic dishes and salads, I improved the food from frozen and pre-processed to fresh home-cooked healthy meals. This was a challenging job as I had very limited resources and budget, however I am particularly good at making dishes from very few ingredients, and I especially like to cook with cheaper cuts of meat and simple vegetables to make great tasting meals from humble ingredients. My kitchen experience has taught me to be organised, hard-working, disciplined, reliable and flexible, and I am not afraid to get stuck in and learn new things. I am using my redundancy as an opportunity to undertake a ski season, something I have wanted to do for a long time, and I am ready to work hard and hopefully have fun skiing along the way. I do not currently hold a French Carte de Sejour however I will obtain one as necessary with the sponsorship of a future employer. I look forward to hearing from you.

Job experience

• January 2025 - present
  Data analyst
  NHS
  

  Norwich, UK

  - Compiling automated reports based on data requests using SQL and R code.

• May 2023 - December 2024
  R coder
  Aviva
  

  Norwich, UK

  - Making and maintaining web-based applications for large actuarial department in R Shiny.

• August 2023 - December 2023
  Cook
  Fairland House care home
  

  Norfolk, UK

  - Solely responsible for cooking and preparing breakfast, lunch and evening meals for around 30 residents each day.
  - Improved menu moving from frozen food to fresh, healthy and tasty dishes.
  - Regularly improvised meals based on very few ingredients due to tight budget and supply constraints.
  - Transferring my experience at Kastner & Ovens, I concentrated on well-made classic one-pot home-cooked style British/French/Italian dishes made freshly from scratch.
  - Example dishes: Mains: Bolognaise with pasta or baked potato, quiche lorraine (and variations), Normandy pork, tartiflette, lasagne, tarte flambe, sausage and mash with caramelised onion gravy, meat and potato pie; Desserts: sticky toffee pudding, lemon posset, fruit crumbles, classic cakes.
  - I was highly commended by management and the residents for improving the food, and several residents increased in weight.

• January 2015 - September 2018
  Business analyst
  LexisNexis
  

  London, UK

  - Analysing customer usage and finance data.

• June 2015 - October 2015
  Cook & kitchen porter
  The Cellars pub
  

  London, UK

  - Cooking to order and washing up for traditional up-market pub.
  - Contributed to some dessert dishes.

• January 2013 - December 2014
  Cook and server
  Kastner & Ovens
  

  London, UK

  - Cook and server for city-centre lunchtime takeaway serving soups, salads, pastries and one-pot home-style international dishes.
  - As part of a team of 5-6, prepped and cooked large-scale dishes starting at 7am before serving directly to ~300 daily loyal customers.
  - Contributed to daily changing menu based on seasonal ingredients and within budget.

• August 2009 - March 2010
  Chef & pastry chef
  The Last Wine Bar
  

  Norwich, UK

  - Chef and pastry chef for medium-sized bistro-style restaurant.
  - Lunch and dinner service for 40-50 covers, a la carte.

• January 2009 - December 2009
  Chef
  Number 1 King's Parade
  

  Cambridge, UK

  - First cooking job, starting as kitchen porter.
  - Due to sudden departure of chefs, I had to rapidly learn how to cook the whole menu and how to do service for ~50 covers, often alone.
  

Education

• London School of Hygiene and Tropical Medicine
  PhD
  

  2018 - 2023

  - Genetic analysis of tuberculosis bacteria - researchonline.lshtm.ac.uk/id/eprint/4670881/
• University College London
  Master's, neuroscience
  

  2014 - 2015

  - Specialised in schizophrenia with functional neuroanatomy and statistics
• Durham University
  BA
  

  2003 - 2006

  - Logic, philosophy of mind and philosophy of science