Matthew Snooke

I worked at East london top restaurant, Sanook and Lavender Blue market and deli. I worked over100 hours at Sanook at the age of 16 years old and did my holiday and internship work at lavender Blue for over a month doing mise en place work amd cooking of pizzas.

• Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
• Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Plated meals paying special attention to garnishes and overall presentation.