I teach very calmly which is very unheard of in the industry for chefs. I’m very patient, and explain every part of the subject in many ways, allowing you to understand fully with what’s happening at every given moment through out the cooking process.
With over 15 years experience in the food industry within some of London’s well known restaurants and hotels, now consultaning for exciting food outlets and new openings, along with private home cooking lessons for foodies everywhere.
Learning the life skill of all life skills deserves a bespoke service.
Get in contact to find out more.
Trafalgar Hotel St James / Consulting Head Chef /Trafalgar Square, London
➔ Contracted in as Consultant Head Chef to over look two restaurants within a 5 star hotel
➔ Responsible for stabilising the kitchen team along with hiring and implementing new working partnerships with existing and new suppliers.
➔ Implementing new HACCP procedures to minimize contamination of foods produced on site.
➔ Restructuring of all menus in place to reflect the core Ala cart menu offering, allowing the kitchen team to produce a better end result to customers across the board.
➔ Created briefing information packs that consisted of all recipes that is required to carry out daily preparations for each dish across all sections.
➔ Solely responsible for daily briefings with front of house managers to insure a consistent service is produced along with daily training of current dishes.
➔ Implemented a new restaurant concept for the ground floor restaurant.
➔ Implemented custom development plans for each chef to continue growth and learning capabilities with stages in sister site hotels.
➔ Actively ensuring kitchen team’s rota reflex’s the businesses needs and better work life balance to help boost morale and work ethics.
➔ Solely updated menu costing, GP calculations, budget forecasting for the entire kitchen teams in both restaurants.
The Saffron Suit & Kitchen / Executive Head Chef & Business development Consultant
➔ Solely responsible for setting up the kitchen (including sourcing equipment, negotiating maintenance contracts, organising the layout to maximise space potential).
➔ In charge of sourcing local suppliers and establishing relationships with a strong focus on negotiating beneficial rates suitable to the needs of the business operations.
➔ Responsible for recruitment of all kitchen staff with strategically designed training & development programs in mind.
➔ In charge of the restaurant business development plans including research of local culinary trends, identifying target audience, reporting on competitor’s performance and identifying the strong and weak points of the current business performance.
➔ In charge of menu development (including breakfast, lunch and dinner offerings) with strong emphasis on addressing needs of the target audience as well as incorporating plans for future menu progression in line with new team’s growing capabilities.
➔ Hands-on involvement in menu execution,staff training and running of the service to ensure implementation of highest standards within the kitchen and front of house team.
➔ Solely responsible for kitchen team’s rota preparation, menu costing, GP calculations, budget forecasting.
➔ Actively ensuring that health & safety standards are adhered to at all times and appropriate work culture is maintained and that consistent HACCP / COSHH trainings are carried out daily.
High Timber Restaurant / Head Chef / St. Pauls, London
➔ Actively involved in creation of an international chef exchange partnership program with the award winning prestigious Sabi Sabi Game Reserve in South Africa, with a strong focus on providing an exceptional culinary experience for their high-end clientele.
This involved :
- travelling to South Africa to train chefs onsite
- participating in PR activities promoting the reserve
- appearance in various publications such as The Telegraph and South African Airline Travel Magazine.
➔ In charge of all kitchen operations with in a busy restaurant setting (120-180 covers daily).
➔ In charge of supplier relationships,contract negotiations,kitchen equipment maintenance and budgets.
➔ Strong emphasis on a regular Ala Carte menu re-development to ensure satisfaction of high-end clientele as well as maintenance of steady profits within regularly adjusted business budget allocations for kitchen operations.
➔ Frequent special event menu development of 5 to 7 course dinners specific to requirements of variety of guest vineyards holding tasting events at the venue on a regular basis.
➔ Developing and hands-on implementation of strong training strategies for the kitchen team with a focus on creating a culture where everyone works together to land a bigger picture and ensure a seamless customer experience.
➔ Actively involved in business budget revision meetings, ensuring menu costing is in line with the yearly GP growth targets of 15-20% and business revenue targets are met.
➔ Heavily involved in PR activities to promote restaurant as whole with a strong focus on exhibiting high quality food and innovative menus.
Adam Street Private Members Club / Head Chef / The strand, London
➔ Focused on an impeccable modern British menu development and execution for the high-end private members club clientele.
➔ In charge of event menu development, implementation of smooth kitchen operations and providing exceptional food quality and service for private events including small and large scale banqueting, cocktail style parties and sit down functions for up to 120 guests.
➔ Solely responsible for rota planning, monthly and weekly stock takes, managing food orders, reviewing and approving invoices, menu pricing, GP calculations and review on quarterly basis.
Rules Restaurant / Jr Sous Chef / Covent Garden, London
➔ Assisting the head chef in day to day smooth running of all aspects of kitchen operations.
➔ In charge of training junior team members across all kitchen sections.
➔ Involved in menu planning and development with a strong focus on traditional British cuisine.
➔ Focused on improving own butchery skills.
➔ In charge of co-managing large kitchen team during busy restaurant service (up to 300 guests)
Le Boudin Blanc / Chef De Partie / Mayfair, London
➔ Contract work with the aim of gaining extra experience working with traditional French culinary techniques.
➔ In charge of running different sections of the kitchen on a daily basis.
➔ Providing support to the Head Chef with any aspects of day-to-day
running of the kitchen.
Frederick’s Restaurant / Sous Chef / Angel, London
➔ Training and skill development focused role resulting in a steady but speedy progression from Chef de Partie to Sous Chef position.
➔ Supporting the Head Chef in all aspects of running a smooth kitchen operation in terms of hands-on involvement and staff training as well as back of house organisation of paperwork, menu costings and development.
➔ Ensuring food safety and hygiene are executed to the highest standard across all kitchen sections.
NCFE Level 2 / Certificate in understanding Nutrition and Health March 2015
CIEH Level 2 / Award in Food Safety in Catering April 2014
Food Alert / FSA Guidance on E.Coli 0157 February 2012
Food Alert / Food Hygiene Awareness April 2011
Southgate College / Professional cookery Diploma, Level 3 2003 - 2006
➔ In 2016 I was invited to create an international chef exchange program, which involved travelling to South Africa to train & exchange culinary experiences with chefs of the renown Sabi Sabi Game Reserve.
➔ I lead PR focused activities such asfilmedshorttrainingcoursesand interviews for South African publications.
➔ Articles about my experience and the collaboration have been published in titles such as The Telegraph in the UK and the South African Airline onboard Travel Magazine Sawubona
➔ I was chosen to perform as a ongoing expert judge at The World Steak Challenge competition 2016 in Old Street, London.
➔ I regularly participate in innovative projects such as chef collaborations and pop up appearances as a guest chef in kitchens focusing on less familiar cuisines than my own. This challenges me to think outside of the box and remain creative within my field of work. Often a fusion menu is created and served for the night in a special event set up.
➔ I make time to regularly visit culinary colleges (especiallymyown Southgate College) to speak about my experience as a chef and promote professional work ethics and the need for ongoing training amongst trainee chefs.
I got a place to work side by side with this chef..and I've got the most respect for him..not only as a chef but more importantly as a teacher....always keen to go the extra mile for his staff/custumer...without a shade of doubt 5 out 5
Mircel is an amzing, imaginative chef. A great teacher and the most patient and non judgemental coach you can ask for. Our daughter is 4 and can already independently make a few simple dishes, she has so much fun doing it she doesn’t even know she is learning life skills (just watch the two of them make pancakes every Sunday on instagram @mircelmcsween). Mircel’s experience in professional and home kitchens alike gives him a unique perspective and an amazing ability to adapt to the needs and skill level of his students (be it professional chefs or keen amateurs). He is passionate about food, has good knowledge of variety of cuisines and always adds a fresh twist to whatever he prepares. He is great thinking on his feet and you are guaranteed to have a good laugh or a heartfelt conversation with him over the stove. He is professional, trustworthy and absolutely invested in what he does. You will gain new skills, a great teacher and most likely a friend all in one go.
I have known Mircel for over 5 years in a professional capacity and over that time have faced many challanges. He is an outstanding chef and well regarded by all those that work with him, both team and management. I am certain that he will host excellent cooking classes that are technically sound and entertaining.
I have no hesitation in recommending Mircel to anyone, he is a first class chef, a true professional and all round top man.
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