I started my career in hospitality working as a kitchen porter in a local hotel, washing up and peeling spuds! I soon developed a passion for the buzz of service, and began working my way up the kitchen, training on the job as a chef.
I joined TNS in 2014 as a Chef Manager before moving onto the relief team shortly afterwards. Through experience gained supporting the needs of the business nationally, I moved into the Operations team which I have now been a part of for nearly five years.
What attracted me to the company initially was TNS’ ethos towards food coupled with the freedom and flexibility to be creative.
Working daily with a team of foodies really is a pleasure and TNS’ commitment to developing people is miles ahead of anywhere I have worked previously. My own journey is testament to that.