Acorns 2018: Jack Davies, senior sous chef, the London Clinic

Ambition "Long-term, to take on a role where I can pass on my classically based training in cooking and my modern approach to buying and sourcing, nutrition and dietetics to another generation of cooks."

Flying the flag for apprenticeships, Jack Davies' working life kicked off at the Westbury Mayfair, a Luxury Collection hotel, in 2009 and moved through the kitchens of Le Café Anglais, Toasted and Hand Made Food before landing at the London Clinic as sous chef in 2016.

His capability and leadership saw him swiftly advance through a management course and emerge as executive sous chef. He is now responsible for food and events across nine buildings for patients and employees, as well as managing a rota, payroll, holidays, overtime and a purchasing budget of £750,000 a year. He is implementing a new rota structure that will potentially save £50,000 in labour and overtime with no loss of staff or staff hours.

But his real flair is in delivering high-quality food within dietary constraints. He visits patients daily, working with clinical teams to understand dietary needs and drawing up 10-week patient menus. His ability to organise and instil diligent practices in the 26-strong brigade ensures consistent patient food.

While at Hand Made Food in Blackheath, Jack's team won Time Out's Love London Best Restaurant in the South East 2016. He has also gained a Royal Academy of Culinary Arts' Specialised Chef Scholarship with Credit; been a finalist in the Royal Academy of Culinary Arts' Annual Awards of Excellence; and completed the Chartered Management Accredited Managers Academy.