Cafe Supervisor at Fingerprints Deli Cafe (2022-09 – Present)
- As a supervisor my responsibilities include opening the cafe up for service and closing it at the end of the day. I am required to fill out the various paperwork and to handle the daily takings when cashing up the till.
- Most of my work involves being in the kitchen where we serve breakfast and lunch all day. It is very fast paced and busy work much in keeping with my previous experience.
- As it is a cafe I work at I have also received training as a member of the front of house. Where I would have to take orders from customers and operate on the cafe floor itself tending to tables.
- I have also received training on how to operate a coffee machine and can make a range of hot and cold drinks in that regard.
- My responsibilities also included ensuring that the business operates to a high standard making sure that all legal requirements are met in regards to health and food safety.
Chef de Partie/Junior Sous Chef at The blackbird hotel (2019-02 – 2022-08)
- I am responsible for the pass section ensuring that food is plated up and served to a set standard.
- I am responsible for the grill section ensuring that all the meat we use is cooked properly and to a good standard, including lots of steak!
- I am responsible for the cold section ensuring that starters and desserts are prepared and served to a set standard.
- I am responsible for ensuring that stock deliveries are properly accounted for and put away taking stock rotation and food safety standards into account.
- I have the responsibility of helping several new members of the team with learning the ins and outs of the kitchen.
- I am responsible for leading the team during service
Commis Chef at The Joiners Arms (2018-08 – 2019-01)
- I was responsible for ensuring that the starter section was prepared and ready for service as well as running the section during service.
- I was responsible for taking the morning stock delivery, recording it and putting it away correctly taking into account food safety standards and stock rotation.
Kitchen Assistant/Porter at The Old White Swan pub (2015-11 – 2018-08)
- I was the kitchen porter responsible for keeping the kitchen, stockrooms and pot wash section clean and in good order.
- I was responsible for the starter and dessert section of kitchen ensuring that it was fully prepared and ready for service as well as running the section myself during service.
Kitchen Assistant at El Disparate (2018-01 – 2018-02)
I did three weeks of work placement at a restaurant in Seville, Spain as part of my level 3 college course in culinary arts.
- One of my responsibilities was shadowing the chef's and ensuring that if they needed anything they got it.
- Another of my responsibilities was preparation such as shellfish, desserts, vegetables and several sauces.
