Kitchen manager - The Bell Inn - Coleshill
(2023-04 - 2023-07)
- Effectively maintaining high standards of cleanliness and food safety requirements day to day.
- Communicating regularly with management to monitor targets.
- Implementing and reviewing health and safety standards to ensure compliances are met.
- Planning and organising day to day operations
- Ensuring every dish is served to the highest standards.
Kitchen manager - The Centurion pub - Fordbridge Birmingham
(2023-10 - 2024-10)
- Over seeing the efficiency of all operations within the kitchen.
- Delivering impeccable food and customer service.
- Fully conversant with food hygiene legislation and HACCP.
- Keeping track of supplies and stock rotation.
Chef - The Bell Inn - Coleshill
(2024-11 - 2025-01)
- Prepping and cooking every dish to the highest standards.
- Ensuring high standards of cleanliness of all areas of kitchen and equipment.
- Stock replenishing and menu ordering.
Chef - The Pavilions Sports and Social Club - Kingshurst Birmingham
(2020-06 - 2020-11)
I was hired here from June 2020 originally as the main chef to work the kitchen on my own initiative, my main duties were to keep the kitchen running during the pandemic. From food preparation and cooking meals off the menu, to creating my own menu items, recipes and developing dishes ensuring variety and quality. My kitchen was always maintained to the highest standards of health and safety regulations. I was responsible for all food hygiene practices within the kitchen.
C.D.P 2nd Chef - BBG Botanical Gardens Birmingham - Birmingham
(2019-03 - 2020-01)
- Preparing and providing food and desserts for the pavilion cafe.
- Cooking breakfasts from fresh ingredients
- Providing and cooking food for the tea rooms including baking cakes and pastries
- Catering to special occasion events such as weddings, funerals, graduations, baby showers etc
- Maintaining the kitchen to a high standard, including stock checks and due diligence forms.
Chef De Partiie - Think Tank Millennium Point - Birmingham
(2018-07 - 2018-12)
- Helping the main chef to produce food for the canteen in the museum cafe.
- Maintaining the kitchen, including stock take and following health and safety guidance within the kitchen.
- Filling in diligence forms.
Chef - The Studio(catering academy) - Birmingham
(2017-04 - 2018-05)
- Ensuring that food and beverages are maintained to an efficient service
- Stock replenishing and food orders
- Maintain professional highest level of customer contact
- Assisting in menu planning , production levels and stock control
Chef/Kitchen Assistant - BMW( Hams Hall)
(2015-09 - 2017-02)
- Food preparation
- Till operator / cashier
- Stock replenishing and menu ordering
- Serving customers to highest standards
Delivery Driver - City Linen (Birmingham) - Birmingham
(2014-04 - 2015-01)
- Delivering linen to hotels throughout the UK
- Dealing with customers in a friendly professional mannor
- Hitting targets and deadlines
Kitchen Porter - NEC (Birmingham) - Birmingham
(2012-01 - 2013-11)
- Organising the store room
- Washing kitchen appliances, work surfaces , walls and floors
- Following the kitchen cleaning schedule and clean where as directed
- Unloading food and other equipment to the kitchen
