Grace Elliott

Enthusiastic, diligent individual with over 3 years of experience in face to face customer service. Experience within fast paced environments while maintaining high levels of accuracy and professionalism. I love to be apart of a well structured team and to meet new people.

Chef de Partie - Ego

(2026-05)

• Follow strict health and safety guidelines in the kitchen.
• Maintain high levels of kitchen hygiene, including cleaning surfaces, and equipment regularly.
• Weigh ingredients for accurate portion control.
• Collaborate with kitchen staff to ensure timely preparation and delivery of meals.
• Prepare for busy periods by organising ingredients and restocking supplies in line with expected demand.
• Create good communication with FOH staff to ensure the service runs smoothly.
• Catering for buffets, ensuring everyone's dietary needs are taken into account.

Chef de Partie - Rose and Crown

(2024-04 - 2026-04)

• Maintained high standards of kitchen hygiene, cleanliness, and organisation, meeting rigorous health and safety guidelines.
• Enforced health and safety standards for food storage, preparation and handling.
• Working in fast-paced environments.
• Developed and maintained positive working relationships with all kitchen, restaurant, and staff to ensure seamless communication during busy periods.
• Completed various online training courses, including allergens training, fire health and safety, food safety, sustainability, and prep and par.

Waitress Assistant - Rose and Crown

(2023-11 - 2026-04)

• Kept the dining area tidy, clearing tables, and resetting them for new guests.
• Served food and beverages promptly, ensuring timely delivery.
• Handled customer complaints with empathy, offering solutions to resolve issues and maintain positive dining experiences.
• Maintained safe hygiene and food-handling standards.
• Greeted guests upon arrival in a welcoming, friendly manner.

Cafe Host - Friars Tearoom

(2022-02 - 2025-04)

• Greeted guests upon arrival, providing a warm, welcoming atmosphere.
• Monitored dining area to maintain cleanliness and comfort, promptly addressing any spills or messes.
• Guided guests through menu options while demonstrating thorough knowledge of food, beverages and ingredients.
• Accommodated guests with special needs, including accommodations for child seats and wheelchairs.
• Developed strong rapport with regular guests, recognising their preferences and ensuring personalised service.

BTEC Level 3 - Live Technical Events - Confetti Institute Of Creative Technologies (2022)

BTEC Level 2 - Health and Social Care - Derby College (2021)

GCSEs - Saint John Houghton Voluntary Academy (2021)