Hector Grueso

To ensure appropriate levels of utensils, crockery and cutlery were always clean and available to the chefs and other team members. Responsible for dessert preparation, to the highest standards of quality for customers. Supported chefs on the fryers and grills during busy periods.

Kitchen Porter and Chefs Assistant at The Red Lion (2022-08 – 2024-11)

• To ensure appropriate levels of utensils, crockery and cutlery were always clean and available to the chefs and other team members.
• Responsible for dessert preparation, to the highest standards of quality for customers.
• Supported chefs on the fryers and grills during busy periods.
• Ensured the kitchen area, appliances and utensils were regularly cleaned to maintain the highest standards of hygiene.
• Regularly took extra shifts to assist colleagues during absences.

Front of House team member at The Carlton Hotel (2025-09 – 2026-06)

• Worked primarily in the main hotel bar serving a large selection of food and drinks to customers.
• Worked large events of up to 150 people serving food to tables, clearing and manning private bars.
• Waited tables within the restaurant and providing excellent customer service.
• Prepared private suits for events such as weddings, birthdays and masonic lodges.
• Often asked to jump to other stations to aide collegues with large amounts of customers.

GCSE in General Education – Oaklands Catholic School (2017 – 2022)

Level 3 National Diploma in Aerospace engineering – CEMAST Fareham College (2022 – 2024)

Bachelor's degree in Mechanical engineering – Bournemouth University (2024)