Postman - Royal Mail - Cardiff
(2021-09)
- Sorting and organising mail and parcels for delivery using tonne management skills
- Interacting with members of public using good community focused customer service skills
Chef - Stag Cafe - Cardiff
(2018-07 - 2021-08)
- Designing, preparing and cooking menu items to a high standard
- Overseeing operation and daily running of staff and kitchen, including; purchasing, staff rota, menu development, budgeting, health & hygiene
Sous Chef - The Galley Café and Bar, Greenwich Picturehouse - London
(2015-08 - 2017-06)
- Preparing, cooking and presenting breakfast and lunch in a fast-paced cafe
- Constantly developing the menu with current trends, overseeing staff training and schedules, liaising with suppliers to source fresh ingredients, and budgeting
Breakfast Demi-Chef de Partie - The Savoy Hotel - London
(2010-12 - 2014-09)
- Opening kitchen, prepare, cook and present breakfast in a fast-paced environment
- Running the pass and producing meals to the highest five-star quality and on time
- Delegate tasks between the team and creating an enthusiastic working environment
Chef de Partie - Pen & Wig Inn - Cardiff
(2008-08 - 2010-12)
- Running the kitchen, ordering, checking quality and quantity deliveries
- Stock rotation; maintain highest level of health and hygiene
- Temperature control, food safety and recording any food wastage
Chef de Partie - Café Latina - Cardiff
(2007-05 - 2008-06)
- Food preparation of fresh produce, making pizzas, salads and main meals
- Ensure enough stock of ingredients and that all dishes were on time and to an excellent standard in an Italian restaurant
Chef - Marsden Pub's - Caerphilly
(2003-05 - 2007-01)
- Working at various sites as a gill / line chef learning to work at a high consistent level in a faced paced environment
- Learning new, various menus gave me the flexibility to learn new cooking skills
Kitchen Assistant - Travellers Rest - Caerphilly
(2000-05 - 2003-04)
- Washing dishes, pots and pans, maintaining high level of hygiene at all times
- Food preparation when required, desserts, starter meals and stock rotation
