Jack Cameron

I was a commis chef at the offshore inn collection with a good understanding of the way to serve and prep food such as vaccpacking measuring foods to get the right amounts and serving on the pass also I have a really good passion for food on how it looks smells and tastes to provide a good service for customers

Not much honestly but i Did work in a French style pastry shop in st Anne’s also with professional cake maker raf I helped out with creams and sandwiches macrons

GCSE

English 4

maths 3