Jae Ryan

I am a very collected individual who thrives in every opportunity given. This can range from learning a new skill to helping fix any problems handed to me. Growing up, I have always been taught that having a drive to prosper and to always push through when it gets tough pays off.

This could simply be getting up earlier in the morning or working towards a goal and not giving up. I believe having this mindset will always push you and others further to achieve greatness. These skills I have picked up over experience have allowed me to improve and learn in any situation, such as communication and creating a great team.

As I am starting my studies soon I am looking for a job which is felixaeble and hardworking.

BAR AND CHEF at SIDCOT ARMS BREWERS FAYRE (2021-07 – 2022-06)

This job introduced me to one of the key skills I have picked up in my working career which was bartending and cooking. Growing into the kitchen as a grill chef after being a bartender briefly took me into the basics of hospitality and how to run a team successfully. Starting of as a kitchen porter I learnt speed and precision is key, the food prepping taught me that to run a safe and clean kitchen rules must been in order and that customers and your team are very much your priority and then finally when I reached the status of grill chef it taught me how to run a kitchen team on busy nights and to always look out for others and keep a steady running service.

CHEF at COACH HOUSE (2022-06 – 2023-01)

This was my first opportunity into fresh cooking. This business taught me how to find my own individuality whilst still being able to work in a team. They taught me so many different types of fresh cooking and how to surprised customers with new recipes and specials.

This allowed me to also pick up new cooking and preparing skills which allowed me to become safer and more efficient allowing customers to have a great experience with great food. Having control over the seasonal menu also allowed me to dive into different cultures and have my own take on to it.

BARTENDER at BUTLINS (2023-01 – 2023-04)

At butlins I decided that I wanted to improve my bartender skills as only having a small amount of experience beforehand and it was an amazing opportunity. This place taught me how to handle busy times accordingly and reaching customers standards. Due to its competitive environment it really taught me how to gather sales and upsell which lead to me winning a few team run competitions within sales and reviews. This place taught me how to make cocktail and drinks I wasn't familiar with before.

CHEF at LANDING LIGHT (2023-05 – 2023-07)

Working for a marstons specialty pub really taught me that presentation of food and drink is vital for performing and delivering a good service, it allows customers to been given their food and see the chef as put the effort into it. It also taught me that a friendly out look within a team is vital for it to run smoothly as much as it was a short amount of time that I'd work here I still am extremely grateful for what they taught me and how they'd taken me into there team so quickly.

CHEF AND BARTENDING at PARKDEAN RESORTS (2023-07 – 2023-11)

Being able to experience this job was the best thing for my chefing career. It taught me fully how to take control of a kitchen and run it successfully. Due to short staffing I was given the job of managing the kitchen and food prep for the majority of my employment at this job, i gave me experience in portion control and keeping within budget for such a big upscale company, having such responsibility taught me when to control a team or push someone to achieve greatness.

RETAIL ASSISTANT at THE RANGE (2023-11 – 2024-01)

This was my first experience in the retail sides of things and I can say for a temporary retail assistant I really do feel like I'd learnt a whole new set of skills. It allowed me to pay attention to face up and to make sure stock was always being replenished with the correct prices. Having a new experience like this allowed me to really learn and take e everything in.

Having previously sales skills with upselling allowed me to help customers with what they wanted whilst grabbing the company sales.

SANDWICH MAKER at GREGGS (2024-01 – 2024-05)

Working for Greggs was really in the middle of both retail and hospitality as It taught me that time management was key. I did twilight shifts which allowed me to learn about waking up and the right time and making it into to work with good energy for my team no matter the time. This business taught me that dates and labelling food was a key part to working in a safe environment and that allergies are a serious matter when it comes to serving any individual any food.

It allowed me to create good food for good people whilst also handing cooking pastries and serving customers.

BARTENDER AND FRONT OF HOUSE at THAI LIME LEAVES (2024-05 – 2024-08)

Having this experience of working in a true Thai restaurant with authentic food really taught me about attention to detail and always keeping the customers happy with drinks and good conversation. It really brought me out of my social shell and taught me many skills on how to talk to people and gain trust in people and handling their food. During my time here I helped curate cocktail specials and allow customers to have a taste of my own creations alongside a very delicious meal.

CHEF at CADBURY GARDEN CENTRE (2025-02 – 2025-07)

During my place within this job it taught me how to work well under pressure and work confidently using fresh produce. This place took about 50-350 covers over a period of 8 hours. This meant making choices which lead to a successful and fulfilling service without any issues or running out of products to offer customers, it was always advised to use an upselling techniques as I was working in front of the restaurant making deli items.

This process really allowed me to work on my safety and hygiene as a chef as all was on show. I worked in a French brigade type of style which allowed me to learn what skills you need to move further on or up. Having this opportunity really curated my speed and how to cope well with stress within the work place as being own show you just keep consistent and content within the space.

CHEF at SIDCOT ARMS (2025-07 – 2026-07)

Coming back to this job role has been an absolute delight. Joining back into this business after it has been turned into fresh cooking has been incredible, it has taught me a lot about teaching younger chefs and creating consistent good home cooked meals. Here I learnt a lot about deliveries and creation of dishes.

I have been through 3 menu changes at this establishment and been able to provide at least 3 or 4 ways to allow all chefs to garnish and plate without it feeling too complicated. This job has taught me that always putting in 110% really does make the difference even though it can get hard. Here I learnt how to use a lot more equipment, including robocoups, inductions hobs and electric grills, this meant I've had to change and adapt a lot of cooking techniques, but as always I've enjoyed a challenge.

CHEF AND BARTENDER at SCOTTIES @ OTIUM (2026-07 – Present)

Working at this establishment has been incredible, I work a mixture of bar and kitchen so my options are always open. This business has allowed me to show off my skills in the kitchen and make menus and specials with full creativeness, it has been a pleasure to work alongside such talented people. It has allowed me to fully rely on myself as a chef and build confidence in the kitchen without a structure of a brigade styled kitchen which is what I have worked majority of my time as a cook.

– ROBERT'S PRIMARY SCHOOL (2008 – 2014)

GCSE – BISHOP MILNER CATHOLIC COLLEGE (2014 – 2019)

BTEC in Music technology – DUDLEY COLLEGE OF TECHNOLOGY (2019 – 2022)

Level 4 in Artist development – ACCESS MUSIC COLLEGE (2026-09 – 2027-07)