Joseph Mallon

I am a hardworking and excellent multitasker working well under pressure, always aiming to go above and beyond what is expected. I am excited and ready to learn and challenge myself by constantly going out of my comfort zone, working to improve not only myself, my mindset and skills. I have a huge passion for the hospitality industry, where I started from humble beginnings working from a kitchen porter/commis chef to now a chef de partie.

I am always willing to assist and offer solutions working as a team player and providing the best possible service. Providing the best customer service has always been ingrained within me and seeing customers satisfied is enough to make my day but if a customer is discontent, I will always make sure that I work with them assuring problems are solved and left feeling content and happy. I believe there is always room for improving and providing diligence, devotion and perseverance.

Chef De Partie at Parkside Hospital (2023-01 – 2024-12)

My role at Parkside Private Hospital was a Chef De Partie, working with the Head Chef and Sous Chef in providing food to patients such as hot and cold meals, sandwiches, producing food for the staff canteen for 250 staff members

• Kept the kitchen clean and following cleaning instructions/procedures
• Mis en place was completed daily for both the Patients and also the staff canteen
• Making sure fridges/kitchen is organised and tidy including Rotation of food and stock
• Filling in paperwork in regards to temperatures, opening/closing, deliveries
• Opening and closing the kitchen

Chef De Partie at The Garden Shed Pub (2021-01 – 2023-12)

My role at the garden shed was a sous chef, working alongside the head chef to create menus organise a structured kitchen. Throughout the duration as a chef there, I have trained new staff following the correct health and safety procedures. I've completed weekly rotas and daily spreadsheets on food temperature, food waste and any problems which may have occurred throughout the day.

• Kept the kitchen clean and doing deep clean following guidelines and laws
• Mis en place was completed daily ready for busy days and functions ahead.
• Making sure fridges/kitchen is organised and tidy including Rotation of food and stock
• Filling in health and safety book and recording all finding day to day
• Opening and closing the kitchen
• Teaching and training new employees the menu, their responsibilities and ran the kitchen adapting to any problems to ensure smooth running service.

Commis Chef/ Chef De Partie at Richards Kitchen (2018-01 – 2021-12)

From starting off as a kitchen porter I worked my way in the kitchen to a commi chef and the chef de partie where I also took on the responsibilities my head chef such as dealing with stock take, ordering and training new staff.

• Performing weekly deep cleans
• Making sure fridges &kitchen is organised, tidy and labelled
• Rotation of food and stock
• Ordering daily to ensure fresh produce is used
• Opening and closing both the restaurant and kitchen
• Adapting to all situations and finding solutions to resolve any issues
• Talked to customers to gain feedback to further improve dishes and hear constructive criticisms
• Making sure customers are left satisfied asking for feedback.

Kitchen Work at South Thames College (2017-01 – 2020-12)

• kept the kitchen clean following all health and safety
• Helped to pack up and store all food safely following guidelines
• Assisted and led other students to ensure smooth running of the kitchen
• Assisted in the kitchen and adapted to all stations accordingly especially during stressful moments
• Found solutions and coped with situations that arose
• Worked well with others to ensure the set task is completed efficiently and effectively
• Used constructive criticism to help build a better dish and improve my skills and to self improve

Kitchen work at Taste Restaurant in Merton (2017-01 – 2020-12)

• Catered to a variety of customed special dietary requirements and allergens
• Catered large events such as Christmas Parties, bonfire night and easter.
• Helped to train and teach new students on how to produce high quality dishes and serve customers under the correct health and safety procedures.
• Ensured the kitchen was always kept organised and clean before, during and after service.
• communicated as a team to ensure the highest quality and efficiency throughout a dinner service
• Restocked kitchen, prep (mise en place) assisting the chef and kitchens requirements.

City & Guilds Level 1 – Diploma Introduction to Professional Cookery/food and beverage in Cookery – South Thames College

City & Guilds Level 2 – Diploma in Professional Cookery in Cookery – South Thames College

City & Guilds Level 3 – NVQ Diploma in Professional Cookery in Cookery – South Thames College

GCSE in Mathematics

GCSE in English language and literacy

GCSE in Science

GCSE in History

GCSE in Religious studies

GCSE in Economics