Katie Clinton

A dedicated and high-energy restaurant Supervisor with over 28 years of experience in fast-paced culinary environments, I specialize in bridging the gap between back-of-house efficiency and front-of-house excellence. I am a firm believer that a successful kitchen relies on more than just great recipes; it requires meticulous organization, rigorous safety standards, and a motivated team.

Branch supervisor at Faithorn & Stag LTD (2023-10 – Present)

• Leading back-of-house operations by managing stock control, ordering, and training staff in HACCP and plating standards.
• Oversee front-of-house by managing rotas, resolving guest issues, and streamlining communication between teams.
• Dual expertise ensures kitchen efficiency meets high-quality service, focusing on wastage reduction and maximizing revenue through coordinated, high-pressure service management.

Kitchen Supervisor at N W Leisure LTD (2021-09 – 2023-08)

• Managed all kitchen functions, from stock control and strategic ordering to minimizing wastage and protecting margins.
• Led staff training on technical skills and safety protocols while supervising the line.
• Streamlined workflows and prep routines to ensure the kitchen operates smoothly, meeting strict quality and cleanliness standards during every shift.

Chef at Various Restaurants across the South Coast

Provide versatile support by executing high-standard culinary tasks while delivering professional customer service. My role involves preparing consistent, quality dishes and managing busy sections on the floor. I excel at multitasking, handling food safety and kitchen hygiene alongside order taking and complaint resolution, to ensure a smooth, efficient operation from start to finish.