Kirstie Talbot

Experienced kitchen professional with a strong focus on customer satisfaction and quality control. Proficient in food preparation, equipment maintenance, and ensuring kitchen hygiene while excellent in time management and multitasking. Demonstrates adaptability in a fast-paced environment, effective leadership in staff management, and expertise in stock rotation and allergen data analysis.

Committed to maintaining high standards of kitchen operations and delivering exceptional results. I have learned a lot about kitchens and hospitality over the last 9 years.

Head Chef at Rhubarb Triangle, Brewers Fayre (2022-01 – Present)

• Managed food preparation and cooking processes, ensuring high standards of quality and safety.
• Trained and mentored new, in training chefs to ensure correct health and safety measures have been met.
• Oversaw inventory management and supplier relationships to maintain cost-effective operations.
• Coordination with front-of-house staff to ensure seamless service delivery and customer satisfaction during peak hours.
• Maintained high safety standards during food preparation and serving procedures.
• Reduced food waste to improve profitability.
• Oversaw chefs, cooks and kitchen support staff to run a smooth service.
• Reducing customer complaints by enforcing strict quality control procedures.

Team Member/Grill Chef at Rhubarb Triangle, Brewers Fayre (2016-01 – 2022-12)

Level 3 Extended Diploma in Advanced Professional Cookery – Wakefield College (2017-09 – 2018-06)

Level 3 Diploma in Advanced Professional Cookery – Wakefield College (2016-09 – 2017-08)

Level 2 Diploma in Food and Beverage Studies, Professional Cookery – Wakefield College (2015-09 – 2016-09)

GCSE or Equivalent – Wakefield College