Lucas Bartley
A motivated individual seeking experience in the catering industry
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About
A motivated individual seeking experience in the catering industry. Currently studying for a Diploma in Professional Patisserie at Broadstairs College, with plans to progress to a job in baking after this year in education. Has successfully held down a part-time job in a busy restaurant kitchen, gaining hands-on experience in food preparation, hygiene, and teamwork.
A career goal is to become a fully-qualified Patissier, with long-term aspirations to travel, explore different culinary cultures, and learn bakery techniques in other countries.
Experience
Kitchen Assistant at No. 1 Whitstable (2025-02 – 2025-08)
- Responsible for maintaining daily cleaning routines and kitchen hygiene standards
- Confident with basic food preparation
- Reliable under pressure, working collaboratively with chefs and front-of-house staff
Kitchen Assistant at Revival Food and Mood (2023-07 – 2023-07)
- Developed kitchen confidence during a short-term placement
- Cleaning protocols followed to maintain high standards of health and safety
- Demonstrated competence in preparing food as requested
- Food plating
- Worked well under pressure in a busy kitchen
Pastry Chef at The Yarrow Hotel (2025-10 – 2026-06)
- Developed an understanding for how a pastry chef works
- Plating for desserts
- Worked independently on dessert orders
- Preparation for food service on a pastry chef station
- Time management
- Efficiency on orders
Cook at The Yarrow Hotel (2025-10 – 2026-06)
- Comprehending instructions in a fast-paced kitchen environment
- Preparation for food service
- Teamwork
- Cooking in a small space effectively
- Multi-tasking in a stressful environment
Education
GCSE – Herne Bay High School (2019 – 2024)
Level 2 Diploma in Professional Cookery in Professional Cookery – Broadstairs College (2024-2025)
Level 3 Diploma in Professional Cookery in Professional Cookery – Broadstairs College (2025-2026)
Level 3 Patisserie in Patisserie – Broadstairs College (2026- Current)
