Lucinda Reid

Culinary professional with background in overseeing kitchen operations, managing staff, and ensuring food quality and safety. Strong focus on inventory control, cost management, and maintaining high standards of cleanliness. Adept at coordinating with suppliers and creating efficient workflows to meet customer demands.

School kitchen manager at South west Norse (2007-01 – Present)

• Implemented new menu items based on seasonal ingredients and customer feedback.
• Maintained up-to-date knowledge of food trends to keep the menu fresh and appealing.
• Created decorative displays of food items to attract customer attention and boost sales.
• Developed speciality foods and complex dishes using interesting season mixes.
• Liaised with the management team on budgeting, forecasting, and setting financial targets.
• Planned menus for daily use, special events and seasonal promotions.
• Established clear standards for cooking, garnishing and presenting food.
• Monitored kitchen expenses and implemented measures to reduce costs without compromising quality.
• Assisted restaurant management with pricing, providing information about ingredient costs and correct portioning.
• Resolved conflicts within the team, promoting a positive and collaborative work atmosphere.
• Coordinated with the front-of-house team to ensure seamless service and address any issues promptly.
• Talked to customers about dietary issues and food allergies to prepare meals to individual needs.
• Reviewed and updated kitchen procedures to enhance efficiency and productivity.
• Trained kitchen staff in food preparation techniques, safety protocols, and equipment use.
• Enforced health and safety standards for food storage, preparation and handling.
• Developed and maintained a safe working environment by adhering to health and safety regulations.
• Ordered supplies based on expected demand to keep stock within optimum levels.
• Conducted regular inventory checks to monitor stock levels and minimise waste.
• Managed kitchen operations, including staff rota, stock control, and compliance with hygiene standards.
• Supervised preparation of all meals, guaranteeing high quality and consistency in presentation.

GCSEs in Cookery, Art, English, Maths – Stover school (1989-07 – 1989-07)

NVQ Level 2 in Cookery – Stover school

Level 2 in Food Hygiene