Mo.08

Enthusiastic and hardworking Commis Chef with experience in high-paced professional kitchens. I have progressed quickly in my career through dedication, reliability, and a willingness to learn. Beginning as a Runner before being promoted to Pastry Chef, I developed strong pastry, plating, and food preparation skills.

I currently work as a Commis Chef at The Beaumont Hotel, where I prepare and cook a wide range of dishes while maintaining high standards of quality, hygiene, and teamwork. I am passionate about cooking, work well under pressure, and am always eager to develop my culinary skills further.

Commis Chef - The Beaumont Hotel - Hexham

(2026-04)

• Work primarily on the larder section in a busy professional kitchen.
• Prepare fresh sourdough bread daily.
• Prepare desserts including Sticky Toffee Pudding, Crème Caramel, soufflés, and a variety of fruit purées.
• Prepare fresh mackerel pâté and other starters.
• Assist with preparing and cooking dishes including sardines, fish and chips, and gourmet burgers.
• Plate dishes to a consistently high standard during busy service.
• Maintain excellent food hygiene and kitchen organisation.
• Work efficiently under pressure while delivering quality food to customers.
• Developed excellent time management, teamwork, and communication skills.
• Contributed to the high standards that helped The Beaumont Hotel achieve a 1 AA Rosette for its food.

Runner & Pastry Chef - Habibi's Manchester

(2025-09 - 2026-03)

• Runner (September 2025 – November 2025): Delivered food promptly and accurately to customers.
• Supported both the kitchen and front-of-house teams during busy service.
• Maintained cleanliness and organisation throughout the restaurant.
• Demonstrated reliability and strong teamwork, earning a promotion within two months.
• Pastry Chef (November 2025 – March 2026): Promoted to Pastry Chef based on strong performance and work ethic.
• Prepared premium desserts including Burnt Basque Cheesecakes, Tiramisu, and Dubai Chocolate Cakes.
• Produced attractive, consistent, and creative dessert plating.
• Maintained excellent food hygiene standards and kitchen organisation.
• Worked efficiently during busy service while ensuring quality and presentation.