Kitchen Supervisor - Yeo Group, View Point Cafe - Felixstowe, Suffolk
(2022-06)
- Ensuring that cleanliness and hygiene routines are followed in accordance to key legislations in regard to food safety.
- Regularly attend and lead team meetings to discuss current working and potential improvements.
- Liaise with the manager to create rotas to ensure that sufficient staff are available to provide a good service to customers.
- Provide regular supervision to staff members.
- Attend regular training to ensure to remain up to date with Food and Hygiene, Fire, First Aid (including CPR and Defibrillator) and Allergy awareness.
- Liaise with the Head Chef regarding any changes or improvements to the current menu.
- Work in co-ordination with waiting staff to ensure a good standard of service and customer satisfaction.
- Proactively provided new ways to present and enhance dishes to improve menus.
- Conduct regular stock counts of ingredients and kitchen supplies, ordering low stocks when needed within the agreed budget.
- Stay up to date on the best cooking practices and dish developments by conducting regular research.
- Develop menus and create new dishes based on seasons, trends and customer requests.
- Thoroughly assess the quality of raw and cooked products to ensure that standards are met.
- Inspect freezer and refrigerator prior to each shift to check temperature levels, ensuring proper functionality.
- Experiment with new dish creations by incorporating customer recommendations and feedback.
- Liaise with restaurant management in regards to pricing, providing information about ingredients costs and correct portioning.
- Monitor kitchen area and staff to ensure overall safety and use of proper food handling techniques.
Support Worker for Older Adults within Care - Care Dimensions UK - Ipswich, Suffolk
(2012-07)
Dedicated Support Worker with 11 years experience in Supported Living Environments, working with adults with Learning Disabilities. Offering support to individuals to improve and develop life skills to promote independence and maintain positive health and wellbeing. Providing patient centred care and working in collaboration with individuals to improve quality of life.
Able to build personal connections with the individuals to promote the creation of a personalised care plan to meet personal needs and an ongoing therapeutic relationship. Excellent problem solving, active listening and communication. Able to work effectively as part of a team or lone work with confidence.
Seeking an opportunity to expand on existing skills and knowledge in a different area of health and social care
- Observed and documented patient behaviour, promptly reporting changes to medical staff
- Provided a friendly, compassionate and proactive approach throughout care delivery.
- Helped patients with various matters such as making meals, conducting housework and sorting paperwork
- Kept patient medical, personal and treatment plan records safely stored on care management software-Promoted safe, happy and relaxed environment, encouraging patients to feel comfortable
- Optimised delivery of care, coordinating services with other healthcare and support professionals.
- Promoted client independence while carrying out sensitive duties, such as showering and dressing.
- Provided meaningful, individualised support and companionship by nurturing client relationships to maintain positive wellbeing.
- Supported residents with nightly routines and helped to reduce disruptions to sleep, delivering person-centred care in line with individual care plans.
- Provided a clean, hygienic environment for residents by performing routine cleaning and maintenance tasks.
- Maintained accurate client records, helping to maximise data quality and accuracy quality and accuracy.
Chef De Partie - The Alex - Felixstowe, Suffolk
(2011-04 - 2012-07)
- Assisted in service preparation by preparing ingredients, chopping vegetables and butchering meat
- Proactively provided new ways to present and enhance dishes to improve menus
- Conducted regular stock counts of ingredients and kitchen supplies, ordering low stocks when needed
- Stayed up to date on the best cooking practices and dish developments by conducting regular research. Followed strict health and safety guidelines in kitchen
- Developed menus and created new dishes based on seasons, trends and customer requests
- Cleaned counters with sanitising agents to prevent food-bourne illness
- Thoroughly assessed quality of raw and cooked products to ensure that standards were met
- Prepped foods to be roasted, sautéed, fried and baked
- Supervised preparation of specialist items and customer requests to verify accuracy in production
- Inspected freezer and refrigerator prior to each shift to check temperature levels, ensuring proper functionality
- Experimented with new dish creations by incorporating customer recommendations and feedback
- Planned and prepared food products orders to maintain appropriate stock levels
- Assisted restaurant management with pricing, providing information about ingredients costs and correct portioning
- Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques
Head Chef - The Fludyers - Felixstowe, Suffolk
(1999-10 - 2011-04)
- Managed kitchen staff of 3 and assigned various stages of food production
- Developed recipes and menus to align culinary trends with consumer demand
- Supervised preparation of specialties and consumer requests to verify accuracy in production
- Assisted restaurant ownership with pricing by providing information about ingredient costs and correct portioning
- Planned and prepared food products orders to maintain appropriate stock levels
- Maintained business compliance with applicable regulations, including safety and sanitary guidelines
- Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques
- Prepared various local and seasonal specialties for a 28 table restaurant
- Taught kitchen staff about nutrition, food allergies and dietary issues
- Incorporated customer recommendations and feedback to modify and update menu
- Maintained accurate client records, helping to maximise data quality and accuracy quality and accuracy.
Chef - The Feathers - Felixstowe, Suffolk
(1999-07 - 1999-10)
- Planned and prepared food products for order to maintain appropriate stock levels
- Incorporated customer recommendations and feedback to modify and update menu
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared
- Inspected freezer and refrigerator prior to each shift to check temperature levels, ensuring proper functionality
- Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques
- Considered seasonal product pricing and availability to develop promotional dishes and menu selection
Chef - The White Horse - Felixstowe, Suffolk
(1999-11 - 1999-07)
- Planned and prepared food product orders to maintain appropriate stock levels
- Ensured the quality in the presentation of food and ensured the correct portion size was plated from line activities
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared
- Inspected freezer and refrigerator prior to each shift to check temperature levels, ensuring proper functionality
- Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques
- Considered seasonal product pricing and availability to develop promotional dishes and menu selection
Chef - Bonds - Felixstowe, Suffolk
(1998-09 - 1998-11)
- Planned and prepared food products orders to maintain appropriate stock levels
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared
- Inspected freezer and refrigerator prior to each shift to check temperature levels, ensuring proper functionality
Chef Assistant - Nuts and Honey - Felixstowe, Suffolk
(1997-06 - 1998-09)
- Maintained kitchen station in line with health and safety standards
- Kept kitchen equipment and knives in good working order though regular maintenance
- Washed, peeled, chopped, cut and cooked food within tight deadlines and without supervision
- Prepared ingredients for cooking, completing tasks such as chopping vegetables, butchering meat or cleaning seafood
- Assisted pot washers in the cleaning of plates, cutlery and glasses during busy restaurant periods
- Disposed of unused food and waste into appropriate disposal systems
- Maintained cleanliness and organisation of kitchen stations and storage areas
- Removed waste and inadequate food items regularly to keep work spaces neat and clean
- Followed recipes and customer request details to prepare high-quality, delicious meals
- Prepared for busy periods by organising ingredients and restocking supplies in line with expected demand
- Cross-trained as a waiter to support changing team needs and maintain consistent quality of service
- Supported chefs in managing food preparation to achieve high-quality, precise plating and presentation standards
