I’m a former chef looking to transition to becoming a security officer
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I am a young chef who has completed his VRQ level 2 in Catering. I am the sort of person who is patient who is co-operative and can work hard as a member of a team. I am an easy going person who likes to succeed to the best of my abilities, I can complete all tasks that are set out for me in a set time. I also like to stay behind so all my tasks and jobs are completed so am ready and prepared for the next day.
General Assistant at Matalan (2006-07 – 2006-07)
My responsibilities were to maintain the store, stock check, clean the stockroom and organise the stock.
Chef at The Bent Brook (2010-04 – 2010-09)
My role was going into work looking at what needed prepping, getting the food out fast and easy, making sure everything was clean and tidy if we wasn't busy and seeing what food we needed to stock up on, pot washing, cleaning down at end of night, mopping up and get ready for the next working day.
Assistant chef at The Garrick's Head (2010-09 – 2011-05)
My role includes going into work getting everything set up for the day, seeing what we need to prep, making sure we have enough stock, pot washing, stock taking, making sure all the areas was clean and tidy, mopping up at end of the night getting ready for the next working day.
Commis Chef at The Romper (2011-05 – 2011-11)
My role is preparation food for service, my main role is to send out starters, assisting with the mains also making sure the kitchen is clean and ready for service the next day. I'm able to work with starters, mains and desserts to keep the kitchen running at its most successful ability
Commis Chef at The Radisson Edwardian Hotel (2011-11 – 2012-02)
My role is go through the fridges to see what I need to prep up for the day, going and getting my ingredients from the basement fridge and going through with my colleague which one of the important tasks we need to get on with first. I would also tell a senior member of staff what we need to order if we didn't have it in or what were running low of so we can order it for the following day, once my task is completed I would see if there was anything else I needed to do to keep me occupied until an order came through. When my shift would finish I would clean down and set up my station again ready for the night chef to start his shift.
Chef Assistant at Y McGregor's Café (2012-06 – 2012-09)
My role in the work place was to cook dishes from breakfast to salads for the customers and also doing catering buffets for companies when they had a function on, I also had to serve the customers their food at a high level of standard to make sure everything was to high quality and to the customers satisfaction. When my shift was over I made sure everything was clean and ready for the next working day.
Commis Chef at The Radisson Blue Hotel (2012-09 – 2013-01)
My role is to make sure my section is prepped up for the day so I will go into work write down what I need for that day and the following day, when I finish my prep I make sure to go the my fridges so I know I haven't missed anything. When service starts I know that am well prepared and ready for a smooth service, when am closing down in work I make sure everything is clean and tidy, that all the paper work is complete.
Commis Chef and Breakfast Chef at Michael Caines The Abode (2013-01 – 2017-04)
My role in this job is to make sure all my prep is finshed before 12 when service starts, i have to also service making sure all customers are satisfied with their meals, making sure if i have ran out of prep that there is always back-up in the fridges, dealing with complaints if a dish i sent out is wrong, telling the front of house staff before service if we haven't got anything on the menu and seeing what i can do to replace it, doing orders for the next morning prep or if am not in prepare a prep list for my colleague who is on the section, i also can do pastry work e.g cakes, brulees, bread, tarts, biscuits.
Commis Chef and Breakfast Chef at Midland Hotel (2017-04 – Present)
My role is to concentrate on Breakfasts and also back-up in the fridges, dealing with complaints if a dish that is sent out is wrong, telling the front of house staff before service if we haven't got anything on the menu and seeing what i can do to replace it, doing orders for the next morning prep or if am not in prepare a prep list for my colleague who is on the section, I also do more pastry work e.g cakes, brulees, bread, tarts, biscuits etc as part of my job description.
GCE – Brookway High School (2001 – 2006)
VRQ L2 Introduction to Professional Cookery in Professional Cookery – Trafford College (2007 – 2010)
L1 VRQ in Professional Cookery and E3 in Professional Cookery in Professional Cookery – Trafford College (2007 – 2010)
VRQ L1 Certificate in Health and Safety – Trafford College (2007 – 2010)
Food Hygiene Certificate in Food Hygiene – Trafford College (2007 – 2010)
OCN Level 1 in Independent Living – Trafford College (2007 – 2010)
L1 Health and Social Care Certificate in Health and Social Care – Trafford College (2007 – 2010)
