Tara Magrane

TARA MAGRANE – CV 

Tel: 07835 702645

DOB: 22/10/02

• Talented cook 
• Passion for imaginative vegetarian dishes utilising local and foraged ingredients
• Runs own food business, selling quiches, tagines, lemon polenta cake, coffee & walnut cake, Victoria sponge, triple ginger cake and brownies etc in local area
• Energetic, practical, polite and quick learner 
• Requires a little support due to dyslexia and autism

Work experience

Work experience assisting the chef in preparing canapés and main dishes for weddings of around 150-200 guests. Was solely responsible for one wedding, heating and serving a range of high-end canapés.

Nov ’22 to Dec ’22 Tesco, Honiton

Seasonal employee working on tills and shelf stacking.

June ’22 to Sept ’22 Glebe House, Southleigh

Work experience prepping in the kitchen of this prestigious and award-winning hotel under Hugo Guest and former River Cottage chef Sam Lomas.

June ’19 to present Shute Sweet Treats

My own business making cakes and traybakes for private clients and cafés in East Devon. I run the social media side of it on Facebook where I share pictures and people can get in touch with me to order.

April ’21-Sept ’21 Seaton Eats events

I worked Friday and Saturday evenings on the bar at the events, also worked occasionally week day doing prep for the next event. Also stock-taking, leaflets distributing, washing up, and loading and unloading the trailer.

May ’18-April ’21 The Courtyard Café, Lyme Regis

I worked weekends and the occasional weekday at this popular and busy café. I made cakes, brownies, salads, soups and light lunches for customers. When necessary, I worked front of house, serving orders.

June ’16-May ’18 Tucker Arms, Dalwood

I worked as a pot washer in the kitchen of this busy, popular pub. I also assisted the chef in food preparation, washing and peeling potatoes and carrots, as well as plating.

Training

Italian Food

May 2023 Modern Vegetarian

March 2023 Advanced Patisserie week

January 2022 Artisan Bread weekend

November 2021 Patisserie week

July 2021 Beginners’ cookery week

Intermediate cookery week

June 2020 Food Safety and Hygiene for Catering, Level 2 (City & Guilds)

July 2018 Exeter Cookery School

French patisserie course, making macarons and a Paris-Brest (choux pastry filled with crème anglaise).

Education 

Sept ’20 to June '23 ROC College

OCNLR Level 2 Diploma in Skills in Professions in Catering, Hospitality and Tourism

OCNLR Level 2 Certificate in Skills in Professions in Catering, Hospitality and Tourism

Sept ’17-Mar ’20 Shapwick School

Food Tech 5

Maths 4

Design Tech 4

Photography 4

Science 3

English 3

Referees

Samantha Knights QC (customer)

07720 445927

Laura Joyce, Courtyard Café, Lyme Regis (employer)

07552 999752

Experienced young cook comfortable prepping and serving mains, desserts and cakes.

Several courses attended at Ashburton Cookery School that have helped finesse my skills.