Abigail Edwards
Young beginner Chef
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About
Role of a young beginner Chef, I excel in leading, being led and working in a team to produce the highest quality, flavourful dishes in appealing, creative and imaginative ways. I have learnt various culinary techniques, recipe developments and health and safety adherences at my college course. In fast-paced, high volume environments I am able to take control of my surroundings to keep a calm, controlled service.
I have been an exemplary student at both my previous and current college where I have been quick to learn and improve my culinary skills. However I am now looking to take a gap out of the industry to focus on my own personnel development
Experience
Pastry Chef de partie - Victoria hotel - Devon
Chef de partie - evolve agency
Work at the commonwealth games, villa matches, blues matches and the Newmarket races in Cambridge stand in kitchen manager - Heart of England
Chef, housekeeping and front of house - Heart of England
1 year+ experience
- Employed as a supervised line chef. Duties included prepping, decanting and cooking of food. Additional roles entailed due diligence with reference to temperature and cooking records, accepting deliveries whilst adhering to stock rotation and ensuring all working areas were kept clean and sanitised throughout the production and service of food.
- Stock control/ stock count- organise bottles (fifo lilo) stocking fridges to make sure it was full ready for service
- Aboyeur – monitoring what food is going out of the restaurant to keep a smooth running service, keeping tickets organised so front of house and kitchen staff are aware what's going on, reducing any confusion or error that may occur
- Table service- Taking orders, up selling items, engaging with customers to provide best experience possible
- Reception- booking in hotel guests, taking payments
- Bar- I have observed line clean and changing a barrel.
- Counter service- providing food to a large amount of guests
- Maintenance(cleaning)- organising restaurant by moving tables around to make it the most convenient, ensuring everything is cleaned to best standards especially with a high transmittable virus
- Pot wash- working cleanly and hygienically fast paced
- Housekeeping- making beds and changing linens, dusting and polishing furniture and fixtures, deep cleaning
Education
Advanced professional food preparation level 3
Level 2 Technical Certificate in Food Preparation and Service (2020-03-25)
GCSE - Mathematics
GCSE - English
Level 1 and 2 English functional skill
Level 2 Maths functional skill (2019-04-26)
Entry 3 in Employability skills (2019-08-21)
Entry 3 in induction to the hospitality industry (2019-09-04)
Pasta making - School of Artisan Food, Welbeck
