Ruchi Talwar

I'm transitioning into healthcare as a Phlebotomist/Healthcare Assistant. I've completed a Phlebotomy Course (2025) and hold strong numeracy, literacy and keyboard skills. My transferable strengths include meticulous hygiene practice, precise record-keeping, calm, compassionate communication, and teamwork across busy shifts.

Accustomed to following strict procedures (temperature/HACCP logs, allergen checks) and working with diverse people. I'm keen to start in a hospital or GP surgery and am willing to volunteer to build experience. Relevant training includes Food Hygiene and NVQ Food Preparation & Drink Service.

Cook at Pinnerwood Primary School (2022-09 – Present)

Responsible for the preparation of nutritious hot school meals from fresh ingredients, following menus, dietary needs and allergen guidance, portioned dishes accurately, and maintained presentation standards for primary pupils.

• Assisted head chef with ordering, checked deliveries against invoices, rotated stock using FIFO, recorded usage, and flagged shortages early to maintain service and cost control.
• Carried out fridge, freezer and hot-holding temperature checks, recorded readings on HACCP logs, corrected deviations promptly, and kept equipment clean to meet food hygiene regulations.
• Prepared allergen-safe alternatives on request, read product labels carefully, updated allergen matrix, and briefed serving staff so pupils with dietary requirements received safe, suitable meals.
• Completed daily cleaning schedules, sanitised work areas, colour-coded equipment, labelled and dated produce, and disposed of waste correctly, following COSHH guidance and school catering policies.

Head Breakfast Chef at Tudor Lodge Hotel (2014-01 – 2015-05)

Directed breakfast brigade of ten, set rotating menus, coordinated prep and service, maintained pass standards, allocated sections, timed dockets, and kept plating consistent during peaks.

• Set pars and ordering schedules, negotiated suppliers, tracked portions and waste, analysed sales mix, protected breakfast profit, introduced batch prep to reduce times and costs.
• Scheduled shifts and holidays, briefed team on open, interviewed trialists, coached commis and CDPs, and maintained allocation of tips, sections, and responsibilities for breakfast service.
• Handled dietary requests and allergen queries at pass, liaised with front of house, set specials, paced tickets, and upheld consistent presentation standards across breakfast offerings.
• Completed stock counts for dairy, fish, and bakery, reconciled variances, adjusted pars, rotated suppliers when needed, and maintained traceability from intake to plate through labels.

Cashier at Morrisons (2013-09 – 2014-12)

Demi Chef at The Hilton Hotel (2008-06 – 2013-09)

Comi Chef at Comfort Hotel (2006-07 – 2009-12)

Comi Chef at Bentley Kempinski Hotel (2006-03 – 2006-06)

Catering Assistant at Metropolitan Police (2004-06 – 2006-02)

Cashier at Tesco Supermarket (1999-01 – 2002-11)

Career Break (Looking after family) (2015-01 – 2022-12)

Phlebotomy Course in Healthcare (2025-12)

GCSE's – The Green School

Qualified in Key Board Skills in IT – West Thames College

GNVQ Business Studies in Business – Richmond College

NVQ 1 and 2 Food Prep and Cooking in Culinary Arts – College of North-West London

NVQ 1 and 2 Food and Drink Service in Hospitality – College of North-West London

Food Hygiene in Food Safety – College of North-West London

Hospitality and Customer Care in Hospitality – College of North-West London

Level 3 in Numeracy and Literacy in Numeracy and Literacy – College of North-West London