Junior Sous Chef

1. Successfully implemented a system for children with allergies to avoid cross contamination, using special trays and designating areas for food handling.
2. Monitored staff compliance with prescribed kitchen operating Education methods and provided feedback when necessary.
3. Managed inventory for £7000 worth of ingredients using EXCEL to track ordering requirements and rotate stock to minimise wastage.

Head Chef

1. Checked ingredient availability and inventory status, and made recommendations on dish improvements.
2. Guaranteed that every dish that leaves the kitchen maintained consistent and high-quality standards.
3. Designed and created new recipe and menus by ensuring they were cost appropriate and suited to the customer.

Head Chef

1. Formulated department budgets to facilitate smooth financial operations and meet business targets.
2. Elevated the Food Hygiene standards from 4 Star to 5 Star rating.

Chef

1. Prepped, cooked and assembled dishes and ensured timely delivery
2. Maintained a high standard of food hygiene and food safety to ensure all controls, recording and monitoring any issues that arise.

Head Chef

1. After the second year of employment, the customers base expanded from 150 covers a day to 350 covers by producing local source food, homemade style dishes and approaching customers for feedback.
2. Formulated department budgets to facilitate smooth financial operations and meet business targets.

1. Input data in computers and modify the input programs in the computer to adjust them to the new system.