Over the last 3 years I have shown my reliability & flexibility by working in & managing catering units.I have the ability to look after the day to day running of the kitchen, managing staff, stock control, HACCP compliance and working with the client to ensure their catering requirements are met.I can plug any staffing gaps that may arise or in the absence of the unit manager take over the day to day running of the business on a short term basis.

Working as a Relief Chef with clients such as Aramark and Q Cafe in companies like FAS and Dawn meats providing holiday and sickness cover for unit chefs.Preparing and cooking Breakfast and lunch.Stock ordering.Completing all HACCP paperwork on a daily basis.Carrying out cleaning and other tasks as directed by the unit manager.Menu Planning .My reliability, flexibility & work ethic has made such a positive impression that in many cases i manage my own work schedule and deal directly with clients so that I can provide cover at short notice.The most enjoyable aspect is working in various locations, building good working relationships with the catering teams as well as a good a rapport with the end customer.

I saw the role of Breakfast chef in Whitford as a great opportunity to get back to work after the pandemic. Being totally honest it wasn’t for me but having said that I enjoyed the experience and learned some valuable skills and worked with some really brilliant and talented people during my time there.I left there on the best of terms and still love going back as a customer, it remains one of my favourite places to dine in Wexford.

January 2000 – present: DJ Dave WexfordI am very privileged to be able to combine my love for music with a career where I get a lot of repeat business and recommendations.I provide music/entertainment for: Kids Parties Weddings Birthdays Themed Events  Fashion ShowsDuring the pandemic I hosted online bingo for my local GAA club which was great fun and something to look forward too every week. I also started hosting an online radio show so learned lots of new skills

▪ Providing relief to the head chef to ensure her days off and holidays are covered.▪ Preparation for breakfast and lunch.▪ Cooking dishes to order and ensuring quality and consistency of prepared dishes in a really busy kitchen.▪ Keeping HACCP records up to date.▪ Ensuring adequate stock levels were maintained.▪ Responsible for the kitchen team &, providing training and support ensuring everyoneis working in unison.▪ Assisting in other areas of the kitchen such as wash up and preparation during busy periods.

▪ Working with a local mushroom grower to add value to their business by producing arange of long life retail products including; Pate, Relish Umami paste & pickledMushrooms.▪ Develop recipes for these new products so they could be brought to market.▪ In our first year we won a chefs choice award for our Mushroom Umami Paste from Blas na'Eireann & in2017 we won a bronze award for our Mushroom Pate.▪ I have gained a lot of product development knowledge within this role and have alsohelped to cost recipes and gather nutritional information on each product produced.I also got to carry out Cookery demonstrations which was a really enjoyable experience.

Preparing all Pastry and bun mixes for daily production schedule Making soups, Salads, Sandwiches and savoury dishes for functions Producing confectionary items such as biscuit, birthday cakes, flans, pastries Ordering stock HACCP Wash up and ensuring Hygiene and cleaning is carried out to the highest standards Quality control, Labelling, dating and packing items for dispatch Product development Organising and Assisting with Set up at off-site functions Serving high volumes of customers and working to tight deadlines

▪ Providing relief to the kitchen team to ensure days off and holidays are covered in thismulti award winning cafe.▪ Preparation of food for cafe menu.▪ Production of Soups, Starters, daily specials, cakes, sandwiches & snack items.▪ Preparation cooking & presentation of dishes.▪ Ensuring HACCP records are kept up to date.▪ Maintaining a strong level of communication with colleagues to ensure smooth and efficient service in a very fast paced and busy kitchen where everything was made from scratch.

▪ Assisting the Head Chef in the day to day running of the kitchen in a brand new cafewhich places a huge emphasis on locally sourced fresh ingredients where everythingis prepared and cooked from scratch.▪ Preparation of Breakfast items, Soups, Sandwiches, Salads, Quiches, & other lunchitems as well as breads, cakes and scones.▪ During Service ensuring food is cooked to perfection and presented in a consistentand eye catching manner.▪ Responsible for maintaining HACCP records on a daily basis including deliveries,refrigeration, cooking and reheating as well as the upkeep of cleaning records.▪ Dealing with suppliers and ensuring stock levels are kept at a sufficient level.▪ Carrying out daily cleaning duties.

 Preparation, Cooking & presentation of dishes for a bar, restaurant, tours & functions. Production of soups, starters, main courses, desserts & breads. Ensuring adequate stock levels were maintained. Ensuring food log temperature and HACCP records are kept up to date Keeping the kitchen clean & tidy. Supervision of junior kitchen staff. Maintaining a strong level of communication with other departments within the hotel Working under pressure and to tight deadlines

 Provide relief for the head chef to cover days off & holidays. Preparation of food for cafe menu. Production of Soups, Starters, Main courses, desserts, sandwiches & snack items. Preparation & cooking of dishes for carvery. Serving customers on the carvery. Ensuring Hacccp records are kept up to date. Responsible for the running of the kitchen in the absence of the head chef.

Recruitment, search and selection of quality candidates for vacancies with clients Interviewing, assessing and short-listing of candidates Arranging interviews for candidates with clients Interview training with candidates to ensure success Cold Calling to generate new business and working towards targets Working towards agreed rates and recruitment processes with clients Working to daily, weekly and monthly sales and revenue targets

Telephone reception, meeting & greeting customers, Cash handling.General administration duties, preparing menu'sAssisting in all areas of the hotel including, bar, restaurant, kitchen, function roomEnsuring customer's expectations are met & exceeded wherever possible

in the Post and transport department of the Matter Hospital Dublin.Sorting postOrganising patient transportGeneral administrationTelephone reception

Day to day management of the office services team.Providing training & feedback to team members.Implementing & monitoring procedures & systemsSupplier & contract managementProviding reports/Obtaining customer feedbackAssisting the Facilities manager with clerical dutiesPlanned Preventative Maintenance.Switchboard Duties

Sorting PostReception/Switchboard cover - Meeting & greeting customersStock controlAssisting the office manager with general administration.Setting up meeting rooms - organising catering for events

Telephone/reception cover - Meeting & greeting customersAudio typingPreparing documentation for shipping purposes Learning about office procedures, writing reports, memo's etcAssisting with mailings, ordering stationary, stock controlTRAINING COURSES Frontline management: Professional telephone skills Supplier management: Manual handling Occupational first aid Fire co-ordinator training Total customer satisfaction