• Working in an extremely busy environment with 200ppl, has benefited me with my speed and organisation• Taking control of ordering stock, i.e. veg, meats, fish and dry goods• Developing menu ideas with Head Chef• Finding solutions when problems occur

• Preparing Lunch Buffets for 150people with a wide range of selection from cold food to hot food.• Working in a busy a la carte service, on all stations in the kitchen.• Developed presentation and garnishment.• Solid understanding and enforcement of safety procedures• Ability to plan work schedules and assign duties in accordance to the work schedule