This is my third post in catering and I wanted to bring my existing skills to this very busy Gastropub and Delicatessen, and also to continue learning from my Head Chef Gary Jenkins. I began here by running the larder and pastry sections and after rotating into Veg and Sauce sections, was given a promotion to Junior Sous Chef to help supervise the running of the overall kitchen output. I record all of the HACCP entries for the kitchen. I also assist with catering for large events off site for e.g. charity events and sports clubs. With the many facets to this restaurant and delicatessen business, I have learned at the fastest rate of my career in this position, and have relished the opportunity to impress my Head Chef with my professionalism, my will to excel, and dedication to the business.

I was given a promotion and an opportunity to work with Chef Andrew Provan in Balloo House, which held a Michelin Bib Gourmand.During my time at Balloo House, I was given training on larder, veg and grill sections and was trusted to run these sections independently, under the supervision of the Sous Chefs. I was fully accountable for the hygiene, stock ordering and food preparation in these sections, and thrived on the responsibility given to me. I learned a lot about stocks and sauces during my time there, as this is a particular talent of the Head Chef Andrew Provan.

I started my kitchen career in this very busy Michelin recommended Gastropub, run by Chef Danny Millar. I learned many disciplines, beginning on larder basics and progressing to pastry and sourdough bread making using a wood-fired oven. I was given tuition in all aspects of food hygiene compliance with current legislation. I learned the basic principles of portion control and was introduced to food costing in line with company requirements.