As Head Chef, you are required to set an example and motivate staff through not only fair treatment of your team but also an attentive attitude to help support staff in their personal goals and aspirations during their time within the company. Maintain stock levels meeting the company targets and goals: >This was an essential job that required extensive knowledge of the inner workings of restaurant and its running. There were weekly profit goals which had to be met. This was done through careful training of staff and their working practices. Making sure that restaurant specification was met during the preparation of food as a small margin of error could in turn make a huge impact in gross profits. >Analyse and interpret monthly figures of the profits and loss (P&L) margins and striving to improve the running of the restaurant to maintain positive figures. >Understanding stock counts and being able to troubleshoot problems that may arise over and weekly and monthly period. This was to maintain a stable stock level and ensure that the team had been following company specifications and procedures.>A high level of Food Safety and Health and Safety to ensure that the kitchen was adhering to government standards. > Creating rotas that met the needs of the business by having the right team members at the right time whilst adhering to company budgeting goals.

I worked on the main line cooking and preparing food. I advanced through the various positions of the main line, eventually running the pass in which was the final station where food was then sent from.

I advanced to this position from the Kitchen Porter Position which I held for 5 Months. I was responsible for preparing the food for counter service and assisting the Chef de partie's.