Preparing and cooking excellent, top quality, homemade food for a village pub, maintaining high levels of hygiene and safety, ordering/shopping, ensuring higher levels of quality and efficiency are maintained, reducing waste, menu ideas and recipe development. My duties also stemmed into the restaurant and bar, which included training staff of upselling, table service, table layout and ensuring staff are busy maintaining a clean and organized restaurant. The landlord relied on me heavily.We… Show more Preparing and cooking excellent, top quality, homemade food for a village pub, maintaining high levels of hygiene and safety, ordering/shopping, ensuring higher levels of quality and efficiency are maintained, reducing waste, menu ideas and recipe development. My duties also stemmed into the restaurant and bar, which included training staff of upselling, table service, table layout and ensuring staff are busy maintaining a clean and organized restaurant. The landlord relied on me heavily.We achieved a 5-star food hygiene rating. Show less

Working on many jobs including ground works, fitting kitchens, floors and bathrooms. Other duties include general maintenance of equipment, set up and clean up duties, working at heights and manual labour.

Preparing and cooking excellent, top quality, homemade food for a village pub, maintaining high levels of hygiene and safety, ordering/shopping, ensuring higher levels of quality and efficiency are maintained, reducing waste, menu ideas and recipe development. My duties also stemmed into the restaurant and bar, which included training staff of upselling, table service, table layout and ensuring staff are busy maintaining a clean and organized restaurant. The landlord relied on me heavily.We… Show more Preparing and cooking excellent, top quality, homemade food for a village pub, maintaining high levels of hygiene and safety, ordering/shopping, ensuring higher levels of quality and efficiency are maintained, reducing waste, menu ideas and recipe development. My duties also stemmed into the restaurant and bar, which included training staff of upselling, table service, table layout and ensuring staff are busy maintaining a clean and organized restaurant. The landlord relied on me heavily.We achieved a 5-star food hygiene rating. Show less

Preparing and cooking excellent, top quality, homemade food for a well acclaimed restaurant, maintaining high levels of hygiene and safety, ordering/shopping, ensuring higher levels of quality and efficiency are maintained, reducing waste, menu ideas and recipe developmentI reorganized the kitchen and fridges for quicker and smoother service which in-turn reduced waiting times by up to 20 minutes.I’ve never met restaurant owners who were so keen for my input. With such freedom of choice… Show more Preparing and cooking excellent, top quality, homemade food for a well acclaimed restaurant, maintaining high levels of hygiene and safety, ordering/shopping, ensuring higher levels of quality and efficiency are maintained, reducing waste, menu ideas and recipe developmentI reorganized the kitchen and fridges for quicker and smoother service which in-turn reduced waiting times by up to 20 minutes.I’ve never met restaurant owners who were so keen for my input. With such freedom of choice with ingredients, ordering and recipes, I was extremely grateful for the fantastic experience gained at Oliver's restaurant. Show less

Working alongside a Chef de Partie, Sous Chef or Head Chef helping with day-to-day preparation. Working on the larder section during service, prep for canape parties, weddings and conferences. Although I only worked here briefly while studying at Tante Marie, I spent a lot of time with the Head Chef, and I learnt so much.

Nov 14 - Jan 15 | Nov '13 - Apr '14 | Nov '11 - Apr '12 | Sept '10 - Apr '11 | Feb '09 - Apr '10Ordering of stock, training of new staff, developing menu ideas and recipes, often in charge of the kitchen, ensuring food was cooked to a high standard and ensuring service run as smoothly as possible, ensuring a high standard of cleanliness and hygiene. I’ve returned to Lincoln Bowl 5 times over the years. It worked well with my seasonal work but more importantly we had a great… Show more Nov 14 - Jan 15 | Nov '13 - Apr '14 | Nov '11 - Apr '12 | Sept '10 - Apr '11 | Feb '09 - Apr '10Ordering of stock, training of new staff, developing menu ideas and recipes, often in charge of the kitchen, ensuring food was cooked to a high standard and ensuring service run as smoothly as possible, ensuring a high standard of cleanliness and hygiene. I’ve returned to Lincoln Bowl 5 times over the years. It worked well with my seasonal work but more importantly we had a great working relationship. Lincoln Bowl allowed me to experiment and helped me through my Level 2 NVQ, activity qualifications and first aid course. Show less

Essential day to day running of the kitchen, planning, preparing and cooking hot breakfast, homemade soups, afternoon tea, children's tea and a 3 course meal every day for up to 40 guests. The whole operation was mine.

Delivering several sessions to children aged 3 to adults, which include archery, snorkelling, fencing and sessions for children aged 3-7, running activities in compliance with all Hoseasons policies, responsible for the safety and wellbeing of staff and customers whilst on activities, always complying with health and safety regulations, on site promoting of activities. I really enjoyed this experience.

Preparing and serving good homemade food from a varied international menu, ordering stock, ensuring food was cooked to a high standard and ensuring service run as smoothly as possible. Being a “1 man band” (apart from the KP), working here was intense and non-stop. I thrived under the pressure.

Working under the head chef during the busiest periods of service, preparation, ensuring high levels of health & safety, hygiene, cleanliness and serving high quality home cooked food at a fast and intense pace. This is where I developed a good pace in the kitchen and learnt how to do 3 things at once.

Often in charge of a restaurant of up to 50 diners, customer handling, serving and stocking of bar, setting up and serving a three-course menu to over 200 people, silver service, ensuring private parties and conferences are happy and run smoothly, resolving till errors, occasionally cashing up.