All rounder in the kitchen, doing mains, larder, plating, pass and tacos

As an all rounder I done barista work, also made cocktails, cooked and served food, worked the register and dealt with customers

I worked pans/sauce, grill, plating and the pass, and helped other sections out when they needed help

As a demi i worked the pans/sauce, larder, pizza and plating sections and came up with specials

as a demi chef i worked more on the pans/sauce section, but i also worked the grill and sometimes the larder section. I was one of the main chefs on pains and was responsible for making sure the section ran as smoothly as possible. I also helped out other sections if the help was needed.

As a commi chef i worked mainly the larder section, but i also done plating and pans/sauces. We were also responsible for coming up with daily specials for our sections.

I started of in the larder section, making salads and desserts, but was moved onto the pans section. i learnt more about cooking, flavours and textures of food, balancing seasoning, and working well under pressure.

As a 2nd/3rd year apprentice i was shown how to do different sections such as, larder, grill, plating, pans/sauce. I learnt how to organize myself better to make work flow a lot easier.

As a 1st year apprentice i done the larder section. I learnt how to make salad dressings, different desserts and how to present dishes, I also learnt how important it is to work as a team and be organised.