My main responsibility as Sous Chef at The Captains Table is to work alongside my head chef in completing all tasks necessary for the upkeep and running of our restaurant. This includes tasks such as completing all opening and close down procedures, stock checks, delivery records, ordering produce, Environmental health office records (EHO), preparation lists and recording and reporting all health and safety incidents. I am responsible for managing either lunch or evening services where I… Show more My main responsibility as Sous Chef at The Captains Table is to work alongside my head chef in completing all tasks necessary for the upkeep and running of our restaurant. This includes tasks such as completing all opening and close down procedures, stock checks, delivery records, ordering produce, Environmental health office records (EHO), preparation lists and recording and reporting all health and safety incidents. I am responsible for managing either lunch or evening services where I communicate professionally with the kitchen and front of house team, organise staff and managing time effectively to ensure daily tasks are completed to strict deadlines. I am driven to instil a positive work ethic in the business and maintain high standards throughout all working procedures. I give fresh innovative ideas towards menus and ways in which our processes could become more efficient. I deliver pre-shift meetings outlining relevant information and deliver feedback through a post-shift review. When creating special dishes all elements of costing have to be recorded and filed. This involves individual ingredients needed and cost, cost of producing one meal, retail price to achieve at least 75% gross profit and the gross number of meals produced in relation to the weight of ingredients ordered. This experience has given me the opportunity to enhance everything I have learnt from other establishments and achieve success within a more managerial role within a kitchen. I have learnt how to manage my time even more successfully through delegating with my staff and achieving set daily goals. Show less

During my time there I was promoted from commis chef to Senior Chef de Partie. I was trained on all sections of the restaurant which included pasta, grill, antipasti, deserts and sides and fish. I was responsible specifically for the preparation, running, service, cleanliness, quality assurance and health and safety of pasta section. I would report directly to my head chef or general manager with issues regarding the section and produce daily specials. I would train all new chefs within pasta… Show more During my time there I was promoted from commis chef to Senior Chef de Partie. I was trained on all sections of the restaurant which included pasta, grill, antipasti, deserts and sides and fish. I was responsible specifically for the preparation, running, service, cleanliness, quality assurance and health and safety of pasta section. I would report directly to my head chef or general manager with issues regarding the section and produce daily specials. I would train all new chefs within pasta section on company procedures and protocols; furthermore our restaurant was the location for training new senior chefs who were joining the company. Therefore my knowledge of the section had to be at a level for these new employees to pass their assessments. I would ensure specific batch recipes were followed to increase consistency throughout the business. As Senior Chef de Partie I had additionally responsibilities which included running shift. I would often run weekday evening shifts which involved managing the kitchen and front of house team. Each section had a computerised ordering system, which was run by one “expo” computer controlled by the chef running shift. Throughout a shift I would be communicating to the kitchen team giving timed deadlines for specific table numbers and leasing with the restaurant manager. I would be responsible for quality assurance of each dish before it left the kitchen. Furthermore I was in charge of completing all close down procedures. This involved inspection of each section before the chef could be signed out, each date label was checked alongside EHO laws, further more the cleanliness of the section and completion of all paper work were inspected. Throughout shift I would keep hourly temperature and time records and complete a full site inspection ensuring all paperwork was completed and handed into my general manager. Show less

During my time with Mark Warner Holidays I worked with a large kitchen brigade in a French Hotel. This position meant I had to be extremely flexible with shift patterns, as chef de parties were trained and expected to be responsible for every section within the kitchen. I worked a variety of hours covering breakfast, lunch, afternoon tea and evening al a carte service. Efficiency and competence were key aspects of this role. Strict deadlines were given throughout the day and had to be met… Show more During my time with Mark Warner Holidays I worked with a large kitchen brigade in a French Hotel. This position meant I had to be extremely flexible with shift patterns, as chef de parties were trained and expected to be responsible for every section within the kitchen. I worked a variety of hours covering breakfast, lunch, afternoon tea and evening al a carte service. Efficiency and competence were key aspects of this role. Strict deadlines were given throughout the day and had to be met without fail to ensure positive feedback from our customers during their ski holiday. Breakfast, lunch and afternoon tea were lead by Chef de Parties supervising two commis chefs. During these services preparation lists had to be completed, work was completed in a clean methodical manner, health and safety incidents were recorded and all relevant paperwork was completed and handed to the hotel manager. Adaptation with ingredients and measurements were taken into consideration because of the altitude where the hotel was located. Time management was crucial within this position as guests had daily itineraries. Because of this my planning and preparation skills drastically improved. I developed my ability to asses and professionally work through any challenge or set back. Show less

My main responsibility when starting at petit delight was to develop my understanding of cookery and the culinary art. The restaurant was small and family fun with a small kitchen team. My responsibilities at this time were focused mainly on cookery. This was my first role working with fresh ingredients. I had to ensure all preparation lists were completed to standards set by the head chef. My sections were kept organised and clean with any issues reported to the head chef. I had to be… Show more My main responsibility when starting at petit delight was to develop my understanding of cookery and the culinary art. The restaurant was small and family fun with a small kitchen team. My responsibilities at this time were focused mainly on cookery. This was my first role working with fresh ingredients. I had to ensure all preparation lists were completed to standards set by the head chef. My sections were kept organised and clean with any issues reported to the head chef. I had to be dedicated to the business and available to work whenever needed. I was responsible as a team member for a successful service and communicate effectively throughout the day. I had to complete clean down procedures at the end of every night completing my own food hygiene records and thoroughly cleaning all work areas. Fridge content had to be labelled in correspondence to Environmental health laws. As my skills developed within the kitchen I was responsible for creating special dishes to run alongside the menu. Also as I became reliable with knowledge regarding stock I became responsible for ordering ingredients which the restaurant needed and implementing stock rotation. The restaurant developed and became larger leaving the necessity to hire more chefs. As the business grew I became responsible for supervisory roles and quality assurance. This is where I learnt my trade as a chef. My culinary skills flourish within this role and I developed my understanding of how a kitchen is run professionally. Show less

This was my first role working within the catering industry as a chef. I was given the opportunity to train on a probationary period due to my persistence at enquiring. Through early stages of this role I was responsible for shadowing and assisting chefs and to develop an understanding and level of comfort within the kitchen. At the end of my probation period I was given a full time position with the business. After this I was responsible for the cold starter section. Personally I was… Show more This was my first role working within the catering industry as a chef. I was given the opportunity to train on a probationary period due to my persistence at enquiring. Through early stages of this role I was responsible for shadowing and assisting chefs and to develop an understanding and level of comfort within the kitchen. At the end of my probation period I was given a full time position with the business. After this I was responsible for the cold starter section. Personally I was responsible for my own education regarding food. Professionally I had to become competent in completing lunch and evening service and maintain the high level of quality and consistency throughout all my work. I was responsible for keeping a clean and safe work area and completing all food preparation within timed deadlines. This position taught me how to work cleanly, professionally and quickly within a kitchen environment and prepared me for my progression within the industry. Show less