Kiera Pleace Email and Phone Number

I started of my role in Various eateries as a supervisor, within my first 2 weeks of training I was promoted to assistant manager as they were impressed with my skills and service.

My final job within this company was a bar tender, this was my favourite job of all, I loved attending to guests, being really speedy with drinks and working within a busy environment.

My experience from food running gained my promotion to being a server, within this job I greeted guests, served multiple tables, accommodated guests needs and enhanced guests experiences.

After developing myself in the kitchen I spoke with my manager and we agreed on continuing my experience with working front of house. I started as a food runner and quickly developed into a server.

Continuing my development i was trained up to be a junior sous chef, working closely with the head chef, I had responsibilities regarding health and safely, EHO visits and allergy procedures.During my time as a junior sous chef I also covered the head chef in absence and took his responsibility and kitchen leadership to gain further experience, i capably managed to run the kitchen when need be.

After being within the company for a year, the head chef developed me into a dessert chef, I’d create dishes to be served on our specials menu and also prepare our desserts on our all day menu. All handmade.

My first job in the hospitality career, I washed dishes and completed cleaning jobs, all following company policy and health and safety regulations regarding the chemical use.

During my time in the Red lion, I was developing within my role but I also took on a part time temporary job to experience other opportunities, whilst looking after animals was a great hobby of mine, being a receptionist wasn’t my thing.