During the final year of my apprenticeship I attained a number of skills in managing stock levels, ordering stock and planning and organising catering menus and events. I was exposed to a variety of cooking and serving formats, including buffets, multi-course banquets, canapé functions and grazing stations.

As part of a small team I worked in a variety of sections, including larder, wok, steamer and pastry. I developed skills in plating, and attained a high degree of attention to detail. The fast paced nature of the restaurant demanded time management skills and the focus and stamina necessary to keep up during busy periods

An introduction to working in a kitchen assisted me in the fundamentals of food safety and safe work practices. Appropriate storing, labelling and rotation of stock, as well as skills gained in fundamental cooking techniques has given me a strong base to continue my career in the kitchen from.