I took a key role in establishing a new restaurant and assisted the Head Chef in all aspects of running the kitchen and managing aspects of the menu relating to fish, shellfish and cheeses as well as fresh local ingredients. Supervised staff in daily preparation, cooking and serve a diverse range of dishes. Meeting with customers discuss menu options, dishes and pricing to meet their requirements. Kept head chef appraised of issues with dishes, menus and suppliers are passed to the head chef. Present to front of house staff to ensure all orders are correctly taken. As part of my development in the role, I took up the opportunity to establish an NVQ Level 2 training program with an outside source.

Spar is a supermarket chain that is mostly used by local shoppers, it offers fresh, frozen food, alcohol and cigarettes 7 days a week, the store opened early and shut late, there were 8 members of staff, of which 3 would be on shift at any point. The store supervisor was in charge while the manager is away, they would responsible for all areas of stock control together with the management of financial records and cash handling.