Due to start on the 11/10/11

During the first 4 months at the lodge, it was my responsibility to run the pastry section of the lodge,re-creating and inventing new desserts. Working in the pastry section allowed me to practice mytechnical and creative skills, as well as enhancing my baking skills with pastries and breads, andchocolate work for the petit fours and truffles.I worked on all the sections in the lodge including the breakfast shift. Extra responsibility was thelunch section. The duties included the mis-en-place, input towards the menus, and the daily runningof the section to ensure that all of the team met the standard required.

Work at Glenthorne Guest house from Jan 2003 to Jan 2008. During my 5 years at here I achieved myNVQ City and Guilds Certificates at Kendal College, as well as working my spare time in differenthotels and restaurants within the village.My position was commis chef but as there was only myself and the head chef, it was my responsibilityto run the kitchen in his absence, duties included ordering, menu planning and the preparation andcooking of two meals a day.

I worked at Pebbles on my days off and also the busy seasons, such as summer and Christmas andnew year period.In the absence of the head I was left in charge to run the kitchen, cooking, ordering and menuplanning.

I started working the kitchen at age 13, as a kitchen porter I carried the responsibility to keep thekitchen and the equipment to the highest standard of cleanliness. I began to work in the restaurant