I only left this role due to relocating my family to Northumberland.I joined the team at the Beauchief Hotel during April 2012 when new management took over the business with the aim of transforming it into a successful restaurant and hotel. On À la carte we serve a mixture of classic European and innovative modern British dishes, serving up to 100 covers per night, and catering for functions. As a new venture, we are aiming for distinction, and we hope that our creative, cutting edge menu will secure Rosettes and Michelin Stars.As sous chef I have the same duties and responsibilities which I have had in my previous positions, however this role is providing me with a wealth of additional experience. I have been heavily involved in creating the new menu from scratch, combining all of my previous experience. This has been an invaluable experience as I have helped to build a successful restaurant up from its foundations and I have relished the challenge.

Food preparation for all areas of the business including functions, banqueting, conference lunch, breakfast, al a carte, bar and room service, catering for both public visitors and private event guests- Preparation of hot/cold starters, main dishes and desserts (breakfast, lunch and evening meals)- Preparatory work including setting up/cleaning food preparation areas- Submitting ideas and taking part in discussions for menu planning, taking into account seasonality of produce- Stock rotation- Opening and closing procedures- Temperature checks- Maintaining a positive and friendly environment to ensure staff are happy and working well On my promotion to Junior Sous Chef I took on the following additional responsibilities:- Assist other members of staff with preparation of dishes- Ensure timings for food stations are always in synchronisation- Checking dishes at the window to ensure they are correct, complete and to the highest standards- Supervising the kitchen staff- Ensuring that the kitchen is maintained to a high level and is a safe environment to work in- Stock taking and ordering of high quality stock and supplies, checking items on delivery- New menu planning and creation of new recipes- Training and managing of other employees to ensure that the correct procedures are always in place- Monitoring and improving Gross Profit percentages