Aaron Tobin

• Maintained high standards of kitchen hygiene, cleanliness, and organisation, meeting rigorous health and safety guidelines.
• Prepared and cooked high quality food following recipes and menu guidelines.
• Prepared a wide range of dishes, adhering to menu specifications and quality standards, enhancing customer satisfaction.
• Utilised a wide range of preservation methods, such as fermentation, pickling, and marinating, to produce a wide variety of preserves and meats for service.
• Became skilled in a wide variety of cooking methods, including steaming, grilling using charcoal, and confiting.
• Collaborated with the menu development team to create new menu items, incorporating seasonal ingredients and innovative cooking techniques.

• Maintained high standards of kitchen hygiene, cleanliness, and organisation, meeting rigorous health and safety guidelines.
• Prepped foods to be roasted, sautéed, fried and baked.
• Prepared a wide range of dishes, adhering to menu specifications and quality standards, enhancing customer satisfaction.
• Prepared dishes to the standard of a fine dining restaurant, checking quality and ensuring the dishes were up to standards.

I carried over skills from my previous jobs and built upon them, as well as using my knowledge from my college course to produce high-quality food efficiently.

Here, I also learnt how to write order forms, write stock takes, and complete kitchen admin work.

Furthermore, I frequently catered for events of up to 200 people, working in a way that allowed for a smooth service.

I also participated in the creation of menus, and development of menu items.

I was employed on a freelance, temporary basis, essentially completing shifts when required and fulfilling roles when they were left vacant for short periods of time.

I worked in the grill section and the sauté section, gaining invaluable knowledge in how to prepare and cook steaks, and other large cuts of meat, to order and consistently.

I often filled the role of senior chef, playing an important part in running shifts and ensuring they operated efficiently.

On top of this, I worked frequently with new members of the team, so I learned how to adapt and manage a wide variety of personalities and people.

• I did a shift here to gain experience in the Michelin star side of the industry however, as I worked closely with Galton Blackiston and the head chef there, I learnt a lot about seasonality and menu diversity as they change the menu daily to keep in line with seasonal produce and to keep the menu fresh and interesting.

I often worked with teams from Wilson Vale at college, a total of seven times, learning how to cater for large events, as well as traditional services. This helped me expand my knowledge and expertise, and allowed me to gain insight into new aspects of the industry.

In particular, I was often chosen to lead sections as a Chef de Partie. This required me to organise the sections, organise the mise en place, and manage a team of chefs under me.

I demonstrated that I had the ability to organise a team and run effective services ranging from banquets, buffets, and regular services.

• I have completed in-depth research into course topics to better understand the material.
• I have met course goals and achieved good marks with diligent completion of assignments.
• I frequently advance class discussions by asking questions and suggesting answers to others' enquiries.
• I had to produce a range of my own recipes for both chefs, as well as dishes that would be used in dinner services.
• As I was older and more experienced than everyone on my course, I took on a leadership and mentorship role to help other students.
• I volunteer to help teachers prepare for classes, and assist students so I can involve myself more in lessons.
• I have created multiple menus, and was often tasked with creating dishes that were to be used on the college menu. Because of this, I was often picked to run services and sections, and frequently put in a supervisory position.
• I was also been given the opportunity to participate in services with chefs from the industry such as James Peck, Franck Pontais and Alan Paton.

I spent a day with the team at Alchemilla and Alex Bond, gaining some understanding of the Michelin star world. Despite entering with no experience in Michelin star restaurants, by the end of the day, I had learnt a huge amount about how Michelin-starred kitchens are run, as well as gaining an understanding of seasonality and minimalising wastage, whilst also learning more about refining designs for dishes and new techniques.

• I used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared and greatly expanded my knowledge of proper food hygeiene and safety.
• I ensured quality, presentation and proper quantities of plated food from line activities consistently during my time here.
• I cooked for 180+-cover restaurant, delivering consistent quality food, even during large bookings or events.
• I communicated clearly and effecrively with kitchen staff, restaurant floor staff and the management team to ensure a successful service delivery.

• I delivered quality drinks and waitering service to over a large number of guests per shift.
• I facilitated smooth operations by keeping bar area well-stocked throughout each shift, especially during peak hours
• I demonstrated friendly and approachable bar service, proactively anticipating customers' needs so as to provide personalised experience.
• I optimised customer experience, serving each guest with sincere, positive and enthusiastic attitude.
• I maintained a calm and professional demeanour while dealing with complaints to ensure good customer service.