Adam Holland

• Assumed chef’s duties after departure of the head chef. Managed kitchen operations, including food preparation, cooking, delivery receipt, stock ordering, and cleanliness, ensuring compliance with food hygiene and safety standards. Elevated food hygiene rating from 4 to 5.

Prepared meals to support efficient operations. Ensured proper inventory management through delivery checks, recording food hygiene and safety booklets

• Washed and put away cookware, utensils and dishes.
• Maintained high levels of kitchen hygiene, including cleaning surfaces and equipment regularly.
• Maintained cleanliness and organisation of kitchen stations and storage areas.

• Prepared food and café items, maintained cleanliness of kitchen, and recorded food hygiene and temperature compliance
• Washed and put away cookware, utensils and dishes.
• Maintained high levels of kitchen hygiene, including cleaning surfaces and equipment regularly