Alfie Reader
Salem Morriston
Summary
Accomplished culinary professional with expertise in professional cookery, food safety supervision, and advanced techniques in preparing fish, shellfish, poultry, game, meat, and vegetarian dishes. Demonstrates proficiency in portion control, sauce making, seafood handling, and advanced knife techniques while maintaining a strong understanding of restaurant operations and culinary trends. Skilled in customer service, complaint resolution, staff training, and sous-chef assistance with a commitment to delivering exceptional dining experiences. Adept at utilising commercial kitchen equipment and adhering to safety protocols to ensure high standards of quality and efficiency. Passionate about cooking and dedicated to continuous growth within the culinary industry.
Overview
6
6
years of professional experience
9
9
years of post-secondary education
Work history
General Assistant
Loch Achray Hotel
04.2025 - 09.2025
- Worked across multiple departments in a live-in role, bar service, kitchen/ kitchen prep, front-of-house, and restaurant service.
- Maintained high standards of cleanliness and efficiency, supported daily food and drink service, and ensured a smooth, welcoming experience for guests in a busy remote coach hotel setting.
- Developed strong practical skills and adaptability in a varied, hands-on environment.
Warehouse Operative
LinZi
01.2024 - 01.2025
- Reliable and hardworking warehouse operative in order picking for outgoing orders, inventory management, and heavy lifting for footwear products.
- I am skilled in picking and packing shoes, meeting daily targets, and adhering to health and safety protocols.
- Known for physical endurance, attention to detail, and effective teamwork in fast-paced warehouse environments.
Customer Experiences Assistant
Stm Group LTD
01.2023 - 01.2024
- As Customer Experiences Assistant with a proven track record of ensuring seamless passenger flow and safety within the STM Group.
- I am skilled in ticket validation, customer service, and conflict resolution.
- Diligent in enforcing fare policies and adept at handling diverse customer inquiries.
- Committed to maintaining a high level of professionalism within the MTR Elizabeth Line while contributing to the efficient operation of the public transit system.
Culinary Staff
The Harvard Inn
01.2022 - 01.2023
- My experience at the Harvard inn had been incredibly transformative, allowing me to refine my creative skills, push my personal boundaries and cultivate a strong sense of self-discipline.
- It has taught me not only the technical aspect of the culinary arts but also resilience and dedication required to excel in a high-pressured environment.
Kitchen Porter
NAG'S HEAD
01.2021 - 01.2022
- I worked solely as a kitchen porter; however, I was also pushed between serving starters and desserts.
- During my time in the Nag's Head, I had learned that it is not just speed alone that carry's the kitchen but teamwork.
Seasonal Worker
Herm Island
06.2019 - 09.2019
- Spent a summer in Herm Island working in the Harbour café helping with basic catering duties such as ice cream scooping, serving pastries and sandwiches as well as serving coffee as a seasonal.
Education
VTCT Level 1 Diploma - Introduction to Professional Cookery
Chelmsford College
01.2019 - 01.2022
VTCT Level 2 Diploma - Food, Beverage and Professional Cookery Studies
Chelmsford College
01.2019 - 01.2022
C & G Level 3 Diploma - Advanced Professional Cookery
Chelmsford College
01.2019 - 01.2022
Skills
- Professional Cookery
- Food Safety Supervision
- Advanced skills in producing fish and shellfish
- Advanced skills in poultry and game dishes
- Advanced skills in producing meat dishes
- Advanced skills in producing vegetable and vegetarian dishes
- Customer Experience Assistance
- Safety Patrols
- Customer Service
- Complaint Resolution
- Train Service Performance
- Professional Appearance
- Safety Protocols
- Final Inspections
- Documentation
- Portion control proficiency
- Passion for cooking
- Staff training experience
- Sous-Chef assistance
- Culinary trends knowledge
- Restaurant operation understanding
- Commercial kitchen equipment use
- Advanced knife techniques
- Sauce making
- Seafood handling
Custom
Available upon request.
Timeline
General Assistant
Loch Achray Hotel
04.2025 - 09.2025
Warehouse Operative
LinZi
01.2024 - 01.2025
Customer Experiences Assistant
Stm Group LTD
01.2023 - 01.2024
Culinary Staff
The Harvard Inn
01.2022 - 01.2023
Kitchen Porter
NAG'S HEAD
01.2021 - 01.2022
Seasonal Worker
Herm Island
06.2019 - 09.2019
VTCT Level 1 Diploma - Introduction to Professional Cookery
Chelmsford College
01.2019 - 01.2022
VTCT Level 2 Diploma - Food, Beverage and Professional Cookery Studies
Chelmsford College
01.2019 - 01.2022
C & G Level 3 Diploma - Advanced Professional Cookery
Chelmsford College
01.2019 - 01.2022
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