Alfie Wheeler-Hayden

I Did a 3 day stage at The Fat Duck, where i learnt incredible flavour pairings and the real side of fine dining and how precise you have to be.

• Ensured proper portion control reducing unnecessary wastage.
• Followed recipes meticulously, ensuring consistent dish quality.
• Prepared ingredients for head chef to ensure efficient service.
• Trained under experienced chefs increasing professional culinary skills.

2 Rosette

• Maintained high standards of food hygiene for customer satisfaction.
• Trained apprentices effectively, fast-tracking their career progression.
• Ensured adequate stocking of cooking stations before and during peak operating hours.
• Demonstrated culinary expertise whilst preparing gourmet meals under tight deadlines.
• Executed daily mise-en-place duties diligently, ensuring seamless kitchen operations.
• Ensured adherence to portion controls to minimise wastage and maximise profit margins.

• Demonstrated versatility by preparing both hot and cold meals as required.
• Perfected traditional cooking methods including baking, grilling and braising.
• Worked closely with senior chefs for menu planning.
• Assisted head chef in delivering quality dishes within tight deadlines.
• Prepared sauces, stocks and soups whilst following traditional recipes.
• Developed new dessert recipes resulting in positive customer feedback.
• Maintained clean and tidy food preparation areas.

• Followed recipes meticulously, ensuring consistent dish quality.
• Supported dish development, resulting in varied menu options.
• Prepared ingredients for head chef to ensure efficient service.
• Assisted in large-scale catering events, ensuring successful execution.
• Maintained high hygiene standards throughout kitchen operations.
• Met high standards of food hygiene and safety.
• Assisted in menu planning for seasonal dishes.

• Maintained high hygiene standards throughout kitchen operations.
• Followed recipes meticulously, ensuring consistent dish quality.
• Contributed to food presentation, enhancing visual appeal for diners.
• Supported dish development, resulting in varied menu options.
• Organised storage areas for easy access to ingredients during busy periods.
• Managed waste efficiently to minimise restaurant costs.
• Prepared ingredients for head chef to ensure efficient service.