Andrew Engledow

Daily running of kitchen

Redesign al la carte menu

Build a new team

Create an additional Kitchen for tasting menu

Create and design tasting menu

Train staff in both kitchens

Bespoke weddings

all achieved

Summer assignment

Create menu

Train Staff

Blue ribbon award Good Food

Complete all agreed assignments

Work within Team and work according to the Companies requirements

• Menu design on a seasonal basis TDH 5/5/5

• Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
• Meticulously checked delivery contents to verify product quality and quantity.
• Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
• Wedding Functions upto 120 guests
• Rota and COSSH paperwork as per Hotel Standards
• Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.

Create New menu

Restructure Team and Kitchen to run more effiecently

Target Achieved

• Provided quality seasonal food in line with company brand whilst maintaining excellent standards.
• Observing and Training new staff members
• Catering operation was closed by Tesco

• Seasonal Job Assignment

• Sourced top-quality ingredients to ensure meals were nutritious and of the best quality.
• Menu planning
• Catering for 2 up to 30 persons
• Working with Game and fish from surrounding estates

• Working within team to produce 3 Rosette food