Ann Brook

• Ensured client satisfaction by maintaining high standards in food quality and presentation.
• Upheld hygiene and safety regulations through regular checks and audits.
• Managed all aspects of kitchen operations, ensuring smooth workflow.
• Worked on budgeting and forecasting to control financial resources effectively.
• Implemented effective waste management strategies, reducing overall costs.
• Enhanced team efficiency with consistent training programmes.
• Hired and managed catering staff to perform best practices and quality standards.

Provided all meals to 40 elderly residents in a care home With many dietary requirements.

Ensured heath and safety and Food Hygiene was to a high standard.

Encouraged a strong relationship with Clint and residents as although it was a business it is also their home.

Catered for events, birthdays and parties.

Continued to work there on a casual basis at weekends until September 2025 as I enjoyed it .

Catering Company , worked in schools, Care Homes, Student Halls of Residence, Staff restaurants and many other catering establishments.

was made redundant due to COVID in 2020.

Small Catering Company which provided catering to student halls of residence, Random House Book Publishers and The Royal Shakespeare Co at the Barbican.