Junior sous chef
Greene King
Sevenoaks, Kent
03.2024 - Current
- Sourced local ingredients to design seasonal menu items, specialising in modern British cuisine.
- Checked food portioning for optimal presentation and cost control.
- Catered events with 30+ guests with specialised menus.
- Devised special menus and food services for events at restaurant and customer locations.
- Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
- Supported head chef with stock control and rotation, minimising waste with FIFO systems.
- Supervised all kitchen food preparation while operating in demanding, high-volume environment.
- Created new menu items and interesting plating designs.
- Sanitised equipment and kitchenware to comply with hygiene protocols.
- Acted as head chef when required, maintaining continuity of service and quality.
