Aya Soar

My role at the greyhound is expansive, i joined as a line cook, and while performing my duties in the kitchen, i also soon became a carvery chef, and alongside that, I take on a bulk amount of vegetable prep each week to maintain our high turnover

Other duties include :

• Opening the kitchen, making sure everything is fully up to date and legalised, prepping key ingredients for the day, making sure all surfaces throughout the day are kept clean.
• Collaborating with team members to ensure timely service during busy days.
• Monitoring inventory levels of food supplies and reporting back any shortages to management.
• Participating in kitchen prep work, including preparing sauces, chopping vegetables, marinating meats, portioning and quality control.
• Preparing menu items according to recipes and specifications.
• Maintaining clear communication and professionalism with fellow staff and guests.
• Ability to be self sufficient in a fast paced environmen.

• My role as Manager of the White Horse was multi-faceted, I lived on the property with my fellow manager Marc Batram and between us we took care of the 17th century building in all areas, maintaining, repairing, and renewing all facets of the building. Our main task was in keeping our pub warm, well-kept, and making sure our cask beer was looked after just as attentively as our regulars. Some highlights from my tenure there were our Meet-up Mondays, which provided an engaging community environment for our local senior citizens, Our CAMRA award for best-kept cask ales, an achievement we are all very proud of, and the various community benefit events that we hosted, took part in, and catered for.
• 07576100040 – Marc Bartram

• My role as Meeting and Events Co-Ordinator revolved around customer satisfaction for large events hosted in our conference rooms. This was achieved by the preparation and consistent maintenance of our conference rooms, and the around-the-clock customer support that we strived for.

• My role at The Queens Head was a varied role due to the Hotel Having 2 bars, a nightclub, and 7 hotel rooms. My duties included the following; Directing and training staff members, Serving and entertaining customers, Cocktail making, Prepping and stocking all the bars on the premises, Making sure the bars are clean and presentable, Assisting with any customers enquiries or needs, both in person and on the telephone, Booking, maintaining, and cleaning hotel rooms

• As a member of bar staff my duties included working front of house, serving drinks, ensuring customers were happy and enjoying themselves, cleaning the bar and washing all glasses and bottles

• The Oregano Kitchen was a mobile pizza company and my duties included setting up the food preparation area, preparing the ingredients, taking orders, assisting with making the pizzas and serving them to customers.

• My duties included washing and drying all cutlery and dishes, cleaning the kitchen, obtaining ingredients and emptying the bins.