Bailey Dixon
Teynham,Kent
Summary
I am a motivated and highly passionate person. I am always willing to further my skills and knowledge. I strive for creativity and consistently upholding the highest of standards. I have developed great team working skills over the last 6 years. while focusing on progressing my leaderships skills, in addition to maintaining a friendly and professional attitude.
Overview
8
8
years of professional experience
7
7
years of post-secondary education
Work history
Second chef
Marston's gunpowder mill
2023.05 - Current
- Monitored line production to achieve consistent quality.
- Plated completed meals with meticulous attention to presentation and portion control.
- Removed expired food from kitchen areas, composting waste and recycling packaging.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Maintained clean and tidy food preparation areas.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Prepared, produced and packed food in tight timescales.
- Met company portion and serving size standards, maintaining kitchen cost-efficiency.
- Aided management to practice food hygiene standards.
- Handled special customer requests to meet dietary needs and mitigate allergen risks.
- Oversaw maintenance of kitchen to comply with food safety procedures.
- Supervised and trained junior chefs cook assigned dishes.
- lead shifts in head chefs absence
- Oversaw storage and preparation of food items to correct recipe and portioning standards.
- Hired, managed and trained kitchen staff, maintaining competent service teams.
- Sanitised counters and utensils used to prepare raw meat, eggs and fish.
- Reviewed and updated kitchen practices, menu design and inventory management to reduce food wastage.
- Built and maintained strong working relationship with staff across business.
- Prevented cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces.
- Motivated staff to perform at peak efficiency and quality.
- Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
- Oversaw food preparation and monitored safety protocols.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Meticulously checked delivery contents to verify product quality and quantity.
line chef
Marston's gunpowder mill
2022.06 - 2023.05
- Followed recipes and presentation instructions to accurately prepare and present dishes to [Marston's] specifications,
- Facilitated smooth line operations, replenishing items as per Head Chef requirements to ensure constant product availability.
- Maintained clean and safe working stations, applying the highest standards of safety and hygiene across all tasks.
- Followed recipe specifications strictly to produce high volume of food orders.
- Sanitised counters and utensils used to prepare raw meat, eggs and fish.
- Removed expired food from kitchen areas, composting waste and recycling packaging.
- Checked freezers and refrigerators to verify correct storage and temperatures.
- Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
- Met company portion and serving size standards, maintaining kitchen cost-efficiency.
- Maintained clean and tidy food preparation areas.
- Handled special customer requests to meet dietary needs and mitigate allergen risks.
- Plated completed meals with meticulous attention to presentation and portion control.
- Oversaw storage and preparation of food items to correct recipe and portioning standards.
Assistant chef/ kitchen porter
Chequers inn
2016.01 - 2022.06
- Developed seasonal menus in collaboration with the head chef that consistently exceeded customer expectations.
- Thoroughly cleaned and sanitised knives and cutting boards, storing correctly to maximise kitchen efficiency.
- Thoroughly cleaned kitchen utensils, cookware, glassware and serving dishes, maintaining faultless hygiene and presentation standards.
- Plated dishes according to menu and dietary requirements.
- Maintained up-to-date knowledge of current food trends to assist with planning innovative menus to drive business.
- Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
- Ordered and received deliveries of ingredients, storing appropriately to avoid product spoilage.
Education
GCSE -
Borden Grammar School
Sittingbourne, Kent 2013.01 - 2018.04
NVQ Level 2 -
Canterbury college
2018.09 - 2019.07
level 3 advanced technical diploma - catering
Mid-Kent College of Higher and Further Education
Gillingham 2019.09 - 2020.07
Skills
- Food allergy understanding
- Grilling and deep frying skills
- Meal preparation
- Kitchen equipment and tools
- Cleaning and sanitizing methods
- Portion and cost control
- Quality Assurance
- Food plating and presentation
- Utensils knowledge
- Workflow optimization
References
Andrew moth head chef Marston's gunpowder mill
07860 163483
Chris ward head chef chequers inn
07726231792
Timeline
Second chef
Marston's gunpowder mill
2023.05 - Current
line chef
Marston's gunpowder mill
2022.06 - 2023.05
level 3 advanced technical diploma - catering
Mid-Kent College of Higher and Further Education
2019.09 - 2020.07
NVQ Level 2 -
Canterbury college
2018.09 - 2019.07
Assistant chef/ kitchen porter
Chequers inn
2016.01 - 2022.06
GCSE -
Borden Grammar School
2013.01 - 2018.04