Billy Gentry

• Executed prep work, service, and collaborated on menu creation to deliver high-quality dining experiences
• Showcased proficiency in diverse cooking techniques to enhance menu offerings
• Exercised prep work, service, and collaborative menu creation
• Adapted to various kitchen roles, including working on the pass, operating fryers, and managing pans.
• Collaborated with new teams weekly, fostering effective communication and teamwork
• Experienced wedding catering, gastro cuisine, small plate dining, event catering, cafe breakfast and brunch

● Oversaw grill, stove, and oven operations while ensuring cleanliness and maintenance of equipment after each shift.

● Adapted to various kitchen stations including grill, flat grill, larder, pizza, and pass to enhance workflow efficiency.

● Streamlined food preparation processes by implementing time-saving techniques, maintaining quality standards.

● Optimised food preparation processes, implementing time-saving techniques without compromising quality.

● Followed and recreated new recipes weekly to optimise prep in all areas of the kitchen.

● Collaborated with team members to ensure timely service during peak hours.

● Placed inventory orders to ensure kitchen was consistently stocked with essential ingredients. to restock items before supplies ran out.

• Assumed responsibility for chef, kitchen porter, front of house, and manager roles to ensure seamless kitchen operations.
• Trained new staff in kitchen operations, procedures, and food prep standards each weekend to enhance team efficiency.
• Monitored and recorded the stock of all food products, materials, and tools to support the kitchen to operate smoothly.
• Fostered collaborative environment by encouraging staff cooperation to improve morale and service quality.
• Addressed customer complaints quickly to surpass their expectations while consistently remaining professional.

• Prepared and served sushi and Japanese small plates, contributing to menu authenticity and customer satisfaction
• Cooking and serving a variety of hot mains and starters
• Conducted regular stock checks and food prep for vegetables, meat, marinades, sauces, and sushi fish, ensuring kitchen efficiency and ingredient quality
• Coordinated food delivery from the pass, ensuring correct table assignment, adherence to dietary restrictions, resolution of complaints, and timely completion of orders
• Ensured the kitchen remained clean and organised to a high standard
• Accurately labelled food and ingredients for proper inventory management and stored properly according to the Food Standards Agency guidelines

• Operating and maintaining wood-fired, gas, or stone pizza ovens
• Hand-stretched dough to ensure consistency during high-volume service
• Monitoring cooking times and temperatures for optimal crust and topping balance
• Prepared sauces, toppings, and garnishes to enhance flavour and presentation quality
• Created gluten-free and vegan pizza alternatives to accommodate diverse dietary preferences.