Billy Stubley

In my position as a Caterer, I worked in both the front of house and the back of house.

Front of house-

• Making specialty teas and coffees for customers to a high standard.
• Serving customers their food.
• Maintaining a high standard of cleanliness.
• Achieving high standards of service.
• Cleaning and closing down at the end of the day, e.g. cleaning and closing down all equipment like the coffee machines, the tea urns, and the ice cream machine, mopping and sweeping all the floors.

Back of house-

• Working on the kitchen's cold side.
• Creating dishes to be served to customers.
• Maintaining high levels of personal hygiene while doing so.

In this position, it was my responsibility to:

• Ensure a high standard of personal, food, and kitchen hygiene.
• Complete any online training that was assigned to me, which I did.
• Work in a fast-paced environment with other chefs.

I had to leave this job due to the poor management of the pub kitchen, the mistreatment of kitchen staff, and the lack of support from members of management.

In my position at the Ye Olde Whyte Lyon, I had a lot of responsibilities due to the fact that it couldnt be completed by others.

• Cellar management, removing all empty barrels from the cellar, ready for the beer delivery the next day, cleaning the floors, tapping and spindling ale kegs, and making sure all empty cardboard was removed.
• Working five days a week, around 40 hours, while being on a 10-hour contract.
• Being a reliable fallback if someone didn't turn up for a shift.
• Maintaining a high standard of excellent customer service.
• Working in a fast-paced environment with a team of 4 to 5 members of staff on a busy night.
• Serving customers food and drink with a smile on my face at all times.

I left this job to pursue other opportunities; I was eventually offered the chance to return on a salaried basis with higher responsibilities. Since I returned, I:

• Completed my Level 2 food safety, allergens training, and food hygiene.
• Recognised as a trusted person and appointed as a keyholder.
• I have been trained on the kitchen's hot side to a high ability due to the absence of the other chef.
• I have been placed in charge of the ordering for the café when it is needed, and when others haven't been present.
• I have been punctual on every shift I worked, showing up hours early on weekends to make sure all prep is completed before we opened.

My responsibilities as a shift supervisor at the Chelsfield included:

• Cash Management and change handling.
• Coordinating a team of bar staff and running shifts when no one else is present.
• Being recognised as a trusted member of staff and being appointed a keyholder.
• Carrying out closing, kitchen, pest and other forms of checks for the pub.
• Invoicing our deliveries when they had come in.
• Placing orders for our stock and and cleaning supplies.