Brandon Millard

Six-hour shift once a week. Roles include:

• Working individually or with fellow students to prepare, cook, and plate a range of dishes according to recipe specification in a live kitchen.
• Maintained immaculate and tidy working areas, consistently adhering to food hygiene legislation and sanitation regulations.
• Managing the hotplate during service.
• Inputting ideas and creating dishes for function menus.
• Managed ingredient deliveries and stock rotation, maintaining optimum product quality.
• Performed opening mise-en-place duties, maintaining professionalism of restaurant.
• Assisted head chefs with menu creation, exercising creativity and forward-planning skills.
• Contributed to waste minimisation efforts by effectively managing stock rotation and monitoring inventory levels.
• Regularly conducted deep cleans of kitchen and storage areas to maintain hygiene.
• Adapted food preparation methods to meet vegan, vegetarian and gluten-free dietary requests.

Two 2-week placements included:

• Assisting in food preparation sectors.
• Assisted senior chefs with the preparation and cooking of a la carte menu items for 150+ covers per service.
• Larder preparation and plating of canapés and other cold dishes.
• Food preparation and plating in the main kitchen.
• Implementing food safety practices (specific cleaning, food labelling, and rotation).
• Chopped, mixed and prepared ingredients for line cooks ahead of busy periods.