Catherine Fairfoull

• Maintained cleanliness and organisation of kitchen equipment and utensils.
• Collaborated with team members to ensure timely meal preparation and service.
• Followed recipes and guidelines to assist in cooking diverse menu items.
• Participated in inventory management and stock rotation to reduce waste.
• Engaged in training sessions to learn best practices in kitchen operations.
• Monitored kitchen operations to ensure adherence to health and safety standards.
• Developed a superb rapport with staff to encourage better teamwork and productivity.
• Updated menus seasonally for fresh dining options and improved customer experience.
• Organised staff rotas to ensure adequate coverage during all operating hours.
• Coordinated with suppliers for timely ingredient deliveries, avoiding shortages or interruptions in service.
• Led regular staff meetings; encouraged open communication and problem-solving initiatives.

• Prepared and cooked nutritious meals for students whilst adhering to dietary guidelines.
• Organised and maintained cleanliness of kitchen equipment and work areas to ensure safe food handling.
• Assisted in training new kitchen staff on food preparation techniques and safety protocols.
• Ensured compliance with health and safety regulations during food preparation and service processes.
• Monitored food inventory levels to ensure availability of ingredients for daily meal preparation.
• Handled catering arrangements for numerous school events creating memorable experiences.

• Coordinated with kitchen staff to maintain high standards of food hygiene and safety practices.
• Supported front-of-house operations by setting up dining areas and ensuring cleanliness throughout service.
• Trained new team members on catering procedures and best practices to enhance team efficiency.
• Monitored food quality and presentation to uphold organisational standards during service delivery.

I ran my own catering business based in a chemical tanker depot in Trafford Park. During my time here I prepared fresh homecooked meals on a strict budget. Over time as my reputation grew I expanded into outside catering as well.

• Prepared a variety of dishes in accordance with established recipes and presentation standards.
• Maintained cleanliness and safety of kitchen equipment and workstations to ensure compliance with health regulations.
• Collaborated with senior chefs to plan and execute meal service during busy periods effectively.
• Assisted in inventory management by monitoring stock levels and notifying supervisors of shortages.