chloe Taylor

I'm currently working at JW Henshaw's in Aughton as an apprentice butcher.

After leaving Kaizen i wanted to expand my knowledge in butchery, here I've learnt carcass to counter butchery, getting in whole animals and breaking them down to traditional cuts and slightly more modern.

Bringing my skills for being a chef I've learnt enhanced product display by arranging meats attractively in the retail area.

Improved knife skills through daily cutting, trimming and slicing tasks is something i have excelled at.

Being able to assist professional butchers with complex tasks has enabled me to gain a great deal of hands on experience in the field.

One area I've been able to expand on here is my involvement in

Customer relations, learning to use the tills and money handling.

Working at Kaizen i worked across multiple sites. Starting with their sister food vendor. Here i was tasked with maintaining and running the food stall. It was my responsibility to implement rotas and cleaning tasks for all chefs, collaborating with suppliers for fresh and quality ingredients.

My skills multiplied at this place, i assisted with the running of the business, but also make sure i established a strong rapport with team members by utilising communication skills.

Here i demonstrated my expertise in traditional and westernised Pacific rim cuisine, ensuring high quality dishes with meticulous attention to detail.

I was quickly moved to the main restaurant in Burscough and assisted with the start up of their first restaurant, i conducted the opening night and also ran 6 course tasting menus regularly through my time here .

I've developed seasonal dishes and menus, learnt extensive filleting techniques of a wide variety of fish and learnt basic butchery.

It was my responsibility to run the day to day running of the kitchen, stock takes and SFBB. I worked closely with the directors of the company to ensure I was on track with their vision of the business.

At my short time in Athelis i gained many specialised skills, learning to confidently run specific sections, starting with sauce and moving my way up to main courses. Here i learnt managing and training junior chefs, as well as working closely with my Head chef and front of house team to provide an excellent service. Menu development played a huge role in my time here.

At the Wayfarer i began my my commitment to learning and developing my culinary skills.

My main role here was following instructions and adhering to all health and safety precautions. I began on Dessert's and Pizzas, this involved Prep work with pastry and basic service skills.

Working my way up to the larder section i was then given the responsibility of running and maintaining Starters and Cold mains.

Within this section i learnt my ability to work effectively as part of a kitchen team and communicate with all other sections of the kitchen.