Claire Edmondson

• I'm Currently employed with PRS. The majority of my assignments have been with their military contracts. I've covered shifts in the junior ranks which is high volume and fast turnover to the Sergeants and officers mess which are lower numbers where your able to incorporate more culinary flare.
• Developed and delivered exciting, memorable dishes, increasing moral within the mess and junior ranks.
• Prevented cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces.
• Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
• Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
• Worked to COSHH, SFBB & IOSH guidelines.
• I'm seeking further employment as I'm hoping to find a permanent live in position.
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• I was employed within Fletchers kitchen my main responsibilities included guests breakfast service for hotel residents such as Wayne & Coleen Rooney and Jane Mcdonald as well as VIP guests such as billionaires Michael & Nicholas Latifi where a butler would oversee the preparation of their requested menu.
• I was also responsible for the spa guest dining requirements catering the Seven Sister's Spa again from Fletchers kitchen.
• My passion was working with pastry chef Stefan Rose creating amazingly spectacular Afternoon Teas.
• Sanitised counters and utensils used to prepare raw meat, eggs and fish.
• Monitored line production to achieve consistent quality.
• Followed recipe specifications strictly to produce high volume of food orders.
• Plated completed meals with meticulous attention to presentation and portion control.
• Handled special customer requests to meet dietary needs and mitigate allergen risks.
• Executed efficient mise en place to facilitate smooth service.
• Oversaw maintenance of kitchen to comply with food safety procedures.
• Forecasted demand and orders optimum level of supplies to prevent spoilage.
• Applied culinary expertise toward development of seasoned, complex and speciality foods.
• Met company portion and serving size standards, maintaining kitchen cost-efficiency.
• I left as I was approached by a number of agencies who offered higher rates of pay and better working hours.

During the COVID pandemic I obtained a trading licence from North Yorkshire County Council, bought a catering trailer and started to supply our key workers with refreshments as they were struggling to find suitable places to take their rest breaks.

After the pandemic the council extended my trading licence and I opened a mobile catering business catering local events as well as continuing to trade from the regular pitch.

I served daily specials, breakfasts, hot and cold sandwiches, cakes, scones and beverages.

It was challenging but extremely rewarding.

The business came to an abrupt end due to an abusive ex partner.

• Maintained knowledge of current laws, regulations and policies to appropriately and safely serve the public.
• Checked vehicles met safety and legal requirements ahead of towing it to wherever I was trading.
• Traded to correct catering standards adhering to government guidelines, SFBB, COSHH & IOSH practices.

• I bought the cafe that as a teenager I was employed as a Saturday girl. It was a 40 seat cafe serving speciality teas and coffees, breakfasts, light lunches, daily specials,afternoon teas, I prided myself on the daily freshly baked cakes and scones. I catered private functions some of which were themed as well as hosting breakfast meetings for the chamber of commerce. I decided to open for Sunday lunches creating a new clientele base, this proved so popular I had introduced two sittings to cope with the demand. The establishment was popular with locals and tourists. The business was successful and rewarding, but a lot of responsibility and pressure. I closed due to COVID, afterwards I didn't renew the lease as it was the old Temperance Hall within a building that carried planning restrictions. I didn't feel I could manage the social distancing and still run it as a profitable business.
• Assessed incoming and outgoing products for quality, labelling and packaging.
• Complied with quality and regulatory requirements.
• Evaluated workplace practices and standard operating procedures to make improvements.
• Recruited successful long-term employees through rigorous hiring procedures.
• Generated ad copy for newspapers, mailings and digital marketing.
• Monitored cleanliness and structural integrity of premises and equipment.
• Forecasted cashflow and calculated breakeven point for smooth running of business.
• Used working capital to cover everyday expenses and growth.
• Improved cost control by creating and managing year-end budget using excel and word software.
• Regularly reviewed staff skills and knowledge about operations and daily workplace tasks.
• Managed customer needs and expectations, communicating and maintaining relationships in person and through other mediums.
• Aligned business activities strategically to achieve predetermined targets, resulting in positive outcomes.
• Sourced local ingredients from local suppliers and created seasonal menus with fresh local produce

I was honoured and privileged to work with the 9 Army Air Corpse

I managed the catering requirements for the combined officers and Sergeants mess as well as the junior ranks canteen and onsite cafeteria. I managed everything within the catering contract from the pay as you dine element where meal requirements were managed to a strategic diet within a strict budget. To at times limitless budgets organising functions and events from A la Carte and fine dining to Summer and Christmas balls, Ladies night, carveries and buffets. These at times were for upto 500 guests. These events gave me invaluable experience and enhanced my skill set. I was employed at the camp throughout the disbandment of the regiment which again enhanced my skill set pushing my to the max to provide outside events thanking the local community for their support towards the regiment.

• My main responsibility was serving the residing guests breakfast solely catering for upto 45 heads at a time. I was also responsible for managing breakfast meetings and other functions which included client liason and budget planning. I left as a fantastic opportunity with 9AAC presented itself.
• Ensured correct presentation, cooking and presentation of breakfast dishes in line with standards of Head Chef.
• Personalised breakfast service by remembering regular customers and their orders.
• Worked with local businesses organising networking events

I was employed to set up a pop up kitchen serving fast food to visitors of the "Polar Express" attraction. Catering for upto 1400 visitors within a short service window under extreme conditions. I was also responsible for the organisation and distribution of hot chocolate and cookies which were served to every guest on the train journey.

I learnt valuable skills and met a wide range of influential people.

It was a temporary position over the festive period.

I was responsible for the school meal catering team within the area of Weardale. Educating staff, parents and children in regards to the government funded healthy school meal initiative. We rolled out the free school meal scheme ensuring every child was offered a free school meal. I started numerous breakfast clubs as well as after school cookery clubs. It was an extremely rewarding job and I eventually earned the respect from the dinner ladies and made some life long friends.

I helped a friend renovate a property then open as a Bistro in the market town of Wolsingham. I initially managed front of house but we couldn't find reliable chefs so I went into the kitchen and started training as a chef at Darlington College.

I left for the job with Taylor Shaw as it gave me more valuable time with my then young family.