Clyde Pashley
Workington,cumbria
Summary
Junior culinary professional with expertise in teamwork, communication and restaurant service coordination. Demonstrates exceptional communication and stress resilience, ensuring seamless kitchen operations even under pressure. Proficient in multitasking, meeting tight deadlines, and maintaining high standards of food hygiene and quality assurance. Skilled in knife handling techniques, time-efficient cooking, and kitchen equipment operation. Committed to health and safety compliance, with a dedication to cleanliness and food storage principles. Aspires to further enhance culinary skills while contributing to the success of a dynamic kitchen environment.
Overview
1
1
year of professional experience
1
1
Certification
Work history
Chef
The Sawmill Cafe
Keswick, Cumbria
2025.03 - Current
- Reduced food waste to improve profitability.
- Adhered to strict hygiene standards, ensured a clean working environment.
- Collaborated closely with suppliers, secured fresh ingredients daily.
- Performed regular equipment maintenance increased lifespan of kitchen appliances.
- Transformed under-utilised ingredients into special menu items.
- Improved customer satisfaction by creating innovative and appetising menu items.
- Coordinated prep work, streamlined the cooking process.
- Demonstrated proficiency in various cooking techniques, improved dish presentation.
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
- Built attractive displays of food items, enticing customers to make additional purchases.
- Manage between 50 - 150 customers a day during solo service.
Chef
Ennerdale Brewery
Rowrah, Cumbria
2025.01 - 2025.03
- Coordinated prep work, streamlined the cooking process.
- Maintained high safety standards during food preparation and serving procedures.
- Reduced food waste to improve profitability.
- Orchestrated seamless kitchen service during peak hours.
- Performed regular equipment maintenance increased lifespan of kitchen appliances.
- Adhered to strict hygiene standards, ensured a clean working environment.
- Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
- managed between 50 and 150 customers a day.
Education
GCSEs - Engineering / Construction
UTC
Workington, Cumbria 2023.01 - 2025.04
GCSEs - Level 2 food production and cooking for catering
Lakes college
Workington, Cumbria 2025.07 -
Skills
- Multitasking under pressure
- Meeting tight deadlines
- Team leadership in kitchen
- Restaurant service coordination
- Handling kitchen stress
- Dedication to cleanliness
- Knife handling techniques
- Time-Efficient cooking
- Kitchen equipment operation
- Food hygiene standards
- Quality assurance understanding
- Exceptional communication
- Stress resilience
- Food storage principles
- Health and Safety Compliance
- Food preparation
Languages
English
Intermediate
Certification
Level 2 Food Hygiene & Safety for catering - provided by essential food hygiene (reference number: 388034)
Affiliations
- passionate about cooking and staying busy with music as a calming activity.
Custom
- Sue Henderson (The Sawmill Cafe)- +44 7539 793094
- Gemma Scott (Ennerdale Brewery)- +44 7867 832393
- John Bowler (Lakes college course leader)- john.bowler@lcwc.ac.uk
- Emma Donoghue (Lakes college course leader)- emma.donoghue@lcwc.ac.uk
References
References available upon request.
Timeline
GCSEs - Level 2 food production and cooking for catering
Lakes college
2025.07 -
Chef
The Sawmill Cafe
2025.03 - Current
Chef
Ennerdale Brewery
2025.01 - 2025.03
GCSEs - Engineering / Construction
UTC
2023.01 - 2025.04