Darren Hampton

• Implemented health and safety regulations, ensuring a safe work environment.
• Strengthened supplier relations by negotiating contract terms beneficial to the establishment.
• Cultivated an atmosphere of respect and positivity amongst the team by promoting open communication.
• Demonstrated creativity and attention to detail in plate presentation; enhanced visual appeal.
• Organised special events catering; successfully executed large orders under pressure.
• Managed inventory control, reducing waste and cost overruns.
• Kept up-to-date with latest culinary trends, incorporated them into menu offerings when appropriate.

• Trained junior staff for optimal performance and skill development.
• Developed seasonal menus to offer variety and freshness in dishes served.
• Assisted restaurant manager in cost control strategies implementation.
• Managed all aspects of the kitchen, ensuring smooth operation.
• Maximised restaurant capacity by coordinating seamless, efficient meal services.

- Managed 12 staff across 2 sites serving up to 220 covers per site.

• Hired, trained and mentored staff resulting in a highly skilled kitchen team.
• Adhered strictly to hygiene standards; maintained cleanliness within the cooking area.
• Worked closely with restaurant management to boost overall performance.
• Responded promptly to customer inquiries or complaints, thus enhancing satisfaction level.
• Managed inventory control, reducing waste and cost overruns.
• Strengthened supplier relations by negotiating contract terms beneficial to the establishment.

• Implemented new recipes for enhanced menu diversity.
• Directed the preparation of special dishes for events and holidays.
• Instituted a rotation system to minimise food waste.
• Fostered a positive work environment, boosted team morale.
• Monitored linework processes to maintain consistency in quality, quantity and presentation.