David Bates

• Cooked and presented dishes in line with standardised recipes.
• Participated in daily inventory checks to avoid ingredient shortages.
• Maintained high hygiene standards throughout kitchen operations.
• Maintained inventory control without compromising on food quality or taste.
• Demonstrated versatility by preparing both hot and cold meals as required.
• Enhanced flavour profiles by experimenting with various ingredients and cooking techniques.

Despite working an already packed schedule. I volunteered to work for free one day a week on my days off from Fletchers Restaurant,

I took on this role to accelerate my learning and become a more well-rounded Chef.

My hard work and dedication made a strong impression on the team, and as a result, management decided to officially take me on during my days off at Fletchers Restaurant and provide back pay for all the hours worked.

• Met high standards of food hygiene and safety.
• Complied with food safety regulations.
• Carried out tasks assigned by Chef De Partie.
• Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
• Maintained immaculately clean and tidy working areas in line with food hygiene legislation.
• Cooked and presented dished in line with standardised recipes.
• Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.

• Installed and repaired various types of roofing systems including asphalt shingles, metal, and tile
• Dealt with customers' complaints and concerns before during and after the job
• Conducted all aspects of roofing work, Maintenance, repairs and complete re-roofing
• Liaised with fellow contractors and suppliers building long-lasting business contacts
• Adopted a "Can-do attitude" and took great pride in my work
• Maintained a professional, polite and approachable manner around the customers
• Exercised safe working practices with power tools and working at heights.

• Maintained and politely enforced strict social distancing and safety rules whilst empathetically explaining the process
• Checked and processed sensitive client information and uploaded the details to the relevant systems
• Professionally and with care and consideration directed test subjects to relevant testing area
• Aided in test subjects completing test while explaining the process and putting them at ease
• Packaged and processed test samples pushing them to the relevant logistical chain.

• Set up, prepared, and presented work areas and food dishes in accordance with culinary practices
• Assisted chefs in food preparation and helped run assigned station
• Reviewed and accurately reproduced recipes to produce standardized dishes and sustain quality benchmarks
• Maintained cleanliness of all kitchen areas, and assisted kitchen staff in cleaning, storing, and maintaining all kitchen equipment, supplies, and food inventories
• Maintained hygiene and order in the kitchen
• Ensured cleanliness of all kitchen equipment and utensils
• Set up, prepared, and presented work areas and food dishes in accordance with culinary practices.

• Diligently planned covert missions leading a section of 8 men in camp and on rural/urban operations
• Alleviated hazards by identifying security vulnerabilities and measuring the potential level of risk
• Worked in conjunction with the platoon commander's objectives ensuring the platoon ran seamlessly
• Led the establishment in collaboration with local, national/government agencies and local forces
• Engaged with international communities whilst in Afghanistan as a weapon and range instructor
• Handled time-sensitive information by gathering intelligence and following Reconnaissance protocol
• Devised, planned and implemented platoon development training for a diverse team of 20 individuals
• Took command of the platoon's administrative and logistical duties in the platoon sergeant's absence.

• Assisted head chef in the preparation of 350+ meals per week, ensuring that dishes were cooked according to recipes and plated with a high standard of presentation
• Followed all safety guidelines when handling kitchen equipment and ingredients
• Efficiently managed inventory levels for fresh produce orders each week
• Sanitized kitchen equipment and workstations to comply with health regulations
• Facilitated smooth transitions between meal services by quickly preparing appetizers, entrees, sides
• Garnished dishes with intricate designs using sauces, herbs, fruits & decorations while adhering strictly to recipes given by head chefs.