Fouzia Bertram

Opened and closed building daily

Performed opening and closing checks

• Ensured strict compliance with food safety regulations
• Operated mixers, cutters and specialised equipment following health and safety protocols
• Measured and mixed ingredients for various dishes
• Prepared and cooked dishes for 2 year groups following company guidelines
• Ensured timely preparation and serving of food
• Managed supply orders and stock rotation
• Ensured high standards of hygiene
• Fostered positive relations with students, staff and co-workers
• Completed final assemblies on dishes for service to customers.
• Received and unpacked incoming deliveries, rotated existing stock and put away new items.

• Prepared and served variety of hot and cold meals
• Oversaw various kitchen operations
• Managed all baking tasks
• Managed cleaning and clearing activities after services
• Supported multiple kitchen roles during staff absences
• Maintained cost-effective meal service adhering to portion control guidelines
• Maintained clean preparation areas to prevent cross-contamination
• Followed prescribed methods of portioning and presentation, consistently meeting customer expectations.
• Maintained skills across various kitchen roles, providing support in alternative positions during staff absences.

Prepared and served varied hot and cold meals to office staff

Prepared a variety of barista drinks

Enhanced customer experience by maintaining cleanliness

Prepared and customised sandwiches according to customer specifications

Assumed head chef responsibilities during absences

Maintained impeccable hygiene standards

• Upheld outstanding levels of cleanliness through methodical clean-as-you-go approach.
• Utilised time management skills to accomplish tasks within stipulated timelines.
• Prioritised tasks efficiently during peak hours, ensuring timely service delivery to customers.
• Managed event set-up and tear-down duties, facilitating seamless functioning.

Performed general kitchen duties

Prepared and delivered buffet trays and drinks for school events and staff meetings

Supported kitchen operations comprehensively

Managed all baking responsibilities during colleague's maternity leave

Coordinated and packed hot and cold boxes for external schools supplied by St Paul's

Assisted with serving and clearing up at external schools when required

• Provided excellent customer service, ensuring guest satisfaction.
• Prepared food for high-capacity events to strict schedules.
• Demonstrated knowledge of dietary restrictions by preparing suitable alternatives as needed.
• Upheld presentation standards by arranging food items attractively on serving trays and tables.
• Maintained high standards of food hygiene through regular checks of fridge and freezer temperatures.
• Assembled dishes and finalised plating of customer orders.
• Upheld outstanding levels of cleanliness through methodical clean-as-you-go approach.
• Mastered skills across various kitchen roles, providing support in alternative positions during staff absences.
• Loaded and unloaded silverware and dishes into and from dishwasher.
• Restocked chef workstations with fresh supplies throughout shifts.
• Adhered to portion control guidelines whilst serving meals, maintaining cost effectiveness.
• Collected, washed and sanitised dishes and cooking utensils.

• Completed kitchen cleaning close down duties at end of day, preparing areas for next shift
• Packaged hot and cold boxes for convenient customer transport and delivery
• Maintained cleanliness and organisation of kitchen areas for efficient service
• Fostered strong relationships with students to enhance dining experiences
• Served and supported in several primary schools
• Performed resident cook duties in various schools during staff absences
• Completed repetitive food preparation tasks in line with restaurant standards.
• Carried out wide variety of tasks to maintain optimal service delivery.