Hayden Diltoer-Court

• Executed efficient mise en place to facilitate smooth service.
• Trained apprentice chefs, improving their culinary skills.
• Prepared sauces, stocks and soups whilst following traditional recipes.
• Applied culinary expertise toward development of seasonal and speciality foods.
• Started working pastry section, developing new skills, creation of deserts for menus, plating up to high standards, ensuring prep stays fresh, portion control and developing recipes.
• Constant running of various sections, helping where needed, supporting team members during services.
• Constantly adhering to EHO standards for labelling, storage and cleanliness.
• Dealing with pressure during busy services.

After completing my apprenticeship I was offered a role at Goodwood's flagship 2 rosette restaurant

• more on-job development in skills and knowledge.
• Communicating with chefs to ensure food is sent out a good pace and to a high standard.
• working on larder and garnish sections, learning new seasonal menus, time-management and improving a diverse range of culinary techniques.
• handling dietary requests, catering for a diverse range of customers.
• Followed recipe specs strictly to produce high quality work consistently.
• following kitchen clean down procedures

• in depth on-job learning about the catering industry.
• opportunities around the Goodwood estate learning farm to table; time spent with sheep, cattle and pig farmers, cheese maker and working in milk parlour and butchery.
• working in various style kitchens across the estate; line cooking, fine dining at rosette standard, fast paced cafe style cusine, banqueting for large parties and events.
• given 'head-chef' role for an apprentice take-over dinner during apprentice week.
• improving communication skills and knowledge by speaking to senior chefs, learning from their experiences and training.
• taking charge of my time to ensure my coursework and off-job learning is completed on time and to a good standard
• developed skills and knowledge for use in hospitality industry; knife skills, correct hygiene and ppe, various meat and veg prep, seasonality, and developing my palate and eye for quality.

• General day to day running of Cafe
• serving, taking cash, and communicating with customers
• relaying information on dietary requirements, and allergens to both customers and kitchen staff
• dealing with customer complaints sensibly allowing issues to be sorted quickly
• barista training with development over time
• helping in kitchen; food preparation, plating up, cleaning down
• occasionally taking more senior role in kitchen to cover for illness and staffing issues