Jack Ford

Deliver high‑quality service and uphold brand standards.Key holder responsible for opening/closing and cashing up.
Conduct accurate bi‑weekly stock takes and order stock to maintain correct levels.
Motivate and support team performance.
Network with local businesses and stay aware of city events.

Contributed to seamless kitchen operations by supporting leadership in fast-paced environment.
Maintained high standards of food quality, safety, and consistency, resulting in enhanced customer satisfaction.
Developed staff training initiatives, leading to improved team competency and service quality.

Increased gross profit by 18% through streamlined processes and comprehensive staff training.
Elevated kitchen efficiency and effectiveness by managing operations and stock control seamlessly.
Promoted to head chef as a result of consistent outstanding performance and management excellence.

Led early development of new business initiatives.
Established stock systems and service structures for operational efficiency.
Coached staff to maintain high brand standards and customer service excellence.

Supported team operations as supervisor, ensuring tasks were executed efficiently.
Assisted kitchen staff in daily activities while learning culinary techniques.
Progressed to duty manager role, providing leadership and guidance to team members.