Jack Munford

• Used equipment properly to avoid workplace hazards or injuries.
• Working with heavy machinery in a controlled and safe manner
• Working 12 hour shifts for four days in a row, comfortable with long hours and monotonous tasks.
• Majority of the time spent on the pastry line, while performing many different roles.

• Served high customer volumes during special events, nights, and weekends.
• Making cocktails and pouring pints for customers.
• Taking bookings for the attached B&B, as well as showing guests to their rooms.
• Taking orders and processing payments.

• Cleaned and organized kitchen stations to promote team efficiency.
• Scraped, washed and efficiently restacked dishware, utensils, and glassware to keep kitchen ready for customer demands.
• Efficiently loaded and unloaded dishwashers, cleaning by hand large pots and pans.
• Managed time to juggle multiple tasks simultaneously with ease.

Making drinks, including tea and coffee.

Taking orders and processing payments, including large sums for event hire and B&B guests.

Taking bookings for tables.

Taking bookings for the B&B.

End of day duties and locking up, as well as opening up the pub.

Also found myself managing fellow staff as major staff shortages after coming out of lockdowns of Corona virus.