Jaimie Foran

• Improved kitchen efficiency by streamlining cooking processes.
• Implemented new recipes for enhanced menu diversity.
• Managed all aspects of the kitchen, ensuring smooth operation.
• Instituted a rotation system to minimise food waste.
• Maintained exemplary hygiene standards in the kitchen area.
• Trained junior staff for optimal performance and skill development.

I returned from australia and really enjoyed travelling over there and so didnt want to stop, so i found doing freelance and agency gave me the best chance of seeing around the UK.

I worked in establishments ranging from 3 rosettes to doing 500 for functions, weddings etc.

This work made my all round skills in a kitchen much better i feel.

• Improved customer satisfaction by creating innovative and appetising menu items.
• Streamlined kitchen operations for enhanced efficiency.
• Enhanced team productivity with effective delegation of tasks.
• Reduced food waste to improve profitability.

I worked in various establishments in Australia whilst travelling.

• Enhanced flavour profiles by experimenting with various ingredients and cooking techniques.
• Worked closely with senior chefs for menu planning.
• Prepared sauces, stocks and soups whilst following traditional recipes.
• Ensured cleanliness in the kitchen to maintain health and safety standards.
• Assisted head chef in delivering quality dishes within tight deadlines.

• Assisted in food preparation, enhancing kitchen efficiency.
• Demonstrated excellent team skills whilst supporting chefs in busy kitchen environment.
• Maintained cleanliness standards by thoroughly cleaning utensils and work areas.
• Provided assistance to kitchen staff for smooth running of operations.
• Prepared basic ingredients for cooking, promoting seamless meal preparation.