Jakub Czyzyk

Working at a subway as my first job taught me a lot about working in a fast paced environment , how to coordinate with a team to ensure smooth running of service and also working on my own on late nights. Other skills I learned during my time at subway are;

• Completed daily cleaning lists to maintain tidy and welcoming dining areas.
• Received incoming stock deliveries, rotated current supplies and placed new items into correct storage locations.
• Maintained clean, tidy and organised working areas to maximise efficiency.
• Managing the store on my own during busy nights and closing it down.
• Completing cash up at the end of the night and ensuring all the safes were in order.

During my time at the sweet chestnut I was involved in working both in the kitchen and as a front of house bartender and food runner. Working in a fast paced environment such as this had allowed me to learn a wide array of skills such as;

• Performed bar closing duties, thoroughly cleaning, sanitising and replenishing stock.
• Inspected customer identification to verify age against legal standards.
• Changed beer kegs safely and efficiently, consistently following health and hygiene guidelines.
• Detected drug or excessive alcohol abuse and took appropriate action for customer safety.
• Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
• Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
• Assisted Head Chef to prepare and serve hot food items within a 200+ seat establishment.
• Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
• Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.

My time at the commercial inn helped me focus on my studies with less hours being required of me. I thoroughly enjoyed my time there getting to interact with regular customers and exploring the inner workings of an ale focused pub.

• Completed end-of-day clean-up to reset bar for next day.
• Served guests spirits, lagers and stouts at bar.
• Boosted sales with effective upselling techniques.
• Cleaned cask ale and lager beer lines to ensure a high standard of cleanliness.
• Completed drinks orders quickly to deal with peak pub hours.

Upon my return to the Sweet Chestnut I chose to focus solely on kitchen work and I started taking up more responsibilities to assist the head chef with the smooth running of the kitchen.

Some of my new responsibilities were:

• Performing line checks to monitor stock levels.
• Completing food orders and submitting them through the ordering software.
• Monitoring and minimising wastage daily.
• Running the carvery section on my own throughout the weekends.