James Higgins

• 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.
• Adhered to strict hygiene standards, ensured a clean working environment.
• Developed new recipes for a diverse culinary experience.
• Collaborated closely with suppliers, secured fresh ingredients daily.
• Trained junior chefs to enhance their professional skills.
• Created balanced meal plans abiding by dietary restrictions.
• Supervised all kitchen staff to maintain high quality standards.
• Demonstrated proficiency in various cooking techniques, improved dish presentation.
• Maintained high safety standards during food preparation and serving procedures.
• Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
• cooking up to anywhere between 200-500 personnel

• 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.
• Supervised junior staff, ensuring efficient teamwork during service hours.
• Developed new dessert recipes resulting in positive customer feedback.
• Maintained inventory control without compromising on food quality or taste.

Trainee chef and worked myself up to Chef de partie level

• Improved meal presentation by focusing on plating techniques and artistic food arrangement.
• Assisted chefs in preparation of a variety of dishes, ensuring customer satisfaction.
• Enhanced kitchen efficiency with strict adherence to health and safety regulations.
• Maintained clean work area, promoting an organised kitchen environment.
• Developed understanding of diverse cuisines to create exciting menu options.
• Practised knife skills under guidance of experienced chef, improving precision and speed.
• Participated in stock management tasks to maintain ingredient freshness and availability.

• Maintained high level of physical fitness to meet rigorous demands of infantry duties.
• Operated and maintained military equipment for effective battlefield operations.
• Executed daily training drills to maintain combat readiness.
• Upheld strict discipline, professionalism and teamwork amongst team members.
• Participated in tactical field exercises with simulated enemy encounters.
• Performed fire team member duties during situational training exercises.
• Documented and processed classified materials for units, maintaining complete confidentiality.
• Followed instruction to complete exact requests of senior officers.