Jane Chalmers

Prepared menu items using standardised system, ensuring consistent presentation and quality.

Developed daily specials, providing fresh options that enhanced guest dining experience.

Operated kitchen service during busy shifts, ensuring efficient food preparation. occasionally, keeping food prep moving throughout the shift.

• Asked targeted questions to identify customer needs and match products.
• Handled customer queries and complaints promptly to restore satisfaction swiftly.

• Set up restaurant from scratch, securing premises and planning change of use.
• Obtained alcohol licence, sourced equipment, and designed restaurant layout.
• Hired and trained staff, then managed daily readiness for service.
• Ran kitchen operations, overseeing prep work and service flow.
• Prepared all menu items, keeping high standards throughout each shift.
• Created menu recipes, including own dough recipe and special items.
• Sourced suppliers and maintained relationships to keep stock high quality.
• Monitored hygiene and food safety, keeping records up to date.
• Controlled expenses and allocated financial resources to reach budget goals.

• Ran bookings and service to make sure the restaurant ran smoothly at all times.
• Responsible for cashing up and balancing cashflow every day.
• Responsible for ordering stock and maintaining good relationships with suppliers.
• Dealt with any customer queries or complaints
• Responsible for hiring and training FOH staff.
• Regularly updated computer systems with new pricing and daily food specials.
• Ensured proper cleanliness was maintained in all areas of bar and front of house.

• Managed daily kitchen running and ensured smooth service flow every shift.
• Prepared menu items and added occasional special menu offerings for variety.
• Collaborated with owner on special winetasting menus for events and evenings.