Jaxon Tulk

Relocated to London in September 2023 and secured a Commis position at Fallow.

Completed all stations (Garnish, CL, HL) before progressing to grill section in February 2025.

Organised kitchen sections and delegated tasks effectively within a large team environment.

Adapted to fast-paced restaurant operations, consistently managing over 800 covers daily.

Executed daily prep tasks while devising solutions for low stock situations.

Trained new kitchen staff on procedures and maintained high standards of Mis-en-place.

Achieved promotion to Senior CDP after 1.5 years of service at Fallow before moving onto the Grill.

Mastered high-quality meat cooking techniques, including optimal temperatures for various meats while still cooking for big cover days.

Acquired skills in butchering whole animals, enhancing stock control to minimise waste.

Prepared stocks and sauces, including red wine jus and various meat stocks.

Managed daily meat and fish orders, ensuring high-quality standards through supplier communication.

Ensuring cleanliness in the fridges and effective organisation throughout day and maintaining adherence to labels and EHO procedures.

Acquired skills in managing and interpreting checks upon order receipt.

Communicated effectively with kitchen and other sections regarding table firing schedules.

Learned to operate and oversee pass operations while liaising with front-of-house staff for seamless service.

Acquired foundational kitchen skills, including knife techniques and food preparation.

Developed multitasking abilities to manage multiple orders efficiently.

Maintained proper food storage to minimise spoilage rates.

Kept kitchen areas clean, orderly, and well-stocked for seamless service.

Collaborated with head chef to optimise restaurant operations.

Curated menu items and desserts to enhance dining experience.

Mastered food plating techniques to elevate visual presentation.

Documented culinary creations and experiments in a personal recipe book.