Jesse Colman

• Coordinated with People and Culture team to elevate dining options for staff.
  Provided comprehensive catering services for breakfast, lunch, and game launch events.
  Handled meal prep, menu planning, order taking, and serving in kitchen environment.
  Maintained high standards of hygiene and compliance with COSHH requirements.
  Aided project manager in resolving building concerns ahead of studio transition.
• Improved customer satisfaction by creating innovative and appetising menu items.

• identical role and position at Baxter Storey after TUPE process

• Assisted head chef in managing kitchen operations for prestigious client, emphasising quality menus and fresh ingredients.
• Trained junior chefs to develop professional skills and culinary expertise.

• Meal preparation, cooking, and service in primary school
• Maintained high safety standards during food preparation and serving procedures.
• Streamlined kitchen operations for enhanced efficiency.
• Reduced food waste to improve profitability.

• Managed stock levels on shop floor to ensure continuous product availability.
• Completed swift restocking post delivery arrival for immediate product accessibility.
• Assisted in inventory counts, maintaining accurate records of stock.
• Processed money orders and postal deliveries with precision and care.
• Sorted mail and parcels, ensuring an organised workspace.
• Collaborated with team members during busy periods to enhance efficiency.
• Coordinated closely with management on shop floor layouts and visual merchandising strategies.
• Operated computer systems accurately for error-free transaction processing.

• Enhanced dish presentation by garnishing meals prior to service.
• Performed regular kitchen maintenance tasks for a well-organised workspace.
• Carried out daily food prep, reduced waste and cost.
• Upheld cleanliness guidelines to ensure a sanitary work environment.
• Managed daily operations for smooth restaurant functioning.
• Conducted regular meetings with staff; communicated updates and received feedback.
• Cultivated a positive work environment by fostering team spirit amongst staff.

• Provided support in catering events ensuring timely delivery of meals.
• Facilitated smooth running of the kitchen by assisting with all areas of food production.
• Managed cooking equipment maintenance, ensured longevity and functionality.
• Contributed in stock management for better inventory control.
• Carried out daily food prep, reduced waste and cost.
• Maintained positive attitude under pressure thus enhancing team morale.

• Created innovative recipes to enhance culinary diversity.
• Successfully led catering events, ensuring exceptional dining experiences for guests.
• Maintained rigorous safety standards during food preparation and service.

• Assisted head chef in daily operations of hotel and catering for weddings and parties on weekends.
  Supervised nightclub bar and security staff to ensure compliance with safety regulations.
  Coordinated with kitchen and service teams during busy functions to maintain high standards.

serving high volume meals on a daily basis while adhering to regular army routine

• Improved safety measures with rigorous adherence to the Army's standard operating procedures.
• Upheld strict discipline standards, cultivated a professional military environment.
• Maintained high personal fitness levels, meeting stringent army requirements consistently.
• Participated in international deployments to enforce peacekeeping mandates.