Kyle Michael Thorne

I oversee daily operations, ensuring smooth running of all pub activities, including stock control, staff management, and financial oversight.
I am responsible for managing stock levels, ordering supplies, and ensuring efficient stock rotation to minimize waste and optimize costs.
I create staff rosters and manage a team, ensuring adequate staffing levels during peak times, while maintaining team morale and performance.
I manage pub finances, including budgeting, cash handling, and monitoring sales to ensure profitability and financial compliance.
I deliver exceptional customer service by maintaining strong relationships with regulars and addressing customer needs and concerns in a professional manner.
Ensure strict compliance with all local licensing laws, health and safety regulations, and food safety standards. I often assist kitchen staff to ensure high-quality food preparation and timely service, while maintaining high food hygiene standards.Communicate allergen information to customers and staff, ensuring safe food preparation for those with dietary restrictions.Actively involved in community events, fostering a positive reputation for the pub and creating a welcoming atmosphere for locals.
I am trusted and respected by both customers and staff, with a strong reputation for reliability, leadership, and problem-solving.

Initially employed as a Kitchen Porter, responsible for maintaining the kitchen’s 5-star food hygiene rating, washing dishes, managing stock, and assisting with resident interactions.
Regularly provided drinks and snacks to residents, ensuring their nutritional needs were met.Assisted the allocated chef with meal preparation during busy breakfast, lunch, and dinner services.Promoted to Set-Up Chef in August 2022, where I took on the responsibility of cooking meals for both residents and staff, catering to dietary needs such as allergies and textured diets.Worked closely with the care team to ensure daily documentation was accurate, ensuring no resident's needs were overlooked.Regularly catered for special events, including birthdays, VE Day, and seasonal/non-seasonal celebrations.
Managed kitchen operations, ensuring smooth service during busy periods.Completed training, including Level 2 Food Hygiene, DispasIA training, and IDDSI (International Dysphagia Diet Standardisation Initiative), to enhance my skills in food safety and specialized dietary needs.I was responsible at this time for all stock control and ordering of ingredients.

I enrolled in the British army in June 2020, I had to undergo all basic training. I learned many skills like leadership, teamwork. I was successful in passing my full British driving license. As a team we often used to do training exercises where I took lead on many. I successfully passed my exams and became a fully fledged soldier enrolled in the British army. I was then based in Edinburgh where Covid-19 hit and was expected by NHS Scotland to help enroll and rule out the COVID vaccination law. At this time I was asked to help with this and spent many months helping NHS Scotland with ensuring all civilians were vaccinated. I was often put on patrol watch around the barracks to ensure the soldiers safety. Due to the Covid-19 pandemic unfortunately I was never able to tour.

At the cafe on the hill I filled various roles from being a baker, serving customers, cleaning after customers, and ensuring our hygiene status. I was reliable in ensuring that the cafe was clean and in working order. I predominantly was a baker and baked plenty of goods for customers to buy from scones to toasties. I often helped out at busy times and served our customers whilst providing good customer service. I built a rapport with our customers and many of them always visited again. Unfortunately due to COVID-19 the cafe had to shut due to all non essential business shut down.

Responsible for maintaining cleanliness and organization within the kitchen, ensuring a safe and hygienic working environment.Managed dish washing duties, including cleaning pots, pans, utensils, and kitchen equipment to support kitchen staff during peak service times.
Assisted with basic food prep, such as chopping vegetables and preparing ingredients, to support chefs during busy periods.Monitored and organized kitchen stock, ensuring proper storage and rotation of ingredients to maintain freshness.Adhered to health and safety regulations, ensuring the kitchen met the required hygiene standards and passed regular inspections.Worked closely with kitchen and front-of-house teams to ensure smooth operations and high standards of service.