Joanna Wynne-Roberts
Keynsham
Summary
Accomplished culinary professional with extensive knowledge in menu development, budgeting and purchasing, and food safety certification. Demonstrates strong skills in hygiene standards enforcement, portion control, and kitchen equipment use. Adept at staying current with food trends and ensuring high standards of hygiene. Proven ability to manage menu costing effectively while maintaining quality. Career goal includes leveraging culinary arts knowledge to innovate and enhance dining experiences.
Driven and ready to excel as Kitchen Manager. Possesses strong leadership skills and expertise in food safety, coupled with excellent communication and team-building abilities. Committed to enhancing kitchen operations and delivering outstanding culinary experiences.
Overview
7
7
years of professional experience
4
4
years of post-secondary education
1
1
Certification
Work History
Kitchen manager
Keynsham Rugby Football Club
Keynsham
09.2022 - Current
- Managed daily kitchen operations efficiently whilst maintaining high quality standards.
- Updated menus seasonally for fresh dining options and improved customer experience.
- Introduced energy-saving practices in the kitchen, contributing towards sustainability goals.
- Trained new hires on kitchen procedures, ensuring seamless integration into the team.
- Ensured food safety standards were met, preventing possible foodborne illnesses.
- Maintained cleanliness of kitchen area, meeting health and safety regulations consistently.
- Created dishes for special events, impressing guests and elevating the restaurant's reputation.
Self Employed
Roberts and Dench Bespoke Catering
Bristol
03.2020 - Current
- Offered friendly, efficient customer service and handled challenging situations with ease.
- Increased customer satisfaction by resolving issues.
- Created bespoke catering needs for guests
- Creating bespoke grazing boxes, afternoon teas
- Maintained exemplary hygiene standards in the kitchen area.
- Adhered to strict dietary guidelines from customers, ensuring satisfaction.
- Delivered consistently tasty meals by adhering to recipe instructions.
- Developed seasonal menus to offer variety and freshness in dishes served.
Sous chef
The Rising Sun Pensford
Pensford, Bath and North East Somerset
06.2018 - 01.2023
- Managed inventory efficiently, minimising waste and optimising resource use.
- Delivered consistent culinary excellence to diners through attention to detail in plating and presentation.
- Implemented new cooking techniques, elevating the overall food quality and presentation.
- Delegated tasks to junior chefs for efficient kitchen operations.
- Ensured quality control with strict adherence to hygiene regulations.
- Fostered a positive working environment through clear communication and team motivation.
- Worked under pressure during peak hours whilst maintaining composure and efficiency.
- Collaborated closely with front-of-house team, ensuring seamless service delivery.
- Developed unique flavour profiles for signature dishes, enhancing customer satisfaction.
- Assisted head chef in menu development, resulting in innovative dining experiences.
- Maintained high standards of food preparation by following recipes accurately.
- Acted as head chef when required, maintaining continuity of service and quality.
Education
GCSEs -
Oldfield Girls School
Bath 09.1985 - 06.1989
Skills
- Budgeting and purchasing
- Hygiene standards enforcement
- Portion control understanding
- Knowledge of food trends
- Food safety certification
- Kitchen equipment use
- Familiar with menu development
- Culinary arts knowledge
- Menu costing
- Demonstrative communication
- Certified in hygiene standards
Certification
Level 2 Health and Safety
Level 2 Food Safety
Timeline
Kitchen manager
Keynsham Rugby Football Club
09.2022 - Current
Self Employed
Roberts and Dench Bespoke Catering
03.2020 - Current
Sous chef
The Rising Sun Pensford
06.2018 - 01.2023
GCSEs -
Oldfield Girls School
09.1985 - 06.1989
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