Motorsport/ Cars
Joe Sharples
.
Nr Lancaster
Summary
Self motivated team player, orginised with good attention to detail and diligence. Seeking a new challenge to compliment my willingness to learn and develop new skills to further career progression. Prefers a high-paced environment, but is able to use initiative to remain productive.
Overview
13
13
years of professional experience
8
8
years of post-secondary education
Work History
Mechanic
Self-employed
05.2021 - Current
- Undertook various work for customers including pre M.O.T inspections, M.O.T prep, services, brakes, suspension, engines and their components, Transmissions and components and repaired crash damage.
- maintained open communication with customers, allowing for better management of expectations regarding time scale and costs.
- Advised customers of work which will be required in the future and offered preventative maintenance.
- Inspected vehicles bought for resale for defects and potential future defects, wrote job sheets, parts lists, ordered parts and completed required work.
- Wrote vehicle descriptions, took pictures and compiled into an advert.
- Dismantled vehicles which couldn't be repaired with enough profit margin.
- Cleaned, tested, photographed and listed removed parts on eBay.
- packaged and posted or arranged collection for any sold parts
- Currently undertaking a bare shell build of rally car for my own use
- carried out all work on my own vehicles since 2011
Sous Chef
Holroyd Howe
02.2023 - Current
- Worked closely with the head chef to maintain and improve where possible, quality and presentation standards.
- Assisted the head chef with the management of a team of 30+ members
- Assisted other employees with duties outside of my job description when time allowed.
- Developed and maintained good working relationships with other employees to ensure the smooth running of day to day processes.
- Took the lead on at least one service a day breakfast and lunch or tea.
- Made special arrangements to cater for students with a range of allergies or dietary requirements.
- Monitored equipment cleanliness and functionality, undertook or delegated cleaning tasks and reported any defect's.
- Ensured daily due diligence was completed accurately.
- Monitored stock levels and rotation, including finding ways to incorporate short dated items into the menu.
- Assisted with creation of menus with special attention to cost, content and layout to streamline processes and ensure budget targets were met.
- Ensured orders were complete and submitted on the head chefs days off.
- Took the lead on special events for students and V.I.P's.
- Scheduled, planed and executed theme days and tasting tables.
Sous Chef
The New Inn Hotel
05.2022 - 02.2023
- Ran the kitchen and covered the duties of the head chef during his days off and holidays, including creating specials, prep lists, making orders, planning and preparing for menu changes and special events menus, managing a CDP, commis and KP and ensuring kitchen preparedness and cleanliness
- Maintained kitchen paperwork, including allergens, fridge/freezer temperature records, delivery temperature records and probe tests
- Assisted in the writing of and development of new summer and winter menus and lunch menu
- Utilised specials menu to clear old stock increasing GP and took advantage of the opportunity to teach commis chef new skills
- Worked with the head chef to reduce wastage and maximise kitchen GP (20% average increase on previous kitchen team)
- Developed rapport with front of house staff which promoted good communication, efficient running of service and up selling of specials
- Adapted to changing business circumstances based on the season, from high volume in summer to maximising average spend and increasing custom with deals and specials during the winter months
- Managed work load for CDP and commis chef ensuring sections were sufficiently prepared and ready for service, also delegated cleaning tasks as and when required or there was sufficient time
- Managed staff levels to reduce wage costs on quiet services by giving staff later starts, longer breaks or earlier finishes
- Responsible for receiving orders, ensuring all products delivered were of adequate quality and all items charged for on the invoice were delivered. Where necessary contacted suppliers in case of issues with quality or non delivery and resolved the problems by returns, exchange for different products or credit notes
Chef
The Brassiere
06.2021 - 05.2022
- Returned to work here after lockdown as I maintained a good relationship with the head chef and I wanted more work life balance offered by a 8-5 shift pattern
- Prepared and served main course, starter and dessert menus
- Created regular changing specials with advice from head chef when needed
- Shared responsibility for £12.50 2 course menu January-March with advice on costing and menu ideas from head chef
- Organised and carried out cleaning schedules
- Wrote and executed order and prep lists, paying attention to current stock levels and expected customer volume to prevent wastage through over ordering/prepping
- Maintained kitchen records for; fridge and freezer temperatures, probe tests, cooking and re-heating temperatures, allergens on special, starter and main course menus
Chef De Partie
The Gamecock Inn
01.2018 - 05.2021
- Started working here part-time on evenings because I was attracted by continuing working with fresh/local produce and food made in-house. My initial duties included doing general prep and desserts and pizzas in service.
- Became full time and developed my role to include more responsibility; assisting head chef with menu prep and service, stock control, and due diligence on pizza and dessert sections.
- Took a leading role in kitchen compliance, ensuring all due diligence was completed, health and hygiene was up to date, introduced allergen charts, portion controls and specials costing.
- Researched and contacted local suppliers and arranged meetings for the head chef
- Worked closely with head chef to create buffets for New Year’s Eve catering for 60+ guests
- Worked closely with new kitchen porters providing training, with regards to efficiency, wastage/cost and presentation standards
Kitchen Assistant
The Brasserie In The Courtyard
01.2014 - 01.2019
- Initial duties included washing up, cleaning and basic food preparation however this developed into more involvement with food creation and service.
- Duties included baking bread, scones and other sweet goods daily, preparation and cooking of desserts and garnishes, preparation and cooking of sandwich fillings and garnishes.
- Cooking/plating of sandwiches, toasties, desserts, cheese boards etc assisting the main kitchen with main course prep
- Working to high hygiene standards with awareness/consideration to allergies and intolerances and planning ahead to ensure suitable options for gluten-free and dairy-free customers.
- Helped with general upkeep, maintainance and decorating within the restaurant and kitchen.
Student Volunteer
Myerscough And M-Sport Rally Teams
09.2014 - 04.2019
- Worked as part of/ lead a 5 person team of mechanics
- Thoroughly inspect and repair rally cars within a short timeline
- Maintained sponsor relationships by ensuring branding was visible and well presented
- Worked with drivers to resolve performance issues
- Cleaned and maintained work space
- Organised workspace and tool boxes for efficiency
- Correct loading/securing of vans, trailers and rally cars
- Ensured concise, efficient communication between team members
- Developed procedures/practices to increase speed/efficiency
- Evaluated and trained potential team candidates
Apprentice Welder/Apprentice Mechanical Fitter
Dry Rigg Quarry
01.2011 - 01.2013
- Assisting the fitting team with various duties including: Preventative maintenance, breakdown repair and component replacement/ upgrades on various quarry fixed plant
- Worked independently with limited supervision on; Design and fabrication of guards, shelving, brackets and various other tasks
- Cutting measuring and drilling replacement plates for chutes, weigh bridge etc
- Cleaning and organising the workshop
- Stock take of spare components and labeling/ organising by purpose and creation of a lifting equipment store
- Various other general duties such as cleaning, painting, and clearing stone spillage
Education
Bachelor of Science -
University Centre Myerscough/ UCLAN
Preston 09.2017 - 06.2019
Btec -
Myerscough College
Preston 09.2014 - 06.2017
City And Guilds -
Lancaster And Morecambe College
Lancaster 09.2012 - 06.2014
High School Diploma -
Settle College
Settle 09.2009 - 06.2011
Interests
Travel
Walking
Video games
Reading
Films
Music
Timeline
Sous Chef
Holroyd Howe
02.2023 - Current
Sous Chef
The New Inn Hotel
05.2022 - 02.2023
Chef
The Brassiere
06.2021 - 05.2022
Mechanic
Self-employed
05.2021 - Current
Chef De Partie
The Gamecock Inn
01.2018 - 05.2021
Bachelor of Science -
University Centre Myerscough/ UCLAN
09.2017 - 06.2019
Student Volunteer
Myerscough And M-Sport Rally Teams
09.2014 - 04.2019
Btec -
Myerscough College
09.2014 - 06.2017
Kitchen Assistant
The Brasserie In The Courtyard
01.2014 - 01.2019
City And Guilds -
Lancaster And Morecambe College
09.2012 - 06.2014
Apprentice Welder/Apprentice Mechanical Fitter
Dry Rigg Quarry
01.2011 - 01.2013
High School Diploma -
Settle College
09.2009 - 06.2011
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