Joseph Rees

Executing food health and safety policies by implementing FIFO, recording temperatures and upkeeping a clean and sanitised preparation area.

Maintaining organisation in the bar area to ensure quick and effective service.

Using the correct equipment and upholding hygiene standards when changing barrels in the cellar.

Developing long-term relationships with customers through my personable demeanour, while also having the confidence and ability to de-escalate confrontation.

Managing both open and closing shifts, in which my duties include handling and counting money, preparing stock for the following shift, and locking up the premises.

Supporting colleagues through difficult, busy periods in order to maintain productivity within an evening venue.

Upkept the cleanliness and sanitation of the building for the safety of others, and to uphold a professional appearance.

Swiftly dealing with customer issues or complaints in order to improve customer satisfaction.

Carried out the closure of the venue by cleaning the building and rotating stock.

Monitoring trampoline courts, ensuring company rules were followed, and for the safety of guests.

Followed food; health and safety regulations when working in the kitchen to a professional standard.

Trained in CPR and helped guests with injuries received on the trampolines.

Ensured customer satisfaction for all ages.

Providing assistance within a Michelin guide kitchen; cleaning areas, preparing food and upkeeping communication with other staff to ensure service is conducted correctly.

Cooperating with other staff in the kitchen, exemplifying team-working skills in order to achieve service targets.

Completed my level 1 NVQ in Professional Cookery.