Julie Tennant

Managed a team of 3 catering assistants, enhancing workplace harmony through effective task delegation.

Created weekly menus for lunch service, incorporating options for dietary restrictions.

• Cooked daily breakfast and lunch for 150 staff, upholding quality and presentation standards.
• Oversaw all administrative tasks and sustained a five-star hygiene rating.
• Optimised supply orders within budget constraints to control expenses efficiently.
• Maintained kitchen cleanliness in accordance with health and safety regulations consistently.
• Followed stringent dietary requirements for customers with allergies or health concerns during meal preparation.

• I was head of a team of three.
• My main duties were to provide and cook for lunch time service in a primary school.
• Everything was cooked from fresh and served at a counter to the children.
• Approximately 160 meals were served each day.
• I oversaw the day to day operations including all book work, ordering and stock checks and made sure I kept within my allocated budget.
• Adapted quickly to new recipes, contributing to a diverse menu offering.
• Inspected completed work and stations to verify conformance with standards.

• My main duties included cooking breakfast and a three choice meal and dessert for a workforce of 350.
• I also provided a buffet style service for corporate meetings.
• I worked closely with my manager and took over duties in his absence including ordering, cash handling, stock takes and all paperwork.

• Cooking and baking to order in a 75 cover tea room within a garden centre.
• I ran the main section and co-ordinated with other sections to ensure food went out in a timely manner and to a high standard.
• Ordering and basic book work and stepping up when the manager was away from the business.