Julie Ann Quy

I currently deliver city and guilds to inmates to assist in the rehabilitation of offenders, this is giving them a qualification as well as life skills for those that don't necessarily want to peruse it as a career,but want to better their lives by cooking for friends and family and learning new skills in preparation for their release. I deal with a number of learners with Learning needs and mental health issues which can be challenging at times but extremely rewarding. I have set 2 courses up myself from scratch which has been extremely challenging and stressful but one of the biggest achievements in my career to date. My average day consists of delivering demonstrations, setting learner goals and documenting learning and student achievents. I use learner self-reflection alot and find this the best way to create improvement and learning on an individual basis as every learner is different and individual. I work very closely with each learner to support them on their individual learner journey whilst in my training kitchen.

I also gained my level 4 teaching qualification and my assessor qualification during this time too, which I am very proud of.

• Key Achievements
• Setting up a whole new course in a brand new setting within the education department at HMP highpoint to deliver City and guilds courses level 1 introduction to the hospitality industry and level 2 culinary skills to Prisoners to aid rehabilitation
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• Used coordination and planning skills to achieve results according to schedule.
• Used critical thinking to break down problems, evaluate solutions and make decisions.
• Participated in continuous improvement by generating suggestions, engaging in problem-solving activities to support teamwork.
• Created plans and communicated deadlines to complete projects on time.

• 1 year with the company as skills trainer helping set up kitchens for the universal free school meals program
• Mentored junior employees to improve performance, food safety and customer service.
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
• Also troubleshooting under performing kitchens to introduce new efficient and effective processes as required.
• Taught new team members correct procedures for all areas of operations.
• Greeted customers with smile and provided friendly service to professionally handle every need.
• Identified team weak points and implemented corrective actions to resolve concerns.
• Set positive example for team members by providing high-quality, efficient service.
• Trained other employees in customer service, food safety and performance requirements.
• Created and oversaw induction training programs for operations.

• I managed the kitchen which I turned into the regional training kitchen for HCL
• I train new staff on all aspects of the company induction program and catering requirements
• The training program consisted of the necessary elements such as level 1 hygiene, health and safety at work (COSHH, Manual Handling, etc.) and safeguarding
• Other aspects included E.coli procedures, company HACCP procedures, allergy awareness, helping staff to have the opportunity to up-skill and further follow their career path
• Food safety and H&S took priority in the daily running of the kitchen however I always ensured my team are efficient and budgets were met.

• Tasked to provide menus consisting of well presented, high quality meals produced from fresh seasonal ingredients
• Develop on demand menus for company directors providing hospitality for V.I.P
• Guests and conferences
• Ensured all food hygiene and H&S regulations are met
• Key-holder and relief manager
• Mentoring and training staff members.
• Maintained cleanliness and order of kitchen prep areas and appliances as well as convenient organization of ingredients.
• Managed food preparation activities, such as cutting ingredients to size and preparing sauces and garnishes.
• Stored food safely and orderly in freezer and refrigerator.
• Checked food inventory and ordered ingredients.
• Unloaded delivery trucks, verified contents against invoice and properly stored food items.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.

• Harloe and Ponders End
• Monitored line processes to maintain consistency in quality, quantity and presentation.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Provide leadership for a team of 4
• Maintain and report profit margins, ensuring company health hygiene standards were being met, stock taking, product purchasing cost control.
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Placed orders to restock items before supplies ran out.
• Verified compliance in preparation of menu items and customer special requests.

• Covering sickness and annual leave across multiple industrial sites in which we were providing catering for large workforce's.

• Run day to day operations in the food outlet within a local leisure centre
• Also provide mobile catering on a river barge privately hired for functions.

• All aspects of kitchen food production in a busy training centre for Salisbury's, also providing high end catering for functions and conferences.

• Support a site of 800 employees by preparing and cooking daily fresh seasonal dishes, across 3 sections of the kitchen on a rota basis (Mains, Patisserie or Deli, Salad & Veg)
• Also provide specialist hospitality for directors, V.I.P and overseas guests
• Relief manager during Head Chef’s absence., My first role straight from catering college, in which I learnt all practical elements of a high end working kitchen
• I was able to apply all learnt skills and developed quickly into a fully-fledged experienced Chef by covering all kitchens areas such as pastry, larder, banqueting, etc.