jutamas lovejoy
Bridgend,County Borough of Bridgend
Summary
Diligent Cook possessing excellent cooking skills and strong knowledge of food safety. Proficient in maintaining well-stocked, organized and clean kitchen areas to maximize productivity. Dedicated team player with punctual nature and open communication style dedicated to working hard.
Overview
27
27
years of professional experience
1
1
year of post-secondary education
Work history
Chef Cook
Heathfields Residents care home
Bridgend, County Borough of Bridgend
03.2013 - Current
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation methods.
- Verified proper portion sizes and consistently attained high food quality standards.
- Ordered and received products and supplies to maintain well-stocked kitchen areas.
- Prepared and cooked dishes with accuracy and efficiency for well-timed food service.
- Correctly operated kitchen equipment, maintaining optimal performance and safety levels.
- Prepared fresh, enjoyable breakfasts, lunches, afternoon teas and dinners for diners.
- Planned seasonal and bespoke menus for special events.
- Prepared, cooked and plated sensory-appealing meals in line with portion standards.
- Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
- Cultivated relaxed kitchen atmosphere, staying calm in high pressure situations.
- Used ingredients creatively to minimise food waste and stay within budgets.
- Enforced quality controls to maintain high-end residents needs / standards
- Followed recipes precisely to deliver first-class meal quality and consistency.
- Stored ingredients at safe temperatures in compliance with food hygiene regulations.
- Updated menus regularly, catering to range of dietary requirements to generate return custom.
- Briefed teams on menu changes, daily specials and out-of-stock items.
- Followed kitchen opening and closing procedures when preparing cooking supplies, ingredients and workstations.
- Adjusted recipes based on availability of ingredients or current guest preferences.
- Enforced proper sanitation practices to prevent food spoilage and contamination.
- Operated industrial kitchen equipment to mix and blend ingredients.
- Completed daily opening and closing duties to support kitchen operations and prepare for busy periods.
- Studied under qualified chefs to train in cuisines and requirements of different cooking stations.
- Reduced food costs with proper budgeting and inventory management.
- Monitored equipment operation and controlled settings to steam, roast and grill food.
- Prepared uniform dishes with meticulous care and attention to detail and quality.
- Accounted for individual diets and allergens when cooking personal meals.
- Adhered to health and safety requirements for cleaning surfaces, cooking items and equipment.
- Changed and sanitised surfaces between tasks to avoid cross-contamination.
- All caring courses completed annually
Chef Cook
Various
Bridgend, County Borough of Bridgend
01.2004 - 05.2013
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation methods.
- Verified proper portion sizes and consistently attained high food quality standards.
- Ordered and received products and supplies to maintain well-stocked kitchen areas.
- Prepared and cooked dishes with accuracy and efficiency for well-timed food service.
- Correctly operated kitchen equipment, maintaining optimal performance and safety levels.
- Prepared fresh, enjoyable breakfasts, lunches, afternoon teas and dinners for diners.
- Planned seasonal and bespoke menus for special events.
- Prepared, cooked and plated sensory-appealing meals in line with portion standards.
- Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
- Cultivated relaxed kitchen atmosphere, staying calm in high pressure situations.
- Used ingredients creatively to minimise food waste and stay within budgets.
- Enforced quality controls to maintain high-end residents needs / standards
- Followed recipes precisely to deliver first-class meal quality and consistency.
- Stored ingredients at safe temperatures in compliance with food hygiene regulations.
- Updated menus regularly, catering to range of dietary requirements to generate return custom.
- Briefed teams on menu changes, daily specials and out-of-stock items.
- Followed kitchen opening and closing procedures when preparing cooking supplies, ingredients and workstations.
- Adjusted recipes based on availability of ingredients or current guest preferences.
- Enforced proper sanitation practices to prevent food spoilage and contamination.
- Operated industrial kitchen equipment to mix and blend ingredients.
- Completed daily opening and closing duties to support kitchen operations and prepare for busy periods.
- Studied under qualified chefs to train in cuisines and requirements of different cooking stations.
- Reduced food costs with proper budgeting and inventory management.
- Monitored equipment operation and controlled settings to steam, roast and grill food.
- Prepared uniform dishes with meticulous care and attention to detail and quality.
- Accounted for individual diets and allergens when cooking personal meals.
- Adhered to health and safety requirements for cleaning surfaces, cooking items and equipment.
- Changed and sanitised surfaces between tasks to avoid cross-contamination.
- All caring courses completed annually
Own Business Pub Restaurant
self employed
Reading, West Berkshire
10.1998 - 07.2003
- Tracked and sourced supplies to keep ingredients fresh and minimise waste.
- Contacted potential investors and sought funding for growth plans.
- Checked end-of-day finances against orders processed to minimise losses.
- Checked financial reports and statements to determine business performance.
- Reconciled all company accounts, including credit cards and expenses.
- Utilised marketing opportunities and platforms to promote restaurant services and dishes.
- Addressed guest complaints to keep customers satisfied.
- Prepared and financed budgets for restaurant operations and events.
- Supervised restaurant operations and enforced food and safety standards.
- Coordinated cleaning activities and minimised disruption to restaurant operations.
Hotel Outlet Manager
JB Hotels
Hat Yai , Thailand
07.1996 - 09.1998
- Completed opening and closing procedures each day.
- Monitored stock levels and wrote timely order supply requests to replenish merchandise.
- Stocked and restocked inventory upon delivery receipt, maintaining accurate supply records.
- Enforced licensing laws, health and safety regulations and all regulatory guidelines and legislation at all events.
- Set SMART goals for store team, developing staff abilities and increasing sales performance.
- Solicited customer feedback to understand customer needs and constantly improve product offerings.
- Understood what drives overall business success and prioritised and delivered quality results.
- Led regular staff performance reviews to provide guidance and support for individual development.
- Built brand loyalty by promoting company loyalty schemes, hosting events and engaging with repeat customers.
- Kept awareness of competitor activity and developed ideas to promote store.
- Upheld positive and proactive approach to challenges, using initiative and demonstrating commitment and flexibility.
- Assisted in recruiting, hiring and onboarding store staff.
Education
City and Guilds NVQ Level 2 - Food Catering / Hospitality
Neath Port Talbot College
Neath 03.2008 - 04.2009
Food Safety Level 3 - Food Safety
Bridgend Council
Bridgend, County Borough of Bridgend 02.2023 - 02.2023
Skills
- Catering experience
- Advanced knife handling
- Food safety adept
- Incident reporting
- Portion control
- Food preparation
- Dietary needs awareness
- Food spoilage prevention
- Effective planner
- Kitchen delivery inspections
- Temperature monitoring
- Food plating and presentation
- Menu planning
- Food safety
- Kitchen equipment operation and maintenance
- Meal preparation
- Clean-as-you-go approach
Languages
English
Fluent
Thai
Native
Timeline
Food Safety Level 3 - Food Safety
Bridgend Council
02.2023 - 02.2023
Chef Cook
Heathfields Residents care home
03.2013 - Current
City and Guilds NVQ Level 2 - Food Catering / Hospitality
Neath Port Talbot College
03.2008 - 04.2009
Chef Cook
Various
01.2004 - 05.2013
Own Business Pub Restaurant
self employed
10.1998 - 07.2003
Hotel Outlet Manager
JB Hotels
07.1996 - 09.1998
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