KARL OMELL

• Demonstrated respect, friendliness and willingness to help wherever needed.
• Worked flexible hours, covering nights, weekends and bank holidays.
• Consistently arrived at work on time and ready to start immediately.
• Increased customer satisfaction by resolving issues.

Successfully launched and operated own kitchen business with a small dedicated team.

Recruited and trained staff to ensure high standards of service and efficiency.

Oversaw all aspects of kitchen management, from staffing to daily operations.

• Prioritised safety regulations in all kitchen activities for risk reduction.
• Ensured consistent high-quality food presentation by supervising preparation and cooking processes.
• Undertook regular equipment maintenance checks, preventing unexpected breakdowns.
• Provided mentorship to junior staff, fostering a supportive work environment.
• Launched seasonal menus, keeping offerings fresh and exciting.
• Fostered good relationships with suppliers leading to steady supply of quality ingredients.
• Maintained highest hygiene standards with thorough cleaning protocols.