Katy Bevan

• Managed multiple orders simultaneously under high pressure situations, meeting service deadlines successfully.
• Cooked and plated meals whilst adhering to presentation guidelines set by head chef.
• Assisted in cost control measures pertaining to procurement of ingredients.
• Ensured freshness and quality of ingredients, maintaining culinary standards.
• Audited regularly expiration dates on packaged foods-ensured no outdated stock was used.
• Coordinated efficiently with wait staff for smooth dining experience for customers.
• Maintained cleanliness in work areas, upholding high sanitation standards consistently.

Owned and operated food-led pub, overseeing daily service and overall operations.

Recruited, trained, and scheduled a cross-functional team, establishing service standards.

Developed seasonal menus and daily specials while managing supplier relationships.

Monitored budgets, cash handling, and P&L; controlled cost of goods and labour efficiently.