Kieran Gilbert

• Assisted team members in learning multiple sections.
• Managed stock and preparation levels for dedicated sections.
• Prepared fresh fish, meat, and vegetables collaboratively.
• Maintained food hygiene and safety standards diligently.
• Supported training of new kitchen team members.
• Conducted daily inventory checks for stock accuracy.
• Ensured my Mise En Place was set to my senior chefs standards
• Showcased adaptability by preparing both hot and cold meals.
• Followed traditional recipes for sauces, stocks, and soups.
• Handled high-pressure situations calmly to ensure consistent results.
• Ensured compliance with food hygiene regulations.
• Kept food preparation areas clean and organised.
• Verified storage conditions and temperatures in freezers and refrigerators.
• Accommodated special dietary needs and allergen requests effectively.
• Contributed to maintaining establishment's ranking in top 50 gastro pubs.

• Executed recipe specifications to ensure high volume food orders.
• Monitored production lines to uphold consistent quality standards.
• Sanitised food preparation areas and utensils used for raw ingredients.
• Arranged plated meals with precision focusing on presentation and portion control.
• Prepared and stored food efficiently within tight timeframes.
• Maintained orderliness in food preparation zones.
• Adhered to portion and serving size guidelines to optimise kitchen cost-efficiency.
• Produced over 500 dishes per service during peak seasons while implementing strict quality control measures.
• Adapted to high octane service while keeping set standards
• Facilitated smooth service through effective mise en place execution.
• Regularly checked storage units to ensure proper food safety and temperature regulations.
• Followed health and safety protocols to safeguard food storage against spoilage and contamination.
• Upheld high kitchen hygiene standards.
• Assisted in various kitchen sections to maintain high standards.
  Supported stock level management and cleanliness of assigned areas and provided guidance to team members to help integrate into the kitchen more smoothly.
• Directed quieter shifts in service delivery to uphold standards established by senior managers and enhance customer satisfaction while ensuring food hygiene and safety.
• Assisted in training new team members to ensure compliance with company standards.
• Supported planning and sales of specials through accurate gross profit calculations.
• Managed inventory and placed orders with suppliers to ensure optimal stock levels.

• Assisted with stock rotation and organised incoming deliveries of fresh produce.
• Supported inventory management practices.
• Quality-checked items for quantity and presentation.
• Prepared meats, fish, vegetables, pastries, and desserts.
• Cooked and presented dishes according to standardised recipes.
• Maintained high standards of food hygiene and safety, complying with food safety regulations.
• Served an average of 80 covers each night efficiently.

Assisted senior chef in food preparation and service delivery.

• Supported kitchen team in reducing food waste effectively.
• Organised storage of deliveries according to established protocols.
• Prepared menu items under guidance of experienced chefs.
• Acquired skills necessary for operating within a professional kitchen.