Lee Russ

At Mill on the Brue outdoor activity centre i chef for up to 200 children all menus use locally sourced ingredients and most vegetables are grown onsite

• Utilised proper cleaning techniques to sanitise counters and utensils, enabling safe preparation of raw produce.
• Prevented allergen cross-contamination through meticulous food preparation, cooking and plating.
• Maintained strict food health, hygiene and safety standards for ongoing kitchen compliance.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Minimised kitchen waste through effective recycling, composting and disposal systems.
• Maintained kitchen hygiene standards whilst ensuring smooth daily operations.
• Provided relief cover for permanent chefs during holiday periods.
• Responded promptly to last-minute changes in orders or guest preferences.
• Prepared diverse menus for special events, satisfying customer requirements.
• Adapted menu items according to seasonal produce availability, promoting sustainability.
• Reinforced safety protocols amongst staff members for safe working environment.
• Assisted head chef in menu development, resulting in innovative dining experiences.
• Maintained high standards of food preparation by following recipes accurately.
• Delivered consistent culinary excellence to diners through attention to detail in plating and presentation.

Turtle Bay is a very busy restaurant with its busy times being weekends

• Helped staff adhere to restaurant quality and service requirements through effective management and motivation.
• Assisted cooks to determine freshness and quality of dishes.
• Developed chefs to run stations efficiently during peak service periods.
• Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
• Supported head chef with stock control and rotation, minimising waste with FIFO systems.
• Planned and directed food preparation in fast-paced restaurant environments.
• Estimated cooking time to provide timely deliveries to customers.
• Managed inventory efficiently, minimising waste and optimising resource use.
• Worked under pressure during peak hours whilst maintaining composure and efficiency.
• Delegated tasks to junior chefs for efficient kitchen operations.
• Maintained high standards of food preparation by following recipes accurately.

Stoke Gifford Retirement Village had a restaurant that tailored for the residence needs as will as being using fresh ingredients

• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Created tasty dishes using popular recipes that delighted patrons and resulted in repeat business.
• Planned and prepared food products orders to maintain appropriate stock levels.
• Ensured personnel safety, kitchen sanitation and proper food handling or storage.
• Maintained and cleaned all kitchen appliances including grill, stove and oven.
• Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
• Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.

• Maintained well-organised mise en place, ensuring efficient and consistent kitchen work spaces.
• Hired, managed and trained kitchen staff, maintaining competent service teams.
• Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
• Obtained fresh ingredients from local farms, maximising kitchen sustainability.
• Planned promotional menu additions based on seasonal pricing and availability, minimising kitchen spending.
• Oversaw chefs, cooks and kitchen support staff to run smooth operation.
• Demonstrated culinary expertise in various cuisines whilst maintaining authenticity.

• Oversaw quality control measures, maintained consistency across all dishes served.
• Coordinated with front-of-house staff to ensure seamless service delivery.
• Delivered consistently tasty meals by adhering to recipe instructions.
• Directed preparation of special dishes for events and holidays.
• Managed all aspects of kitchen, ensuring smooth operation.
• Monitored inventory levels, ensured timely replenishment of stock.
• Trained junior staff for optimal performance and skill development.
• Upheld health and safety regulations at all times in kitchen.

• Worked under pressure during peak hours whilst maintaining composure and efficiency.
• Ensured quality control with strict adherence to hygiene regulations.
• Assisted head chef in menu development, resulting in innovative dining experiences.
• Managed inventory efficiently, minimising waste and optimising resource use.
• Delegated tasks to junior chefs for efficient kitchen operations.