Louis Myles

Managed hiring, onboarding and training of new catering staff to align with standards, best practices and protocols.
Directed staff to stay within food hygiene and safety regulations by closely monitoring staff operations.

Ensured compliance with food safety and hygiene regulations while maintaining high-quality
catering standards.
Closely oversaw food prep to ensure chefs created food on time and to customer’s required standards.

Provided excellent customer service, ensuring an enjoyable experience for all Guests.
Addressed customer concerns and resolved complaints promptly and professionally.

Assisted with food orders, ensuring accuracy and timeliness.
Supported the team during busy hours, maintaining a positive and efficient atmosphere.

Lead kitchen team to prepare daily meals and special menu items for up to [number] guests.
Managed inventory, ensuring all ingredients met the quality standards and reduced food waste.

Worked closely with restaurant managers to maintain smooth kitchen operations and ensure customer satisfaction.

Assisted the head chef in menu planning, food preparation, and staff management.
Ensured all dishes were prepared to the highest quality and delivered on time. Assisted with stock management, ordering supplies, and keeping track of inventory.
Delivered exceptional service, working with front-of-house staff to ensure customer satisfaction.