LUKE RICHARDS

As a Kitchen shift leader, i was in charge of running the shift for my team and my customers, to ensure a smooth running and efficient shift. I support my cafe team through effective communication and feedback to help others build their confidence and to aid my own development. I was also responsible for ordering stock for the cafe, managing our daily waste and monitored inventory levels within the cafe. I worked with my team to maintain a clean and efficient kitchen environment for maximum productivity.

As an apprentice commis chef at the Michelin starred Olive Tree Restaurant, I was on the cold larder section, responsible for preparing, cooking as well as serving dishes on the menu, which involved a brief description of the details of the dish, as well as the origin; to over 50 diners daily. I was also responsible for the room service stock, ensuring that all ingredients necessary were all available and regularly maintaining food safety standards within the kitchen.

My role as a kitchen porter at Woods Restaurant involved working with other staff in a busy kitchen environment to efficiently complete tasks to ensure that service ran smoothly. Some of these tasks included cleaning kitchen utensils, equipment, cookware and dishes, while maintaining a high standard of hygiene, ensuring they were ready for the next service.