Mark Bradford

I Worked with other experienced chefs working mainly British sea food and meats. Incredibly busy restaurant over looking the harbour.

• Gained expertise in a variety of cuisines from around the world.
• Maintained inventory control without compromising on food quality or taste.
• Demonstrated versatility by preparing both hot and cold meals as required.
• Adapted quickly under high-pressure situations to deliver consistent results.
• Collaborated with other chefs for special events and banquets.
• Assisted head chef in delivering quality dishes within tight deadlines.
• Supervised junior staff, ensuring efficient teamwork during service hours.

Running a fast paced kitchen on my own catering for around 150 customers.

I was head chef at this sea side restaurant for 5 and a half years. My job responsibilities included menu planning, all ordering and staff training and development.