Martin Cook

• Orchestrated seamless kitchen service during peak hours.
• Adhered to strict hygiene standards, ensured a clean working environment.
• Collaborated closely with suppliers, secured fresh ingredients daily.
• Optimised workflow processes reduced time spent on administrative tasks.
• Developed new recipes
• Transformed under-utilised ingredients into special menu items.
• Coordinated prep work, streamlined the cooking process.
• Enhanced team productivity with effective delegation of tasks.
• Maintained high safety standards during food preparation and serving procedures.
• Improved customer satisfaction by creating innovative and appetising menu items.
• Demonstrated proficiency in various cooking techniques, improved dish presentation.
• Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
• Created estimates of food and labour costs to set accurate operating budgets.

All duties as above running a cafe within the garden centre.

As above and in addition, stock taking, menu planning, Environmental Health procedures carried out and logged. Created special event menu boards and catering buffets for large parties/events.

The complete running of a pubic house, including staff rotas, salaries and training for both the kitchen and bar. Oversaw and ran the kitchen with the assistance of staff. Created weekly special menus. Ordering and checking of stock in line with Environmental Health standards.

Ran special events, buffets, theme nights. Promoted local bands with live music events.

Fostered good community relationships through participation in local events and sponsorship of neighbourhood clubs.

Performed regular maintenance checks on pub facilities for uninterrupted service delivery.

Increased customer satisfaction by maintaining a clean and welcoming pub environment.

Handled challenging situations calmly, ensuring customers left satisfied even under difficult circumstances.

Responsible position dealing the general public and day to day running of the bar, including maintenance of equipment, opening and closing of premises, stock control and purchasing. Overseeing of staff and training.

All tasks above for the Queens Head and The Royal Oak.

As above

As with The Plough at Westfield. Complete running of pub and kitchen. Full licence held from the age of 18. The premises was sold to Harvey's Brewery in December 2007.