Mason Wathall

• Actively listened to client concerns thus creating a comforting environment.

At Hellaby Hall Hotel, I have capitalized on opportunities to collaborate with fresh ingredients and enhance my expertise in menu development and flavor pairing. I have gained valuable skills while acclimating to the hotel environment. I have developed an appreciation for local produce and engaged in foraging for wild garlic and mushrooms to incorporate into a vibrant, seasonal menu. Additionally, I have further honed my skills in health and safety protocols and implemented safe practices in the kitchen, while also developing my abilities in mentoring kitchen assistants and aspiring commis chefs.

• Company Overview: (due to it being a branded pub)
• At the golden ball it has been a different kind of chef experience not only have I learnt the preparing and culinary experience at the elm tree now at the golden ball I have learnt the art of following a specification and also producing a very high volume in a short period of time.
• I have also learnt to lead a team and the key elements to a kitchen in order for it to run smoothly.
• During my time at the golden ball my responsibilities have been. Counting food stock, ordering deliveries, fraud counts, and running the mains section.
• But I believe working In a kitchen is working in the entire kitchen so I would often help out on washing pots, helping on starters and desserts and also deal cleaning of the kitchen is essential.
• (due to it being a branded pub)

• Throughout the years I have attended Rotherham college and completed 3 courses as a part of the courses working in the student run restaurant was essential.
• In my first year I was just watching and helping out where I can I then stepped up in the second year and started running main course section.
• I then took a year off to work and when I returned to college to do my final course I was the head of the kitchen working as a student head chef.

• At the elm tree it was my first chef job and I started as just a prep cook preparing all fresh vegetables making pies and being taught everything along the way from hand chopping an absurd amount of chips to butchery to filleting fish to plucking and preparing fresh pigeon and game.
• Until one of our chefs left and we were down a staff member for service. So I stepped up to the grill section and I never looked back I worked on all sections and absolutely loved it.