Matthew Gardiner

Tattoo artists require strong artistic ability, creativity, and attention to detail to design. Key skills include drawing, studio management, diary management, stock control, and precise use of tattoo machines and equipment. We must follow strict hygiene and infection control procedures, including sterilizing tools and maintaining a clean workspace. Responsibilities include consulting with clients, discussing design ideas, obtaining consent, and providing clear aftercare instructions. Tattoo artists monitor client relationships during sessions, manage appointments and payments, maintain supplies, and ensure compliance with health and safety regulations while delivering high-quality service.

Adapted quickly to processing high volumes of invoices and statements on a daily basis. Ensured effective processing of 800-1000 invoices each day, overcoming significant challenges. Assisted team members by handling complex queries in the management queue. Prepared and delivered training sessions and guides for new starters shortly after joining the company. Created a comprehensive manual detailing day-to-day tasks, vendor lists, and abbreviations for invoice processing. Gained a holistic understanding of processes within the shared service centre and wider support networks. Supported senior management tasks, including checking supervisor queues and processing logged errors. Identified and reported suspicious activities within payments and provided support to other departments.

Assisted in adapting to daily tasks using transferable skills from previous chef experience. Supported administrative functions including invoice creation and amendments for online customers across Europe. Restocked suppliers and stockists globally, including Japan, Canada, Russia, and the US. Utilised IT systems for invoice and shipping label creation, palletising orders, and mapping storage containers for export. Conducted stock checks using Excel to catalogue and report findings to senior management. Helped in ensuring quality control by mitigating damage during the pick and pack process for Farrow & Ball products. Participated in dispatch operations by carefully picking and packing handcrafted items for global orders. Assisted in ensuring correct loading of pallets into articulated lorries, improving operational efficiency through administrative understanding of the entire process.

Produced high-quality sourdough breads and artisan bakery products for wholesale distribution, including premium retailers such as Harvey Nichols. Managed all stages of production, from mixing and cold fermentation to shaping, baking, and finishing. Maintained strict quality control, consistency, and food safety standards. Worked efficiently to meet large-scale production targets and tight deadlines. Collaborated with the team to develop new products and refine recipes, ensuring a balance of traditional techniques and innovative offerings tailored to retail clients.

Working alongside the newly appointed sous chef and GM I provided support and experience managing daily kitchen activities while serving up to 500 covers a shift. Shortly after starting with 7Bone we were awarded 5* from the previously awarded 3* by the local EHO as a result of my contributions and extensive knowledge and application of food hygiene practises. Monitored inventory levels, ensured timely replenishment of stock.

Oversaw quality control measures, maintained consistency across all dishes served. Implemented new recipes for enhanced menu diversity.

As the temporary head chef at 2 AA Rosette restaurant The Alma Tavern in Clifton, I was constantly creating new and exciting local menus, exploiting the use of seasonal produce to create and cost weekly specials; training staff to create these dishes ready for service. Also implementing a cohesive cleaning schedule to better organise the time of individuals within the team to maintain high cleanliness standards throughout the kitchen. Instituted a rotation system to minimise food waste. Trained junior staff for optimal performance and skill development. Directed the preparation of special dishes for events and holidays.

Different from a traditional gastro pub - I brewed my own unique craft beer on site with our brewer in our microbrewery to match every dish on the seasons new menu. Working with a large team of 8 chefs of varying skill levels to serve a variety of dishes from around the world.

The old market assembly with an in house artisan bakery. Baking a selection of fresh sourdough breads and cakes for a select number of wholesale clients, gaining a great reputation for an up and coming small bakery in Bristol. With my experience as a senior manager and head chef, I took a more senior position within the small team to refine my bread and pastry skills.

The Greenbank, located in Easton, is a very popular restaurant in the heart of a community-led area of Bristol. During my time at The Greenbank, I single-handedly improved all aspects of the kitchen including retraining the team, significantly increasing productivity and profit as well as reinvigorating their vital local reputation; in addition to gaining a 5 star rating from the local health authority which was previously a 1 star. Finally, being able to work as part of the team that received their first AA Rosette award.

During my time at Beerd, I was awarded employee of the month, chosen from over 1000 staff working for Bath ales. The reason for this award was my 'unwavering commitment to the kitchen and dedication to perfection' and 'undeterred passion for food and a shining star of ability'.

Working with the very well respected, Michelin star executive Head Chef Neil Haydock at the Watergate Hotel, I worked as part of the breakfast and pastry team. Trained junior staff to improve their culinary skills and knowledge. Maintained clean, hygienic work environment contributing to health and safety compliance. Oversaw preparation of all dish components guaranteeing adherence to recipe specifications. Implemented cost-control measures reducing waste whilst maintaining quality standards. Reinforced adherence to food hygiene regulations safeguarding public health.

I was given the opportunity to work alongside Michelin star chef Paul Ainsworth, being a part of the original Rojano's team when the new Italian themed restaurant opened in January 2010. After gaining our Michelin star early 2011, I was responsible for keeping the larder and pizza section up to standard, serving up to 250 covers a shift.