Mylo Reid

The Chubby Castor; (3 AA Rosette & Michelin Recommended fine dining)

• Elite kitchen standards: Executed precise, high-end gastronomy within a 3 AA Rosette and Michelin Recommended kitchen environment, maintaining absolute precision and strict hygiene control under intense service pressure.
• Assisted head chef in delivering quality dishes within tight deadlines.
• Adapted quickly under high-pressure situations to deliver consistent results.
• Managed the larder and sauce sections, whilst assisting the head and sous chefs on the pass

Tapyard - Ambleside.

• Progressed rapidly from prep to grill and sauce sections; regularly covered the head and sous chefs on the pass.
• opened and set up the kitchen daily to a high operational standard.
• worked independently during busy services while maintaining both accuracy and speed.
• completed stock takes, processed orders and managed incoming deliveries.
• contributed to new menu development and dish creations and;
• supported a positive kitchen culture and strong team work.
• mentored two Commis Chefs on my section

Completed an extended stage at Webbes, an award winning fish restaurant in Rye

• worked on the fish and sauce sections, making stocks, sauces and prepping fish for service.