Nick Smith

• Sustained elevated food quality standards to secure customer satisfaction.
• Managed inventory control, reducing waste and cost overruns.
• Strengthened supplier relations by negotiating contract terms beneficial to the establishment.
• Optimised kitchen operations to enhance efficiency and productivity.
• Demonstrated creativity and attention to detail in plate presentation; enhanced visual appeal.
• Provided culinary training for junior staff to improve their skills.
• Ensured consistency in food presentation to uphold brand reputation.
• Fostered positive working relationships with suppliers, securing quality ingredients at competitive prices.
• Implemented health and safety regulations, ensuring a safe work environment.
• Devised seasonal menus that captivated clientele's interest and taste buds.
• Adhered strictly to hygiene standards; maintained cleanliness within the cooking area.
• Guided strategic menu and item pricing to maximise sales and revenue.
• Monitored current and past kitchen costs to identify opportunities to reduce purchasing costs and meet budgetary targets.
• Ensured kitchen staff were equipped with appropriate tools and inventory.
• Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
• Meticulously checked delivery contents to verify product quality and quantity.
• Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.
• Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
• Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
• Sanitised equipment and kitchenware to adhere to hygiene and cleanliness protocols.
• Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
• Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
• Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.

Filling in for chefs days off

• Delivered consistently tasty meals by adhering to recipe instructions.
• Collaborated with suppliers for fresh and quality ingredients procurement.
• Ensured high-quality dishes with meticulous attention to detail.
• Directed the preparation of special dishes for events and holidays.
• Maintained exemplary hygiene standards in the kitchen area.
• Implemented new recipes for enhanced menu diversity.
• Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.
• Meticulously checked delivery contents to verify product quality and quantity.