Noel Jones

I started my employment at the duck at burtle in spetember of 2023 as a crucial part of my apprentaship with strode collage.

When i first stared this job i had never worked in a commercial kitchen before but quickly picked up on the regulations and flow of the kitchen and my colleagues.

To begin with in this role i shadowed another collogue as she showed me how to prepare various items on our menu, but in a short period of time i became more and more independent and my confidence grew in completing tasks to our restaurant standard.

Just a few of my responsibility's in my role are to:

• Organised storage areas for easy access to ingredients during busy periods.
• Meet high standards of food hygiene and safety.
• Managed waste efficiently to minimise restaurant costs.
• Improved kitchen efficiency by maintaining a clean and organised work area.
• Ensured proper portion control reducing unnecessary wastage.
• Maintained high hygiene standards throughout kitchen operations.
• Provided support to senior chefs, improving speed of service delivery.

I have learnt an extrodanary set of skills from my position the duck, from culinary skills to team work and how to improve from mistakes made. I have massively enjoyed my time working for Sam and Magic but am looking forward to a new challenge.

After two years there i feel i have reached my potential in this setting, i have work very hard to meet the standards of the duck and often going above and beyond when required of me. As i look to move on from here i look forward to broadening my skill set and expanding on my knowledge of the culinary industry.

I am driven and passionate about the work i do, i strive to do my absolute best and meet my full potential in every endever i make. I am eager to work with new people and in new environment to help round me as a chef.