orford adrian

• Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
• Managed kitchen operations efficiently, coordinating with staff to maintain smooth service during peak hours.
• Developed recipes and menus to align culinary trends with consumer demand.
• Monitored kitchen equipment maintenance, scheduling repairs and upgrades to ensure operational efficiency.
• Taught kitchen staff about proper nutrition, food allergies and dietary issues.
• Collaborated with front-of-house managers to streamline communication between kitchen and dining area for optimal service.
• Trained junior chefs and kitchen staff, fostering a culture of continuous learning and professional development.
• Developed and maintained a positive working environment, encouraging teamwork and addressing conflicts promptly.
• Negotiated with suppliers to secure high-quality and excellent value produce.
• Incorporated customer recommendations and feedback to modify and update the menu.
• Prepared rotas to optimise coverage while balancing payroll costs.
• Designed innovative menus to elevate the dining experience, incorporating seasonal ingredients and modern culinary trends.
• Planned menus for daily use, special events and seasonal promotions.
• Maintained business compliance with applicable regulations, including safety and sanitary guidelines.
• Oversaw budgeting and cost control measures, effectively reducing waste and maximising profitability.
• Implemented stringent hygiene and safety protocols, adhering to regulatory standards for food preparation and storage.
• Enforced health and safety standards for food storage, preparation and handling.
• Established clear standards for cooking, garnishing and presenting food.

Facilitated launch of new restaurant concept at luxury glamping site.

Developed satellite kitchen for catering weddings at multiple barn venues.

• Supported team in executing daily kitchen operations.

• Managed kitchen operations by coordinating staff for efficient peak service delivery.
• Supervised cooks and kitchen helpers to keep daily kitchen workflow steady.
• Trained junior chefs and kitchen staff to foster continuous learning and skill development.
• Controlled food costs by sourcing quality ingredients and planning meals effectively.
• Estimated food and labour costs to keep operations within agreed budgets.
• Ordered supplies based on expected demand to keep stock levels optimal.
• Completed regular stock takes to confirm adequate supplies remained available at all times.
• Monitored kitchen area and staff to uphold food handling and safety checks.
• Enforced health and safety standards for food storage, preparation, and handling.
• Developed and maintained a positive kitchen working environment through teamwork support.
• Addressed conflicts promptly to keep team cooperation strong and productive.

• Designed and executed menus using fish straight off the boat.
• Oversaw cooks and kitchen helpers to ensure timely meal preparation and maintain efficient kitchen workflow. and kitchen helpers to keep kitchen workflow smooth.
• Monitored food costs through ingredient sourcing and daily meal planning to optimise budget management. through ingredient sourcing and daily meal planning.
• Estimated food and labour costs to align operations with budgetary constraints.
• Applied health and safety standards for food storage, preparation, and handling.

Resolved conflicts and encouraged teamwork to maintain a positive kitchen environment.