Richard Mendy

• Managed inventory effectively to reduce waste and control costs.
• Coordinated closely with suppliers to ensure delivery of fresh produce daily.
• Developed innovative menu offerings by experimenting with various ingredients and cooking techniques.
• Incorporated feedback from customers into dish improvement strategies.
• Collaborated with front-of-house staff for seamless service during busy periods.
• Devised special diet menus for customers with specific dietary restrictions or preferences.
• Monitored portion sizes meticulously, ensured consistency across all meals served.
• Maintained hygiene levels in the kitchen, ensured health code compliance at all times.
• Streamlined operations in the kitchen, resulted in smoother service during peak hours.
• Ensured adherence to safety standards, reduced risk of foodborne illnesses.
• Trained junior chefs for improved skillset and knowledge base.
• Fostered team spirit amongst kitchen staff, improved overall work environment.
• Introduced new recipes that became popular favourites amongst restaurant patrons.
• Led kitchen staff for enhanced productivity and efficient food preparation.
• Worked under pressure during peak dining hours whilst maintaining high quality of dishes served.
• Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.
• Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.

working closely with the executive chef and butler to prepare food and diet requirement for the household members

Catering for club guests, offering Ala Carte menu as well as bespoke dishes to order.

Offering varied cuisines including Bristish, Oriental, European and Italian

Constant dish creation for clients.

Catering for up to 90 covers per service

Responsible for managing allergens, particularly on bespoke dishes

Managing 7- 8 chefs on a shift

Responsible for ordering health & safety and staff trainging

Seasonal A la carte menu changes

working in a brigade of 28 chefs

catering for up to 300 covers for lunch and 700 covers for dinner

managing food safety and health and safety on section am heading