Robert Warner

At Control Panel Solutions I mostly fit back plates with trunking, din rail and any other fixed equipment such as transformers and socket outlets. Afterwards I mount componets like MCBs, relays and terminals according to the schematic drawings ready for wiring.

I prepare cables with colour-coded identifiers.

I have limited experience in wiring and it's full process, but have achieved a basic working knowledge in the reading of schematic drawings.

Also I have assisted in the manufacture of doors.

Otherwise I spend time with stock handing, Picking kits of components ready to begin manufacture, and other miscellaneous tasks

• Oversee clearance of stock going out of date.
• Dispose of damaged and out of date stock.
• Receive deliveries of stock to store by unloading lorries.
• Maintained neat and clean shop floor and storage areas.
• Replenish stock onto selves.

• My responsibilities are preparing for the afternoon tea service during the mornings.
• Preparing mise-en-place for lunch, dinner and afternoon tea services.
• During the afternoons I prepare the afternoon tea for guests, to order
• During evening I take part in the dinner service, from the a la carte menu.
• Also two days of the week I produce bread for the lunch and dinner services, as well as bread loaves, burger buns and small foccacia for another kitchen within the hotel, also preparing fruit salad and other dishes for the breakfast buffet and room service menu.

• Initially I worked as a chef for the tea room.
• Cooking from a simple menu of traditional dishes
• After this I worked in the pastry section of the bakery, producing a variety of classic patisserie items with a modern aesthetic, Including black forest gateaux, Ganache torte, Japonaise and tart au citron.

• As a night baker my responsibilities were proving and baking numerous different types of Danish pastries, croissant, brioche, puff pastry and shortcrust pastry goods
• Producing different types of bread using the different methods of improver, bulk fermentation and sponge and dough
• Also I had the responsibilities of maintaining temperature record sheets and maintaining the stocks in our cold rooms and dry stores.

• I started at the bakery as a counter hand my responsibilities were serving at the counter, packing and labelling produce ready for the selves and ‘traying up' part-baked frozen products for the following day
• My second job at the bakery I became a confectioner in which I my main tasks were setting up the confectionery counter which included cleaning and dating counter tickets, daily baking off frozen pastries, cookies, frying donuts and again packaging, labelling products.
• As a baker my third job was producing soft bread rolls for the store from scratch, the produce I most commonly made were White, Crusty, Wholemeal, Granary, Donuts, Hot-cross buns and Occasionally Multi-seeded rolls
• This being my main job I was also able to make all from-scratch products the bakery produced
• I was trained in the operation of all bakery equipment and machinery being ovens, provers, dividers, moulders, mixers and so on.