Roland Varga

An extremely busy cafe serving hundreds of customers daily. The company now owns over 50 sites nationwide and ours have won Restaurant of the Year Award within the group multiple times.

As sous chef my responsibilities were:

- stock ordering and management

- staff training

- food preparation while maintaining high standard and meeting food hygiene requirements

- waste control

- cooking

- baking (occasionally)

This is a multiple award winning gastro pub that serves all homemade fresh food prepared to a very high standard. My responsibilities were mainly prepping and cooking food with the occasional staff training and ordering stock.

After leaving full time employment I have worked another 3 - 4 years as an extra some night shifts while working at the garden centre full time already.

The two businesses had the same owner so we used to rotate between the two kitchens. The pub ran a full on hot food menu while the golf course had a mainly light snack focused one.

In this hotel we used to run an a la carte menu but our main business was in all different functions where we used to cater for up to 300 people at a time

A small family owned restaurant with all locally sourced produce and simple honest homemade food

My very first kitchen job. I have started here when I started catering school and its pretty much where I have learnt all the basics.