Rowan Curnin

• Managed emails and calls at reception, referring to appointment bookings and payments for service
• General cleaning of facilities and utilities
• Welcome tours for new clientele
• Aiding patients and clientele with health facilities

• Empowered staff members to contribute to continuous improvement, quality and growth of company.
• Recruited top-performing candidates to build staff retention and team performance.
• Monitored and evaluated teams, identifying and targeting opportunities for improvement.
• Increased revenue streams by reducing costs, managing schedules and performing variance and risk analysis to implement corrective actions.
• Implemented effective customer service procedures to encourage positive feedback.
• Built and maintained loyal, long-term customer relationships through effective account management.
• stock orders for both food and drink deliveries
• Maintained a calm team during high tension and stressful period of service

• Engaged with guests to create positive rapport, encouraging loyalty and repeat visits.
• Changed beer kegs safely and efficiently, consistently following health and hygiene guidelines.
• Collected cash and card payments, processing and providing correct change and receipts using Point Of Sale (POS) systems.
• Maintained knowledge of drinks promotions, pricing and menu changes, offering customers up-to-date, reliable advice and upselling.
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• Prevented allergen cross-contamination through meticulous food preparation, cooking and plating during busy service and events.
• Utilised proper cleaning techniques to sanitise counters and utensils, enabling safe preparation of raw produce.
• Minimised kitchen waste through proper preparation
• Maintained strict food health, hygiene and safety standards for ongoing kitchen compliance.
• Collaborated effectively with kitchen and waiting staff to facilitate smooth, efficient service outcomes.
• Determined freshness and quality of dishes and provided timely deliveries to customers.
• Monitored kitchen staff and environments to ensure appropriate safety procedures were implemented.
• Prepped and ran events (Weddings, funerals, Holidays i,e Christmas parties) up to 200 people.
• Top to bottom thorough kitchen cleaning every week, including ovens, fryers, fridges and steel rooms.
• Ordering new stock and rotating new and old stock in the fridges, freezers and dry stores
• Regularly checked fridge and freezer temperatures along with food cooking and cooling temperatures.

• Carried out regular rubbish removal, mopping and sweeping, maintaining clean kitchen environments throughout service shifts and end of the day shutdown.
• Cooperated well with kitchen teams, improving workflow and raising the standards of the deserts presentation. Furthermore maintaining quality, standard and specifications during busy periods of service and holiday events
• Used kitchen equipment as instructed and to safety protocols including, fryers, ovens, decarboniser etc,
• Washed cutlery and crockery using industrial dishwashers and manual methods for pristine finish, making sure all washed equipment and crockery was put back in its designated place

At Cannon Hall I primarily worked as a pot wash in the café. My Duties were to ensure that all the pots, utensils and cutlery were washed, sanitised and put back in the original place during morning and afternoon service. Furthermore when needed i would also fill in for Front of House staff when absent; this included serving food to customers, clearing and cleaning tables and restocking the fridges. With both roles at the end of the day i would clean down, sweep and mop the café and kitchen.