Sandra Webb

• Started this job as Kitchen Assistance, was promoted to 2nd Catering Manager then again to Catering Manager. See duties listed below
• Adhered to strict dietary guidelines for children.
• Ensured high-quality, healthy dishes with meticulous attention to detail.
• Developed seasonal menus to offer variety and freshness in dishes served.
• Worked on budgeting and forecasting to control financial resources effectively.
• Conducted regular staff meetings for improved communication within the team.
• Enhanced team efficiency with consistent training programmes.
• Negotiated contracts with suppliers, securing favourable terms and conditions.
• Assessed equipment requirements periodically, ensuring optimal functionality at all times.
• Upheld hygiene and safety regulations through regular checks and audits.
• Optimised inventory management processes, avoiding unnecessary wastage and saving costs.
• Hired and trained both permanent and temporary staff members.

• Supported Catering Manager in meal planning and menu development to cater to various tastes and dietary needs. Assisted Catering Manager with meal preparations for smoother service during lunch hours.
• Maintained cleanliness throughout the kitchen for improved hygiene standards.
• Performed daily deep cleaning tasks to optimise workspace cleanliness standards.
• Adhered to health and safety regulations with careful handling of food and equipment.
• Trained junior staff on kitchen processes to meet food preparation standards.
• Received and unpacked incoming deliveries, rotated existing stock and put away new items.
• Supported Catering Manager in meal planning and menu development to cater to various tastes and dietary needs.

• Prepared high-quality meals for school dinners.
• Executed food preparation tasks efficiently to meet dining deadlines.
• Supported Catering Manager in meal planning and menu development to cater to various tastes and dietary needs.
• Maintained cleanliness of kitchen area to ensure health and safety regulations were met.
• Implemented hygiene protocols throughout daily duties ensuring safe food handling.
• Followed recipes meticulously to maintain consistency in taste and quality.

• Took this period off to look after my 2nd son.
• I had a few part-time job throughout this period, not related to cooking.

• Supported head chef in daily operations to ensure efficiency of the kitchen workflow.
• Implemented hygiene standards for maintaining cleanliness in the kitchen area.
• Cleaned kitchen appliances thoroughly after use-ensured longevity and hygiene.
• Maintained calm composure during busy periods ensuring seamless operations within the kitchen.
• Stayed current on processes and procedures to offer relevant assistance.

Diertry

• Took this period off to look after my son.
• I had a few part-time jobs throughout this period, not related to cooking.

• In April 1992 I was offered the position of hospitality chef, catering for the senior management of Lloyds Bank and their guests in the very high quality Hospitality Dining Suite
• Responsibilities include the preparation and production of hospitality buffets and luncheons for up to 24 guests daily
• Other duties include assisting in the compilation of special function menus and the production of food costings, pre and post service for dishes produced
• I had knowledge of the administrative systems relating to food production activities as required by Sutcliffe Catering Ltd, including temperature recording, preparing stores and goods requisitioning and stock-taking

• I was transferred to Hay's Lane House, a new Bank Head Office building
• As part of a team of 7 chefs, my main duties included the preparation of buffets and cold luncheons for a single status restaurant, providing upto 400 meals daily
• Duties also included working on all other sections of the kitchen, preparing and producing main meals, vegetables, sweets and snacks

• Company Overview: Staff Catering Department
• Working with a brigade of 8 chefs, my duties included assisting the larder chef in the preparation of buffets and cold luncheons for the single status restaurant, providing upto 500 meals daily to both Lloyds general management and staff
• I was able to attend college two evenings a week to obtain my City & Guilds qualifications
• Staff Catering Department

• Responsible for the preparation and production of the starters for the lunchtime and evening services
• To generally assist the chef to prepare and cook additional menu items