Shane Murphy

• Delivered a high standard of front-of-house service by warmly welcoming residents, visitors, and contractors with professionalism and courtesy.
• Ensured the cleanliness and presentation of communal areas, including lobbies, corridors, lifts, and outdoor spaces, were maintained to the highest standards.
• Conducted regular inspections of the property to identify maintenance issues or health and safety concerns, reporting promptly to the Building or Development Manager.
• Coordinated contractor access and oversaw work areas to ensure compliance with building security protocols and cleanliness standards.
• Acted as a first point of contact for residents, assisting with day-to-day queries and delivering a consistently helpful and responsive service.
• Carried out waste management duties, including the safe movement of bins and maintaining clean, organised refuse areas.
• Monitored building security, ensuring all entrances, gates, and communal spaces remained secure at all times.
• Provided support during emergency procedures, such as fire evacuations and incident reporting, in line with company protocols.
• Handled cleaning materials and equipment in accordance with Health & Safety regulations (including COSHH and PPE standards).
• Maintained a professional appearance and served as a positive representative of the management company at all times.

• Managed the Larder and Stove sections independently during prep and service.
• Developed skills in running the grill and flatbreads sections, showcasing versatility and adaptability.
• Ensured all prep work was completed efficiently to maintain smooth kitchen operations.
• Collaborated with team members to deliver high-quality dishes to customers.
• Developed strong multitasking and time management skills in a fast-paced kitchen environment.

• Assisted renowned chefs Adam Byatt and Andrew Sawyer in managing in-room dining and private events at Brown's Hotel in Mayfair.
• Collaborated with the culinary team to create innovative dishes and ensure exceptional guest experiences.
• Executed food preparation and presentation to uphold the high standards of the Rocco Forte company.

• Assisted chef de partie, sous, and head chef as an Apprentice Commis Chef at Wonderland Restaurants Ltd in London, UK.
• Learned culinary skills and techniques while attending catering college to enhance expertise.
• Collaborated with team members to create innovative dishes and maintain high standards in the kitchen.