shayne bradley-driver

Assistant chef

George and Dragon

Hurstbourne Tarrant, Hampshire

05.2022 - 06.2024

Assisted in the preparation of meals, resulting in efficient service delivery.
Managed inventory effectively, reducing waste and costs.
Adapted quickly to changes in menu or customer requests, demonstrating flexibility in skill set.
Assisted in creating daily specials, adding variety to regular menu offerings.
Implemented proper storage procedures to maintain ingredient quality and reduce spoilage.
Facilitated smooth operation by keeping utensils clean and ready at all times.
Enhanced customer satisfaction by maintaining high standards of food quality and presentation.
Prepared fresh ingredients for meal execution, ensuring freshness and taste.
Followed recipes accurately for consistent flavour profiles across dishes.
Collaborated with Head Chef to create innovative and exciting dishes.
Streamlined cooking process by preparing ingredients ahead of time.
Demonstrated team leadership skills whilst working under pressure during busy periods.
Improved efficiency in the kitchen through effective multitasking abilities.
Worked swiftly to meet customer demands during peak hours, improving turnover rates.
Coordinated with other staff members for seamless service delivery.
Maintained cleanliness and organisation within the kitchen area for an efficient work space.
Maintained open communication lines with front-of-house staff, ensuring accurate order fulfilment.
Ensured compliance with food hygiene regulations for a safer kitchen environment.
Prepared ingredients prior to service, rotating stock and storing in temperature-controlled environments to meet health requirements.
Cleaned and organised kitchen workstations to maintain smooth operations and minimise delays.
Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
Maintained up-to-date knowledge of current food trends to assist with planning innovative menus to drive business.
Thoroughly cleaned and sanitised knives and cutting boards, storing correctly to maximise kitchen efficiency.
Rotated frozen food items.
Plated dishes according to menu and dietary requirements.
Thoroughly cleaned kitchen utensils, cookware, glassware and serving dishes, maintaining faultless hygiene and presentation standards.
Supported chefs to deliver smooth-running kitchen operations, serving 100 guests per dinner service.
Ordered and received deliveries of ingredients, storing appropriately to avoid product spoilage.
Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
Completed kitchen cleaning close down duties at end of day, readying areas for next shift.
Kept kitchen areas clean, orderly and well-stocked for smooth service.
Assisted in preparation of meals to exact recipes.
Observed health and hygiene standards to minimise food contamination.
Cleaned food preparation and storage areas in line with schedule.
Used kitchen equipment as instructed and to safety protocols.
Monitored storage temperature controls, keeping stored ingredients fresh.

Summary

Overview

Work history

Assistant chef

Education

GCSEs -

Skills

Certification

Timeline

Assistant chef

GCSEs -

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