Simon Bourne

I was a part of a team of 5 chefs and my priorities and duties included..

Maintaining multiple sections to a high prep level and up to cleaning standards.

Ordering from suppliers for the next day deliveries.

Training others that had joined the team over time.

I had a small team of two others chefs which i would train and guide through each day.

I would do all the ordering of stock and essential kitchen paperwork daily.

Ordering of essential cleaning and maintainance mateterials.

I would cater for booking of afternoon tea over the lunch period.

Preparation of platters fitting all allergen needs where prepped daily along with soups also, both for the evening service.

I provided functions for groups of up to 50 people in the famous cross bath which costs £1000 for a 2 hour sitting.

I was the mainly on grill section during my time at the ivy.

I would cook all varieties of steak cuts to the guests desired cooking degree to a very high standard.

Supporting other chefs with prep, delivery times and during service so we could deliver the best food.

We would cater for large wedding, birthday and Christmas party functions spread over 2 kitchens on a weekly basis.

Helped maintain all equipment to the cleanest standards along with the team daily.

I started in Bills Restaurant as a breakfast chef in the worcester branch.

I would run and prep the section daily to a prep and par system.

I developed into a section chef for all 4 sections of the kitchen and eventually became the JNR sous for the restaurant.

I took support and cover work multiple times and this eventually because full time travel and support, supporting over 40 of the companies restaurants.

I was involved with the main group within head office and attended multiple menu cook offs and developed myself and became more skilled to be able to train more confidently.

This led to being involved in the openings of 6 new restaurants for Bills and training the future team and head chefs so that after their training was over they were able to take over comfortably.

I gained Senior Sous

I managed one of the sites i opened for 3 years at Rushden lakes, Northhampton accompanied by a second head chef.

I gained a large team as i would be recruiting myself and was successfully able to manage it, my staff and the restaurant.

Within this job i was trained to cook to tapas and tagine dishes by the owned of the restaurant who came from that region of the world.

I was in charge of the daily booked service and cleaning down service effectively afterwards with just one other chef.