Stephen Smith

• I currently work within a residential care home catering for up to 30 people. As the only chef I am in charge of creating an enticing, varied and well balanced menu for the residents, taking into consideration any special dietary requirements, ranging from food intolerances to personal dietary choices and health problems such as dysphagia and diabetes.

As a chef my main responsibilities include:

• Consistently maintaining a high standard in food preparation, cooking and presentation.
• Preparing menus and home cooked foods that provide a balanced nutritious diet.
• Undertake the ordering and supply of food.
• Responsible for managing and supervision of kitchen personnel, ensuring relevant information is commutated between kitchen and care colleagues.
• Maintain resident satisfaction with meals and service delivery.
• To comply with HACCP, COSHH and food hygiene and safety standards.
• Participate in a seasonal review of the menu, considering special offers, seasonal foods and feedback.

• I'm a grade 3 operator with a vast variety of skills being able to run most machines within the factory and I have some technical skills being able to fix a majority of mechanical problems. I can work in a fast paced environment producing high quality products. I can work well either by myself or within a team.

• My job roles within this company were to replenish the shelves as well as money handling as a cashier. I also was in charge of receiving the deliveries and ordering stock. There was also occasions where I had the responsibility of counting the tills and safe as well as depositing banking.

• My responsibilities in this role were to be in charge of a team producing and maintaining high standards of quality, money handling and safe keeping as well as being a key holder to the premises, stock taking and ordering also of receiving deliveries. Customer relations was also an important role within the job being able to receive and resolve and queries or complaints also within my role I was in charge of recruitment/ dismissal or disciplinary of staff members as well as taking part in training programmes and team building schemes.

• Within this role I produced goods from ingredients to a high standard of quality to sell to the general public being able to produce products throughout the year including seasonal products for different occasions of the year. Quality control was a major factor within this role to make sure that I was delivering only the finest products for consumption. Having the knowledge of which ingredients went into the products incase of any queries of possible allergens or dietary requirements was a necessity.

• My job role was to oversee the staff members and to help the management to produce a high standard of professionalism and quality to the general public. To promote and encourage staff morale to deliver the highest standard of customer service.