Taylor Moore

• Coordinated compliance with food hygiene policies and procedures across kitchen operations.
• Accepted restaurant deliveries while conducting thorough quality control inspections.
• Monitored food stock levels, managing costs effectively within designated kitchen section.
• Prepared and cooked high-quality menu items following recipes and presentation standards.
• Maintained cleanliness and sanitation of all surfaces and storage containers.
• Supported Head Chef in daily operations, assessing food quality and temperature.
• Participated in training sessions to enhance culinary skills and operational efficiency.
• Aided in training new staff members, boosting overall kitchen productivity.
• Worked well under pressure whilst delivering consistent and high-quality dishes.
• Demonstrated strong knife skills, improved speed and safety in the kitchen.
• Managed stock control, minimising waste and cutting costs effectively.
• Coordinated with other line chefs for efficient work flow during service hours.

Gained extensive knowledge of culinary industry and professional workplace dynamics over five years.
Developed strong understanding of full-time industry challenges in a busy family-run business.
Adapted to fast-paced environment, enhancing resilience and work ethic from an early age. a particularly challenging period involved managing two different sites in 2022 with chefs stretched thin, resulting in daily shifts exceeding fifteen hours for five to six days a week, working those hours posed significant challenges compounded by frequent menu adaptations at short notice. Whilst managing workplace challenges, completion of level 2 commis chef qualification at Stoke on Trent Cauldon College occurred, dedicating limited free time to progress in this field, driven by a strong passion for culinary development.