Thomas Breslin
Blandford Forum,Dorset
Summary
I am a motivated and committed 21-year-old who has demonstrated resilience, discipline, and a strong work ethic.
While completing my Level 3 Extended Diploma in Uniformed Public Services, I progressed within a high-pressure working environment, developing the ability to remain calm, focused, and effective under demanding conditions.
My experience in a commercial kitchen has strengthened my teamwork, communication, and problem-solving skills, as well as my ability to follow procedures, manage conflict, and take responsibility for the safety and wellbeing of others. Working my way up within this environment required reliability, professionalism, and accountability—qualities that closely align with the values and expectations of the police service.
Through my studies in Uniformed Public Services, I have developed a strong understanding of leadership, public service values, and the role of protective services within the community. Practical training, physical fitness, and personal development have further reinforced my discipline, resilience, and commitment to serving the public.
I am highly motivated to pursue a career in the police force, where I can apply my skills, integrity, and dedication to making a positive contribution to community safety and public trust. I am committed to continuous development and prepared for the physical, mental, and ethical demands of policing.
Overview
5
5
years of professional experience
5
5
years of post-secondary education
1
1
Certification
Work history
Sous chef
Almer Pub Company
Blandford Forum, Dorset
2025.04 - Current
- Maintained high standards of food preparation by following recipes accurately.
- Reinforced safety protocols amongst staff members for a safe working environment.
- Collaborated closely with front-of-house team, ensuring seamless service delivery.
- Adapted menu items according to guest dietary requirements or preferences, promoting inclusivity in dining options.
- Managed inventory efficiently, minimising waste and optimising resource use.
- Delegated tasks to junior chefs for efficient kitchen operations.
- Worked under pressure during peak hours whilst maintaining composure and efficiency.
- Fostered a positive working environment through clear communication and team motivation.
- Conducted staff training sessions to enhance culinary skills and knowledge.
- Trained junior kitchen staff in food preparation and hygiene practices.
- Acted as head chef when required, maintaining continuity of service and quality.
- Built and maintained strong working relationship with staff across business.
- Controlled labour costs by planning kitchen staff rotas based on peak periods and seasonal trends.
- Catered events with 200+ guests with specialised menus.
- Engaged with local suppliers and producers to ensure appropriate stock available for service.
- Carried out daily and weekly kitchen due diligence in order o remain compliant with regulations.
Junior sous chef
Almer Pub Company
Blandford Forum, Dorset
2025.01 - 2025.04
- Ensured optimal kitchen cleanliness, complying with health and safety regulations.
- Performed routine equipment maintenance checks, preventing unexpected breakdowns.
- Conducted regular inventory checks; ordered supplies as necessary.
- Developed new menu items for enhanced customer satisfaction.
- Utilised excellent teamwork skills whilst working alongside a team of chefs.
- Trained junior staff members to improve their culinary skills and knowledge.
- Adapted quickly under pressure, maintaining speed without compromising quality during peak hours.
Chef de partie
Electric Pub Company
Blandford Forum, Dorset
2023.06 - 2025.01
- Adhered strictly to food hygiene regulations, ensuring safe preparation at all times.
- Ensured cleanliness in the kitchen to maintain health and safety standards.
- Assisted head chef in delivering quality dishes within tight deadlines.
- Trained apprentice chefs, improving their culinary skills substantially.
- Worked closely with senior chefs for menu planning.
- Managed portion control effectively, reducing waste significantly.
- Adapted quickly under high-pressure situations to deliver consistent results.
- Maintained clean and tidy food preparation areas.
- Built and maintained strong working relationship with staff across business.
Commis chef
Electric Pub Company
Blandford Forum, Dorset
2022.06 - 2023.04
- Provided support to senior chefs, improving speed of service delivery.
- Assisted in menu planning for seasonal dishes.
- Maintained high hygiene standards throughout kitchen operations.
- Ensured proper portion control reducing unnecessary wastage.
- Prepared ingredients for head chef to ensure efficient service.
- Organised storage areas for easy access to ingredients during busy periods.
- Enhanced customer satisfaction with timely meal preparation.
- Enforced health and safety guidelines amongst the team, promoting a safe working environment.
- Trained under experienced chefs increasing professional culinary skills.
- Met high standards of food hygiene and safety.
- Complied with food safety regulations.
Kitchen Porter
Electric Pub Company
Blandford FOrum, Dorset
2021.06 - 2022.06
- Achieved high levels of organisation with sorting and storing deliveries.
- Cleaned work surfaces, ensured hygiene standards were met.
- Streamlined workflow to reduce waiting times for serving staff.
- Kept a safe working environment by following all health and safety regulations.
- Promptly addressed spills or broken glassware to prevent accidents in the workplace.
- Helped create a pleasant dining experience by maintaining clean cutlery and crockery.
- Maintained high standards of cleanliness by washing kitchen equipment and utensils.
- Removed rubbish, kept bin area clean and orderly.
- Consistently adhered to food hygiene regulations whilst dealing with food waste.
- Ensured smooth running of the kitchen by efficiently managing waste disposal tasks.
- Swept and mopped floors at end of shifts to ensure tidy workspace next day.
- Assisted chefs in food preparation for efficient meal service.
- Worked under pressure during peak times without compromising on quality of work delivered.
- Followed established procedures for handling special cleaning solutions in order to protect self and others from harm.
- Supported overall restaurant operations through effective teamwork with other staff members.
- Completed deep cleaning tasks as instructed by supervising chef or manager.
Education
GCSEs -
Beaminster School
Beaminster, Dorset 2016.11 - 2020.07
Level 3 Extended Diploma - Uniformed Public Servic -
Kingston Maurward College
Dorchester, Dorset 2020.09 - 2022.06
Skills
- High-Pressure resilience
- Health and Safety Compliance
- Attention to Detail
- Schedule management
- Conflict Resolution
- Quality Assurance
- Commanding leadership style
- Documentation
Affiliations
- Accessing the gym, maintaining a healthy lifestyle
Certification
Completed Fire Marshal training and Emergency First Aid at Work qualifications
Timeline
Sous chef
Almer Pub Company
2025.04 - Current
Junior sous chef
Almer Pub Company
2025.01 - 2025.04
Chef de partie
Electric Pub Company
2023.06 - 2025.01
Commis chef
Electric Pub Company
2022.06 - 2023.04
Kitchen Porter
Electric Pub Company
2021.06 - 2022.06
Level 3 Extended Diploma - Uniformed Public Servic -
Kingston Maurward College
2020.09 - 2022.06
GCSEs -
Beaminster School
2016.11 - 2020.07