Xavier Baldwin

After Finishing my Soldier Training and my Engineer course I went to do a University Degree for Geospatial Science; however, didn't enjoy it. Practical work slowed down and as I'm a very hands-on person, sitting a classroom was not my idea for career, this is why I am leaving, practising my cooking skills again and self-teaching myself as well as watching courses and videos all the time. My time in the Army has been amazing to say the least and has taught me how to have an incredibly high standard of work ethic and discipline and now I want to apply these in the kitchen especially as I am used to long hours and hard work.

• Assessed new equipment and technologies for potential adoption, contributing to military readiness and innovation.
• Led engineering projects in challenging environments, delivering infrastructure improvements under tight deadlines.
• Tailored engineering solutions to operate effectively in diverse climates and terrains, from deserts to arctic conditions.

Managed fryer and prepared starter dishes from Tuesday to Friday each week, gaining hands-on experience during GCSE period while also working in the wine bar on Sundays.

• Partnered with wait staff to deliver delicious cuisine and uphold establishment reputation.
• Kept abreast of current culinary trends and techniques through continuous professional development and training.
• Adhered to all regulatory standards regarding safe and sanitary food prep.
• Managed food stock levels, placing orders for kitchen supplies and ingredients, and conducted regular inventory checks.
• Monitored cooking processes and adjusted food seasoning, demonstrating a keen attention to flavour and quality.
• Experimented with new dish creations by incorporating customer recommendations and feedback.
• Adapted quickly to menu changes and special dietary requests, showcasing flexibility and problem-solving skills.
• Neatly placed and arranged kitchen utensils, dishes and equipment into designated places after cleaning or use.
• Conducted deep cleans of kitchen and storage areas, ensuring compliance with hygiene standards.
• Assisted with diverse food preparation tasks, chopping vegetables and garnishes to support high-volume shifts.
• Maintained a high standard of kitchen hygiene, regularly cleaning work areas and equipment to meet health and safety regulations.
• Operated effectively under pressure during peak dining hours, maintaining composure and delivering consistent quality in food preparation.
• Chopped, mixed and prepared ingredients for line cooks ahead of busy periods.
• Washed, peeled, and chopped vegetables to prepare for cooking tasks.

Worked as a commis chef on Sundays, handling pot wash duties during weekdays throughout Summer 2023 and continuing weekend shifts in 2024 at The Retreat, focusing on skill development in food preparation and work ethic prior to joining the Army.

• Worked efficiently under pressure during peak dining hours, maintaining composure and delivering consistent quality.
• Chopped, mixed and prepared ingredients for line cooks, ensuring timely readiness for busy service periods.
• Washed, peeled and chopped food prior to cooking preparation.
• Maintained a high standard of kitchen hygiene, regularly cleaning work areas and equipment to meet health and safety regulations.
• Enforced health and safety standards for food storage, preparation and handling.
• Regularly conducted deep cleans of kitchen and storage areas to maintain hygiene.
• Collaborated with kitchen staff to streamline cooking processes, reducing food preparation times without compromising quality.
• Prepared a variety of dishes under the supervision of the head chef, adhering to restaurant recipes and presentation standards.
• Adapted food preparation methods to meet vegan, vegetarian and gluten-free dietary requests.
• Monitored supply inventory, rotating stock to promote freshness and reduce waste.
• Trained new kitchen staff on cooking techniques and safe equipment usage, enhancing team knowledge and operational safety.

Met service time and quality targets, ensuring customer satisfaction and operational efficiency.

• Identified issues, analysed information and provided solutions to problems.
• Assumed additional tasks to support team success and improve overall workflow.
• Built and maintained courteous and effective working relationships.
• Acquired knowledge of food and kitchen operations to enhance culinary skills and support team objectives.