Fern Pugh

Experience

• 

  BAE Systems

  Jul 2010 - Jul 2010

  Work Experience Placement

  I spent a week in the HR department of BAE Systems in different areas such as: Operations which involved attending disciplinary hearings and trade union meetings, Recruitment which involved sitting on interviews and looking through CV’s, and Learning and Development where I learnt the importance of training staff.

• 

  Banbury Canoe Club

  Aug 2011 - Aug 2011

  Breakfast waitress

  I helped out at the Banbury canoe club during the Fairport Convention Festival, I served breakfasts, tea and coffee to the hungry festival goers and the club went through about two hundred breakfasts over the three days.

• 

  Rosslea Hall Hotel

  Jul 2012 - Jul 2012

  Work Experience Placement

  During my week at the hotel I spent time with each of the main departments of the hotel: Reception, Food and Beverage and Housekeeping. Whilst at reception I viewed the everyday proceedings such as reservations, check ins and outs, and spoke to guests staying at the hotel with useful local advice about the town. During my time in Food and Beverage I helped serve at breakfast, set up for functions and spent time helping in the kitchens and preparing tea and coffee for the bistro.

• 

  Rosslea Hall Hotel

  Sept 2012 - Jan 2013

  Casual Food and Beverage Staff

  I worked at functions such as weddings, christenings and business meetings serving food and beverage. I cleaned glasses behind the bar and waited on in the sports bar and restaurant, I also performed duties such as setting up place settings for each event. I also often viewed how the bar worked and helped to clean up the rooms after functions.

• 

  Hydro Cafe

  Sept 2013 - Nov 2013

  Waitress and KP part time

  I worked part time in which I worked partly in the kitchens and partly front of house for a 60 cover cafe. My front of house duties included taking orders, delivering food to the tables and processing bills. In the kitchen I cooked the meals and often made beverages such as lattes as well. This also serves a range of Gluten free, Vegan and Vegetarian dishes which I learned how to prepare.

• 

  Upstairs at Charlottes

  Nov 2013 - Sept 2014

  Kitchen Assistant

  I work part time as a kitchen assistant assembling meals, preparing dishes and sauces for the café. I have recently been responsible to the new range of biscuits and have developed new flavours of scones. This job allows me to gain experience in communication with the other chefs, time-management in preparing dishes. I have also recently been doing some work with Charlottes Chocolates on the preperation of assorted chocolates for sale.

• 

  University of Derby Buxton

  Nov 2013 - Jun 2016

  I waitressed at an event for 870 people at the dome. There were many difficulties with this event such as the time constraint of 75 minutes for service, however because of our excellent teamwork and organisation we managed to complete the food service in 69 minutes. The event was challenging and communication was vital for success. I believe that the Chatsworth event taught me the importance of following orders and to keep with your team, even if occasionally the team did get separated and the groups did get confused. Overall the event was a success and the guests really enjoyed themselves, we even received a letter from the Duke Of Devonshire thanking us for it. Show less I worked for 7 hours at the student Christmas party which was an event catering for 250 people. I worked on the buffet food service for the event and was involved in setting up the table, monitoring food levels and portion control. This event ran fairly smoothly however there was a lack of distinct management and so I had to work mostly upon my own initiative, which taught me how important leadership is. However I believe that me and my colleagues worked effectively and that was evident in the fact that everybody received food in accordance to the ticketing. I also learned to effectively control customers who wanted to get more than the allocated portion. Show less I worked at the Spa conference event, which was an event catering for 140 people. I was responsible for preparing the tea and coffee facilities as well as the food buffet. This involved keeping levels topped up, knowing all ingredients of the buffet in relation to allergies and eating requirements. I also took responsibility to clean down following the event.The difficulty and challenges I faced at this event were in controlling the stock rotation so that the buffet didn't run down too much and communication with the other members of staff on this event. There was a lot of confusion as to where I was meant to be and trying to locate the supervisors was difficult, however the event ran very smoothly. Show less

  • Student

    Sept 2013 - Jun 2016

  • Chatsworth event waitress

    Mar 2014 - Mar 2014

  • Student Christmas Party

    Dec 2013 - Dec 2013

  • Spa Conference

    Nov 2013 - Nov 2013
• 

  EME catedral hotel

  Jun 2014 - Aug 2014

  Chef Internship

  I worked for three months over the Summer in the kitchen at the EME Cathedral 5* boutique hotel. My responsibilities involved the preparation of dishes, the preparation of ingredients in a busy kitchen. During my internship I learned a lot of new dishes, but I also learned kitchen Spanish to an acceptable level to work in that environment. I also gained more knife skills and efficiency.

• 

  Iberico World Tapas Derby

  Oct 2014 - May 2015

  Commis Chef

  I worked at Iberico World Tapas restaurant in Derby along side my studies, and participated in many different tasks around in the high paced kitchen environment. The restaurant catered up to 150 covers a night to a high standard.

• 

  Sankaty Head Golf Club

  May 2015 - Oct 2015

  Kitchen Intern

  I worked on various sections and events over the course of the summer. I worked on Pastry producing desserts, cakes cookies and dough for the club. I also worked at the Golf Club working large events such as the weakly steak night and bingo night where I had experience grilling meats and cooking fish in a live action setting. I also worked al a carte dinners at the golf club and weddings all of which gave me experience at working to high standards at a fast pace. After I spent a month at the clubs beach club working the busy lunch service on the line and gaining experience on the grill, and also at the clubs Sunday brunch again working on the live action stations in close proximity with the members. Show less

• 

  The Joiners Arms

  Jul 2016 - Oct 2016

  Team Leader

  I currently work at the joiners arms in Quarndon. This includes working in the restaurant and behind the bar, in a busy fast paced environment. I also have additional responsibilities such as cashing up the tills, opening up and closing down the business at the end of the night. I work in an extremely customer facing position.

• 

  The Potting Shed

  Oct 2016 - Jan 2018

  Front of House Supervisor

  I worked for the Potting Shed café near Markeaton Park in Derby. Whist working there we were nominated for two awards for best customer service and best newcomer. I was responsible for the front of house with duties such as serving customers organising drinks and liaising with the kitchen. I am also in charge of managing other staff members and making sure standards are kept. The other part of my week I spent running the kitchen making all the hot food on the menu both in the week and at the weekends. I was responsible for food ordering and managing the potting shed when the manager was off. I also had additional responsibilities of hosting on Bistro nights for between 45-50 covers. Show less

• 

  HUNGRY HAMSTER LIMITED

  Jul 2017 - Jun 2022

  Business Owner

  Alongside working I have been setting up a vegan/vegetarian pop-up restaurant from my home. I have processed through hygiene requirements and received a 5* food hygiene rating from the local authority. I produce and serve 9 course themed vegan taster menus using a variety of techniques including the use of seitan. I also have to plan my time as these events are monthly so menu design and costing has to be done alongside my café job. See hungry-hamster.com for my website.

• 

  Hackwood Farm

  Jan 2018 - Jan 2019

  Chef

  I work full time at the award winning Hackwood Farm in the Kitchen and Front of house. I also have developed the Hackwood Vegan menu offerings.

• 

  Breadsall Priory Marriott Hotel & Country Club

  Feb 2019 - Aug 2019

  Chef De Partie
• 

  Plant cafe and Bar

  Nov 2019 - Nov 2020

  Kitchen Manager
• 

  National Trust

  Feb 2022 - now

  Food and Beverage Manager