Ellen Mulligan

Experience

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  King Sitric Restaurant & Accommodation

  Nov 2019 - Dec 2019

  Intern Chef

  During my time at the King Sitric, I worked alongside the chefs helping them with food preparation. I also experienced evening service working with the head chef. I gained valuable experience at the King Sitric.

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  Howth Yacht Club

  Jun 2020 - Aug 2020

  Waitress
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  Sam's Coffee House

  Aug 2020 - Dec 2020

  Barista
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  Margadh

  Dec 2020 - Aug 2021

  Commis Chef

  In Margadh Howth I worked in the kitchen. I was in charge of putting the morning buns out the front. I was also in charge of getting the sausage rolls and pasties ready for the afternoon and when orders came in putting toasted sandwiches on. During the winter months soup was also served in the afternoon.I then moved to their central kitchen where I was in charge of making all the sweet treats and desserts that went out to their shops.

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  Ashford Castle

  Apr 2022 - Aug 2022

  Commis Chef

  At Ashford Castle when I started on my placement I assisted in the bakery section, helping with the preparation of scones, breads, crackers and many other things. After a few weeks I then got to experience the afternoon tea section of the kitchen. Here, I helped with the preparation in the morning and then the service in the afternoon. Following the service I did some mise en place for the following day. On occasion, I got the chance to go upstairs to where the fine dining restaurant 'George V' is and i helped with some of the service, plating some of the desserts etc. This was very good experience as it showed me the running of a fine dining restaurant. As my placement was only nine weeks it finished before the end of the summer. I however, stayed on until the end of August. When my placement finished my role changed. My boss moved me to an evening preparation shift where i worked by myself and was in charge of the section. During this time I would make scone mixture, cut, and freeze them so they were ready to be cooked for the following day. Three types of scones were required for service. I would also make lemon cakes and carrot cakes which were used in the onsite coffee/ gift shop. I was required to make two different types of breads used in different sections of the hotel as well. If i had extra time I would help out the morning bakery team by topping up on cookie dough if required and making a shortbread dough and having it rolled and in the freezer for use when required. Show less

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  Beshoffs of Howth

  Jun 2023 - Dec 2023

  Sales Assistant/ Barista