Experience

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  Maldron hotel

  Jul 2005 - Sept 2010

  Breakfast chef

  • Take Control of the breakfast service and ensure guests receive a truly delicious and memorable breakfast • Cooking and managing Breakfast service. • Setting up and cleaning down the kitchen after breakfast. • Maintaining high standards of hygiene.• Preparing the ingredients for a more senior chef. • Measuring dish ingredients and portion sizes accurately. • Dealing with deliveries and stock rotation

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  Joanne’s ‘the bridge cafe’

  Feb 2011 - Aug 2015

  Customer assistant

  Escort customers to their tables and ensure they are settled comfortably. • Offer customers coffee, tea, water and other soft drinks. • Present menu to customers and make suggestions to them if necessary. • Take orders from customers for food and beverages, write them down to memorize the orders. • Serve food and beverages while being polite and friendly. • Provide excellent communication skills and ensure customers are enjoying their meals. Act efficiently when dealing with problems. • Collect customer payments and prepare bills with itemized costs. • Prepare and tidy up the tables. Give a hand with the dishes in the kitchen and ensure the tables have enough sugar, salt, pepper, and napkins. • Stay alert all the time. Be prompting to address customer needs. Show less

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  Artisan parlour

  Sept 2015 - Aug 2016

  Assitant to the head chef

  Helped head Chef manage daily operations in the Kitchen• Manage Food Supplies, Supervising, overseeing the food preparation process and ensuring that standards and hygiene regulations are observed by the staff.

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  Ksg

  Nov 2016 - Mar 2018

  • Creating menus. Prepare a menu with a variety of different popular foods. Items may include appetizers, salads, sandwiches, breakfast, smoothies, or other foods that will meet staff needs. • Event Coordination. In many instances I delivered catering to staff meetings, head office and human Resource that have a scheduled chain. • Worked closely with the Head Chef and helped with food preparation. Provided quality foods with an attractive presentation. Maintaining health and sanitary standards is an absolute must for legal as well as ethical reasons. • Transporting Food Items efficiently. Ensuring food items such as pastas and meats were kept hot, while salads or cold cuts must remain chilled.• Knowledge of proper packing techniques and catering supplies. Setting up in many cases the staff were asked to set up tables, chairs, and place settings where the guests will be seated. • Food Service. Once tables, place settings and serving areas and food items are prepared and guests are ready to dine the catering staff had to serve the food. • Cleaning Up. Pack up any leftover foods, serving equipment, and thermal containers. Tidy up kitchen and utensils. Show less

  • Catering Assistant

    Nov 2016 - Mar 2018

  • Catering Assistant

    Nov 2016 - Mar 2018
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  Facebook

  Oct 2018 - Feb 2019

  Commis chef

  The foremost duty of all commis chef is to ask questions. Intended to not only assist, but to improve skills.Preparing salads and sauces. One of the chief duties is to prepare simple dishes that require more time and effort than culinary, chiefly salads and certain kind of sauces.Make food aesthetically attractive. Give the plate a last look before they leave the kitchen, making sure they are arranged as specified by the head chef.Spending many hours chopping ingredients for the other chefs, often in the early mornings before the canteen opened.Personal assistant to the head chef, meaning the duties extended to anything required of the head chef. Sign for deliveries. Make sure that all the food that has been ordered has been delivered and is of good and fresh quality.Required to take inventory of the stock room, noting how much of each ingredient the restaurant has and what needs to be ordered.Make sure that the kitchen is staying in compliance of all health and safety codes. Training in the local law, periodically inspecting the premises for cleanliness and identifying unsafe practices to co-workers.Perform basic cleaning duties. Clean during rush hours such as washing dishes and mopping up spills. Completed readings and other assigned activities. Participated in online classes. Involved audio, video and chat features. Logging on to an online learning site (Artizan.elearnsafety.ie View My Courses) Many of the online courses had a “Q & A”. Received many certificates such as Food Allergy, Food Safety,Food Preparation etc.When working up to 40 hours a week, you need comfortable and supportive work shoes that are also effective in the kitchen. Against slippery floors, slip-resistant chef shoes support your feet and reduce the chance of slipping and falling. Follow Kitchen guidelines at all times.Chef De Partie role was carried out on numerous occasions. Responsible for running a specific section of the kitchen and only I was working in that department Show less

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  Msd

  Sept 2019 - Oct 2020

  Chef de partie

  Preparing, cooking and presenting high quality dishes within the speciality section.Assisting the Head Chef and Sous Chef in creating menu items, recipes and developing dishes.Preparing meat and fish and other nutritional foods, as well as prepare the salad bar and sand which counter.Assisting with the management of health and safety.Assisting with the management of food hygiene practices.

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  Commscope

  Mar 2020 - now

  Sous chef

  Responsible for planning and managing food preparation in the restaurant kitchen. Known as the assistant to the head chef or the head chef's second in command, skilled individual who performs a range of duties including planning menus, training new staff, and recording inventory.