Megan Edmond

Experience

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  Whitley Hall Hotel

  Jun 2012 - Apr 2013

  Waitress

  I worked at Whitley Hall Hotel as a waitress, and trained in so many areas of the hotel. I worked Weddings, Business meetings, Afternoon Tea, Breakfast, Lunch and Dinner Restaurant Service. My job included silver serving, laying out tables, ironing table clothes, cleaning down, and many other tasks. As well as all this, I also worked a few shifts with the Housekeeping Team. This was a great insight of how it works, and showed me how fast you have to work when running a hotel.

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  Doncaster Racecourse and Exhibition Centre

  Sept 2012 - Jan 2012

  Commis Chef

  I voluntarily worked the St Leger Races that ran for 2 weeks. There was different levelled kitchens within the building all serving different styles of food. I was placed in the kitchen that was to serve high rated guests, managers of the event and many other high paying guests. I worked with some experienced and influential chefs, that helped me improve on my organisation skills and more intricate vegetable cuts etc, simple but important skills needed within the industry.

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  Travellers Inn

  Apr 2013 - Jan 2014

  Chef

  Whilst I worked at The Travellers Inn in Sheffield I was employed as a Pot washer, and managed to work my way up. I was then doing shifts alone, running the kitchen, stock counts and taking in deliveries. Although the Travellers Inn didn't serve great food, I learnt a lot about organisation and working under pressure both alone and in a team. Also about how important preparation before shifts start, and how it can effect your team and the service standards.

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  University of Derby

  Nov 2013 - Jul 2015

  I work at the University of Derby, Buxton Campus on many different events. As part of my course I study, to be able to gain paid work within the University I had to complete a certain amount of hours, and show a level of skill to the Chefs who are employed here and also my lecturers. Within the first week of starting University I managed to work a Wedding after showing strong sets of skills in my skill assessment. This was a huge achievement for me, and I was really impressed. As a Commis Chef here, my job includes basic preparation that show a range of knife skills, organisation and cleanliness. These skills and abilities are shown and needed throughout all the events I work, such as Weddings, small Banquets, Conferences and Spa LunchesDuring Weddings and other functions, I do many other tasks such as assisting the Chef plate the courses, preparing and plating Canapés. Over time I have gradually been given more responsibility, for example when I first started, I never plated started alone, which is now something I do regularly. Also as I have become more used the wedding menus, and system of how weddings run, I have been able to show initiative more often by, carrying on with tasks that should be completed during every event. When I do Spa Lunches, I work alone doing 2-14 covers a day, as it depends on the University Spa's bookings. Serving a mixture of hot and cold food, that follow dietary requirements. Recently I have had great feedback from the Spa guests, saying how great the food was and how appetising it looks. Which is great, as I put in 100% effort in all of my work, and it does get noticed. Show less The University of Derby have held this event for the past 3 years, it is usually a staff party alone but this year it was also a joint 70th Birthday party for the Duke and Duchess of Devonshire. The size of the event is huge, we catered for over 900 guests including special guests such as, Jools Holland and his orchestra, Mel C, and Mark Almond. It was a great event to be apart of, I was one of the fifteen kitchen team members that worked brilliantly and in sync with each other. Throughout the previous week each kitchen member had spent a lot of time and hard work on the preparation of food in order to deliver great looking and tasting food. The menu consisted of assorted Canapés with Prosecco and fresh orange, whilst the sit down meal was, mixed vegetables, mustard mash potato, with chicken breast and lemon tart with vanilla mascarpone and raspberries for dessert. Throughout the day of the event, we finished of the rest of the preparation, checking and ensuring everything was done to the best of the kitchens ability. The canapés were to be served first and we all worked together to present them perfectly. After working efficiently and producing a lot of plated canapés, when the Front of House staff came in to say the canapés had finished we had plated too many, which created some waste. Which we all learnt from. Show less One of my tasks were to work with a fellow kitchen member and make 'Open Top Sandwiches' for Jools Holland and his Orchestra, enough for 30 guests. This was fun as it was a pleasure to prepare something that was to be eaten by special guests. We used Heritage baguettes, cut in half doing sandwiches like, Smoked Salmon with Cream Cheese, Dill, Fennel and Lemon, Chargrilled Chicken with Mixed Peppers and Mustard Mayonnaise, Crispy Bacon with Baby Gem Lettuce Leaves, Cherry Tomatoes and Mayonnaise, and Parma Ham with Mozzerella, Chargrilled Mixed Peppers. We could have worked a lot faster than we did, but because it was for Jools Holland we wanted everything to be perfect, and correct with great presentation therefore we took longer that what we probably should have. Overall the sandwiches were still done on time, and to a great standard. Show less From the Canapés to the 'Open Top Sandwiches' to the daunting sit down meal for 920 guests. The kitchen staff split into three teams, all working from 3 different areas to be able to cover the dome at a speed of which would leave no one without a meal or getting served at completely different times. This was where the whole kitchen team needed to be aware of their surroundings, communicate with Front of House managers, and most importantly be prepared! Although we thought we were organised and running on time some of the chicken had not got up to temperature on time, therefore we ended up being 10 minutes behind, but because of the speed of the Front of House and the Kitchen team working together we managed to actually serve all the mains, and desserts earlier than the allocated time of 75 minutes, we completed the service within 68 minutes. Overall, the food was to a great standard, consistent throughout the 3 areas, and had perfect portion control. Both Front of House and the Kitchen Staff worked efficiently together without problems. Both teams understood the importance of finishing within the allocated time, delivering an amazing unforgettable service for the guests and all staff members. Show less In the University there is a Bistro that is available to internal and external guests. This serves simple hot and cold food that is prepared from fresh daily. In the Bistro44 I work alongside the chefs, to prepare for breakfast, lunch and also supplying the local Nursery with their food. When I work in the Bistro44 I have to be aware of what is on, and concentrate on timings to ensure food goes out on time and at the correct temperature etc especially with the local Nursery. Over time I have become more aware of what needs to be done each and everyday, even though the menu of the bistro is on a rota and changes per week there are still things that need to be completed everyday. Show less

  • Chef De Partie

    Sept 2014 - Jul 2015

  • Chef De Partie

    Nov 2013 - Jul 2015

  • Chef De Partie

    Nov 2013 - Jul 2015

  • Chef De Partie

    Nov 2013 - Jul 2015

  • Chef De Partie - Bistro44

    Nov 2013 - Jul 2015
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  Belmond Le Manoir aux Quat'Saisons

  Jul 2015 - May 2017

  Commis Chef

  I am currently working at the prestige Two Michelin restaurant/hotel Le Manoir aux Quat’saisons following on from my 2 week stage in November 2014 as a Commis 1. I have experienced the majority of the sections including, Appetisers, Cold and Hot starters, Fish and Meat garnish, Goods Received plus working here has shown importance of consistency in everything a chef does in all sections. I have learnt many new skills from some of the best chefs in the Michelin industry. I have recently been working alongside the Goods Received team to see the process of all fresh produce being checked, stored and prepared correctly. For other chefs to then to portion and/or cook for the guests to enjoy. Whilst the goods received place the orders to our suppliers, we as different sections have to write our own food orders which are then passed on to the Goods Received team. Working here is giving me the ability and competence to work in a clean, organised manner, using transferable skills such as communication, team work, numerical skills, initiative and many more. Show less

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  Greencore

  May 2017 - Mar 2022

  • Senior Development Chef

    Oct 2021 - Mar 2022

  • Development Chef

    May 2017 - Oct 2021
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  Pilgrim's

  Mar 2022 - now

  • Senior Product Developer

    Jun 2024 - now

  • Innovation Chef

    Mar 2022 - Jul 2024