I am a hard-working, calm headed inspired chef. Enjoy a challenge and there is nothing I wont have a go at. I thrive off having a busy rush and having to improve my own standards of presentation and quality within a time scale. I have been through different industry's such as plastering and damp-proofing, mechanic's and catering, learning different skills and qualities from each and thoroughly enjoying the individual experiences. I am inspired by the work I have previously done and would like to work with different characters to get a better understanding of the catering business and learn from different opinions and tastes.
I would be the first person in the business at 8:30am every morning to get the fryer's cleaned out and filled up with fresh oils for the day. I learnt about cash handing from cashing up at the end of the night and having to make sure we have plenty of spare change for the rest of the day, also known as the(Float). Then to the fish prep I would have to fillet roughly 50/100 portions every day. Then to set up the takeaway making sure everything is there for the days service and preparation is at its optimal . We were opened 6 days a week, and on the day we were closed I would come in for some deep cleaning e.g pull all fridges out empty them clean them inside & out also would deck scrub the café floor mop and then polish. Also going around making sure all table legs and chairs were cleaned properly and walls were wiped thoroughly then refill all stock ready for the next day of service. Team leadership is not a job role I was used to, however the experience helped me see the job (catering) from a different point of view. Inproving on my customer service skills with having to deal with customer complement's and complant's on a managerial level, and my intuition skills on how to deal with situation's as they arose depending on how busy the takeaway was and which members of staff I had working along side me.
Duties were working alongside four other chefs with each Chef working be on there own section, My section was Sauce Mainly which was where all the meats were cooked for each dish on the menu. I also took a shine on Pasta section witch I really enjoyed working with. In the Pasta section there were alot more elliments to each dish which i had to follow a spec sheet. Other duties would be making sure my section was clean and tidy all the time and everything was fresh and in the appropriate container [ e.g steaks were layed in a long and deep dish, Lamb Shanks were individually rapped in a up right container]. I learnt lots about fresh food at Fellicini and the different ways of cooking, [e.g pan fried, grilled, oven baked, steamed and poached] It was here that i was introduced to the paperwork of a kitchen where i did my first fridge/freezer temperatures and would right out the preparation list for the next day. I really enjoyed my time at Fellicini and with what I have learnt here I have taken with me and used to inspired me further
My main duties were assisting Alex Line[ My boss] on the job that we had on that week, varying from Plastering 2m x 2m wall to a full bathroom conversion or even damp-proofing and membraining an entire house's foundation's. I was also shown how to mix different plaster witch was either BoardFinish, Mulitfinish, LimeLite, renovation backing and cement. throughout my time with Alex we did two very big jobs witch were big conversion's. One was a church kitchen, and thee other was a full house damp-proofing and membraining and plastering afterwards. It was these jobs i really enjoyed doing because it was like a painting, start with nothing and when we had finished it was so rewarding down to the finishing touches just makes u appreciate the work u had done. Sadly after a year I wasn't able to remain on the books because of the lack of business.
My hobbies are playing the xbox and a vary of game's while talking to lots of different characters around the world.
I have recently enjoyed site seeing with girlfriend so far have been to places such as York, Edinburgh, Chatsworth House and Chatsworth country fair, and I cant wait for the next trip we may take.
My main interest is cooking and learning new ways and experience's in the kitchen and working with different Chef from all places.
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