Head Cook
10-2010 - 11-2018 Personal services Menu organisation/selection, general fresh food preparation, cooking for 30 residents, stock control rotation, organisation of hygiene rota and supervision of junior team members.
Key achievements:- I have organised and continued to reassess the kitchen equipment which has afforded safer working conditions and also allows better controlled hygiene. I also have a large say in what meals are offered to the residents and am consulted on nutritional values. I gained an NVQ Level 2 Hospitality and Catering qualification.