Chef De Partie

• Feb 2023 - Present

Senior Chef De Partie

• Aug 2021 - Aug 2022

Throughout my time here I have worked every section in the kitchen. I started on a sandwich bar and have moved through each section from starters to mains and desserts to gain a vast knowledge and understanding of every section.While working here, I have worked in both Scott's brasserie and Gullivers restaurant. I have worked on starters and mains and currently rotate between the two sections covering all aspects of main course service.Also have been part of the team catering for functions of any size from dinners, lunch, funerals and weddings.Very capable and comfortable working in any area of the kitchen where needed and no task is to much to handle.Other aspects of my day to day include insuring orders are done in time, stock rotation, HACCP for my section is completed, insuring food is cooked correctly and in guideline with all record keeping, food is served to a standard required by the executive head chef, recipes are followed in accordance with allergens on menus and to compliment the above, striving to elevate the experience through food for all. Show less

Commis Chef

• Jan 2018 - Aug 2021

Throughout my time here I have worked every section in the kitchen. I started on a sandwich bar and have moved through each section from starters to mains and desserts to gain a vast knowledge and understanding of every section.While working here, I have worked in both Scott's brasserie and Gullivers restaurant. I have worked on starters and mains and currently rotate between the two sections covering all aspects of main course service.Also have been part of the team catering for functions of any size from dinners, lunch, funerals and weddings.Very capable and comfortable working in any area of the kitchen where needed and no task is to much to handle.Other aspects of my day to day include insuring orders are done in time, stock rotation, HACCP for my section is completed, insuring food is cooked correctly and in guideline with all record keeping, food is served to a standard required by the executive head chef, recipes are followed in accordance with allergens on menus and to compliment the above, striving to elevate the experience through food for all. Show less

Waitor

• Nov 2016 - Jan 2018

I was part of the waiting staff in the newpark hotel, Co. Kilkenny. My Responsibilities included waiting, serving, setting out and clearing tables, making beverages (eg. Latte, cappuccinos, coffee etc.). I worked in events also, including wedding, funerals, group events etc.

Bartender

• Jun 2016 - Sep 2016

Waiting, serving, setting out and clearing tables. Serving drinks, beverage's and food to customers. Stock taking and rotation. Communication skills was vital skill for this work as it was in a foreign country where the language spoken is french, so everyday to carry out my duties and work I had to be able to understand and speak french. Language skill as in I studied French in secondary school and also traveled to Belgium most years to practice and improve my French speaking and communication was vital in being able to work abroad. Show less

Waiter

• Dec 2015 - Jun 2016

I was part of the waiting staff in the newpark hotel, Co. Kilkenny. My Responsibilities included waiting, serving, setting out and clearing tables, making beverages (eg. Latte, cappuccinos, coffee etc.). I worked in events also, including wedding, funerals, group events etc. I was part of the waiting staff in the newpark hotel, Co. Kilkenny. My Responsibilities included waiting, serving, setting out and clearing tables, making beverages (eg. Latte, cappuccinos, coffee etc.). I worked in events also, including wedding, funerals, group events etc.