Nvq 3 professional chef
What inspires me most is creating food that brings comfort, connection, and nourishment. I’ve worked as a chef for over a decade, and I’m passionate about using fresh, wholesome ingredients to craft meals that not only taste great but also support well-being. Outside the kitchen, I enjoy gardening, exploring global cuisines, and studying nutrition and natural health. I’m driven by the energy of a busy kitchen, the creativity of menu planning, and the joy of seeing people enjoy what I’ve prepared—that’s what truly makes me tick.
Many times Employee of the month/quarter
Food Preparation and Production: I manage the preparation and production of food, ensure workstations are set up with all necessary materials and cooking equipment, guaranteeing smooth and safe kitchen operations.
Menu Development: I develop menus, specify product standards, and adhere to recipes. I create menus for people with special needs to cater to their dietary restrictions.
Inventory , Ordering and Cost Control: I maintain food inventories and generate monthly reports, keeping track of stock levels and costs. I handle ordering supplies and manage invoices, ensuring efficient procurement , and maximise profitability for the business.
Kitchen Hygiene: I maintain a safe and sanitary kitchen environment, prioritising hygiene and food safety. Scheduling: I set up and produce daily food production schedules and tasks, ensuring efficient operations. I schedule employees' ' weekly working hours, optimising staffing levels.
Supervision: I consistently monitor and oversee all kitchen staff and equipment for safe operations. I ensure the sanitation team adheres to required daily, weekly, and monthly cleaning and sanitation standards, guaranteeing a clean and compliant kitchen. I collaborate with chefs, event managers, and convention leaders to plan and execute successful events.
30% reduction in food cost was achieved within the last 11 months of 18 months for our daily 3-course catering service for 220 guests. This achievement was driven by a meticulous approach to product selection, resourceful utilisation of leftover ingredients, and strict cost control measures I implemented.
