Ciaran Murphy

• Run my own section during busy service while maintaining consistency and quality.
• Train and support new kitchen hires in preparation and kitchen procedures.
• Work across multiple sections including pizza and pans.
• Assist senior chefs with service coordination and daily prep.
• Maintain high standards of hygiene, organisation and food presentation.

• Prepared and plated high-quality dishes in a fast-paced kitchen environment.

• Managed and ran Salad and Breakfast sections, ensuring efficient service and quality.
• Researched and developed weekly specials for Breakfast.
• Implemented my own menus for the Salad Bar.
• Assisted the Sous and Head chef with daily rotating menus.
• Maintained a clean and sanitary work environment at all times.
• Dealt with customers in a friendly open kitchen environment.

• Executed prep lists to ensure mise en place for diverse events.
• Collaborated with sous chef to deliver high-quality food and service.
• Preparing food to quality and presentation standards in a Worked in a Michelin-starred hotel kitchen.
• Maintained a clean and sanitary environment at all times to avoid any contamination.
• Trained colleagues in kitchen quality standards and procedures.
• Managing various levels of business up to 1,000 patrons a day.
• Michelin key hotel.

• Collaborated with chefs and cooks to streamline operations in high-volume pub environment.
• Ensured high hygiene standards throughout kitchen operations.
• Developed proficiency at all restaurant stations to support team flexibility.
• Accurately measured dish ingredients and portion sizes for consistency.
• Executed inventory management by rotating fresh products and discarding expired items to maintain quality.