Cameron Brown

Attended this coffee shop daily before work. I wanted to get back in to breakfast and brunch. Take a little break from restaurants. As Australia has a high standard for coffee and breakfast here.

• Adapted recipes to accommodate guest dietary restrictions, resulting in improved customer satisfaction rates.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Managed opening and closing shift kitchen tasks.
• Monitored food portion sizes and presentation standards, maintaining consistency across all prepared dishes.

A newly pub opened by Evan Stroeve and Cynthia Litster they recruit me in.

As a chef there I was helping to planning to open the kitchen with a new crew, do did a few soft launches to understand the concept of the food and style we was going for.

• Developed close relationships with suppliers to source best ans indigenous ingredients.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Set up and broke down kitchen for service.
• Participated in food tastings and taste tests.

• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.
• Collaborated with fellow chefs de partie to create daily specials, showcasing culinary creativity and diversity.
• Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.

My experience with Paradise, that it was an Sri lankan restaurant. I adapted the that syle of cooking and a understanding. Working though the company I have learnt and grown an

understanding and exploring the new flavours and spices.

• Reduced costs and losses through regular rotation of fresh food items and employment of waste-reduction food prep techniques.
• Mentored kitchen staff to prepare each for demanding roles.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.

• I am was charge of the chefs, making sure prep and sections were updated and topped up. So we can work as effectively and have a smooth service.
• Everything has to be up to standard, quality control. At the end of the night I will collect all orders and put them through the system
• Encouraging junior staff in all of their training need and development

• I grew and became a strong chef leading my Kitchen team in the toughest situations, I done all the HACCAP, delivers, stock check and make sure everything is all good
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Maintained well-organized mise en place
• Rotated through all prep stations to learn different techniques

• They are two brothers who are Caribbean that they started up a cooking channel on social media grew from there and published three cookbooks
• We run a lot of events in Westfield London, Private event supperclubs
• 2021 we did a cooking demonstration at Taste of London doing a jerk chicken demonstration and getting the crowd involved