Charles Ineson-Athey

My job description was similar to that of a Sous Chef because I was in charge of over seeing 2 other chefs and KP in the head chefs absence . I’ve done breakfast, lunch and dinner services. Busy service in the summer was upwards of 200 covers, this was made of walk-ins and large table bookings so I can work well under pressure and within a high stress environment. I’ve done various vegetable, meat and fish preparations to a good standard. I have cleaned all parts of the kitchen. As well as good service and preparation I have also ordered stock and kept a good rotation of said stock, ensured the kitchen is kept clean and tidy and up to date with health and safety, hygiene and food safety standards and policies.

My responsibility’s included making sure all pots, plates and pans were cleaned and put away properly; ensuring the kitchen was cleaned down and mopped at the end of every shift; preparing vegetables to a good standard ready for service.

My responsibility’s included making sure all pots, plates and pans were cleaned and put away properly; ensuring the kitchen was cleaned down and mopped at the end of every shift; preparing vegetables to a good standard ready for service. I would also volunteer for extra hours by doing various tasks inside and outside the pub.

My responsibility’s included making sure all pots, plates and pans were cleaned and put away properly and ensuring the kitchen was cleaned down and mopped at the end of every shift. I would do this through very busy days with upwards of 200 covers a day.