Harry Bruton

During my time at NRAC, I have managed my own kitchen, including food prep, ordering, and service, as well as upholding a high standard of food safety. I have cooked for school camps and groups of up to 160 people, ranging from young schoolchildren to university students. Among other things, I have assisted the owner of this business in creating new dishes and bulk foods to enhance variety and creativity, utilising the produce and ingredients we have available in such a remote region.

• Modified existing recipes based on availability of ingredients or customer requests.
• Managed food inventory, ordering and receiving of products from vendors.
• Developed recipes for special events or catering functions.

• During my time at Howlin Jays', I have further developed my communication and leadership skills, swiftly working my way to the head of the kitchen, making quality assuring judgements on products, improving my teams etiquette and methodology and ensuring the most efficient procedures are being adopted and implemented.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.

• After starting as a kitchen porter in the brand-new Korean Cowgirl kitchen with exceptional experience, I quickly progressed to the role of Commie/CDP.
• I would adhere to challenges such as managing sections of the kitchen, such as deserts, ensuring they are all prepped, and are plated in a timely fashion during service.
• When I work fryers, I have to guarantee food such as prawns and chicken are cooked to temperature using probes.
• As well as assisting backup and sous chefs working the pass.
• As well as aiding the chefs and porter of the kitchen, it is my duty to adhere to the general cleanliness of the kitchen and anything considered BOH.
• By the end of my time at the Korean Cowgirl, I was left with the duty of managing the kitchens general order of service, opening and closing operations with other Chef De Parties, enabling me with jobs such as ordering, stock taking, and guaranteeing cleanliness and professionalism remained at its highest standards.

• Variation of construction work on site including - Insulating (fibreglass & Celotex), cavity closing, general block-work & pointing.
• Maintenance work on student houses including - General gardening work, interior work on skirting, wooden flooring, grout removal, self-levelling compound, as well as other minor general skills.
• Assembly and delivery in furniture including - chests, bedside chests, wardrobes, sofas and a variety of metal/timber bedframes as well as delivery of mattresses.

At the beginning of my professional hospitality career, i began as a kitchen porter, pursuing perfection in cleanliness and organisation, communication became the pillar of my workplace motive. this was the best restaurant in my city, and i was being recognised for my efforts in solidifying my place in the team. I worked my way into the kitchen and began prepping , preparing and plating desserts. Starting from the backbone of the chain, I had a growing desire to improve and develop on my finesse and etiquette within the food service industry.

• Self-motivated, with a strong sense of personal responsibility.
• Demonstrated a high level of initiative and creativity while tackling difficult tasks.
• Organized professional with expertise in managing resources and optimizing performance. Proficient in providing valuable insights and supporting decision-making processes. Committed to enhancing productivity and contributing to overall success.

• Sorting and scanning parcels into their correct couriers.
• Moving parcels into their correct cages and then onto their correct couriers for the morning deliveries.
• Unloading trailers, safely and efficiently.

• General bartender work including, taking orders, preparing the restaurant to specified bookings, clearing bars as well as kitchen porter work.
• Catering for weddings of up to 200 people, including Hors d'oeuvrs, complimentary drinks and ensuring natural routine around the work place.
• Organising the internal lobby for special guests as well as the restaurant floor.

• Better my confidence & attitude in my atmosphere using script training exercises.
• Going out solo in the field, getting quotes from customers as well as gaining knowledge about the sales market and Ofgem.
• Building relations with colleagues and customers as a general work force, but in turn helped me on my work ethics and student mentality.
• Gaining intense and strict knowledge of the sales industry as part of training for a personal brand.

• Created benching to support the pipes in manholes
• Operating Dumper & Roller machinery
• Laying distribution soil pipes

• Kitting and mixing - ensuring products are mixed and prepped correctly
• Lift loading - Running products through automated lifts as part of a finished product.
• Production packer - Manually bag-packing products for dispatch