Katie Woodhouse

In charge of the hot section under Chef Shannon Kellam. This was a small team, therefore a significant increase in duties and responsibilities. Duties included:

• Working very closely with the head chef to ensure a smoothly run kitchen with the highest standards of food being served
• Preparing traditional hot breakfast and lunch items, such as Eggs Benedict, often referred to by customers as "the best Hollandaise sauce I've ever had"
• Acquiring knowledge of diverse cooking methods including grilling, baking, frying, sautéing and steaming to produce high-quality dishes efficiently
• Training first year apprentices to perform various preparation tasks under pressure
• Following strict standards for food handling and safety, minimizing risks to customers
• Developing strong knife skills through regular practice under the guidance of experienced chefs
• Operated commercial cooking and baking equipment in support of head chef

Learning traditional French Fine Dining under Chef Shannon Kellam. Duties included:

• Running the larder section preparing hot and cold entrées
• Technical desert and cheeseboard preparation and plating
• Displayed adaptability by quickly learning new menu items as they were introduced into the rotation
• Collaborated with staff members to create meals for large banquets
• Contributed to a supportive team atmosphere by assisting fellow team members during peak service hours when needed
• Displayed strong attention to detail by consistently plating dishes according to established specifications in an aesthetically pleasing manner
• Received positive feedback from guests and other chefs on exceptional food quality and presentation, contributing to the restaurant''s reputation
• Assisted in inventory control, ensuring optimal levels of ingredients and supplies were available for daily operations
• Exhibited excellent communication skills when conveying important information between front-of-house staff and kitchen personnel
• Maintained high food safety and sanitation standards

Working in a large production kitchen under Chef Shannon Kellam. Duties included:

• Preparing sandwiches, stocks, soups, bases for soufflés, sausage rolls and meat pies
• Monitored food quality and presentation to maintain high standards
• Maintained food safety and sanitation standards
• Set up food stations by following chef's orders
• Worked closely with kitchen team to meet high demand with delicious, on-recipe foods

• Restocked workstations with supplies and food display cases with fresh selections to decrease customer waiting during busy periods.
• Managed time effectively during busy periods while still maintaining focus on delivering top-notch meals.
• Demonstrated strong communication skills when working with fellow staff members, fostering a cohesive team atmosphere.
• Prepared variety of foods according to customers' orders or supervisors' instructions by following approved procedures.