Lauren Sime

The role involves preparing, cooking, and serving high-quality food while adhering to safety and hygiene standards. I manage the kitchen and cafe operations, including inventory control and waste reduction. Effective communication with colleagues and the client is essential for maintaining consumer satisfaction. The position also requires staying updated with industry trends and participating in team collaboration. Adherence to company policies and procedures, along with a commitment to health and safety protocols.

Key responsibilities

• Prepare, cook, and serve food, adhering to food safety regulations and company standards.
• Ensured compliance with all health and safety regulations, maintaining impeccable records.
• Manage inventory and supplies, ensuring adequate stock levels and proper storage.
• Minimise waste by implementing procedures for ordering, storage, and food processing.
• Communicate effectively with colleagues and customers, ensuring clear information exchange.
• Gather and relay customer feedback to management to maintain consumer satisfaction.
• Continuously update industry knowledge and skills through training opportunities.
• Hired and trained both permanent and temporary staff members.
• Coordinated with event planners for floor and table layouts, guest numbers, and overall catering needs.
• Managed high-quality food preparation and presentation, ensuring consistent client satisfaction.
• Met with clients to outline desired goals and prepared quotes for overall catering costs.
• Participated in industry conferences and networking events to stay current on trends within the catering sector continually.
• Developed strong vendor relationships, securing cost-effective contracts and improving overall service quality.

The role required running the main kitchen during breakfast, lunch, and dinner services. Additionally, managing the cold larder and pastry sections when assigned to these areas.

Key responsibilities

• Managed main kitchen operations during breakfast, lunch, and dinner services.
• Oversaw the cold larder and pastry sections as assigned.
• Ordered supplies for all kitchen areas.
• Maintained an efficient rotation of stock.
• Maintained well-organised mise en place to keep work consistent.
• Successfully met dietary requirements for diverse clientele by providing customised meal options upon request.

• Mentored junior chefs and provided constructive feedback for professional growth.
• Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
• Maintained high standards of food presentation by supervising plating techniques during service hours.
• Balanced labor costs by effectively scheduling kitchen staff according to business needs.
• Developed and implemented staff training programs to elevate culinary skills and knowledge.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Oversaw business operations, inventory control, and customer service for the restaurant.