Mitchell Bodycote

Responsible for seasonal menu planning and changes .

Focused on revenue management and growth of the business .

Responsibilities of food safety and handling, stock and quality control as well as ordering.

Team building and management from skill set to rosters .

Introducing new suppliers and ingredients to excite customers.

• Improved kitchen efficiency by streamlining food preparation processes and implementing time-saving techniques.
• Maintained a clean and organized workspace, ensuring compliance with health and safety regulations.
• Increased overall customer satisfaction by consistently producing high-quality meals that met or exceeded expectations.
• Conducted regular inspections of kitchen equipment to identify maintenance needs before they became critical issues.
• Specialise in vegan and vegetarian cooking and vegan supplements
• 
  

The focus of creating new and unseen dishes using vegan ingredients and learnt techniques

Responsible for all food development and menu planing

Working alongside suppliers to use unique ingredients

Coordinating food and drink pairings and collaborations

Managed roster and revenue costs to under 20%

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Acted as head chef when required to maintain continuity of service and quality.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.

Responsible for ordering and rosters when head chef was absent .

Assisted in menu preparation, planning and cost of goods

Started as sous chef then quickly became head chef

Complete restructured menu and roster

Implemented food safety procedures

Implemented cleaning rosters and complete reorganisation of the kitchen outlay

Reported weekly on food costs and staff/labour management

Help the business grow and improved weekly revenue

• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Maintained well-organized mise en place to keep work consistent.

Learnt and grew my skill set by absorbing from senior colleagues

• Set up food stations by following chef's orders.
• Displayed adaptability by quickly learning new menu items as they were introduced into the rotation.
• Maintained well-organized mise en place

After completing apprenticeship stayed on for a further 4 years

Became acting head chef in my final year.