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Looking for Full Time Work

Cambuslang, Glasgow
129 days ago


Key Skills

• Experience in both busy breakfast and corporate lunch and recent experience in semi busy dinner periods.
• Able to work alone or as part of a team
• Able to check & monitor stock levels and order stock in accordance to demand.
• Good experience of Excel and Word to develop menus, food cost sheets, stock take sheets and process invoices.
• SVQ Level 2 in Modern Cookery.
• SVQ Level 3 in Hospitality Supervision and Leadership.
• Food Safety level 2.

Work Experience

All positions at:-

Company Name – Park Inn by Radisson
139-141 West George Street
Glasgow City Centre
G2 2JJ

Trainee Night Manager/Breakfast Manager – September – October 2016

Commenced induction and Night Manager duties as well as Breakfast Manager responsibiliites

• Began Night work to be trained as back up Night Manager.
• Began front of house working; serving breakfast, clearing tables, maintaining buffet and coffee machines
• Clearing restaurant and bar (no personal bar license)
• Basic understanding of opera hotel systems
• Undertook Co-Guard security walk rounds
• Began Night work to be trained as back up Night Manager.
• Learned how to use micros systems.
• Dealing with drunk guests.
• Taught about cash dropping.
• Learned basic night audit.
• Preparing restaurant for breakfast.
• Continued to perform Breakfast Manager Duties as itemised below

Breakfast Manager – May 2016 – October 2016

Over saw the closure of evening service and overtook the running of the kitchen/food areas.

Duties include:
• Working alone most of the time but also delegating tasks to other chefs/staff when on duty with me or leaving a note of what was required when they were working alone.
• Planning afternoon teas costings and set up.
• Developing new lunch menus to suit kitchen due to new reduced stock and budget.
• Attending business conferences in Glasgow and Edinburgh.
• Processing invoices for payment.
• Preparing weekly rota for kitchen staff.
• Ensuring kitchen is well maintained and in accordance with Health and Safety laws.
• In charge of back of house cleaning.
• Managed staff – discussed lateness, attitude etc.

Commis Chef – September 2015 – May 2016

Responsible for creating a good atmosphere for working alone and as a two to three-man team, coordinating efforts with all staff and making sure all procedures adhere to Health and Food Safety Standards.

Duties include:
• Preparing for service (breakfast, dinner and corporate lunch buffets).
• Communicating with other chefs.
• Cooking breakfast and dinner meals.
• Ordering stock.
• Checking deliveries.
• Processing invoices for payment.
• Part of menu preparation working with Kitchen Manager.
• Ensuring staff are fit to work.
• Ensuring kitchen is well maintained.
• Demonstrating new cooking and menu methods to staff.

Breakfast Chef – September 2014 – September 2015

Working alone and setting up kitchen for breakfast service and rest of day service

Duties included:
• Preparing for breakfast.
• Ensuring enough food ready for busy breakfasts.
• Cooking breakfast in accordance to health and food safety standards.
• Ordering stock.
• Cleaning down of kitchen.
• Preparing and serving corporate lunch meals.
• Preparing staff meals.
• Communicating with front of house and main office.
• Helping around the hotel where needed.

Kitchen Porter – September 2013 – September 2014

Responsible for maintaining cleanliness of kitchen and front of house food service areas

Duties Included:
• Cleaning dishes from service
• Cleaning after chefs
• Cleaning Kitchen
• Working night shifts to deep clean kitchen during busy season
• Following Kitchen weekly clean schedules
• Helping around hotel where needed


Level 3 SVQ Hospitality Supervisor and Leadership (in house apprenticeship)
Goal Training ​2015-16

Level 2 SVQ Modern Cookery (in house apprenticeship)
Goal Training ​2014-2015

Highers, August 2012- June 2013
Cathkin High School

Geography: ​​B
Maths: ​​​C
Business Management: ​D

Intermediate 2, August 2012- June 2013
Cathkin High School

Hospitality Cookery:​ A

Standard Grade, August 2010- June 2012
Cathkin High School

Accounting and Finance:​1
Art: ​​​2
Chemistry: ​​2
English: ​​​2
French: ​​​3
Geography: ​​2
Maths: ​​​1

Intermediate 1, August 2010- June 2012
Cathkin High School

Hospitality Cookery: ​A

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