Judd Caulfield

• Oversaw kitchen inventory and implemented food storage practices to minimize waste.
• Maintained cleanliness and organization in kitchen and dining areas.
• Operated kitchen equipment safely during peak hours, contributing to smooth service flow.
• Resolved customer inquiries and ensured satisfaction with meals served.
• Implemented food safety standards to comply with health regulations.
• Maintained a clean work environment by adhering to sanitation policies and procedures.
• Prepared high-quality dishes according to established recipes.
• Checked quality of raw materials before use.
• Implemented proper storage techniques for food items to prevent spoilage and contamination.
• Monitored food preparation methods and portion sizes to ensure adherence to recipes and presentation standards.
• Prepared workstations with ingredients and tools to increase efficiency.

• as above

• as above

• as above as well as running every aspect of owning a restaurant and B&B

• as above
• Chef/ Manager of the restaurant and coffee shop at the Beacon Hospital

Chef in the production kitchen in Tallaght

supplying all the Brambles cafes in Ireland.

• All Chef duties as above

• all chef duties as above

• as above

• All chef duties as above