Leon Walsh Vaughan

• Contributed to kitchen revenue through effective ingredients cost control and waste minimisation.
• Trained under experienced chefs increasing professional culinary skills.
• Contributed to food presentation, enhancing visual appeal for diners.
• Provided support to senior chefs, improving speed of service delivery.

• Ensured freshness of pastries on display, contributing to overall quality assurance.
• Called out ready-to-go orders, checking customers' receipts to minimise errors.
• Totalled bills and accepted cash, card and mobile payments.
• Made and served high-volume beverages with speed, quality and consistency, thriving in fast-paced cafe environments.
• Trained new staff members on café operations, fostering teamwork and consistency.

• Studied and re-designed processes to improve quality of coffee and cafe products.
• Prepared and served hot and cold beverages promptly, maintaining temperature, quality and presentation.
• Trained new staff members on café operations, fostering teamwork and consistency.
• Followed health and safety standards to protect customers from illness and cross-contamination.
• Learned to prepare and decorate cake style donuts.

• Thoroughly cleaned and maintained coffee machines, reducing faults and issues for smooth, efficient service.
• Communicated clearly with team of baristas, management and other front-of-house staff to minimise mistakes.
• Managed high volume orders during peak hours maintaining quality of service.
• Assisted in inventory control measures for effective stock management.
• Enhanced bar efficiency by keeping work areas tidy and well-stocked.

• Maintained inventory control without compromising on food quality or taste.
• Sourced ingredients from local farms to reduce carbon impacts and offer fresh options to customers.
• Incorporated seasonal produce into menus for freshness and variety.
• Supervised junior staff, ensuring efficient teamwork during service hours.
• Supervised and trained junior chefs cook assigned dishes.
• Demonstrated versatility by preparing both hot and cold meals as required.
• Collaborated with head chef to create innovative, seasonal menus for special events.
• Coordinated recruitment and training of kitchen staff to develop high-performing team.
• Adhered strictly to food hygiene regulations, ensuring safe preparation at all times.

• Trained under experienced chefs increasing professional culinary skills.
• Prepared ingredients for head chef to ensure efficient service.
• Prepared meats, fish and vegetables to support line cooking in fast-paced environment.
• Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.

My time spent at Rinucini's was a trial which was referred to me by a friend. I was offered the job, but due to transport issues I had to decline.

• Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
• Accurately measured dish ingredients to support precise portioning.
• Maintained immaculately clean and tidy working areas in line with food hygiene legislation.
• Carried out tasks assigned by Chef De Partie.
• Provided support to senior chefs, improving speed of service delivery.

• Monitored and recorded fridge and freezer temperatures to safely preserve stock.
• Prepared simple food items, freeing up cooks to focus on complex work.
• Assisted in stock rotation, reducing spoilage and wastage of ingredients.
• Followed checklists to keep kitchen areas clean, stocked and sanitised.

• Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
• Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
• Inspected completed work and stations to verify conformance with standards.
• Collaborated closely with suppliers, secured fresh ingredients daily.
• Maintained high safety standards during food preparation and serving procedures.
• Orchestrated seamless kitchen service during peak hours.