Michael Patton

• Planned and directed food preparation in fast-paced restaurant environments.
• Sanitised equipment and kitchenware to comply with hygiene protocols.
• Acted as head chef when required, maintaining continuity of service and quality.
• Demonstrated good food knowledge, from efficient ingredient preparation to creative plating.
• Trained junior kitchen staff in food preparation and hygiene practices.
• Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
• Created recipes to maximise profit by delivering on target food costs per dish.
• Estimated cooking time to provide timely deliveries to customers.
• Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
• Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
• Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
• Monitored kitchen operations to spot and correct issues impacting team performance or quality.
• Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.

Prepared and cooked food on an industrial level for people with special dietary requirements.

Excellent knowledge of special dietary requirements.

Worked within a small scale industrial kitchen to produce a large batch of healthy, nutritional, kitchen to home delivered meals.

Worked within HACCP regulations.

Worked well within a multi cultural team.

Worked as Sous chef and occasionally head chef within a very busy Dublin city centre restaurant.

Organised staff rotas and worked in partnership with Front of House and with food suppliers.

Managed a healthy gross profit.

Excellent customer service in terms of applying their dietary requirements and desires to their food experience.

Adaptable and flexible in all sections of the kitchen.

Delegating to staff members.

An excellent culinary learning experience in a one star Michelin restaurant.

I learned about different cooking techniques and different food ingredients and produce.

A fast paced kitchen within the demands of the customer.

• Hired, managed and trained kitchen staff, maintaining competent service teams.
• Planned popular promotional menu additions based on seasonal pricing and product availability.
• Worked within a fast paced team to ensure good teamwork and comraderie while maintaining good quality food cooked to an excellent standard.
• Worked within HACCP standards.