Ryan Webster

• Delivered consistent culinary excellence to diners through attention to detail in plating and presentation.
• Fostered a positive working environment through clear communication and team motivation.
• Assisted head chef in menu development, resulting in innovative dining experiences.
• Collaborated closely with front-of-house team, ensuring seamless service delivery.
• Streamlined kitchen processes by implementing effective time management strategies.
• Delegated tasks to junior chefs for efficient kitchen operations.
• Reinforced safety protocols amongst staff members for a safe working environment.
• Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
• Planned and directed food preparation in fast-paced restaurant environments.

• Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.
• Planned daily special menus with diverse and seasonal dishes using sustainable, locally sourced produce.
• Trained and managed kitchen staff.
• Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
• Responded to dietary concerns and food allergies, creating dishes that met customer needs.
• Worked with front of house team to coordinate fast, fresh deliveries in line with professional reputation.
• Produced high volumes of fresh, quality plates, meeting peak restaurant demand.
• Maintained well-organised mise en place, ensuring efficient and consistent kitchen workspaces.
• Oversee and implement 'Green' procedures in daily kitchen operations

• Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
• Maintained clean and tidy food preparation areas.
• Experience in banqueting and 5 star weddings
• Demonstrated versatility by preparing both hot and cold meals as required.

• Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.
• Built and maintained strong working relationship with staff across business.
• Aided management to practice food hygiene standards.
• Controlled Stock rotation and stock counting
• Aided and assisted in daily orders
• Attended meetings with event co-ordinators for menus and dietary needs

Internal transfer from Monte Casino to Silverstar Casino in October 2017.

Experience from high volume ala carte restaurant to banqueting at Silverstar Casino

• Managed portion control effectively, reducing waste significantly.
• Worked closely with senior chefs for menu planning.
• Built and maintained strong working relationship with staff across business.

• Met high standards of food hygiene and safety.
• Complied with food safety regulations.
• Carried out tasks assigned by Chef De Partie.
• Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
• Cooked and presented dished in line with standardised recipes.