Adam Barton

• Started as a sous chef and then eventually head chef. Tasks included maintaining food prep levels, kitchen cleanliness, managing staff and working within the budget given.
• Working with Chomp to keep track of food and fridge temperatures as well as all cleaning tasks

Helped with the preparation of bakery goods such as bread, bagels, doughnuts and other varies items of food.

Making sure correct ingredients are used and that items are weighed and portioned correctly before baking.

Keeping track of stock levels, maintain cleaning of the kitchen, utensils and equipment.

• ⁴Worked in all sections of the restaurant from doing dishes and general cleaning as a kitchen hand to then running sections of hot and cold food as well as doing room service meals for hotel guests.