Campbell Allan

• Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
• Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Maintained well-organized mise en place to keep work consistent.

At the Silky Otter, I have been running the kitchen mainly alone during services, ensuring food is prepared at the right time and temperature.

While the head chef was on a work holiday, I did a lot of admin work such as placing orders, processing invoices, writing wastage reports, cleaning reports, etc.

I did a brief temp job at the Wynyard Pavillion. It was a two week buffet service where we catered to SAILGP. Myself and one other helped set up, prepare food, serve food, cater to allergens, and pack down, ever day between the 6th and the 21st of Jan.

At the Pullman I was working in the restaurant kitchen, serving food A La Carte. I also worked some shifts in the 5 star breakfast buffet.