Hamish McClelland

Prepared cocktails, poured wines and made coffees for customers

Setup of the restaurant for service

Answered phone and took payments

Enhanced bar atmosphere with careful attention to cleanliness and organization of workspaces.

• Cooking and Managing the kitchen 5 days a week in absence of the Head Chef
• Working on all sections during service
• Completing daily ordering and stock taking
• Training and hiring of Junior staff members
• Took initiative in learning new things daily

• Working on Grill, Fryer station during service
• Prepping Sauces, Vegetables, Meats, Cakes and Desserts

• During my time at Lobster Burger Bar, I worked on the Grill, Sautee and Live Lobster stations during service
• This included Processing and Cooking of Lobsters to order, Food Prep of Lobsters, Meats, Sauces and bisques

• Assisted in Kitchen, Washing dishes, Setting up Buffet, Food Prep
• Serving Customers at Buffet stations, Welcoming Customers onboard