Henry Horsup

• Key member of the kitchen brigade, rotating across multiple sections including Pizza, Grill, and Larder.
• Independently manage the pizza section during peak service, handling dough preparation, topping mise en place, wood-fired oven operation, and consistent plating under pressure.
• Confident working the Grill section—handling meats, seafood, and vegetables to spec and timing, while maintaining quality and coordination with other stations.
• Assist in the Larder section during prep and service, preparing hot and cold starters, sides, and salads with a strong focus on presentation and speed.
• Monitor inventory levels and assist in ordering supplies to ensure the kitchen is consistently stocked and ready for service.
• Minimise wastage through efficient prep techniques, smart portion control, and effective stock rotation.
• Ensure full compliance with hygiene, health and safety standards, including daily cleaning tasks and prep checklists.
• Recognised for reliability, consistency, and maintaining high standards across all sections.

Achievements:

• Promoted from Kitchen Hand to Chef de Partie due to strong work ethic, reliability, and quick learning on the job.
• Frequently entrusted to run the pizza section solo during peak hours in a busy, high-pressure environment.
• Trained and confident across multiple kitchen sections including Grill, Larder, and Pizza, demonstrating versatility and adaptability.
• Consistently received positive feedback from both customers and management for quality, presentation, and consistency of dishes in the open pizza section.
• Recognised for maintaining composure under pressure and contributing to a smooth, efficient service during high-volume periods.

• Delivered food and beverages promptly and accurately to guests in the corporate lounges and boxes during large-scale sporting and entertainment events.
• Worked efficiently in a high-pressure environment, often serving hundreds of patrons within tight timeframes.
• Coordinated closely with kitchen and bar staff to ensure orders were prepared and delivered to high standards.
• Assisted with set-up and pack-down of service areas, maintaining a clean and organised workspace at all times.
• Built a strong foundation in teamwork, time management, and customer service—skills later applied to fast-paced professional kitchen environments.