Joshua Rowe

- Preparing hot breakfast foods in a busy cafe environment and preparing baking to be displayed in our cabinet.

-Producing weekly specials created by either me or the Head Chef. As well as creating different cabinet items.

-Producing items that are Gluten Free, Dairy Free, Vegan, and vegetarian people to create variety.

-Working alongside the Head Chef, working unsupervised on his fixed days off organizing staff to ensure foods being created efficiently.

-À la carte menu, serving an extensive breakfast and lunch range. Bacon Eggs, Shakshuka, Corn Fritters, Spring Onion pancakes, Pancakes, Steak sandwiches, Fried Chicken burgers, Breakfast buns are just some of the foods on our menu.

-Prepared a variety of sauces from scratch according to recipes,

-Completed assigned tasks worked in Cold larder position using fresh produce to create a variety of salads, starters, and desserts.
-Busy formal high end a la Carte Tapas and European style restaurant.
- Working and communicating with kitchen staff during busy services ensuring that prep has been completed.

-Plated completed foods paying special attention to overall presentation and necessary garnishes.

-Worked different stations and was used as an all-rounder capable of producing food at each station.
- Bulk preparation items daily the dicing of chicken morsels, chicken burgers, coleslaw.
-Very busy craft beer restaurant located just off the roundabout next to redwoods shopping center.
- Working on Pans served a Lamb shanks, Salmon fillets, Mussels, Curries, Ribs.
Worked on the Grill section serving Steaks, vegetarian, chicken, beef burgers. Assemble necessary garnishes organizing fries, mash potato, jus are hot and delegating time on everything.