Luke Ambler

• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Hired, managed, and trained kitchen staff.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Menu development for catering services, from, set menus, cocktail parties, buffets etc
• Ensuring adherence to health, safety and hygiene standards
• During part of this time I was also a stand in bar manager, holding my LCQ and bar managers certificate

• Provided friendly, courteous service to create memorable moments for guests.
• Delivered catered food and supplies to facility for on-time set-up.
• Enhanced client satisfaction by providing personalized catering services tailored to individual preferences and dietary requirements.
• Monthly catering jobs for up to 300 people in a day through various functions
• Sit down dinners, Buffets, Cocktail parties, Corporate catering

Over the course of a year and change, during the summers I would do temp work in kitchen to help out during peak season or for special functions.

• Executed menu items according to recipes and specifications, maintaining high standards of food quality and presentation.
• Quickly familiarized myself with new kitchen setups and equipment, ensuring efficient workflow and minimal disruption.
• Collaborated effectively with kitchen staff and management to meet customer expectations during peak periods and special events.

• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Demonstrated strong multitasking abilities, managing multiple stations during busy service periods.
• Working breakfast, lunch and dinner services
• Food preparation
• Working on larder, pans and pizza stations

• Served high customer volumes during special events, nights, and weekends.
• Managed cash handling duties responsibly, ensuring accurate accounting at the end of each shift.
• Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
• Maintained a safe and responsible sale and supply of alcohol
• In charge of the Kitchen for Friday night dinners including menu design, preparation & cooking of meals.

• Maintained cleanliness in dining area, contributing to a pleasant atmosphere for customers.
• Working in the main restaurant waiting tables, and working at the front of house pass
• Working in the store front (cafe)