Danielle

My skills

I have around 5 years experience working in kitchens in Leeds(UK) and London up to sous chef level.

I started as a kitchen assistant in a hospital similar to most kitchen porters then moved to Carluccio's in London's Westfield making fresh bread and ravioli daily along other prep help on other sections.

From there I moved to Brooklyn Bowl to focus on pastry mostly and also cross trained on pizza sections, calamari, grill, fried chicken, salads, sides and starters to jump across and help on other sections when needed.

After a few months of travelling and working I returned to London and worked at Adventure Bar as their only chef, having to run all kitchen operations alone and often serve the customers myself. That experience definiy made me appreciate and become way more aware of my capabilities(not only the unlimited shopping budget for trialling out new dishes and specials) but for advance planning and not needing to have to ask anyone what to do when I can simply work it out myself.

My hygiene levels are very high, both personal and in the kitchen. One of the last places i worked at had a serious pest control problem(mice/rats) and after I took with weekly checks and a lot of deep cleaning there was no sign of infestation. I know from personal experience this can be quite an issue in Moroccan kitchens and seriously improved the hygiene levels and health and safety awareness when I can here

 

I have experience of customer service and have done work exchange at hos and hoss handling reception and breakfast and also spent some time as a teaching assistant at an English language school.

I am good with computers/internet and have experience in marketing for hospitality with print and online targeted advertising and social media. I have vocational qualifications in business and finance at A-level(16-18yrs old) and studied politics at university(please don't hold that against me!)