James Norton

Full CV / Resume

Curriculum Vitae

James Norton
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48 Park Street
Totterdown
Bristol
BS4 3BJ
Personal statement
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Friendly, punctual, hardworking and efficient individual I will not waste time when working and always try to keep busy. If I do not know how to do something I will ask so I can complete any tasks that have been given correctly. I am attentive to detail can handle pressure. I believe I am a strong character to have in your workforce and I am ambitious and motivated.
Key Skills
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• Good work ethic has been built up committed and reliable.
• I communicate well between my employer and me to ensure mistakes are avoided.
• Friendly and polite, do not find working with a team of people I have just met a problem and enjoy talking to customers and have an interest in people.
• Fast working, proactive person and very good work productivity
• I understand the high standards that workplaces have to maintain and I carry the mentality when working that there is always something to do.
• A couple of years’ experience in catering in various establishments and different roles a good understanding of the business has been developed.
• High level English and ICT skills.
• Have own means of transport
Employment History
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Support Chef/Front of House Staff, ‘Dine with Style’, Bath & Surrounding Areas
(June 2015 – Present – Still employed on a very flexible zero hour’s contract looking for more consistent and permanent position) (Flexible hours over summer)
I currently work at Dine with Style, an outside caterer that specialises in weddings, in a varied role. I work primarily as a support chef at weddings. I work alongside another chef who leads and orchestrates the function and I offer an extra pair of hands. I also occasionally work in a front of house role. The role as a supporting chef involves preparing a menu specifically chosen for the event and catering to requests and needs of the guests. Everything is on a large scale as the average function has around 80 guests and numerous courses. The day consists of setting up the kitchen as we work in different venues and bring most of our own supplies and equipment from a unit. Preparing any last minute ingredients and elements, cooking and plating up each course for large s swiftly with attention to detail. Packing up, cleaning down and unloading all equipment at the unit. Working in a front of house role I am required to set up tables with napkins, crockery and glassware. Greeting guests and serving drinks, running plates and clearing plates for each course. Offering drinks, condiments and bread continually looking after my table and guests and ensure they are content with my service and feel welcome.

Café Staff, Gourmet Scoffs, 9 Terrace Walk, Bath
(January 2015 – Present – Chose to leave for more flexible work over summer) (15 -25 hours per week)
This was where I worked for my first job and worked for over 20 months. I decided to come back as I needed employment in either Bristol or the centre of Bath so I could commute from Bristol easily as I recently moved there. I like Bath and still spend a lot of time there for college and socialising so I decided to get my old job back in Bath as I enjoyed working here a lot previously I also was on good terms with my employer. The way the business is run requires the staff to all chip in and do every job and role and work as a team to complete the day. The duties involved are shown further down in previous employment.

Event Marshall, Mo Runners (Movember Charity Fun Run), Ashton Court, Bristol
(November 15th 2014)
I volunteered as a marshal for the Morunning event that was held at Ashton court in Bristol. The event is run up and down the country during the month of November in aid of the morunning charity which raises money for prostate and testicular cancer and also mental health issues. It is a great event which raises a lot of support and money for its causes. The role involved me setting up the course prior to the run and packing down after. During the run I was directing participants and cheering them on with lots of support and smiles and being enthusiastic. It was really enjoyable and good experience.

Kitchen Porter/Commis Chef, the Wheelwrights Arms, Monkton Combe Village, Bath
(March 2014 – September 2014 – Left Due to Moving to Bristol) (10-20 Hours per week)
I worked in this country inn/gastro pub which holds an approx. 80 cover restaurant and garden. I work within a brigade of chefs purely in the kitchen. I carry out all the duties a kitchen porter would be expected to and also assist the chefs in their duties as I trained to make a of the starters, sides and deserts from the fine dining menu. I often have the desert section to myself during busy shifts where the chefs focus on mains and starters. I thoroughly enjoyed this position and gained a lot of skills in the kitchen and was guided and taught by some exceptional chefs who gave me a lot of opportunities to take on more responsibility which was great.

• Maintaining a clean kitchen
• Preparing all the ingredients that are needed on the menu
• Making elements of dishes
• Making fine deserts with delicateness and detail
• Occasionally working as CDP and handling the starter section and making a range dishes from a menu.
• Basic knife skills – vegetable prep, homemade chip cutting etc.


Festival Staff, the Kazbah (Food Stall), Glastonbury Festival
(Glastonbury Festival 2013)
I worked on a stall for a week at the festival preparing, cooking and serving North African cuisine to festival goers. This work involved numerous duties listed below and was a good experience that required me to work in a very hectic and busy environment. The stall was very popular and there was often a lot of pressure but it was a fun experience as I like working in these situations and working at a festival is a lot of fun. It was a great experience as I’d like to work on a stall at a festival again in the future and I believe it helped to give me the relavent skills.

• Slow cooking tagine on a large scale
• Preparing other food items for sale
• Restocking drink fridges and tagine
• Managing large orders and long ques
• Serving food in a busy environment
• Maintaining a clean kitchen and serving area constantly
• Keeping records and handling large cash sums

Café Staff, Gourmet Scoffs, 9 Terrace Walk, Bath
(June 2012 – March 2014 chose to leave position for sake of variety) (10 Hours a week approx.)
I worked weekends at Gourmet Scoffs usually 10 hour days and as my first job I think it really built my work ethic which has stayed with me ever since. My role at the busy café in central Bath involved a vast array of duties to begin with only simple tasks but during my 20+ months there I was able to try my hand in all areas of the café some of the main duties are listed below.

• Food running
• Waiting
• Food preparation
• Making food to serve hot and cold
• Espresso machine trained
• Serving customers – using the till, dealing with difficult customers.
• Cleaning to a high standard
• Regularly handling large cash sums and depositing takings in the bank.
• Rotating stock
• Maintenance of the shop
• Deep Cleaning
Education
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City of Bath College
(September 2014 - Present)
BTEC ICT Level 3 Extended Diploma
Awaiting Results (July 2016)

Ralph Allen School/Bath
(September 2008 – July 2014)
AS-levels:
Business Studies – C
English Language – C
GCSEs:
English Language – B
English Literature – A
Mathematics – C
Physics – B
Chemistry – C
Biology – C
ICT – B
Physical Education – B

Hobbies & Interests
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I am a huge fan of music and love everything to do with it. I also like to skateboard as much as possible and cycle a lot around Bath. I enjoy being outside and around nature and have a definite interest in culture and arts and wish to pursue a career in creative computing or digital media.
References
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References are available upon request.