Rachel Azizi

I have been working for Solihull Catering Services since may 2013 Rising from a catering assistant to running my own kitchen for the past 7 years (coppice junior school) I cook and serve for an average of 145 KS2 children a day. We are on a 3 week menu cycle that changes twice a year. Many of the foods are made from scratch such as the cakes, pasta bakes, curries etc

Having been at Coppice Junior School for 6 years I have got to know the kids very well and learn the new years 3’s names as quickly as possible so it gives a personal touch. You get to know their likes and dislikes ,for example I know most of the kids that will always say salad when I ask ‘veg or salad?’. I feel it is very important to provide excellent customer service and even make serving them fun like dressing up when a promotion is put on. I would like to think that when they grow up they will have fond memories of school dinners.

I have obtained both my level 2 and 3 NVQ Diplomas in food production and hospitality. Every 3 years there is mandatory training in fire awareness, safeguarding, food safety in which in attend. I also completed online allergy training recently (I haven't received the certificate yet) and have gone through a training tutorial regarding Natasha's law.

In addition to cooking and serving I am also in charge of all maintaining high standards in regard to HACCUP and COSHH, admin duties including ordering stock, stock takes, filling out daily figures, timesheets etc on the lap top and completing personal development reviews for my catering assistant-all of which would help me for this role.

I believe all of the above would help me greatly in taking on the role of a kitchen assistant and work very well in a team environment and under leadership, assisting the head cook in whatever tasks they give me.

Solihull catering for the last 10 years

NVQ's 2 and 3 in catering