Tia-mai Tatham-white

Qualified Kitchen Shift Leader with extensive background in advanced management processes. Utilises superior communication skills to build meaningful, trusting relationships that exceed client demands. Highly skilled project manager with outstanding team leadership abilities to meet targets consistently.

Cleaned and inspected food preparation areas against safe and sanitary food-handling criteria.

Used kitchen equipment according to manufacturer's instructions and company safety protocols.

Monitored temperatures in refrigerators, freezers and warming lamps.

Checked stock was stored at correct temperatures to limit spoilage.

Kept all utensils, dishes and glasses clean and ready for customer use.

Removed waste and inadequate food items regularly to keep work spaces neat and clean.

Stored food according to safety procedures, protecting from spoilage and preventing waste.

Prepared for busy periods by organising ingredients and restocking supplies in line with expected demand.

Followed recipes and customer request details to prepare high-quality, delicious meals.

Maintained cleanliness and organisation of kitchen stations and storage areas.

Followed all rules and regulations related to safe food handling, preparation and storage.

Monitored inventory storage areas and periodically rotated stock to move oldest products and support freshness.

Cross-trained in table service to support FOH team and maintain consistent staff availability.

Managed kitchen cleaning duties to keep all areas and workstations organised, well-stocked and free from hazards.

Done food orders, comparing our sales of specific stock to order what was needed but not too much to affect our wastage amount.

Done stock taking and analysing our stock take to see where our main loses were and to improve the profit of the company by minimising all loses as best as possible.

Completed paperwork on staff members such as getting them put on the system, investigations and disciplinary matters. Recording Lateness and Sickness and investigating if needed.

Trained employees on correct cooking techniques, safety standards and performance strategies.

Interviewed, hired and supervised back-of-house staff.

Responded to customer issues in a timely manner and resolved to complete satisfaction.

Completed regular line checks to maximise quality assurance.

Revamped and motivated kitchen staff to be highly efficient and produce consistent quality.

Prepared rotas to optimise coverage while balancing payroll costs.

Maths: B

English Literature: C

English Language: C

Core Science: C

Additional Science: C

Computer Science: C

Statistics: C