Mia Little

Cooking for up to 70 covers twice a day, working up to 15 hours a day with 10-15 other chefs at a time. Running the fish section including ordered and organising stock and commis. Learned multiple different sections and eventually becoming in charge of certain sections. Seasoning and flavouring foods delicately while also balancing and adjusting and cooking to desired cuissons. Obeying instructions and followed orders from managers and head chefs. Adapting to special requests, allergies and intolerances a la minute, while adhering to a modern french menu.

Cooking for up to 60 covers a la carte twice a day across brasserie, and ala carte menus and 50 cover functions. Running the larder while learning the pastry and having knowledge of the garnish and fish sections. Ordering and organising daily and within seasonality. Utilised stock to avoid spoilage and wastage. Adhered to FIFO. Cleaned and cleansed keeping in line with CAYG. Demonstrated knife skills and classic cooking techniques daily. Follow recipes and seasoned food accordingly. Cooking family style twice a week for over 20 people’s staff food.

Complying with HACCP and COSH everyday. Learning basic skills and executing them- knife skills, blanching and refreshing, preparing ingredients. Assisting with deliveries and complying with FIFO. Working in a 10 man team for up to 200 covers a service.