I am currently working in hotels as a commis chef but I am now looking to work onboard the ships.
I am currently a commis chef. I have been a chef for 2 years now. I am have worked in a pub, slaley hall hotel in hexham which is a 4 star hotel with a fine dining brasserie restaurant. I am now currently working at the britannia hotel at newcastle airport which is 2 star and has an al a carte and carvery menu.
I studied at St cuthberts high school for 5 years undertaking GCSES. I then attended newcastle college after leaving in 2005.
NVQ Level 1 Hospitality
NVQ Level 2 Diploma in professional Cookery.
I am still at learning stage so my skills are basic i.e
-Making of basic stocks and sauces
- Basic meat/ poultry and fish
-Basic desserts and sponges