Anna Houghland

My position at Great Bear Lodge has me working alongside the lodge's Chef de Cuisine, and filling in his duties during his scheduled days off.

• Preparing nutritious lunches for staff, and freshly prepared lunches and dinners for guests.
• Managing inventory and carrying out food orders in the absence of the chef.
• Adapting menu offerings following guest dietary requirements.

Promoted to Duty Manager at YHA after my inaugural season. I assumed responsibility for kitchen management duties while also serving as a supervisor for housekeeping and reception shifts.

• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labelling, and surface cleaning.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Worked alongside the side kitchen team and delegated food preparation duties down. Followed up with cooks to verify proper preparation and production of meals.
• Prepared and served various café beverages
• Completed successful daily cash audits to correctly balance cash-register at the end of shift.

• Prepared multiple orders simultaneously during peak periods
• Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.

Commenced as a Team Member at YHA Langdale during the summer season until hostel closure, undertaking diverse responsibilities including reception, housekeeping, and food preparation. Transitioned to YHA Borrowdale for the winter season, acquiring specialised training in kitchen operations and barista skills.