Cameron James Henry Youngman

• Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Maintained well-organized mise en place to keep work consistent.
• Complied with portion and serving sizes as per restaurant standards.
• Participated in food tastings and taste tests.

I ran Larde for 6 months at a very busy pub on the North Norfolk Coast.

It was good to be back in a more a refined kitchen the menu was seasonal so changed often with the new produce

Norfolk has some of the best seasonal produce in the world and it’s always a pleasure to be apart of that

• Placed orders to restock items before supplies ran out.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
• Maintained well-organized mise en place to keep work consistent.

• I took the first job available to me to help me secure myself in Canada
• It was definitely a step down for me in terms of quality and position but i have enjoyed myself here nonetheless
• During the winter i normally run the pass and have been very successful in doing so
• I left due to my Grandfathers poor health towards the end of the season
• I have loved how busy it has been especially during the Christmas period

• I decided to move to Canada during my time at benedicts and made the choice to move back to be closer to my family so i got a job at my local pub
• The Beckford was very similar to The Loddon Swan and so i felt comfortable in my new environment
• I worked here until my move Canada was finalized
• This was a very fast paced workplace which helped hone in on my skills

• Company Overview: Benedicts is a very well known restaurant in the area i lived in
• It is widely regarded as one of the best in the city of Norwich and also a few weeks before my arrival they won the title of Best Restaurant in the East of England
• I took a step down in terms of position but a major step forwards in terms of the quality of restaurant
• I ran the veg and garnish section for my 6 months here
• The owner of Benedicts is a Chef called Richard Bainbridge
• He was a massive inspiration to me and working for him was the best experience for me so far in my career
• During my time here we retained 3 AA rosettes
• Benedicts is a very well known restaurant in the area i lived in
• It is widely regarded as one of the best in the city of Norwich and also a few weeks before my arrival they won the title of Best Restaurant in the East of England

• After my apprenticeship had ended i decided to stay here under a new role
• My daily tasks remained the same as before as i had been performing to this role in replace of other former chefs who had departed
• During my whole employment here we had retained 2 AA rosettes
• The establishment had also expanded our hotel rooms from 6 to 10 and had partnered with a nearby wedding venue which was a great opportunity to further expand my knowledge and skills

• I started working here at 16 after finishing school
• I spent just over 3 years as my apprenticeship was impacted by Corona-Virus
• After completing my apprenticeship i was promoted to Chef de Partie instead of Commis as i had impressed my employers and had been very useful during challenging periods of us being short on staff
• I used to run the Larder section and would occasionally also work on the mains side to help further my education
• I would always write the orders for the section i was working on and would also phone them through when my Head Chef was occupied
• Everyday i would check through incoming invoices and make sure we had everything on our orders and that the produce was sufficient to our needs