Maxine Curry
Dayjob Limited
The Big Peg
120 Vyse Street
Birmingham B18 6NF
T: 0044 121 638 0026



A professional Chef who has a passion for cooking first class nutritional meals. Maxine is an expert at cooking methods such as portioning, battering, breading, seasoning and marinating. She has sound knowledge of food safety and hygiene, and with her present employer has a reputation for using produce in a sensible and cost effective way. Through training, practical kitchen sessions and self-learning she has learnt how to minimize waste and maximize quality. In addition to this she is familiar with food-cost calculations and with making clientele feel special. Right now she is looking for a suitable position with a reputable and ambitious company.



CHEF – Start Date – Present
Employers name – Location
Responsible for the daily preparation of food items in the pantry, fry stations and other areas of the kitchen.


  •     Serving well-presented and attractive meals made to individual requirements.
  •     Demonstrating new cooking techniques and equipment to kitchen staff.
  •     Checking the quantity and quality of received products.
  •     Ensuring that all kitchen staff adhere to uniform, grooming and appearance standards.
  •     Creating decorative food displays.
  •     Reporting any food or ingredient shortages to the Kitchen Manager.
  •     Managing the day-to-day operation of the kitchen.
  •     Assisting in the transportation of food to the dining area.
  •     Carrying out staff performance appraisals.
  •     Coming up with menu specials.
  •     Responding in a timely manner to all reasonable guest requests.
  •     Taking disciplinary action against underperforming or incompetent staff.
  •     Coordinating food production schedules.
  •     Preparing weekly staff schedules.
  •     Opening the kitchen and dining area at the start of the working day.
  •     Storing foo in appropriate containers, labelling them and also rotating the food at the appropriate time.
  •     Storing leftover foodstuffs and uncooked products.
  •     Evaluating new recipes.
  •     Promoting professional work habits amongst staff.
  •     Organising regular staff meetings.
  •     Setting quality and production goals for staff.

JOB TITLE – Start Date – End Date
Employers name – Location

JOB TITLE – Start Date – End Date
Employers name – Location




  •     Able and willing to perform complex and difficult tasks.
  •     Cooking meats, fish, vegetables, soups and other hot food products.
  •     Can understand basic cooking directions.
  •     Providing leadership to kitchen staff.


  •     Willing to accept responsibility for food that is cooked.
  •     Able to work nights weekends and holidays.
  •     Physically fit and able to walk or remain standing for long periods of time.
  •     Superb manual dexterity.
  •     Able to converse with our clientele.
  •     Maintaining a personal and tidy appearance.



Food tasting
Knife handling skills
Quality orientation



University name  –  Degree details        Study Dates
College name      –  Qualifications                Study Dates
School name       –  Subjects / Grades          Study Dates



Available on request.



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