This document contains a personal statement, education history, work experience, and references for Jennifer Harris. She has over 10 years of experience as a pastry chef and casual commie chef. Her education includes NVQ and BTEC qualifications in professional cookery, hospitality, business, and media. She is currently a pastry chef at the Hudson Bay Hotel in Ireland, where her responsibilities include preparing desserts, baking cakes, and kitchen management duties.
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1.
Jennifer Harris
3 Bastion Street Mobile: 0833806979
Athlone
Co. Westmeath
Ireland. Email: jenny_h_14@hotmail.com
jennyharris377@gmail.com
Personal Statement
I am a dedicated, reliable and hardworking individual, who works well on my own as well as part
of a team. I enjoy new challenges and experiences, as they enable me to gain knowledge and
skills that will assist me and progress in my career.
Education & Qualifications
2009 - 2011 University College Birmingham
NVQ
Level 3 - Professional Cookery
Key Skills
Level 2 - ICT
Level 2 - Numeracy
2008 - 2009 University College Birmingham
NVQ
Level 2 - Professional Cookery
Level 1 - Hospitality (Food & Drink Service)
Key Skills
Level 2 - Communications
2003 - 2008 Stuart Bathurst Catholic High School
GCSE's
Math - D
English - F
Science (double award) - EF
Religious Education (RE) - F
BTEC National Diploma
Business - Pass
Media - Pass
2.
WorkExperience
June 2011- present Pastry Chef - Hudson Bay Hotel - Ireland
Responsibilities -
Preparing and making desserts for carvey, restaurant and
functions.
Making birthday/ anniversary cakes.
Running the section of a day or night and making sure that
desserts are presented correctly.
Ordering of food products and ingredients.
Stock take of the pastry kitchen, pastry fridge and freezer.
Knowledge and skills gained –
How to take a stock take of a kitchen.
How to do ordering of food for the section.
How to present different types of plates and how to make
different kinds pastries and desserts.
From the variety of chef’s going through the kitchen, I have
gained a vast amount of knowledge and of what food
products/ ingredients work best with one another.
April 2009 –
June 2011
Casual Commie Chef
Copthorne Hotel, Merry Hill
Responsibilities -
Setting up the function kitchens.
The Preparation of food for functions.
Assisting with, and cooking Sunday breakfasts.
Provide cover for other staff when off sick - various kitchen
duties.
Assist on various sections within the kitchen.
Knowledge and Skills gained -
Working as part of an Industrial Team.
How to run a section.
How to plate up various dishes.
Knowledge on the various kinds of food served at functions.
References/Referees
Academic
Tutor/Lecturer/Supervisor Name
Department Name
University
Address
Address
Address
Tel: 01000 000000
Email: name@name.ac.uk
Professional
Gavin O’Rorke
Hodson Bay Hotel
Roscommon Rd,
Athlone,
Co. Westmeath
Tel: (090) 644 2000