"Having worked in fast-paced kitchens for some time now, I find I thrive under pressure. During a busy shift, I enjoy the challenge of ensuring things run smoothly. When accidents happen, as they can do in the kitchen, I find the pressure to find a swift solution helps me to think creatively and quickly."

"My food safety and hygiene certificates are all up to date. My sister has severe nut allergies so I'm very aware of the importance of proper food handling practices. In my most recent role, I worked with the Head Chef to develop our own in-house procedure for preparing dishes for customers with allergies, to ensure no cross-contamination occurred."

"I originally qualified as a 154121158commis chef35.95chef28.73cook5.3kitchen4.31commis waiter2.9190631756576.7013.1419.95HOURLY699152972025-09-012025-09-302025-08-012025-08-312025-10-05Commis Chef by undertaking an apprenticeship at a seafood restaurant in the city. However, after completing the apprenticeship, I was keen to further my understanding of cooking and gain experience with new cuisines, so I enrolled in a culinary arts degree."

"I previously worked at a restaurant that didn't have many vegan-friendly items on the menu, which also made it difficult for lactose intolerant guests to order. After a few weeks of experimenting, I pitched three new menu items to the head chef which were dairy-free, gluten-free and vegan."

"I try not to take it personally when food is sent back to the kitchen. Ultimately, I want my customers to enjoy their meal so if something isn't quite right I appreciate them bringing it to my attention. I'll always work with the team in the kitchen to prepare a fresh dish swiftly. When I can, I'll deliver the new dish myself to apologise for the error. This ownership mindset seems to help smooth things over with customers."

"In my experience, the pressure of working in a fast-paced kitchen seems to help foster a sense of camaraderie and support for your teammates. The most important element of the team's success is strong communication. I've found that on busy evenings as long as I follow the Head Chef's instructions, speak up when I need help and support my colleagues, we always make it through service smoothly."

"Having started my career cooking seafood, I've always enjoyed exploring how different parts of the world incorporate seafood into their cuisine. At the moment, I particularly enjoy the fragrant spices of Thai cuisine and have plans to visit Thailand later this year to take cooking lessons from locals. I hope to learn some new skills that I can incorporate into my cooking when I return."

"While we have our own pressures in the kitchen equally, waitstaff work in a high pressure, customer-facing role and so I understand mistakes can happen. I would approach the colleague that placed the order to understand if the issue was a human error using the order entry system or a misunderstanding with the customer. Once we've established the cause of the issue, I'd support them and provide any advice I might have from previous experiences."

"You are renowned for your innovative approach to fine dining and impeccable customer service. I hope to learn more about experiential dining and become more confident in my table-side manner when presenting dishes to diners."

"I strive to do my best in my work, and in order to do so, I understand the importance of feedback from others. When delivering feedback I try to share advice with colleagues from my previous experiences, and I'm always grateful when colleagues critique my work and share tips to improve my skills."