Dedicated and detail-oriented Chef with a passion for elevated, farm-to-table dining. During my tenure at Coppers Bistro, I focused on delivering exceptional culinary experiences by bridging the gap between local producers and the plate.

• Farm-to-Table Excellence: Spearheaded a menu philosophy centered on sustainability and local sourcing. I maintain strong, direct relationships with local farms and artisanal butchers, ensuring that every dish features the highest quality seasonal produce and ethically sourced meats.
• Operational Standards: Consistently upheld rigorous kitchen management protocols, directly resulting in the achievement and maintenance of a 5-star Food Hygiene Rating.
• Menu Innovation: Developed a rotating selection of dishes that highlight regional flavors while maintaining cost efficiency and reducing food waste.
• Team Leadership: Collaborative kitchen presence, focused on mentoring junior staff and ensuring every service runs smoothly under high-pressure environments.

Operate at the intersection of advanced automation and global logistics within a 1-million-square-foot robotics fulfillment center. Responsible for managing the workflow between autonomous mobile robots (AMRs) and sophisticated inventory systems to ensure 100% customer fulfillment accuracy.

• Robotic System Orchestration: Interface daily with a fleet of thousands of autonomous robots. Managed high-speed induction and stowage processes by utilizing HMI (Human-Machine Interface) software to track, divert, and optimize the flow of goods.
• Data-Driven Performance: Consistently ranked in the top 5% of the workforce by maintaining a Stow/Pick/Pack rate of 600 units per hour (UPH), exceeding site benchmarks while maintaining a 98% quality accuracy rating.
• Technical Troubleshooting: Identified and resolved "robot-on-floor" errors and station software glitches. Acted as a first-responder to mechanical bottlenecks, reducing station downtime by communicating technical issues to Reliability Maintenance Engineering (RME) teams.
• Inventory Integrity & ICQA: Utilized computer-vision technology and RFID scanning systems to conduct deep-dive audits of inventory, ensuring the digital "map" of the warehouse matched physical stock with near-perfect precision.
• Safety & Compliance Leadership: Served as a safety advocate on the floor, adhering to strict "Kiva" floor boundaries and robotic exclusion zones. Implemented 5S methodology to organize workstations, directly contributing to a reduction in workplace hazards.

I served as a core member of the Front of House team, acting as the primary ambassador for the brand and the essential bridge between the dining room and the culinary team. In this high-volume environment, I was responsible for maintaining the bistro's reputation for excellence by delivering seamless service, managing complex floor logistics, and ensuring every guest received a personalized, high-quality experience from arrival to departure.

• Strategic Guest Management: Orchestrated dining room flow for a high-traffic floor, expertly balancing walk-ins with reservations to maximize table turnover rates. I focused on maintaining a warm, welcoming atmosphere even during peak periods, ensuring that the "pulse" of the restaurant remained professional and relaxed.
• Consultative Sales & Product Knowledge: Developed a comprehensive understanding of seasonal menus, including ingredient sourcing, preparation methods, and beverage pairings. I utilized this expertise to provide tailored recommendations, which consistently drove increased average check totals through daily special promotions.
• Operational Excellence: Executed thousands of transactions via the POS system with total accuracy, managing complex bill splitting and daily financial reconciliations. I acted as a primary liaison between the front-of-house and the kitchen, ensuring that dietary requirements and allergies were communicated with 100% precision.
• Conflict Resolution & Diplomacy: Acted as the first point of contact for guest grievances, utilizing active listening and rapid problem-solving to resolve issues on the spot. My goal was always to turn a potential negative into a positive, long-term customer relationship.
• Team Leadership: Facilitated a collaborative work culture by assisting in the onboarding of new staff and maintaining high standards of food hygiene and safety protocols. I thrived in high-pressure shifts, maintaining a calm demeanor that supported the wider team’s efficiency.

• Agricultural Production & Cultivation: Managed the full lifecycle of seasonal produce. This involved soil preparation, planting, and harvesting a variety of crops to ensure the farm shop was consistently stocked with the freshest Kentish produce.
• Livestock Management (Poultry): Responsible for the daily care, health, and welfare of a flock of 500+ chickens. This included maintaining rigorous feeding schedules, managing nesting environments, and ensuring high-standard egg production for retail sale.
• Farm Shop Operations: Led the daily operations of the retail shop. I focused on creating an inviting customer experience, managing inventory, and sharing my knowledge of our farming practices with the local community to build brand loyalty.
• Sustainability & Quality Control: Ensured that all products met the high standards Juliet’s is known for, while implementing efficient farm practices to minimize waste and maximize seasonal yields.