CRAIG RAINFORD

• Supervised kitchen staff, ensuring adherence to food safety standards and quality control procedures.
• Developed and implemented seasonal menus, enhancing guest dining experiences with innovative dishes.
• Managed inventory control systems, optimizing stock levels and minimizing waste through efficient ordering processes.
• Trained junior chefs in culinary techniques, fostering skill development and team collaboration within kitchen operations.
• Led daily kitchen operations, coordinating tasks to maintain high productivity during peak service hours.
• Conducted regular quality checks on food preparation and presentation, maintaining consistency across all menu items.
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.

• Meal planning.
• Grocery shopping.
• Preparing for special dietary needs (organic, gluten-free, vegan, vegetarian, etc)
• Cooking of meals.
• Correctly handling food.
• Cleaning up and sanitizing.

• Event Management
• Delivered events on time, within budget, that met or even exceeded expectations
• Set, communicated and maintained timelines and priorities on every project
• Charity
• Voluntarily gave assistance help, monetary or goods from funds raised through events
• Promotion & Marketing
• Disc Jockey

• To ensure all preparation of the designated section is complete and ready for each service.
• Execute cooking to the expected high standard quickly and efficiently.
• Ensure the cleanliness and organization of designated section
• Appropriately delegate jobs to junior chefs and apprentices and support them in their development.
• Perform other duties as assigned by the head chef and management.

• Supervise kitchen employees and organize food orders.
• Oversee the food preparation and cooking process.
• Directs food preparation and collaborates with executive chef.
• Produces high quality plates, including both design and taste.
• Oversees and supervises kitchen staff.

The Atlantic Hotel was voted into the top ten in the 100 best Luxury hotels in the world, combing breathtaking ocean views, an award winning 4 AA Rosette restaurant, the AA's Courtesy and Care Award for England, a Michelin star for 11 consecutive years.

My responsibilities

• Weighing, measuring, mixing, and prepping ingredients according to recipes.
• Checking food and ingredients for freshness.
• Arranging and garnishing dishes.
• Working well under pressure and within the time limit.
• Ensuring that the kitchen area, equipment and utensils are cleaned.
• Manage and prepare the sections stock, ensuring standards are met and consistency is met from day to day.
• Manage the section orders, organization and cleanliness of any given section.
• Developing my skill set in a 4 AA Rosette restaurant star environment.

• To play a key role in helping the hotel fulfill its purpose by ensuring that duties and responsibilities are consistently carried out with attention to detail, and to a high standard with personal flare.
• Ensure the highest level of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Deliver exceptional internal and external customer service, via verbal and written communication.
• Address all guest reviews, positive or negative, via verbal or written communication.
• As far as possible, resolving concerns or queries.
• Ensure all menu items are properly and consistently prepared using correct recipes, methods of preparation and presentation.
• Prepare high quality special dishes or menu items.
• Prepare the daily mis-en-place and food for all stations.
• Follow good preservation standards for the proper handling of all food products at the right temperature.
• Check daily the quality of raw and cooked food products to ensure that standards are met.
• Oversee Stock Rotation.

The Chedi Andermatt has received the best possible rating by Forbes Travel Guide 2022, again making it one of the best hotels in Europe.

• Three months in the Asia Kitchen dim sum and salad station, including requisition support.
• Filling-up stocks.
• Dim Sum Sauces
• Support of the salad, Appetizer Station, Events
• Making the Kids Amuse
• Receiving and storing provisions.
• Three Months in the Grarde Manger Kitchen
• In charge of making the Amuse bouche during the service
• Lobby and Bar Menu
• Learning how to present dishes.
• Help with production. Making sauces
• Receiving and storing provisions.
• Helping in the preparation of dishes.

• Prepared or assisted in preparation of complete meals - preparing and cooking soups, meats, gravies, vegetables, desserts, salads, etc.
• Assisted in supervising and instructing subordinate Cooks and Service Workers, as necessary.
• Responsible for checking supplies and groceries received in work area.
• Prepared complete meal for a small group of persons.

• Finalized the presentation of customer’s plates before going out of the kitchen
• Maintained composure while staying exceptionally organized and coordinated
• Multitasking the many responsibilities that needed completion