Amy Lynne Phillips

• Preparing customized meals to diverse dietary preferences and restrictions.
• Ensuring high standards of food safety and hygiene compliance.
• Creating seasonal dishes using locally sourced ingredients.
• Consulting clients to understand culinary needs, delivering a fully personalised dining experience daily.
• Daily errand running including shopping, home organisation, placing orders and making appointments.

• Product Development.
• Developed and implemented new baking techniques to enhance product quality and consistency.
• Oversaw daily production schedules to ensure timely product availability and operational efficiency.
• Managed inventory levels of baking supplies and ingredients, reducing waste through effective stock control practices.
• Ensured compliance with health and safety regulations in all baking operations, maintaining a clean work environment.
• Mentored junior bakers in developing their skills through training sessions and constructive feedback.
• Collaborated closely with other department heads to align cross-functional goals and strategies for company-wide success.
• Trained and supervised new employees on bakery operations and procedures.
• Optimized ingredient sourcing by establishing relationships with local suppliers.
• Conducted thorough quality control checks on all products before sale, ensuring compliance with food safety standards and customer expectations.
• Operated and maintained bakery equipment, including ovens and mixers.
• Maintained accurate inventory of baking supplies and ingredients with monthly stock take and strict ordering systems.

• Sous chef with main focus on pastry and baking.
• Seasonal menu and recipe creation including costing.
• Preparation of catering for events and celebration cakes including wedding cakes.
• Manufacturing, labeling and packing of confectionaries for the cafe shop.
• Preparation and presentation of daily confectionary, cakes and bread for the cafe.
• Daily menu item preparations for breakfast and lunch service.
• Plating and pass management.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Mentored junior kitchen staff, improving overall team performance.

• Junior Sous Chef with main focus on pastry.
• Full responsibility of Pastry section of the La Residence Kitchen
• Running and working in other sections of the kitchen including: Meat, fish, larder and garnish.
• Daily menu creation
• Continual stock control including ordering and sourcing ingredients; and monthly stock take.
• Preparing staff meals for all Hotel Staff.
• Preparation and presentation of luxury high teas.
• Preparing celebration and wedding cakes
• Private catering in hotel villas.
• Private Chef’s tables.
• Cooking and baking classes for children and adults.

• Senior Chef de Partie with a main focus on Pastry as well as breakfasts, larder, meat and plating/pass management.
• Stock control including monthly stock take.
• Placing orders and sourcing ingredients from local suppliers.
• Preparing staff meals for all hotel staff.
• Preparing and presenting luxury high teas.
• Private catering in the hotel villas and exclusive chef's tables.

• Preparation and running of all sections of the kitchen including: larder, pastry, garnish, meat & fish and pass/plating.
• Placing orders and stock take.
• Trained junior chefs on cooking techniques and kitchen safety protocols.
• Operated all kitchen equipment safely to prevent injuries.
• Rotated stock to use items before expiration date.
• Maintained high standards of cleanliness and organization, ensuring a safe and efficient workspace.

• Concierge and guest liaison.
• Preparation and serving of breakfasts, dinners and afternoon teas.
• General housekeeping.
• Digital marketing and social networking.

with distinction

with distinction