Worked overlapping shifts as Deputy Cook in the café section of Bridge Baker, Fulham’s artisan bakery, pizzeria, and all-day deli.
Focused on the all-day brunch and breakfast menu served from early morning (7:15am openings), preparing mise en place, cooking eggs (poached, scrambled, in various styles like Benedict, Turkish eggs, or shakshuka), assembling sandwiches/toasts (on signature sourdough or multigrain), and handling extras like avocado toast, bacon butties, and granola.
Drew on Middle Eastern cuisine knowledge to create and introduce signature items including homemade hummus and shakshuka (Mediterranean-spiced tomatoes/peppers/onions with poached egg, optional add-ons like spinach/feta or chorizo), adding flavorful, plant-based/international options that complemented the menu’s emphasis on quality, fresh ingredients (e.g., Clarence Court eggs, Brindisa chorizo).
Ensured consistent quality and timely service in a buzzing, communal-tables cafe environment integrated with bakery takeaway and later pizza service (from 4pm). This role enhanced menu diversity and customer appeal during a transitional post-pandemic period.
What I did as a cook
- Breakfast Menu Preparation & Execution – Handled full mise en place and cooking for eggs, toasts, sandwiches, and all-day brunch items.
- Middle Eastern Cuisine Integration – Developed and prepared specialties like hummus and shakshuka, infusing authentic flavors into the café offerings.
- Egg & Specialty Dish Cooking – Mastered techniques for poached/scrambled eggs, shakshuka, Turkish eggs, and custom add-ons.
- Ingredient & Quality Control – Worked with fresh, local/high-quality ingredients to maintain consistency and appeal in an artisan setting.
- Kitchen Team Coordination – Supported overlapping shifts in a compact, multi-concept (bakery-cafe-pizzeria) operation for smooth workflow.
