Kitchen staff member Diaka khanam
Jedburgh, The Scottish Borders
2023.10 - Current
Monitored storage temperature controls, keeping stored ingredients fresh.
Followed good operating practices, safety standards and equipment maintenance protocols to minimise downtime.
Plated finishing elements such as salads, garnishes and sauces prior to service.
Observed health and hygiene standards to minimise food contamination.
Measured, weighed and mixed ingredients following recipe formulae and procedures.
Kept kitchen areas clean, orderly and well-stocked for smooth service.
Cleared tables to remove dirty utensils and leftover food items.
Plated [Number]+ dishes per [Timeframe] to chef standards.
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