Kitchen staff member
Diaka khanam
Jedburgh, The Scottish Borders
10.2023 - 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.