Chef
Milano Takeaway
BIRMINGHAM, West Midlands
08.2023 - Current
- Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
- Monitored kitchen staff and environments to ensure appropriate safety procedures were implemented.
- Maintained strict food health, hygiene and safety standards for ongoing kitchen compliance.
- Minimised kitchen waste through effective recycling, composting and disposal systems.
- Checked freezer and refrigerator temperatures regularly, maintaining produce quality and safety.
- Designed presentation and plating standards to promote quality.
- Collaborated effectively with kitchen and waiting staff to facilitate smooth, efficient service outcomes.
- Preserved kitchen equipment to prevent damages and breakdowns.
- Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
- Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
