Frank Campbell

Washed and put away dishes and kitchen utensils, receiving only one complaint. Loaded and unloaded dishwashers with care, maintaining the quality of the dishes. Disposed of waste and recycled at the end of my 6 hour shifts appropriately, 7AM-3PM. Worked efficiently during peak trading hours of cafe, ensuring timely service. Performed food preparation for sausages, avocados, mushrooms during early shifts.

• Washed and put away cookware, utensils and dishes.
• Disposed of kitchen waste and recycling appropriately.
• Removed rubbish and recycling regularly to keep workspaces neat and clean.