Gary Bishop

Clean corridors

clean rooms

clean staff room

empty bins

clean lounges

dispose rubbish

• Peeled, chopped and sliced vegetables as required by recipes, accelerating cooking times.
• Contributed to team communication, resulting in better workflow efficiency.
• Ensured proper waste disposal to maintain a hygienic kitchen environment.
• Assisted in inventory management to avoid food wastage.
• Adhered to health and safety regulations with careful handling of food and equipment.
• Assisted in stock rotation, reducing spoilage and wastage of ingredients.
• Performed regular checks on refrigerator temperatures ensuring safe preservation conditions of food.
• Cleaned utensils, achieving a more efficient work environment.
• Performed daily deep cleaning tasks to optimise workspace cleanliness standards.
• Supported head chef in creating new menu items to diversify restaurant offerings.
• Stored ingredients properly, extending their freshness dates significantly.
• Unloaded deliveries promptly for immediate storage and use of fresh produce.
• Followed safety procedures whilst using kitchen equipment to prevent accidents on duty.
• Maintained cleanliness throughout the kitchen for improved hygiene standards.
• Improved kitchen efficiency by assisting in food preparation tasks.
• Kept kitchen areas clean, orderly and well-stocked for smooth service.
• Completed kitchen cleaning close down duties at end of day, readying areas for next shift.
• Observed health and hygiene standards to minimise food contamination.
• Carried out regular rubbish removal, mopping and sweeping, maintaining clean kitchen environments throughout service shifts.
• Cleaned food preparation and storage areas in line with schedule.
• Used kitchen equipment as instructed and to safety protocols.
• Rotated stock to keep ingredients fresh.

Made main meals and desserts

served drinks

cleaned tables and bar area

handled money

Washing up

keeping the kitchen clean

waste disposal

helped with buffets

help make meals