Jennie French

Assisted team of 8 in ensuring compliance with HACCP standards.
Supported menu development tailored to Residents needs.
Facilitated communication within the team for smooth operations.

• Monitored inventory levels, ensured timely replenishment of stock.
• Developed seasonal menus to offer variety and freshness in dishes served.
• Trained junior staff for optimal performance and skill development.
• Implemented new recipes for enhanced menu diversity.
• Properly handled and stored raw ingredients, minimising illness and cross-contamination risks.
• Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.
• Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.

Managed inventory, coordinated staff, and implemented quality control measures to guarantee exceptional food standards in kitchen operations.

• Introduced new recipes enthusiastically, enhancing the variety of our offerings.
• Ensured high food quality by strictly adhering to hygiene standards.
• Maintained a clean, efficient kitchen for smooth operations.
• Assisted in menu planning, resulting in diverse and appealing dishes.
• Handled kitchen equipment safely minimising risk of accidents or damage.
• Upheld health and safety regulations diligently, maintaining a safe work environment.
• Collaborated effectively with head chef, promoting harmonious work environment.
• Supplemented head chef's duties during absence ensured continuity of kitchen operations.

Oversaw kitchen operations as head chef to enhance culinary standards.
Ensured compliance with food safety regulations to mitigate risks.
Collaborated with care teams to optimise meal delivery and satisfaction.

• Monitored inventory levels, reducing waste through strategic meal planning.
• Achieved consistent delivery of excellent dishes with meticulous attention to recipe details.
• Audited regularly expiration dates on packaged foods-ensured no outdated stock was used.
• Maintained cleanliness in work areas, upholding high sanitation standards consistently.
• Maintained hygiene standards in the kitchen area, ensuring food safety regulations compliance.
• Followed strict dietary requirements when preparing food for Residents with allergies or health concerns.
• Stored ingredients at safe temperatures in compliance with food hygiene regulations.
• Ordered and received products and supplies to maintain well-stocked kitchen areas.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation methods.