Jesse-Jay Vella

I learnt the fundamentals of a kitchen, how to carry myself and work efficiently in a team, particularly at Trinity where the kitchen is very tight, being aware of the team around me and the resources availability is extremely important.

Helped to run the larder section. This included maintaining a clean well organized section, both service fridges and walk in fridges. Ensuring daily “mise en place” was done efficiently and to a very high standard .Ordering for the larder section (daily) taking care to order correctly managing fridge space and stock rotation. During services, performing at the highest level, working fast, efficiently and clean, having a meticulous eye to guarantee each plate was delivered to the best of my ability,reflecting the high standards demanded by my head chef, and my own personal standards.

• Packaged and weighed products for customers and supported individual product selection process.
• Greeted and interacted with diverse customer base, serving needs on individual basis.
• Performed meat inspections and checked temperature environment to maximize food safety.
• Helped maintain a clean, and well organized shop.
• Developed,existing knife skills and learned primary cuts.

• Helped to run a small Cafe alongside my mother.
• Responsible for creating ,and frequently changing the menu, preparing the food and all other aspects of the kitchen.(Organizing and cleaning)
• Helped with front of house ,implementing an extremely thorough approach to good customer service.

• Maintained effective supply levels by monitoring and reordering food stock.
• Restocked workstations with supplies and food display cases with fresh selections to decrease customer waiting during busy periods.
• Performed food preparation responsibilities to meet franchise standards for quantities, speed and packaging.
• Performed shift change tasks each day to keep store neat and running smoothly.
• Followed food safety procedures outlined in company policies and health and sanitation regulations to prevent food borne illness.
• Greeted customers promptly and took orders to keep flow of traffic moving.
• Learnt to deal with intoxicated and difficult customers in such a way , to reduce the risk of danger and violence during the night shifts.

• Learnt the fundamentals of a good kitchen. I was taught rudimental procedures that I still use today,from personal presentation and attitude to the basics of the different cooking techniques.
• Boosted team efficiency by keeping kitchen areas organized, clean and properly sanitized.
• Moved items from main storage areas to easily accessible small fridge, freezers and containers to support kitchen efficiency during service.
• Assisted food preparation. from cleaning and cutting produce, to preventing food spoilage by monitoring dates, rotating stock and following proper storage procedures.