Jessica Mann

• Operated dishwashing machinery.
• Supported overall restaurant operations through teamwork.
• Assisted chefs in food preparation for meal service.
• Consistently adhered to food hygiene regulations and dealing with hygienic food waste.
• Assisted in stock rotation tasks and maintained inventory count.
• Worked well in busy kitchen settings and cooperated under pressure.
• Provided flexible working hours.

Working in the Saint Mawgan craft shop was my first job which developed my communication skills and vastly gain my confidence towards customers. Here, I worked primarily with my employer before working the store on my own after I quickly gained the trust to maintain a professional work environment and smooth operations by myself. I also:

• Handled high volumes of transactions during holiday seasons efficiently.
• Greeted each customer warmly, creating a friendly shopping environment and assisted with enquiries to enhance shopping experience.
• Demonstrated patience while dealing with difficult customers, maintaining professionalism and also whilst training new cashiers on store policies to ensure standard maintenance.
• Maintained clean and organised workspace to ensure efficient service.
• Balanced till at end of day, maintaining accurate records.
• Packaged customer items carefully, ensuing merchandise safety.
• Took initiative in restocking shelves during downtime, enhancing product availability.
• Helped meet business needs by working extra shifts.

I began working in Hawkey's cafe in July 2023 where I learnt kitchen maintenance and developed team- working abilities. I also gained my level 2 food hygiene safety training to enhance my knowledge. I currently work part time as KP and waitress, assisting the chefs with food preparation and took accurate guest orders, both developing my attention to detail in order to allow for customer's safety and maintain quality standards. I also:

• Handled kitchen equipment safely, reducing risk of accidents in the workplace.
• Maintained smooth operations to support busy dining periods.
• Enhanced kitchen efficiency by maintaining cleanliness and organisation of work areas.
• Cleared tables before collecting, washing and sanitising dishes and cooking utensils. using industrial dishwashers and manual methods.
• Stocked beverage supplies, maintained availability of popular drinks.