Jose FERREIRA

• Washed and put away cookware, utensils and dishes.
• Removed rubbish and recycling regularly to keep workspaces neat and clean.
• Kept all utensils, dishes and glasses clean and ready for customer use.
• Maintained high standards of hygiene by thoroughly cleaning kitchen areas, including floors and surfaces.
• Disposed of kitchen waste and recycling appropriately.
• Maintained high levels of kitchen hygiene, including cleaning surfaces and equipment regularly.
• Maintained a positive attitude under pressure, contributing to a harmonious kitchen environment.
• Managed kitchen cleaning duties to keep all areas and workstations organised, well-stocked and free from hazards.
• Handled cleaning chemicals in line with safe use guidance.
• Removed waste and inadequate food items regularly to keep work spaces neat and clean.
• Disinfected kitchen tools and supplies to maintain high standard of health and safety.
• Completed daily cleaning and restocking checklists to support kitchen operations.
• Maintained neat and organised food storage areas to increase team efficiency.
• Maintained cleanliness and organisation of kitchen stations and storage areas.
• Supported chefs during busy periods to ensure timely preparation and delivery of meals.
• Provided assistance in setting up and clearing down the kitchen before and after service hours.
• Handled glassware and fragile items with exceptional care to prevent damages and breakages.
• Cleaned and inspected food preparation areas against safe and sanitary food-handling criteria.
• Disinfected food preparation areas for improved kitchen hygiene.
• Washed and peeled produce and prepared ingredients and equipment to support kitchen workflow.
• Assisted chefs with food preparation tasks such as washing, peeling, chopping, and cutting ingredients.
• Followed all rules and regulations related to safe food handling, preparation and storage.
• Kept chef workspaces stocked with supplies during busy periods.
• Washed dishes with detergent, rinsing and sanitising chemicals in [Number]-compartment sinks.
• Handled delicate kitchenware with care during cleaning and storage to prevent damage.
• Used kitchen equipment according to manufacturer's instructions and company safety protocols.
• Adapted quickly to new kitchen layouts and equipment, demonstrating flexibility and a willingness to learn.
• Adhered to health and safety guidelines to minimise risks of accidents and injuries in the kitchen.
• Helped kitchen team prioritise and complete high-volume orders in busy restaurant environment.
• Collaborated with kitchen staff to manage food storage areas, preventing food spoilage and wastage.
• Upheld health and safety standards to protect staff and customers.
• Operated kitchen equipment safely, including ovens, grills, and mixers, following health and safety guidelines.
• Coordinated waste disposal, ensuring compliance with environmental and sanitation policies.
• Flexibly shifted tasks in response to changing service demands, assisting other staff members to increase overall team efficiency.
• Minimised risk of contamination with regular cleaning in refrigerated, frozen and dry storage spaces.
• Assisted kitchen staff with food preparation to complete tasks ahead of schedule by minimum of [Number] minutes.
• Collaborated with other kitchen staff to streamline food preparation processes for high-volume service periods.
• Reported kitchen equipment faults for quick repair.

Fostered a culture of respect and teamwork amongst kitchen staff, promoting efficient and effective service delivery.