LEON ADDLESEE

Kitchen porter

Muthu Hotels Nairn

Nairn, Highland

04.2025 - 08.2025

Operated dishwashing machinery to maintain cleanliness in the kitchen.
Streamlined workflow to reduce waiting times for serving staff.
Kept a safe working environment by following all health and safety regulations.
Actively contributed towards keeping cooking areas pest-free through regular cleaning duties.
Worked under pressure during peak times without compromising on quality of work delivered.
Supported overall restaurant operations through effective teamwork with other staff members.
Helped create a pleasant dining experience by maintaining clean cutlery and crockery.
Ensured smooth running of the kitchen by efficiently managing waste disposal tasks.
Swept and mopped floors at end of shifts to ensure tidy workspace next day.
Unloaded deliveries, stored items properly for easy accessibility.
Consistently adhered to food hygiene regulations whilst dealing with food waste.
Removed rubbish, kept bin area clean and orderly.
Assisted chefs in food preparation for efficient meal service.
Promptly addressed spills or broken glassware to prevent accidents in the workplace.
Maintained high standards of cleanliness by washing kitchen equipment and utensils.
Followed established procedures for handling special cleaning solutions in order to protect self and others from harm.
Completed deep cleaning tasks as instructed by supervising chef or manager.
Assisted in stock rotation tasks; maintained accurate inventory count.
Achieved high levels of organisation with sorting and storing deliveries.
Cleaned work surfaces, ensured hygiene standards were met.
Carried out regular rubbish removal, mopping and sweeping, maintaining clean kitchen environments throughout service shifts.
Washed cutlery and crockery using industrial dishwashers and manual methods for pristine finish.
Worked well in busy kitchen settings, coordinating and partnering with other staff to complete tasks efficiently.
Thoroughly cleaned kitchen utensils, cookware, glassware and serving dishes, maintaining faultless hygiene and presentation standards.
Ensured kitchen equipment, crockery and utensils were spotlessly clean after shifts, ready for next service.
Removed waste and spills quickly, keeping food preparation areas clean and professionally organised.
Kept health and hygiene standards high, ensuring washed pots and cutlery were impeccably clean for service.
Organised and cleaned assigned sections meticulously, thoroughly sanitising and cleaning preparation and storage surfaces.
Removed dirty dishes from public and dining areas, maintaining clean restaurant service environments.
Assisted senior kitchen teams with ingredients preparation, enabling readiness for next service.
Upheld consistently high standards of cleanliness to conform with food health and hygiene regulations.
Remained calm under pressure throughout busy shifts, preparing and serving accurate customer orders within target service windows.