Magdalena Zarska

• Assist in food preparation for the customers.
• Serve customers efficiently and courteously.
• Support till operations and transactions.
• Ensure hygiene standards are upheld.

• Assisted by preparing simple salads, sandwiches and sides.
• Maintained cleanliness and organisation of kitchen stations and storage areas.
• Maintained high levels of kitchen hygiene, including cleaning surfaces and equipment regularly.
• Served the food to children and worked on the tills

i assisted the kitchen chef by preparing ingredients, serving the food, washing dishes, and on some occasions i took the role of the chef. Furthermore, i also:

• Washed, peeled, chopped, cut and cooked food within tight deadlines and without supervision.
• Maintained kitchen stations in line with health and safety standards.
• Kept kitchen equipment and knives in good working order through regular maintenance.
• Prepared ingredients for cooking, completing tasks such as chopping vegetables, butchering meat or cleaning seafood.
• Suggested menu enhancements and additional menu items to head chef according to industry trends and customer requests.

• Regularly replenished shelves, till areas and displays with latest merchandise and signage.
• Provided friendly, attentive service by promptly responding to customer enquiries and processing order requests.
• Worked as team member, performing cashier duties, product assistance and cleaning.
• Assisted customers with important purchasing choices, identifying needs and employing product expertise to make appropriate suggestions.

• Maintained optimum temperature in ovens, grills and roaster to correctly cook foods.
• Adapted recipes to account for ingredient shortages, allergen problems, or dietary restrictions.
• Worked with experienced chefs to learn requirements of different cooking stations and dishes.
• Collaborated with kitchen team to handle high tempo demands and stressful service periods.
• Monitored temperatures in refrigerators, freezers and warming lamps.
• Removed waste and inadequate food items regularly to keep work spaces neat and clean.
• Checked stock was stored at correct temperatures to limit spoilage.