MANDY Crouch

• Maintained clean and sanitary food preparation and storage areas, mitigating health and safety risks.
• Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
• Correctly operated kitchen equipment, maintaining optimal performance and safety levels.
• Prepared fresh, enjoyable breakfasts, lunches, afternoon teas and dinners for diners.
• Ordered and received products and supplies to maintain well-stocked kitchen areas.
• Mentored staff in food preparation and storage best practices.
• Verified proper portion sizes and consistently attained high food quality standards.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation methods.

• Used kitchen equipment as instructed and to safety protocols.
• Cooperated well with kitchen teams, improving workflow and raising working standards.
• Thoroughly cleaned kitchen utensils, cookware, glassware and serving dishes, maintaining faultless hygiene and presentation standards.
• Utilised storage effectively to keep kitchen equipment and supplies safely and clearly organised.
• Washed cutlery and crockery using industrial dishwashers and manual methods for pristine finish.
• Carried out regular rubbish removal, mopping and sweeping, maintaining clean kitchen environments throughout service shifts.
• Helped chefs with requisitioning stock within budget requirements.
• Rotated food on workstations and in display cases, disposing of spoilt items.
• Took orders and portioned food for delivery to client tables.
• Operated storage temperature controls, keeping stored ingredients fresh.
• Checked equipment state to identify and report faulty machinery for repair.
• Received and unloaded new inventory for storage in stores.
• Cleared tables to remove dirty utensils and leftover food items.
• Observed health and hygiene standards to minimise food contamination.
• Identified and addressed potential hazards to decrease accidents.
• Rotated stock to keep ingredients fresh.

• Delivered quality service by providing warm and welcoming environment.
• Promptly cleared and set tables to minimise wait times.
• Worked closely with chef to provide tasty options for guests with food allergies or intolerances.
• Covered large parties and events, anticipating planning and staffing needs.
• Disinfected dining and kitchen areas to promote cleanliness and quality standards.
• Encouraged repeat business by presenting clean and welcoming dining environment.
• Processed payments and reduced customer wait times.
• Pleasantly greeted guests and offered to take drink orders while assisting with menu familiarisation.
• Tracked tables throughout meals to identify further sales opportunities.
• Coordinated inventory and restocked condiments and consumables.
• Maximised covers by monitoring dining room for seating availability.
• Prepared cutlery and napkins to pristine standards.

• Coordinated employee schedules based on shift demands and employee availbility.
• Allocated resources to manage high-volume shifts with efficiency and top-notch service.
• Recognised and formally acknowledged outstanding staff performance, boosting team morale and productivity.
• Improved Front-of-House (FOH) staff productivity by elevating greeting and seating processes.
• Coordinated activities of dining room personnel to provide prompt, courteous service to patrons.
• Collaborated with bartenders to draft and implement promotional drinks and seasonal offerings.
• Collaborated with chefs to plan and implement fresh, innovative menus, driving restaurant footfall and sales.
• Monitored bar needs and delegated tasks to reduce patron wait times.
• Planned staffing levels based on evolving service demands.
• Enforced sanitation standards to maintain compliant bar and restaurant operations.
• Led team to deliver outstanding hospitality operations.

• Followed health and safety guidelines to properly dispose of waste and toxic materials.
• Reported breakages to supervisor.
• Correctly used colour-coded equipment.
• Communicated well with team across multiple locations.
• Restocked, refreshed and sanitised bathroom facilities.
• Kept cleaning equipment to optimal standards to reduce cleaning inefficiencies.
• Safely stored cleaning solutions, equipment and chemicals.
• Ensured proper, compliant handling of cleaning equipment, chemicals and materials, upholding excellent safety records.
• Emptied and cleaned trash cans following procedures.
• Dusted countertops, ceilings and furniture for pristine environment.
• Spot cleaned and sanitised high-touch areas.
• Cleaned and dried windows, mirrors and glass surfaces.
• Scrubbed and sanitised toilets, sinks and kitchen fixtures for high quality finish.
• Worked quickly to complete cleaning within allotted timeframes.
• Deep cleaned carpets using industrial steam cleaner.
• Used vacuum cleaners and associated accessories to clean various floor surfaces to customer specifications.
• Monitored cleaning supplies and ordered more when necessary.

neck linker in a knitwear factory paid on piece work