Mark Green

• daily supervision of persons on probation who have been ordered by court to complete a set amount of hours of unpaid work for various Offences.
• Provided constructive feedback to staff for improved performance levels.
• Encouraged open dialogue amongst team members, promoted an inclusive work environment.
• Delegated tasks appropriately, achieved balanced workload among team members.
• Ensured smooth operations with regular maintenance checks.
• Promoted a safe work environment by enforcing strict adherence to safety regulations.
• Identified potential risks and mitigated them through proactive measures.
• Reduced workplace conflicts through effective communication and negotiation skills.
• Implemented company policies effectively, maintained high standards of service delivery.

Creating and following healthy menus for children aged 3 months to 5 years.

• Monitored inventory levels, ensured timely replenishment of stock.
• Managed all aspects of the kitchen, ensuring smooth operation.
• Maintained exemplary hygiene standards in the kitchen area.
• Adhered to strict dietary guidelines for the children.
• Implemented new recipes for enhanced menu diversity.
• sourcing new suppliers and maintaining a good working relationship with all suppliers.
• Upheld health and safety regulations at all times in the kitchen.

• Adhered to budget constraints when ordering supplies, effectively managing expenses.
• Managed daily kitchen operations efficiently whilst maintaining high quality standards.
• Maintained cleanliness of kitchen area, meeting health and safety regulations consistently.
• Organised staff rotas to ensure adequate coverage during all operating hours.
• Coordinated with suppliers for timely ingredient deliveries, avoiding shortages or interruptions in service.
• Coordinated recruitment and training of kitchen staff to develop high-performing team.
• Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.