Michelle Vout

Assident cook

Care home

Newcastle upon Tyne , England

06.2000 - Current

Collaborated with other kitchen staff, fostering a team-oriented environment.
Devised creative ways to use seasonal produce in daily menus.
Managed multiple orders simultaneously under high pressure situations, meeting service deadlines successfully.
Cooked and plated meals whilst adhering to presentation guidelines set by head chef.
Organised kitchen equipment and utensils for easy access during peak hours.
Assisted in cost control measures pertaining to procurement of ingredients.
Achieved consistent delivery of excellent dishes with meticulous attention to recipe details.
Followed strict dietary requirements when preparing food for customers with allergies or health concerns.
Maintained cleanliness in work areas, upholding high sanitation standards consistently.
Maintained hygiene standards in the kitchen area, ensuring food safety regulations compliance.
Maintained clean and sanitary food preparation and storage areas, mitigating health and safety risks.
Followed recipes precisely to deliver first-class meal quality and consistency.
Received and verified food deliveries, placing items in proper kitchen areas or storage.
Stored ingredients at safe temperatures in compliance with food hygiene regulations.
Ordered and received products and supplies to maintain well-stocked kitchen areas.
Minimised food waste with FIFO system, verifying all ingredients stored at correct temperatures.
Cultivated relaxed kitchen atmosphere, staying calm in high pressure situations.
Measured and mixed ingredients using professional kitchen scales with precision to minimise wastage.
Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation methods.
Verified proper portion sizes and consistently attained high food quality standards.
Cut and portioned [Number]+ types of meat, fish and poultry daily with precise knife skills.
Completed daily opening and closing duties to support kitchen operations and prepare for busy periods.
Changed and sanitised surfaces between tasks to avoid cross-contamination.
Followed kitchen opening and closing procedures when preparing cooking supplies, ingredients and workstations.
Adhered to health and safety requirements for cleaning surfaces, cooking items and equipment.
Enforced proper sanitation practices to prevent food spoilage and contamination.
Used batch cooking equipment to create multiple meal items at once.
Collaborated with kitchen team to deliver fast and accurate orders with delicious food.
Encouraged team to keep kitchen organised and stocked with supplies for easy use.
Operated industrial kitchen equipment to mix and blend ingredients.
Accounted for individual diets and allergens when cooking personal meals.
Monitored equipment operation and controlled settings to steam, roast and grill food.

Summary

Overview

Work history

Assident cook

Assident cook

Education

Food safety level 2 and food and high gene -

Skills

Accomplishments

Timeline

Assident cook

Assident cook

Food safety level 2 and food and high gene -

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