MIHAIL COCHINTU

GENERAL KITCHEN ASSISTANT,ASSISTANT CHEF

CARING HOMES GROUP

Cheltenham

08.2017 - Current

Cooperated well with kitchen teams, improving workflow and raising working standards.
Followed checklists to keep kitchen areas clean, stocked and sanitised.
Completed kitchen cleaning close down duties at end of day, readying areas for next shift.
Observed health and hygiene standards to minimise food contamination.
Kept kitchen areas clean, orderly and well-stocked for smooth service.
Collected, washed and sanitised dishes and cooking utensils.
Maintained a clean and safe kitchen environment, consistently applying the highest standards of food hygiene principals, sanitisation and infection control.
Received and unpacked incoming deliveries, rotated existing stock and put away new items.
Washed cutlery and crockery using industrial dishwashers and manual methods for pristine finish.
Cleaned food preparation and storage areas in line with schedule.
Prepared simple food items, freeing up cooks to focus on complex work.
Washed, peeled and chopped vegetables to be used in dishes.
Assisted in preparation of meals to exact recipes.
Maintained organised kitchen stations with meticulous care and precision, promoting team productivity.
Used kitchen equipment as instructed and to safety protocols.
Cleared tables to remove dirty utensils and leftover food items.
Readied ingredients and food preparation areas to support smooth kitchen workflow.
Cleared tables and brought used utensils, plates and glassware back to kitchen for cleaning.
Carried out regular rubbish removal, mopping and sweeping, maintaining clean kitchen environments throughout service shifts.
Cleaned refrigerators, freezers and dry storage spaces to minimise contamination.
Assisted chefs with preparing and presenting food, employing meticulous attention to detail and quality standards.
Operated mixers, cutters and special equipment following health and safety protocols.
Rotated stock to keep ingredients fresh.
Restocked chef workstations with fresh supplies throughout shifts.
Utilised storage effectively to keep kitchen equipment and supplies safely and clearly organised.
Followed good operating practices, safety standards and equipment maintenance protocols to minimise downtime.
Monitored and recorded fridge and freezer temperatures to safely preserve stock.
Reported defective kitchen equipment in line with procedure.
Used correct ingredients and ratios in preparation for different dishes.
Assembled dishes and finalised plating of customer orders.
Maintained up-to-date knowledge of menu offerings to handle customer queries.
Mastered different types of cuisine, catering to diverse needs.
Effectively operated dishwashing equipment, such as [Type] and [Type] to maintain highest operating standards.
Delivered effective food service in [Type] kitchen environment, preparing and serving [Number]+ meals per [Timeframe].
Organised ingredients for planned dishes and associated garnishes.
Dispensed snacks and refreshments at periodic intervals.
Monitored storage temperature controls, keeping stored ingredients fresh.
Performed [Frequency] kitchen equipment inspections, successfully identifying and resolving malfunctions to maintain operational efficiencies.
Facilitated smooth kitchen operations, keeping accurate records of kitchen requirements including food quantities used, equipment issues, [Type] and [Type].
Enhanced visual appeal of [Type] meals using various food presentation techniques, such as [Type] and [Type] techniques.
Employed [Skill] and [Skill] to prepare appetising and nutritional meals, such as [Type] and [Type] meals, consistently exceeding customer expectations.
Prepared ingredients prior to service, rotating stock and storing in temperature-controlled environments to meet health requirements.
Cleaned and organised kitchen workstations to maintain smooth operations and minimise delays.
Delivered food to highest hygiene, quality and safety standards by strictly following regulations.
Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.
Maintained up-to-date knowledge of current food trends to assist with planning innovative menus to drive business.
Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
Thoroughly cleaned and sanitised knives and cutting boards, storing correctly to maximise kitchen efficiency.
Rotated frozen food items.
Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves and ovens.
Took orders and portioned food for delivery to client tables.
Plated dishes according to menu and dietary requirements.
Reduced customer complaints by enforcing strict quality control procedures.
Oversaw chefs, cooks and kitchen support staff to run smooth operation.
Thoroughly cleaned kitchen utensils, cookware, glassware and serving dishes, maintaining faultless hygiene and presentation standards.
Applied culinary expertise toward development of seasoned, complex and speciality foods.
Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
Developed seasonal menus in collaboration with chef that consistently exceeded customer expectations.
Supported chefs to deliver smooth-running kitchen operations, serving [Number]+ guests per dinner service.
Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
Ordered and received deliveries of ingredients, storing appropriately to avoid product spoilage.
Set kitchen standards governing cooking procedures, garnishes and food presentation.
Deputised for head chef, successfully managing all aspects of kitchen operations during times of absence.
Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
Inspected dishes to maintain consistent, high-quality meals and maximum customer satisfaction.
Created estimates of food and labour costs to set accurate operating budgets.