Philip Kadzura
Newcastle upon tyne,Durham
Summary
Detail-oriented professional with expertise in efficient cleaning procedures and stock management. Enhances operational efficiency through diligent inventory oversight and timely delivery handling. Recognised for reliability and professionalism in fast-paced environments, consistently upholding high hygiene standards.
Overview
12
12
years of professional experience
1
1
Certification
Work history
Assistant cook
Manor Care
Dipton, Durham
2022.05 - Current
- Conducted regular cleaning of kitchen appliances for maintenance purposes.
- Helped in the arrangement of utensils and cooking equipment, improving workspace organisation.
- Assisted Head Chef during large catering events, delivering excellent service under pressure.
- Contributed to menu planning meetings with innovative ideas for new dishes.
- Maintained clean and hygienic kitchen environment, adhering to health and safety regulations.
- Adapted swiftly to changing menus and food preparation methods.
- Worked in accordance with food hygiene standards, promoting a safe working environment.
- Monitored stock inventory levels to avoid shortages or excesses.
- Received food supplies from vendors whilst verifying their quality.
- Ensured freshness of food and ingredients by checking quality regularly.
- Prepared various types of meat according to specified requirements.
- Collaborated with other kitchen staff for efficient meal preparations and deliveries.
- Prepared ingredients for meals, enhancing efficiency.
- Assisted Head Chef in preparing a variety of dishes, ensuring customer satisfaction.
- Participated actively in team meetings, contributing valuable inputs.
- Performed routine kitchen tasks on time, ensuring smooth operations.
- Handled customer queries regarding meal ingredients effectively.
- Received and verified food deliveries, placing items in proper kitchen areas or storage.
- Processed high volume of food orders daily, maintaining accuracy and consistency.
- Washed cutlery and crockery using industrial dishwashers and manual methods for pristine finish.
- Maintained kitchen inventory through [Task], [Task] and [Task].
- Achieved Food Hygiene Rating of [Number] by consistently upholding impeccable kitchen standards.
- Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
- Helped to reduce food waste by [Number]% in [Number] months through [Action].
- Inspected safety and sanitation of kitchen [Timeframe] against [Type] standards.
- Sourced fresh produce and negotiated prices with suppliers.
- Tested [Number] new [Type] recipes [Timeframe].
- Rotated frozen food items.
- Visually inspected dishes against [Type] criteria to uphold [Type] standards.
- Completed kitchen cleaning close down duties at end of day, readying areas for next shift.
- Assisted in preparation of meals to exact recipes.
- Kept kitchen areas clean, orderly and well-stocked for smooth service.
- Cleaned food preparation and storage areas in line with schedule.
- Cooperated well with kitchen teams, improving workflow and raising working standards.
- Utilised storage effectively to keep kitchen equipment and supplies safely and clearly organised.
- Carried out regular rubbish removal, mopping and sweeping, maintaining clean kitchen environments throughout service shifts.
- Used kitchen equipment as instructed and to safety protocols.
- Maintained up-to-date knowledge of menu offerings to handle customer queries.
- Cleared tables to remove dirty utensils and leftover food items.
- Observed health and hygiene standards to minimise food contamination.
- Monitored storage temperature controls, keeping stored ingredients fresh.
- Thoroughly cleaned kitchen utensils, cookware, glassware and serving dishes, maintaining faultless hygiene and presentation standards.
- Carried out wide variety of tasks to maintain optimal service delivery.
- Rotated stock to keep ingredients fresh.
- Reported defective kitchen equipment in line with procedure.
- Helped chefs with requisitioning stock within budget requirements.
- Received and unloaded new inventory for storage in stores.
- Identified and addressed potential hazards to decrease accidents.
- Completed daily opening and closing duties to support kitchen operations and prepare for busy periods.
- Adhered to health and safety requirements for cleaning surfaces, cooking items and equipment.
- Followed precise recipes detailing ingredient requirements and cooking methods.
- Changed and sanitised surfaces between tasks to avoid cross-contamination.
- Followed kitchen opening and closing procedures when preparing cooking supplies, ingredients and workstations.
- Presented dishes with creative plating and merchandising.
- Used batch cooking equipment to create multiple meal items at once.
- Enforced proper sanitation practices to prevent food spoilage and contamination.
- Operated industrial kitchen equipment to mix and blend ingredients.
- Adjusted recipes based on availability of ingredients or current guest preferences.
- Accounted for individual diets and allergens when cooking personal meals.
- Reduced food costs with proper budgeting and inventory management.
- Created special menus for events with unique ingredients and recipes.
Kitchen team member
The Three Horseshoes
Lanchester, Durham
2021.12 - 2022.04
- Operated various kitchen equipment safely, minimised accidents.
- Stocked all necessary supplies for efficient operation.
- Followed recipes meticulously, delivered consistent taste across all dishes served.
- Coordinated with other staff members to streamline operations.
- Managed inventory control to reduce food waste.
- Delivered prompt service to ensure customer satisfaction.
- Assured food safety regulations compliance, enhanced restaurant reputation.
- Maintained orderliness of storage areas to enhance workflow efficiency.
- Prepared delicious meals for customer satisfaction.
- Achieved a clean and organised kitchen by maintaining high standards of cleanliness.
- Fostered a positive work environment with effective communication and team cooperation.
- Executed daily prep work, facilitated smooth kitchen operations during peak hours.
- Prepared and cooked dishes with accuracy and efficiency for well-timed food service.
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
- Stored ingredients at safe temperatures in compliance with food hygiene regulations.
- Correctly operated kitchen equipment, maintaining optimal performance and safety levels.
- Maintained clean and sanitary food preparation and storage areas, mitigating health and safety risks.
- Received and verified food deliveries, placing items in proper kitchen areas or storage.
- Received and unpacked incoming deliveries, rotated existing stock and put away new items.
- Cleaned refrigerators, freezers and dry storage spaces to minimise contamination.
- Maintained organised kitchen stations with meticulous care and precision, promoting team productivity.
- Readied ingredients and food preparation areas to support smooth kitchen workflow.
- Assembled dishes and finalised plating of customer orders.
- Washed, peeled and chopped vegetables to be used in dishes.
- Restocked chef workstations with fresh supplies throughout shifts.
- Organised ingredients for planned dishes and associated garnishes.
- Prepared simple food items, freeing up cooks to focus on complex work.
Kitchen assistant
Manor Care
Dipton, Durham
2014.03 - 2021.12
- Prepared ingredients for increased speed of cooking process.
- Assisted chefs with meal preparations for smoother service during peak hours.
- Peeled, chopped, and sliced vegetables according to recipes.
- Maintained cleanliness throughout the kitchen for improved hygiene standards.
- Cleaned utensils, achieving a more efficient work environment.
- Performed daily deep cleaning tasks to optimise workspace cleanliness standards.
- Adhered to health and safety regulations with careful handling of food and equipment.
- Followed safety procedures whilst using kitchen equipment to prevent accidents on duty.
- Assisted in inventory management to avoid food wastage.
- Assisted in stock rotation, reducing spoilage and wastage of ingredients.
- Unloaded deliveries promptly for immediate storage and use of fresh produce.
- Ensured proper waste disposal to maintain a hygienic kitchen environment.
- Washed dishes quickly after meal service to free up space in the kitchen area.
- Helped implement a new system for organising stock which increased ease of access.
Kitchen porter
The Blue Bell Inn
Newcastle upon Tyne, Durham
2014.03 - 2014.04
- Consistently adhered to food hygiene regulations whilst dealing with food waste.
- Maintained high standards of cleanliness by washing kitchen equipment and utensils.
- Thoroughly cleaned kitchen utensils, cookware, glassware and serving dishes, maintaining faultless hygiene and presentation standards.
- Cleaned work surfaces, ensured hygiene standards were met.
- Actively contributed towards keeping cooking areas pest-free through regular cleaning duties.
- Washed cutlery and crockery using industrial dishwashers and manual methods for pristine finish.
- Ensured kitchen equipment, crockery and utensils were spotlessly clean after shifts, ready for next service.
- Kept health and hygiene standards high, ensuring washed pots and cutlery were impeccably clean for service.
- Upheld consistently high standards of cleanliness to conform with food health and hygiene regulations.
- Maintained exceptional kitchen cleanliness in preparation for daily breakfast, lunch and dinner services.
- Kept kitchen areas clean, orderly and well-stocked for smooth service.
- Completed kitchen cleaning close down duties at end of day, readying areas for next shift.
- Swept and mopped floors at end of shifts to ensure tidy workspace next day.
- Removed rubbish from bin area regularly to maintain cleanliness.
- Carried out regular rubbish removal, mopping and sweeping, maintaining clean kitchen environments throughout service shifts.
- Completed deep cleaning tasks following instructions from the supervising chef.
- Supported overall restaurant operations through effective teamwork with other staff members.
- Cleaned food preparation and storage areas in line with schedule.
Kitchen porter
Marquis of Granby
Newcastle Upon Tyne, Durham
2014.02 - 2014.03
- Assisted in stock rotation tasks; maintained accurate inventory count.
- Cleaned work surfaces, ensured hygiene standards were met.
- Consistently adhered to food hygiene regulations whilst dealing with food waste.
- Maintained high standards of cleanliness by washing kitchen equipment and utensils.
- Supported overall restaurant operations through effective teamwork with other staff members.
- Promptly addressed spills or broken glassware to prevent accidents in the workplace.
- Actively contributed towards keeping cooking areas pest-free through regular cleaning duties.
- Helped create a pleasant dining experience by maintaining clean cutlery and crockery.
- Operated dishwashing machinery to maintain cleanliness in the kitchen.
- Removed rubbish, kept bin area clean and orderly.
- Swept and mopped floors at end of shifts to ensure tidy workspace next day.
- Assisted chefs in food preparation for efficient meal service.
- Carried out regular rubbish removal, mopping and sweeping, maintaining clean kitchen environments throughout service shifts.
- Washed cutlery and crockery using industrial dishwashers and manual methods for pristine finish.
- Worked well in busy kitchen settings, coordinating and partnering with other staff to complete tasks efficiently.
- Thoroughly cleaned kitchen utensils, cookware, glassware and serving dishes, maintaining faultless hygiene and presentation standards.
Education
GCSEs -
Speciss College
Harare ZimbabweNVQ Level 2 - Hospitality Services
Derwentside College
County Durham Apprentceship - Hospitality Services
People 1st
County Durham Skills
- Food preparation
- Hygiene practices
- Cleaning procedures
- Inventory management
- Inventory control
- Delivery unloading
- Fast-paced adaptability
- Punctuality and reliability
- Professional criticism handling
Affiliations
- Photography, Music ,Art, Exercising and Travelling
Certification
Active Drivers License
Timeline
Assistant cook
Manor Care
2022.05 - Current
Kitchen team member
The Three Horseshoes
2021.12 - 2022.04
Kitchen assistant
Manor Care
2014.03 - 2021.12
Kitchen porter
The Blue Bell Inn
2014.03 - 2014.04
Kitchen porter
Marquis of Granby
2014.02 - 2014.03
GCSEs -
Speciss College
NVQ Level 2 - Hospitality Services
Derwentside College
Apprentceship - Hospitality Services
People 1st