Raphael Levitt

• Served food and beverages to dining guests with outstanding customer service.
• Cleaned preparation areas thoroughly to avoid cross-contamination.
• Collected, washed and sanitised dishes and cooking utensils.
• Cleaned refrigerators, freezers and dry storage spaces to minimise contamination.
• Followed checklists to keep kitchen areas clean, stocked and sanitised.
• Prepared service area and kitchen equipment as directed.
• Followed good operating practices, safety standards and equipment maintenance protocols to minimise downtime.
• Prepared simple food items, freeing up cooks to focus on complex work.
• Received and unpacked incoming deliveries, rotated existing stock and put away new items.
• Cleared tables and brought used utensils, plates and glassware back to kitchen for cleaning.
• Maintained high standards of food hygiene through regular checks of fridge and freezer temperatures.
• Maintained skills across various kitchen roles, providing support in alternative positions during staff absences.
• Managed food delivery processes, maintaining efficient storage solutions and meticulous stock rotation to reduce waste.

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• Used correct ingredients and ratios in preparation for different dishes.

• Collected finished work at end of production lines and moved to locations for storage or shipping.
• Attended to needs of teammates for seamless production.
• Used cleaning chemicals safely to sanitise work spaces.
• Manually loaded, unloaded and manoeuvred bulky goods, safely lifting and transporting heavy loads.
• Stacked products
• Strictly followed company safety regulations, eliminating workplace accidents and incidents.
• Cross-trained on different stations to assist with production needs.
• Lifted heavy weights using best moving and handling practices to avoid injury.

• Prepared special creams and frostings for cakes and other dessert specialties.
• Maintained constant product availability and prepared accurate inventory and production reports for budgeting.
• Consistently monitored food produced, delivering exceptional quality and presentation standards.
• Employed fondant and special decorating techniques to build creative cake designs.
• Maintained clean kitchen environment for food and hygiene safety and compliance.
• Inspected and cleaned food preparation areas to maintain sanitary practices.
• Applied icing and glazes to confections to achieve desired tastes and looks.
• Resolved customer concerns in positive, constructive manner.
• Kept work area safe and sanitised by washing utensils, tools and countertops.
• Baked products accurately and quickly, ready for finishing processes and timely despatch.
• Minimised food contaminating risks and controlled shrinkage with proper storage of perishable foods.
• Produced delicious and attractive biscuits, pastries and pies for customers.
• Prepared fresh ingredients, storing and using in line with health and hygiene regulations.
• Monitored ovens, setting time and temperature controls to achieve optimum baking results.
• Followed set baking recipes to measure and mix ingredients to specifications and guarantee product consistency.
• Mixed ingredients using hands or machines to obtain desired consistency.
• Directed junior team members to meet preparation, plating and service standards.