Richard Brown

• Utilised storage effectively to keep kitchen equipment and supplies safely and clearly organised.
• Washed cutlery and crockery using industrial dishwashers and manual methods for pristine finish.
• Cooperated well with kitchen teams, improving workflow and raising working standards.
• Carried out regular rubbish removal, mopping and sweeping, maintaining clean kitchen environments throughout service shifts.

Putting Orders away. Keeping kitchen clean. Making the breakfast foods. porridge and bacon or to fried eggs.

Making drinks and also serving the residents of the home Breakfast and assistants where needed.

Also helping giving Residents food by helping with feeds.

keeping kitchen clean and to washing up.

• Prepared healthy meals with additional mealtime planning, feeding and support.

• Kept cleaning equipment to optimal standards to reduce cleaning inefficiencies.
• Ensured proper, compliant handling of cleaning equipment, chemicals and materials, upholding excellent safety records.
• Restocked, refreshed and sanitised bathroom facilities.
• Correctly used colour-coded equipment.