rylee gosling

• Prepared ingredients through washing, peeling, and chopping to ensure readiness for cooking.
• Chopped, mixed and prepared ingredients for line cooks ahead of busy periods.
• Maintained composure and delivered consistent quality during peak dining hours by working efficiently under pressure.
• Maintained a high standard of kitchen hygiene, regularly cleaning work areas and equipment to meet health and safety regulations.
• Prepared a variety of dishes under the supervision of the head chef, adhering to restaurant recipes and presentation standards.
• Wiped down surfaces, cleaned cookware and sanitised utensils to meet health and safety standards.
• Worked with experienced chefs to learn requirements of different cooking stations and dishes.
• Mopped and swept kitchen areas and storage rooms according to established cleaning schedule.
• Managed ingredient deliveries and stock rotation, maintaining optimum product quality.
• Adapted food preparation methods to meet vegan, vegetarian and gluten-free dietary requests.
• Coordinated work of kitchen helpers keeping spaces clean, stocked and tidy.
• Read recipes to understand ingredient needs and cooking requirements.
• Neatly placed and arranged kitchen utensils, dishes and equipment into designated places after cleaning or use.
• Carved meats, prepared entrees, and arranged food plating, focusing on visual appeal and portion control.
• Adhered to all regulatory standards regarding safe and sanitary food prep.
• Assisted with unloading of ingredient and supply deliveries into storage cupboards.
• Disposed of waste, recyclables and out-of-date stock, sorting into proper receptacles for pickup.
• Fostered a positive and collaborative kitchen environment, encouraging teamwork and open communication among staff.
• Independently cleaned, disinfected and sanitised all kitchen surfaces 5 times weekly.
• Gained experience in a fast-paced kitchen operation as well as ability to work under pressure.
• Helped pot wash staff with organising dirty and clean crockery and cutlery.
• Assisted in plating and presenting food before serving to customers based on chef requests.

In september 2025 i enrolled onto a catering course at stafford college and will be enrolling into my second year this september

Arrived on time consistently and showed eagerness to learn new kitchen skills, reflecting strong work ethic.