Theresa Dixon

• Coordinated work of kitchen helpers keeping spaces clean, stocked and tidy.
• Displayed positive and friendly attitude towards customers and fellow team members.
• Read recipes to understand ingredient needs and cooking requirements.
• Wiped down surfaces, cleaned cookware and sanitised utensils to meet health and safety standards.
• Organised ingredients at start of shift to prepare for expected needs during busy periods.
• Maintained optimum temperature in ovens, grills and roaster to correctly cook foods.
• Worked with experienced chefs to learn requirements of different cooking stations and dishes.
• Collaborated with kitchen team to handle high tempo demands and stressful service periods.
• Employed variety of cooking techniques based on requirements of individual dishes.
• Optimised food preparation procedures to reduce waste and increase efficiency without compromising quality.
• Coordinated with the front of house team to manage special dietary requests and allergies, ensuring guest safety.
• Developed new recipes based on knowledge of consumer tastes, ideal nutritional needs and budgetary considerations.
• Prepared a wide range of international cuisines, adhering to traditional recipes and presentation standards.
• Persistently strove for continual improvement and worked cooperatively as team member.
• Incorporated available ingredients and guest preferences in planning meals.

• Managed kitchen operations, coordinated staff schedules, and maintained high standards of food hygiene.
• Managed kitchen operations efficiently, coordinating with staff to maintain smooth service during peak hours.
• Conducted regular training sessions for kitchen staff to improve cooking techniques and kitchen efficiency.
• Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
• Led team in preparation of high-quality dishes, consistently meeting customer expectations and dietary requirements.
• Supervised work of cooks and kitchen helpers helping to keep kitchen running smoothly.
• Enforced proper and hygienic storage methods to prevent food loss.
• Collaborated with front-of-house manager to ensure seamless service delivery and address any customer concerns promptly.
• Oversaw health and safety compliance, conducting regular kitchen inspections and updating protocols as necessary.
• Completed regular inspections of work and food quality to verify conformance with specifications.
• Enforced health and safety standards for food storage, preparation and handling.
• Taught kitchen staff about proper nutrition, food allergies and dietary issues.
• Carried out regular stock takes of food items to guarantee availability of adequate supplies at all times.
• Developed and maintained a positive working environment, encouraging teamwork and addressing conflicts promptly.
• Trained junior chefs and kitchen staff, fostering a culture of continuous learning and professional development.

• Coordinated daily meetings with staff to communicate promotions, daily specials and planned orders.
• Invented new dishes , creating innovative dishes.
• Ensured food stock was stored in correct storage systems and at correct temperatures through storage analysis.
• Kept preparation tables and workspaces in-line with food hygiene regulations by instructing teams to sanitise workspaces .
• Trained staff in ingredient preparations and food plating techniques.
• Conducted stock counts on food inventory, promptly ordering low stocks.
• Closely monitored finances to ensure expenses stayed within set budgets to avoid overspending.
• Kept an accurate and up-to-date record of weekly and monthly expense reports for financial purposes.
• Managed the onboarding and training of recruits, educating in matters including food regulations, and kitchen policies.
• Catered for large corporate and special events guests.
• Managed kitchen staff team and assigned tasks for various stages of food production.
• Incorporated customer recommendations and feedback to modify and update menu.
• Directed quality, presentation and proper quantities of plated food from line activities.
• Supervised staff , providing direction in preparing speciality items, including desserts and mains.
• Monitored quality, presentation and quantities of plated food across line.
• Monitored kitchen area and staff to ensure overall safety and use of proper food handling techniques.
• Enforced proper and hygienic storage methods to prevent food loss.
• Carried out regular stock takes of food items to guarantee availability of adequate supplies at all times.

• Wiped down surfaces, cleaned cookware and sanitised utensils to meet health and safety standards.
• Read recipes to understand ingredient needs and cooking requirements.
• Organised ingredients at start of shift to prepare for expected needs during busy periods.
• Operated large-volume cooking equipment to produce batches of identical entrees and sides.
• Enforced recipe and portioning standards to uphold uniformity of food served, meet customer expectations and control costs.
• Inspected completed dishes to verify conformance with presentation and hygiene standards.
• Sliced meats into specific cuts using excellent knife skills.
• Coordinated work of kitchen helpers keeping spaces clean, stocked and tidy.
• Used industrial mixers to prepare large batches according to precise recipes.
• Oversaw work of kitchen team producing high volume of quality meal items.

• Deep-cleaned equipment and food preparation areas.
• Prepared ingredients to deliver efficient lunch and dinner services.
• Set and restocked service counters, buffet areas and trays.
• Ensured excellent health and hygiene practices were followed to minimise risks to public.
• Maintained clean and tidy appearance, wearing protective equipment when necessary.
• Kept clean, tidy kitchen to minimise health and safety risks to residents.
• Handled carts and serving trays with precision.
• Worked closely with catering team to provide seamless meal service to guests.
• Stored food safely and at correct temperatures.
• Prepared raw ingredients for kitchen staff.
• Cleared down food preparation, serving and eating areas after use.
• Cleaned crockery, cutlery and service utensils.
• Cleaned and sanitised tableware and chafing dishes before and after catering event to maintain hygiene standards.

• Reviewed menus , making updates, changes, item removal and additions based on seasons and trends.
• Invented a wide range of snacks, pastries and beverages for the cafe, developing based on personal taste, staff suggestions and trends.
• Managed cafe close-downs, handling matters including counting cash, delegating tips, counting stock and coordinating staff tasks.
• Managed stock counting, recording and replenishing, ordering sufficient amounts to handle supply demands.
• Managed cafe openings, including setting tables, restocking inventory and filling cash drawers.
• Coordinated staff breaks, organising based on hours worked, busy cafe periods and cover available within the cafe.
• Created a wide variety of drinks, including cappuccinos, iced coffee, speciality teas, smoothies and milkshakes.
• Ensured food hygiene, customer service and other relevant regulations were followed by closely monitoring operations.
• Guaranteed compliance with food safety procedures and quality control guidelines.
• Championed 100% guest satisfaction by providing excellent dining experience.
• Trained workers in every position, including food preparation, money handling and cleaning roles.
• Implemented brand values and standards through friendly customer service to create memorable dining experiences.
• Assisted chefs by preparing simple salads, sandwiches and sides.
• Kept chef workspaces stocked with supplies during busy periods.
• Measured and mixed ingredients following precise recipes to maintain consistent flavour and texture.
• Prepped ingredients in advance to speed up cooking times during peak hours.
• Prepared vegetables before service times, washing, peeling and chopping varieties used in dishes.
• Disposed of kitchen waste and recycling appropriately.
• Minimised risk of contamination with regular cleaning in refrigerated, frozen and dry storage spaces.
• Disinfected food preparation areas for improved kitchen hygiene.
• Handled cleaning chemicals in line with safe use guidance.
• Upheld health and safety standards to protect staff and customers.

Cooking and Managing Kitchen

ordering ingredients

Stock taking/meal number input.

Breakfast Club

• Maintained clean, safe working environments to eliminate accident risks.
• Implemented more efficient processes and reduced wasted resources.
• Promoted safe working environment by implementing regulatory standards, policies and guidelines.