Bradley Wells

• Stock shelves
• Ensure store is clean and presentable
• Provide excellent customer service

Provide customer service,restocking of shelves,ensuring the place is clean ,filling in temp sheets

• Maintained a comprehensive log of all activities related to operating the consoles.

• Planned menus, ordered supplies and managed kitchen staff.
• Monitored food preparation methods, portion sizes and garnishing of dishes to ensure that food was prepared in accordance with the restaurant's recipes and presentation standards.
• Ensured compliance with all health, safety and hygiene regulations within the kitchen area.

• Used pallet jacks to move items to and from warehouse locations.
• Monitored work areas for cleanliness and functionality and removed obstacles for safety.
• Established and maintained good relations with customers, vendors
• and transport companies.

; responsible for the total running of a commercial kitchen from training staff to ordering

menu planning

stocktake

• Monitored quality, presentation and quantities of plated food across line.
• Trained kitchen workers on culinary techniques.
• Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.

• follow directions from head chef
• preperation and service of menu items
• ensure kitchen is clean
• cooking meals to order

• during that time i was travelling back and forth from the east coast helping family members deal with a personal loss

• chef in a busy a la carte restaurant
• ordering stock
• supervising staff
• preperation and service of a la carte meals
• menu planning

• Supervised kitchen food preparation in demanding, high-volume environments.
• Performed as head chef to maintain team productivity and restaurant quality.
• liasing with customers for functions
• ordering stock
• kitchen management
• preperation and service of a la catre meals and functions

• follow directions from head chef
• adhering to the quality and values of sjog hospital
• experience in dietary requirement meals
• experience in textured food
• catering for staff and functins
• Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.