WORK BASE TRAINING
TGI FRIDAYS
NARRE WARREN, VIC
06.2023 - 11.2023
- Prepared dish ingredients by chopping vegetables, meats, and garnishes.
- Maintained kitchen order by thoroughly cleaning grills, stoves, counters and tables.
- Rotated frozen and refrigerated food items with new deliveries to prevent spoilage.
- Worked with team of 8 kitchen staff and delegated appropriate tasks to each member.
- Prepared ingredients for use in cooking, such as washing, peeling, cutting and shredding vegetables.
- Adhered to safety regulations when handling sharp knives and other kitchen utensils.
- Ensured all food items were cooked at correct temperatures and stored correctly after cooking.
- Participated in staff training sessions on topics such as health and safety measures, food hygiene practices.
- Assisted Head Chef in closing down the kitchen area at end of day ensuring all remaining ingredients were stored properly.
- Carried out meal service duties such as plating up meals for customers or guests according to instructions from Head Chef or Sous Chef.
- Arranged work stations prior to shift commencement with necessary ingredients, utensils and equipment.
- Communicated effectively with waiters, waitresses regarding orders received from customers, guests.
- Maintained cleanliness standards in kitchen and dining areas, including sanitation of equipment and surfaces.
- Cleaned various kitchen appliances used during service hours including ovens, grills.
- Cleaned and sanitized food preparation areas, complying with hygiene codes and health and safety standards.
- Monitored food expiration dates and removed rotated items to prevent foodborne illnesses.
- Stocked food stations before shifts with items and equipment needed for recipes.
- Prepared and cooked food under head chef's direction, following recipes and cooking instructions.
- Maintained cleanliness of work areas throughout shift.
- Followed recipes to prepare sauces, soups, entrees, desserts, and other food items.
