Jesicca Jesicca

• Work alongside other Chef prepares dinner for 400-1200 mandate campsite.

• Work individual to prepare breakfast for 400-750 pax.

• Made sandwiches, wraps, fruit cups , healthy bowl, desserts, minimum of 800-1000 grab and go items daily.

• Follow SOP

• Follow menus according company standards.

• Maintain high quality standards of food and sanitary of workplace.

• Maintain good communication with other chefs in regards of work related to ensure task completed.

• Developed creative ideas for special events or promotions involving food preparation or presentation.
• Maintained a clean work environment by adhering to sanitation policies and procedures.
• Supervised team members during meal service to ensure accuracy of orders.
• Stored foods correctly using correct storage containers and labelling systems.
• Inspected kitchen equipment for cleanliness and functionality prior to use.
• Exercised portion control for items served, eliminating waste.
• Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.

• Preps and Cook dish for dine in Restaurant.
• Plate dish , check quality before serving.
• Prepared backup produce for both dine in restaurant as well cafeteria kiosk
• Bulk productions for cafeteria as well as functions.
• Maintain quality, presentation and quantities of plated food for costumer.
• Exercised portion control for items served, eliminating waste.
• Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
• Collaborated with restaurant management to align kitchen operations with goals of establishment.
• Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
• Maintained clean, well-organized and properly sanitized equipment and bench .
• Kept customer and food preparation areas clean and well-organized.
• Stored food properly to prevent spoilage, cross-contamination and illnesses.
• Organized food preparation stations and regularly replenished supplies.
• Verified orders and bagged items for easy transport.
• Assisted in preparing food by cutting, chopping and marinating meats, vegetables and fruits.
• Followed recipes to cut, chop and combine correct ingredients and quantities to meet quality standards.
• Restocked counter supplies and condiment stations, cleaned windows and emptied trash cans during slow time.
• Prep bulk sandwiches, burgers, and salad bowl, yoghurt bowl,etc for cafe as well as dine in each day, prepare 100+ portions of the each produce daily.
• Assist with Pizza making both for cafeteria and restaurant, prepare up to 100+ pizza each day.
• Prepare bulk fruits for fruit cup for cafe each day up to 250++ cups a day.
• Work within fast peace environment during busy service time.
• Work in fyer to supply fry food for both cafe and dine in.
• Work in pan and grill for dine in restaurant during busy service time.
• Arrange dry storage and cool room using fifo system for easy access and minimize food waste.
• Assist head chef with ordering.

• Maintained dry mess and food service areas to maximize safety and cleanliness.
• Top up fridge/ dry mess with dairy, juice, bread, fruits, ice cream, pies.
• Top up crib food , change container.
• Monitor and record hot and cold Bain Marie temperature
• Ensure coffee machine is working/ clean and rinse daily, empty coffee grounds emptied.
• Assisted chef with chopping vegetables/ fruits/garnish/meat.
• Assist chef with preparation and options of crib food selection
• Take and cook steak / chicken/ fish order for dinner as per request while chef on break.
• Take over kitchen while Chef unwell or unable too.
• Take food sample daily and freeze for precautions
• Assist Chef with sandwiches / subs making for clients lunch.
• Prepare Bbq/lunch pack as per request from client.
• Make five varieties of salad for crib daily for healthy options to carter 120 pax client.
• Working along Chef and utility worker on truck day.
• Check on stocks, and assist chef with orders.
• Assist with dishwashing as per required
• Welcome and greetings clients.

• Three Pound Group is joint venture hospitality industry company base in Perth. List of their Venues is
• Good Company - Karinyup
• Raveley- Elizabeth Quay
• Stables - Perth CBD
• The Elford - Mounth Lawley
• And the largest capacity pub in WA , Camfield by Optus Stadium in Perth.
• I mainly work in Good Company 3-5 shift a week, I often pick extra shift within our other venues, as they have open platform where staff can pick and fill roster within the company, so I am familiar with the pubs kitchen out of Good Company. Job descriptions are varies from each venue and event / functions, have good communications and time management skill is a must to get job done within time manners. Punctuality , personal hygiene, high standard work, safety, and work etiquette are my strong contributions to my company.

• Inspected freezers and refrigerators each shift to check temperature levels and verify proper functionality.
• Maintain personal hygiene/ hand hygiene to stop cross contamination.
• Stocked and managed inventory items using First-In First Out (FIFO) method to use products prior to expiration and reduce food waste.
• Exercised portion control for items served, eliminating waste.
• Carried pans and trays of food to and from work stations, stove and refrigerator.
• Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
• Set up and performed initial prep work for soups, sauces and salads.
• Retained consistent quality and high accuracy when preparing identical dishes every day.
• Checked quality of food and kept track of old and new items to ensure freshness of ingredients.
• Used food thermometer to verify cooking of food items to proper temperature.
• Scraped and stacked dirty dishes and cooking utensils to prepare items for cleaning.
• Cut and skewered meat, mixed sauces and made vegetable garnishes to prepare food for serving.
• Seasoned and cooked food according to recipes or personal judgment and experience.
• Operated fryers and grills according to instructions to maintain safety and food quality.
• Adhered to food safety and HACCP regulations to prevent contamination of food.
• Restocked and rotated food products using first-in, first-out method.
• Wiped down counters with sanitizing spray to avoid contamination and foodborne illnesses.
• Labeled and dated food products for safety.
• Prepared garnishes for later use in meal production.
• Sanitized all cutting boards and surfaces at beginning of shift to avoid cross-contamination.
• Communicated with kitchen staff to complete orders quickly.
• Assisted in preparation of menu items ranging from burgers to sandwiches.
• Monitored freshness and condition of prepared foods by checking expiration dates and heat lamp temperatures.
• Organized kitchen and walk-in freezer to enable employees to easily find items.
• Set up station according to standard operating procedures with ample backup product to complete shift.
• Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
• Labeled, dated and filled pans with chopped vegetables and prepared foods prior to shift.
• Crafted pizzas using proper amount of dough and quantities of toppings according to specifications.
• Operated pizza oven and brick oven along with other kitchen equipment to prepare authentic Italian dishes.
• Pre cook bulk food preparations each day and special for event/ functions.
• Prepared dishes for catering events or during high-volume shifts.

• Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
• Exercised portion control for items served, eliminating waste.
• Collaborated with restaurant management to align kitchen operations with goals of establishment.
• Monitored quality, presentation and quantities of plated food across line.
• Managed kitchen staff team and assigned tasks for various stages of food production.
• Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
• Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
• Followed established procedures and requirements for safe food handling, storage and service.
• Operated grills, fryers and broilers to cook items to quality guidelines.
• Wrapped, dated and labeled food items in storage for safety and freshness.

• Helped clients with personal needs from exercise to bathing and personal grooming.
• Supervised and assist medication administration
• End of life and after death care according to each individual belief and background.
• Assist client with palliative care.
• Engaged with patients and families to provide emotional support and daily living instruction.
• Provided ongoing compassionate patient care for each client.
• Received food orders from individuals and explained offerings.
• Stored perishable food items in freezer or refrigerator to protect from spoilage.
• Followed recipes and customer requests to prepare high-quality, delicious meals.
• Washed, peeled, and seeded fruits and vegetables.
• Monitored inventory to keep adequate stock of food items and supplies.
• Controlled portion sizes and garnishing to optimize cost controls.
• Carried pans, kettles and trays of food to and from work stations, stove and refrigerator.
• Adjusted cooking methods and ingredients to accommodate dietary restrictions and food allergies.
• Enhanced food quality by monitoring shipments, preparation and food handling.
• Sanitized frequented areas and equipment using approved supplies.
• Vacuumed carpeted areas and mopped solid surfaces with proper chemical solutions.
• Removed trash bags, broke down boxes and placed recyclable materials in designated disposal areas.
• Kept bathrooms in clean, functional condition by scrubbing stalls, cleaning toilets and tidying storage shelves.
• Maintained safety protocols through safe handling of equipment and chemicals.
• Kept business entrances clean, tidy and professional in appearance.
• Handled, mixed and stored chemical cleaners in compliance with safety requirements and standard operating procedures.

• Communicated with hosts, bussers, and kitchen staff to prepare for and serve customers.
• Arranged place settings with fresh tablecloths and tableware to prepare for next guests and create appealing look.
• Promoted desserts, appetizers, and specialty.
• Issued table checks, and collected payments from customers.
• Transported dirty tableware from dining room to dishwashing area for proper cleaning.
• Addressed concerns or complaints quickly to improve service and escalated more advanced issues to management for resolution.
• Communicated with kitchen staff frequently to stay up-to-date on supply availability and potential customer wait times.
• Checked on guests to verify satisfaction with meals and suggested additional items to increase restaurant sales.

• Responded to guests, including email, telephone and in-person inquiries.
• Greeted arriving guests to provide assistance and facilitate check-ins.
• Assisted guests in answering questions and completing check-in and check-out processes.
• Ensure guests enjoyed their stay by providing feedback
• Assist with restaurants, tours, boat booking for guests
• Answer questions, provide advice and recommendations as per requirements
• Provide training for new front of house staff

• Assist costumers with check in/Check out process.
• Bag’s storage for containers convenient
• Accept phone calls/ bookings and other enquire.
• Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.
• Understood and followed oral and written directions.
• Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.