Maria Richards

Ordering all stock temperature controls and day dot stick

Menu planning and costing

All preparation for meals and desserts

Cleaning and cleaning timetables

Temperature charts and outcomes

All things for running a safe and healthy kitchen as I work alone so I am resonponsible for day to day running of the entire kitchen

• Maintained a clean work environment by adhering to sanitation policies and procedures.
• Checked quality of raw materials before use.
• Stored foods correctly using correct storage containers and labelling systems.
• 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.
• Inspected kitchen equipment for cleanliness and functionality prior to use.
• Kept up to date with current culinary trends, as well as health and safety regulations.
• Monitored quality, presentation and quantities of plated food across line.
• Exercised portion control for items served, eliminating waste.

• Maintained a clean work environment by adhering to sanitation policies and procedures.
• Prepared high-quality dishes according to established recipes.
• Checked quality of raw materials before use.
• 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.
• Inspected kitchen equipment for cleanliness and functionality prior to use.
• Exercised portion control for items served, eliminating waste.
• Planned menus, ordered supplies and managed kitchen staff.
• Stored foods correctly using correct storage containers and labelling systems.
• Adjusted seasonings of dishes according to customers' tastes.