Sue Harford

Kitchen hand and other duties in agecare. Going to different facilities when needed

• Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
• Labeled and stored all food items correctly and checked expiration dates routinely.
• Contributed to a positive team atmosphere through effective communication with colleagues and supervisors.
• Plated and presented food following chef requirements.
• Assisted with meal presentation, garnishing dishes, and arranging serving platters to create an appealing visual display.
• Transported food items from storage areas to kitchen for prepping.
• Promoted a safe work environment by adhering to strict health and safety guidelines during all tasks performed in the kitchen.

Duties include all kitchen hand duties in agecare. Going to different agecare facilities on a call up basic. Learning fast there dietary requirements and be able to learn fast

• Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
• Maintained a well-organized work area by consistently cleaning surfaces and organizing supplies.
• Supported chefs in food preparation tasks such as chopping ingredients, peeling vegetables, and marinating meats.
• Collaborated with other kitchen staff members to ensure smooth workflow during peak dining hours.
• Managed time to juggle multiple tasks simultaneously with ease.
• Followed proper handling and sanitation procedures to comply with food safety standards and protocols.

• Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
• Maintained a well-organized work area by consistently cleaning surfaces and organizing supplies.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Supported chefs in food preparation tasks such as chopping ingredients, peeling vegetables, and marinating meats.
• Collaborated with other kitchen staff members to ensure smooth workflow during peak dining hours.
• Managed time to juggle multiple tasks simultaneously with ease.
• Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
• Labeled and stored all food items correctly and checked expiration dates routinely.
• Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.
• Contributed to a positive team atmosphere through effective communication with colleagues and supervisors.
• Plated and presented food following chef requirements.
• Assisted with meal presentation, garnishing dishes, and arranging serving platters to create an appealing visual display.
• Transported food items from storage areas to kitchen for prepping.
• Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
• Developed strong time management skills, effectively prioritizing tasks to ensure completion within allocated timeframes.
• Learned other teammates' work tasks to train as backup.
• Promoted a safe work environment by adhering to strict health and safety guidelines during all tasks performed in the kitchen.
• Maintained proper food storage procedures to preserve ingredient freshness while minimizing risks of contamination or spoilage.
• Streamlined kitchen operations by efficiently handling multiple responsibilities simultaneously under pressure.
• Operated kitchen equipment in accordance with manufacturer instructions.
• Demonstrated adaptability by quickly learning new techniques, recipes, and procedures as required for various culinary tasks.
• Coordinated with front-of-house staff to ensure smooth service during peak dining hours.
• Enhanced customer satisfaction by quickly resolving issues related to food quality or preparation times.
• Maintained strict adherence to food safety regulations, ensuring all dishes met health standards.
• Enhanced food presentation by assisting with final plating and garnishing, improving customer satisfaction.