Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.Checked freezers and refrigerators to verify correct storage and temperatures.Presented dishes with creative plating and merchandising.Supervised and trained junior chefs cook assigned dishes.Completed daily opening and closing duties to support kitchen operations and prepare for busy periods.

Managed food usage by First-In, First-Out (FIFO) rules, avoiding unnecessary waste.Checked freezers and refrigerators to verify correct storage and temperatures.Presented dishes with creative plating and merchandising.Supervised and trained junior chefs cook assigned dishes.Completed daily opening and closing duties to support kitchen operations and prepare for busy periods.

Cooked and presented dished in line with standardised recipes.Coordinated recruitment and training of kitchen staff to develop high-performing team.Monitored kitchen operations to spot and correct issues impacting team performance or quality.Inspected completed work and stations to verify conformance with standards.Met high standards of food hygiene and safety.Complied with food safety regulations.Followed health and safety guidelines to keep food storage safe, prevent spoilage and minimise cross-contamination risks.