Daniel Pollard

Kitchen Hand

The Franklin

Beachlands, Auckland

11.2023 - 07.2024

Organized storage areas for efficient access to items when needed.
Maintained inventory of kitchen supplies and equipment needs.
Maintained a neat work station throughout shift hours.
Cleaned dishes, pots, pans and utensils.
Swept and mopped floors to maintain cleanliness in the kitchen area.
Operated dishwashers to sanitize dishes and silverware.
Stocked shelves with food supplies, such as canned goods and dry ingredients.
Assisted cooks in preparing meals by washing vegetables and fruits, cutting meats and other tasks as needed.
Disposed of garbage according to health regulations.
Communicated effectively with co-workers regarding daily tasks assigned.
Sanitized surfaces with approved cleaning solutions after each task was completed.
Prepared simple salads, sandwiches, appetizers, as directed by supervisor or chef.
Followed all health code guidelines when handling food items.
Acquired new skills to support team and further accommodate customer needs.
Maintained order and cleanliness of work areas to conform with health codes.
Washed and sanitized plates using industrial dishwashers according to manufacturer instructions.
Stored perishable food items in freezer or refrigerator to protect from spoilage.
Followed health and safety guidelines to prevent accidents and ensure a safe working environment.
Participated in receiving deliveries and organizing supplies in storage areas.
Provided customer service when necessary, addressing inquiries and ensuring satisfaction.
Managed garbage disposal and recycling in accordance with kitchen protocols.
Operated kitchen equipment safely, including dishwashers, blenders, and food processors.
Facilitated efficient communication between kitchen staff and front-of-house teams.
Maintained cleanliness and hygiene in the kitchen, including washing dishes and utensils.
Maintained an organized workstation, ensuring tools and ingredients are readily available.
Helped in setting up and cleaning up before and after service, ensuring a ready-to-use kitchen.
Assisted in food preparation tasks such as washing, peeling, cutting, and basic cooking under chef's guidance.
Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
Washed, peeled and cut fruits and vegetables to prepare for cooking or serving.

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