Krystle Delamere

Café Chef Duties:

1. Cabinet Food Preparation:

• Prepared a variety of cabinet food items, including savoury and sweet options, to meet customer demand.

• Ensured consistent presentation, freshness, and quality of all products.

• Monitored inventory and managed the timely restocking of ingredients.

2. Menu Development:

• Created new and innovative recipes for the café menu to attract and retain customers.

• Adapted recipes to cater to dietary restrictions and preferences.

3. Kitchen Management:

• Oversaw daily kitchen operations, ensuring a clean, organized, and efficient workspace.

• Trained and mentored junior staff in food preparation and safety standards.

Evening Chef Duties (Club):

1. Dinner Service:

• Prepared and executed high-quality meals for club patrons during evening service.

• Worked efficiently to meet service demands in a fast-paced environment.

2. Event Catering:

• Planned and delivered meals for club events, including functions and special occasions.

3. Operational Excellence:

• Maintained high standards of food safety and hygiene, adhering to all regulations.

• Managed kitchen staff during evening shifts, ensuring smooth service operations.

4. Inventory and Cost Control:

• Monitored stock levels and minimized waste through effective planning.

• Worked within budgets to optimize profitability while maintaining food quality.

1. Cleaning and Maintenance:

• Wash and sanitize dishes, pots, pans, and kitchen utensils.

• Clean kitchen surfaces, floors, and equipment to maintain hygiene standards.

• Dispose of waste and recycling in accordance with workplace policies.

2. Food Preparation:

• Assist in basic food preparation, such as peeling, chopping, and portioning ingredients.

• Replenish food items as directed by chefs.

3. Stock Management:

• Unpack and store deliveries of food, beverages, and supplies.

• Organize storage areas to ensure items are easily accessible.

4. Support Kitchen Operations:

• Ensure the kitchen is stocked with clean utensils and equipment.

• Assist chefs and cooks during busy service periods.

• Adhere to health and safety regulations, including proper food handling practices.