Kirra Purcell

Foundational Tasks (Hygiene, Organization, Safety):

• 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.
• Followed proper handling and sanitation procedures to comply with food safety standards and protocols.
• Promoted a safe work environment by adhering to strict health and safety guidelines during all tasks performed in the kitchen.
• Operated kitchen equipment in accordance with manufacturer instructions.
• Operated food slicers, grinders and chopper in accordance with safety guidelines.

Food Handling and Preparation:

• Labeled and stored all food items correctly and checked expiration dates routinely.
• Transported food items from storage areas to kitchen for prepping.
• Monitored food temperature, discarding items not stored correctly.
• Supported chefs in food preparation tasks such as chopping ingredients, peeling vegetables, and marinating meats.
• Chopped vegetables, cut up fruit, and prepared sauces when kitchen staff was busy.

Efficiency and Task Management:

• Streamlined dishwashing process, allowing for quicker turnaround of kitchen utensils and cookware.
• Managed time to juggle multiple tasks simultaneously with ease.
• Lifted and carried heavy materials.