grainne woods

From preparation of Deli to service, including temperature checks and keeping all HACCP protocols are achieved and HACCP records are kept up to date in the Deli both in prep area and service area

Maintained cleanliness of kitchen area to ensure health and safety regulations were met.

• Adhered to health and safety regulations whilst handling food items.
• Maintained high standards of cleanliness within deli area, promoting a healthy environment.
• Worked well under pressure during busy periods without compromising quality of service.
• Monitored freshness of products daily, minimising wastage.

Served customers with a friendly attitude to enhance their shopping experience.

Monitored freshness of products daily, minimising wastage.

Organised display counters daily for visual appeal and easy access to products.

Adhered to health and safety regulations whilst handling food items.

Prevented cross-contamination by wearing PPE and thoroughly washing hands, equipment and surfaces.

Adhered to food handling and sanitation procedures.

Reduced food waste to improve profitability.

Coordinated prep work, streamlined the cooking process.

Enhanced team productivity with effective delegation of tasks.

Streamlined kitchen operations for enhanced efficiency.

• Adhered to strict hygiene standards, ensured a clean working environment.
• Implemented cost-effective strategies in purchasing and inventory management.

Collaborated with store manager on promotional initiatives, increasing deli sales.

Helped customers find specific deli items quickly, reducing wait times.

Organised display counters daily for visual appeal and easy access to products.

Monitored freshness of products daily, minimising wastage.

Took part in staff training sessions for continual learning and skill development.

• Trained staff members, ensuring excellent customer service.
• Resolved customer complaints, enhancing company reputation.
• Oversaw regular maintenance of coffee machines and other equipment to prevent operational disruptions.
• Improved customer satisfaction by implementing new service protocols.
• Assessed performance of employees, providing constructive feedback when necessary.
• Ensured compliance with food hygiene standards, maintaining high quality offerings.

• Collaborated with team members for smooth kitchen operations.
• Enforced health and safety guidelines amongst the team, promoting a safe working environment.
• Developed new garnishing methods to improve plate aesthetics.
• Enhanced customer satisfaction with timely meal preparation.
• Improved kitchen efficiency by maintaining a clean and organised work area.
• Trained under experienced chefs increasing professional culinary skills.