Alexander Nunziante-Sweeney

Involves running shifts that include up to 20 members of staff in a hospitality environment focusing on both customer service and the production of foods and beverages

Involves training new staff members in practical skills such as how to cook and use equipment within a kitchen, This includes having to teach new staff members in different ways to ensure that they can understand to ensure safety

Involved in dealing with customer complaints and problem solving skills to hep resolve any issues that may occur

Having to work with a wide variety of people and use teamwork and collaboration skills in each and every shift

Ensuring that all staff members are safe when use when using equipment with the kitchen setting