Utaiwan Intapan

• Performed daily inspections of the facility to ensure cleanliness standards were met.
• Maintained a high level of customer service by
  addressing patron complaints
• promptly and professionally.
• Cultivated positive
  relationships with customers
• through excellent hospitality services.
• Consult, discuss, plan a menu with chefs;
• Manage and arrange purchase of supplies and stock levels;
• Plan and organize special functions such as birthday
  events,
• Take reservations, greet guests, contact customers to remind them of bookings;
• Schedule and direct staff in their work assignments;

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• Controlled portion sizes when plating meals in order to minimize waste costs.
• Monitored food temperatures with thermometers to ensure optimal safety during storage and service.
• Maintained high standards of food safety and sanitation while preparing, cooking, and serving meals.
• Cooked food according to recipes set by establishment.
• Leveraged knife skills to cut or portion meats and vegetables.
• Stored and rotated food products properly, maintaining freshness.
• Performed daily tasks such as stocking ingredients, cleaning the kitchen, prepping food items, and Organizing supplies

• Monitor food and beverage supplies to ensure proper inventory levels
• Scheduled staff shifts
• Consult ,discuss ,plan a menu with chefs
• Maintain a clean and organised work environment at all times
• Developed and implemented promotional activities to drive business growth
• Manage back of the house and front of the house in a high pressure environment
• Developed comprehensive training materials and programs to ensure customer service excellence

• Reduced wait times during peak hours by efficiently allocating resources and coordinating between front-of-house and back-of-house teams.
• Resolved customer complaints and issues in professional
• Maintained a clean and organised work environment at all time
• Ordering food and drinks with suppliers