Summary
Overview
Work History
Education
Skills
Timeline
Generic

Joanna Marie Basa

Gold Coast,QLD

Summary

To work in an environment which encourages me to succeed and grow professionally where I can utilize my skills and knowledge appropriately.

Overview

25
25
years of professional experience

Work History

Cook/Kitchen hand

Tri – Care Aged care
03.2023 - Current
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand
  • Pushed, pulled and transported large loads and objects.
  • Followed food safety practices and sanitation guidelines.

Restaurant Supervisor/In charge

Hilton Hotels and Resorts Doha
07.2012 - 07.2020
  • Responsible in checking all food orders to the kitchen and to the waiters before delivering it to the guest room to check its presentation and its freshness
  • Responsible in Checking all dine inn guest about the food experience and service provided
  • Responsible in closing bill payments and presenting the right bill to the guest
  • Responsible in closing POS machines
  • Responsible in Checking all the equipment’s if it is in the right condition to avoid delay on the operations
  • Responsible in checking the time of each food order
  • Responsible in reporting to the Headwaiter Or manager in charge


  • Responsible in menu engineering to check fast moving items and their cost to sales
  • Responsible in Closing all open checks beverage sales reports and all closing reports each shift
  • Responsible in checking the food and time of preparation of each and every order, especially gluten free or allergic guests
  • Responsible being a strong order taker / shift leader to make sure that the team on the floor would follow the standard time set up and food comments are right and on time.
  • Handled guest complaints professionally, resolving issues to enhance overall satisfaction levels.
  • Improved customer satisfaction by ensuring consistent quality of food and service.
  • Supervised staff to confirm that all food and beverage orders were promptly and accurately prepared.
  • Hired, trained and mentored staff to meet and exceed high quality standards.
  • Monitored health and safety standards to maintain a clean, safe working environment.
  • Enhanced team performance with regular evaluations and constructive feedback.

Restaurant Manager

The Kook House Café and Restaurant
04.2000 - 04.2002
  • Responsible in serving food courses and beverages to guests
  • Responsible to promote and ensure guest satisfaction
  • Responsible in maintaining a safe and sanitary work environment and ensure only the highest quality products are being served
  • Responsible in assisting guest while seating
  • Responsible in menu knowledge and presentation standards
  • Responsible in answering any questions regarding menu selections
  • Responsible in setting tables according to type of event and service standards
  • Responsible in communicating with the kitchen regarding any menu questions, length of wait and product availability
  • Responsible in reviewing dockets ensuring accurate and timely preparations for orders requirements accordingly
  • Responsible in presenting accurate and final bill to guest and process payment
  • Responsible in maintaining the restaurant to be kept clean and organized, both at the front as well as the back of the house areas
  • Responsible in maintaining cleanliness of work areas china wares, glasses, table napkins, napkins throughout the shift
  • Responsible in complete closing duties, including restocking items, turning off lights and all machines
  • Responsible in conducting monthly inventory checks on all operating equipment and supplies
  • Responsible in making sure that hotel/ restaurants brand standards and SOP’s are consistently implemented
  • Responsible in reporting to Assistant Manager/ Restaurant Manager
  • Responsible in making the floor plan of each team member
  • Responsible in menu engineering
  • Responsible in closing sales, total sales, food sales, beverage sales, credit machines reports sales, total cash sales at the end of the shift
  • Responsible in greeting and welcoming guests promptly in a warm and friendly manner
  • Responsible in communicating additional meal requirements, allergies, dietary needs, and special requests to the kitchen.
  • 2 years

Education

Diploma - Hospitality Management

Certificate 4 - Commercial Cookery

Certificate 3 - Commercial Cookery

TERTIARY - Bachelor of Science in Hotel and Restaurant Management

University of Baguio

SECONDARY - undefined

Baguio City National High School

PRIMARY - undefined

Baguio Roxas Annex

Skills

  • Strong attention to safe food handling procedures
  • Frying
  • Cooking techniques
  • Knife skills
  • Sanitation
  • Hospitality and service industry background
  • Sanitation practices
  • Food plating and presentation

Timeline

Cook/Kitchen hand

Tri – Care Aged care
03.2023 - Current

Restaurant Supervisor/In charge

Hilton Hotels and Resorts Doha
07.2012 - 07.2020

Restaurant Manager

The Kook House Café and Restaurant
04.2000 - 04.2002

Certificate 4 - Commercial Cookery

Certificate 3 - Commercial Cookery

TERTIARY - Bachelor of Science in Hotel and Restaurant Management

University of Baguio

SECONDARY - undefined

Baguio City National High School

PRIMARY - undefined

Baguio Roxas Annex

Diploma - Hospitality Management

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Joanna Marie Basa