Kingsley Jhureea

• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Prepped daily menu items to quickly deliver upon request.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.

• Food service skills, opening and closing procedures, settling disputes, selling products and services, managing inventory, greeting customers, monitoring environments, providing information, assisting individuals with special needs, changing advertising displays, handling transactions.

• Transferring food items, sorting and removing trash, cleaning kitchen floor surfaces, dishwashing, cleaning fridges and freezers, assisting in meal preparation, ingredient preparation, salad preparation, sauce and topping creation, order communication, serving tray preparation, vegetable preparation, bulk food tray handling.

Creating employee incentive program, increasing sales and customer satisfaction
Track stock levels of foods, supplied and equipment
Create staff schedule to ensure appropriate staffing
Take ownership of budgets and cost control methods to minimize expenses
Hire, train and supervise restaurant employees
Adhere to enforce employee compliance with health, safety and sanitation standard
Address customer needs, comments and complaints
Create the concept of Curbside picking during Covid-19 pandemic, country wide.
Master the digital online ordering platform for the brand country wide.

Managing and compiling weekly and monthly sales report for the brand country wide.
Ensuring interior presentation of the restaurant and standard operating procedure
Decrease food, beverage and business cost through innovations and negotiation.

Track stock levels of food, supplied and equipment
Create staff schedule to ensure appropriate staffing
Address customer needs, comments and complaints
Take Creating employee incentive program, increasing sales and customer satisfaction
Meet the annual sales goals in 2014 and 2015.
Run one of the busiest semi-casual restaurants in Mauritius.

• Taking orders, preparing food, maintaining cleanliness, training staff, accommodating specific dietary needs.

• Supporting the head chef, food preparation, plating dishes, maintaining supplies.

Appointing, monitoring and inducting new staff members
Scheduling shifts and assigning table to waitstaffs
Resolving customers questions
Assuring that the restaurant adheres to pertinent health and safety regulations
Recording all income and expenses and ensuring that cash registers are balanced
Opening and closing restaurant