Mahuii Barbosa

• Supported dock management in implementing procedures for improved workflow and staff
• Handled emergency situations professionally, maintaining clear communication with relevant parties during incidents.
• Collaborated with team members for efficient use of resources and optimal productivity.

• Maintained grounds by trimming, weeding, and general clean-up.
• Performed planting, watering, mulching, and edging of lawns.
• Removed weeds, hazards, and debris from common pathways to improve usability.
• Trimmed greenery, shrubs, and hedges to maintain uniform appearance.
• Used trimmers and chainsaws for grounds maintenance, brush clearing, and tree removal and thinning.

• Managed and motivated employees to be productive and engaged in work.
• Accomplished multiple tasks within established timeframes.
• Maintained professional, organized, and safe environment for employees and patrons.
• Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
• Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
• Maximized performance by monitoring daily activities and mentoring team members.
• Cross-trained existing employees to maximize team agility and performance.
• Developed and maintained relationships with customers and suppliers through account development.
• Developed a strong company culture focused on employee engagement, collaboration, and continuous learning opportunities.
• Oversaw inventory management, optimizing stock levels, and reducing waste.
• Cooked on a fast paced environment and making sure all dishes were up to standards

• cook on a fast paced environment meeting standards placed by head chef

• maintaining workplace clean and organised

• date labelling all produce and prepped food

• maintain area of work clean and sanitised

• Follow procedural prepping and cooking according to dates menu

• cook on a fast paced environment meeting the standards placed by the head chef