Mariuska Laetitia Belke

-Preparing lunch for social groups of 30 seniors three days a week.

-Preparing Entree Soups

-Preparing Salads

-Bulk cooking for over 100 guest for special occasions.

Preparing Fish and chips in a busy environment over the summer.

• Handled and stored food to eliminate illness and prevent cross-contamination.
• Prepared meals from scratch using authentic, popular recipes to generate repeat business.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Maintained well-organized mise en place to keep work consistent.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.

Working on ladder, bar menu and dessert.

Ensuring proper hygiene is being followed.

Prepping for peak service time.

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.

Working on multiple fryers, plating and sending entree as well as mains. Such as Schnitzels, fish and chips, Calamari etc..

Ensuring proper hygiene is being followed.

Doing prep and using the FIFO method.

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.

• Maintained customer satisfaction with timely table check-ins to assess food and beverage needs.
• Used cash registers and credit card machines to cash out customers.
• Kept server areas clean and stocked to increase efficiency while working tables.
• Greeted new customers, discussed specials and took drink orders.
• Communication between the BOH and FOH
• Greeted new customers, discussed specials, and took drink orders.

• Operated equipment such as box cutters, hand jacks, tape guns and scanners in alignment with company guidelines.
• Completed price changes and maintained proper signage for product displays.
• Organized files, developed spreadsheets, faxed reports and scanned documents to bolster organizational workflow.
• Dispersed incoming mail to correct recipients throughout office.
• Monitored calendars and scheduled appointments based on availability and established load limits.

• Managed team in charge of server areas with supplies before, during and after shifts.
• Maintained accuracy and reconciled customer payments.
• Service role ensuring satisfaction to increase profits as return customers.
• Communicated with kitchen staff frequently to stay up-to-date on supply availability and potential customer wait times. Problem solving issues before they caused concern for service levels.
• Addressed concerns or complaints quickly to improve service and escalated more advanced issues to management for resolution. Used these to train other staff members, especially those who had complaints made.
• Ensured safe food safely handling and kept spaces clean to protect customers from foodborne illness and maintain proper sanitation.
• Worked with team to prepare for next shift or large parties. Acted as the project manager as needed.
• Increased beverage sales with food and drink pairing suggestions planned in advance to suit unique customer preferences and make the most of the lower priced beverages.
• Regularly reviews the dining room to meet hospitality and service standards, and ensure safety was front of mind.
• Resolved customer concerns with friendly and knowledgeable service, escalating to senior management as needed.
• Completed opening and closing checklists to facilitate smooth restaurant operations. I was eventually running operations and was considered the go to for all issues and feedback from the team.

• Maintained accuracy while handling payments, giving change and printing receipts to customers.
• Stocked server areas with supplies before, during and after shifts.
• Greeted customers, answered questions, and recommended specials to increase profits.
• Addressed concerns or complaints quickly to improve service and escalated more advanced issues to management for resolution.
• Transported dirty tableware from dining room to dishwashing area for proper cleaning.
• Cleared table and bussed dishes to allow for quick setups.
• Welcomed guests with personable attitude and brought beverage orders while reviewing menu options.
• Completed opening and closing checklists to facilitate smooth restaurant operations.