POPI GINIS

This is my partner's business, I help him with the administration side of the business working from home.

My role is to make sure everything complies with the running of the business, by adhering to building and construction legislation and work health and safety legislation.

• Manage payroll
• Basic knowledge of xero accounting software
• Invoicing
• Quoting
• Data entry
• Bank reconciliation
• Advertising,web and socials.

• My husband and I started Ideal Carpentry as a business partnership.
• My role in this business was all administration, there were times I would go out on the job site and help out with labouring work, passing up roof sheets and assisting my husband in work until we could find the right staff to help.
• self-taught in this business, researching and going to all workshops that were available at the time, to help with construction knowledge and the running of a small business.

• Set employee schedules, delegated work and monitored food quality and service performance
• Recruited, hired and trained talented staff to fill vacancies
• Supervised daily activities of restaurant and employees
• Sourced vendors, negotiated contracts and managed efficient deliveries of high-quality supplies
• Managed payroll, daily deposits and cost controls
• Menu and staff development through detailed training and facilitation of staff meetings
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance
• Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen
• Hired, managed and trained kitchen staff
• Created recipes and prepared advanced dishes
• Mentored kitchen staff to prepare each for demanding roles
• Monitored line processes to maintain consistency in quality, quantity and presentation
• Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity
• Placed orders to restock items before supplies ran out
• Maintained well-organized mise en place to keep work consistent
• Handled and stored food to eliminate illness and prevent cross-contamination
• Arranged for kitchen equipment maintenance and repair when needed
• Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls
• Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows
• Developed and cooked memorable dishes that brought new customers into establishment
• Obtained fresh, local ingredients to lower grocery costs
• Developed kitchen staff through training, disciplinary action
• Implemented successful cross-marketing strategies such as food and wine pairings.