Selina Pegg

• Good rotation of stock filling shelves, ordering stock for customers displayed for specials and day to day needs
• cleanliness of shelving and products

• Employing new staff, interviews, training, fruit and veg checks on staff, assessments on staff, overseeing service supervisor, checking in on checkout operators, and keeping staff at a high customer care level.

• Staff trainer training new staff how to serve customers on checkouts
• Service supervisor in charge of around 40 staff
• Controlled the checkouts, rostering/cash register balancing, maintaining staff with customer service, cleaning schedules, and keeping a good flow to checkouts for our customers
• Stock ordering of our smoke shop and controlled the smoke shop as well
• Directed and guided Stocktake teams.

Prices changes would come through our computer systems i would print them
And change the item price tags on selving.
Adding in new lines to our systems. Deleting old lines. Reducing certian stock
As close to used by dates.
Changing layout of stock. As stockwould be moved from place to place at times.
Upgrades to our computers in offices.
Ie cash office all our cash registers aswell.
(30 checkouts) keeping them maintained.
I travelled to spearwood scarbour doing relief systems operator.

Making sandwiches cutting fruit caking cakes divided into 5 areas
For our residents
Serving breakfast lunches dinners
Presention from our bainmaries to the plates.

Cooking meals to the residents requirements
Keep cleaning schedules up to a high standard.
Cleaning residents rooms
Their sitting and entertainment rooms
Dining rooms from tables to their chairs
Windows. High standards are through out the facility.
Managed the laundry .
Rostering for staff to fill cleaning Roster.s
Ordering of cleaning .

• Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
• Maintained a well-organized work area by consistently cleaning surfaces and organizing supplies.
• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Supported chefs in food preparation tasks such as chopping ingredients, peeling vegetables, and marinating meats.
• Cooking preparing serving
• High level of care with meals that are modified and diets
•