
to work with existing staff and facilities contributing the best of my ability so as to improve organizational objectives and achieve managerial goal to strive for excellence at all positions and circumstance attaining.
* Daily preparation of National and continental dishes during shifts according to standardized Recipes and many requirements.
*Achieve at least 80% revenue budget while working within the approved cost of sales percentage
* Staying up-to-date with culinary trends and innovations to ensure engineering of fresh and existing menus,ensuring a balance of flavors, varieties and seasonal offerings that attract repeat customers and target audience.
* I adhere to strict food safety and hygiene standard, Maintain a clean and organized work area via the CAYGO process and Compliance to PPE and grooming standard.
*I ensure that orders are accurate and promptly delivered to customers
* I Coach, train and manage the kitchen staff; delegate tasks and foster a positive work environment
* I monitor inventory level to ensure product availability, and notifying management when supplies are running low to avoid interruptions in service due to stock out of raw materials.
* I achieve 100% consistency, teamwork and collaboration among work staff to ensure seamless work flow and I take initiative with high level of integrity
* I ensure 100% accuracy in stock taking , product daily sales analysis, requisition and other documentation where applicable.