National Service Person
Government
11.2023 - Current
- Developed and enforced regional service policies and procedures.
- Built effective communication skills by liaising with diverse groups of people within the community and across different agencies.
- Designed and implemented regional safety protocols to protect customers and technicians.
- Directed and managed team of Number service technicians in regional capacity.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Placed orders to restock items before supplies ran out.
- Removed expired food and beverages from storage and reviewed inventory for upcoming expirations dates.
- Cleaned and maintained work areas, equipment and utensils.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Distributed food during busy peak periods to drive customer satisfaction.
- Prepped ingredients using blenders, mixers and slicers to achieve recipe requirements.
- Reduced kitchen accidents by maintaining high standards of cleanliness and organization.
- Trained new staff on food preparation and safety procedures.
- Stocked and rotated food items according to expiration dates.
- Sanitized pots, pans, utensils, kitchen appliances and equipment using company-approved cleaning supplies.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Prepared food orders to support waitstaff and other team members.