EMEVIGHE GRACE

Supervised a team of kitchen staff, delegating tasks and providing guidance to maintain operational efficiency and uphold culinary standards during peak service hours.

Ensured strict adherence to recipes and food safety protocols, resulting in consistent dish quality and compliance with health regulations.

Managed kitchen operations and maintained service continuity in the absence of the Head Chef, demonstrating strong leadership and adaptability.

Monitored and optimized food preparation processes and timing, enhancing kitchen workflow and contributing to improved customer satisfaction.

Monitored and controlled inventory levels for all ingredients and supplies, effectively minimizing waste and ensuring consistent availability of essential items.

Negotiated prices and delivery terms with suppliers, securing favorable agreements that contributed to cost savings and improved supply chain reliability.

Organized and maintained an efficient stockroom system, enhancing accessibility to items and streamlining inventory retrieval processes.

Managed ordering processes for ingredients, equipment, and cleaning supplies, ensuring timely procurement and optimal stock levels to support daily kitchen operations.

Processed diverse payment methods including cash, checks, credit cards, and vouchers with high accuracy, maintaining precise financial records.

Managed cash drawer reconciliation at the beginning and end of shifts, ensuring correct amounts and adequate change availability for seamless operations.

Issued receipts, refunds, and credits efficiently, resolving customer payment inquiries and contributing to a positive shopping experience.