Collins Bejah -Cv ShortList

Ø  Coordinatingrnand leading daily operations of Food Service, ensuring all standards are met orrnexceeded in order to provide a quality service to the customer.

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Ø rnOccasionally performed duties of  Chef, in his absence ensuring that  kitchen issues are communicated throughoutrnthe
rnfacility Develop, implement, and enforce approved sanitation cleanup
rnprocedures Develop, implement, and enforce safety guidelines as needed,

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Ø  Assigns duties,rninstructs, and supervises subordinates in proper work techniques andrnprocedures.

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Ø  Ensurernresources are applied to achieve highest standards of service in accordancernwith client specifications

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Ø  Ensurerncompliance with client and company food, health, and safety specifications andrnregulations.

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Ø  Ensuringrnall equipment and cooking utensils is maintained at maximum efficiency.

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Ø  Overseernfood-handling processes to verify proper hygiene, cleaning techniques, foodrnpreparation, and disposal of waste

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Ø  Maintainrnexcellent working relationship with all employees.

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Ø rnImplemented & monitored the company’s andrnclients Hygiene & Sanitation procedures HACCP certified.

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Ø rnImplementrnand oversee company’s Food Safety program, ensuring all workers are trained torncompany standards.

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Ø rnSupervisernthe assembly of food plates and ensure that they conform to the health andrnsafety standards of the company

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Ø rnEnsurernthat each employee follows food safety regulations and procedures

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Ø rnSuperviserncatered events in terms of food safety and hygiene

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Ø rnHandlernshift schedules for food service workers and assign them tasks on a daily basis

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Ø rnMakernsure that appropriate staff is available at all times in order to meet foodrnservice demands

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Ø rnEnsurernthat food items are stored in a safe place and any expired or near expiry itemsrnare dealt with according to company regulations

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Ø  Supervisernand maintain proper temperature for food during holding, reheating and servingrnto meet quality control and food safety.

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Ø  Promoternaccurate, timely reporting as required

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Ø  Performrnother duties as assigned

Ø  Follow allrnregulations, policies, and procedures regarding food handling, personalrnhygiene, safety, and proper sanitation.

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Ø  Issue food andrnconsumables from stores to dining facility departments.

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Ø  Carry food, dishes,rntrays, and silverware from kitchens and supply departments to serving counters.

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Ø  Clean and stockrncabinets, serving and condiment areas, beverage and ice dispensers.

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Ø  Operate dishwasherrnand disposes of trash.  Sweep kitchen and dining hall areas and ensurernconstant cleanliness of floors, tables and kitchen equipment.

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Ø  Washes vegetables andrnfruits and assists in the preparation of other food items for use by cooks.

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Ø  operated, maintain,rnand/or clean food service equipment including temperature-controlled storagernunits, dry storage containers, steamers, ovens, fryers, broilers, grills, meatrnslicers, knifes, pots, pans, floors, walls, windows, and outside areas.

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Ø  Perform otherrnqualified duties as assigned Maintained a positive and productive environmentrnfor both customers and coworkers.

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Ø  Prepared ingredientsrnand cooked meals for different cuisine concepts.

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Ø  Expandedrninterpersonal and professional communication skills through serving customers,rnworking with peers, and following the directions of supervisors and managers.

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Ø  Prepared the meal asrnper the menu

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Ø  Prepared sauces,rnrotated food, baked, roasted and fried meats to deliver orders on time

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Ø  Kept record of foodrndeliveries, food used, and food cost

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Ø  Proficient withrnkitchen equipment, such as meat slicer, mixer, food processor, and deep fryer

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Ø  Initiated mealrnpreparation by chopping vegetables and preparing garnish for the chef

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Ø  Maintained kitchenrnincluding trash disposal and washing of dishes

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Ø  Prepared tables andrndelivered dishes when instructed

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Ø  Cleaned, washed andrnpolished equipment, cleaned garbage cans and waste barrels, washes wall andrnrefrigerators.

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Ø  Performed all tasksrnnecessary in the dish room. Duties include rinsing, placing dishes in the dishrnmachines, unloading and proper storage of dishes and utensils.

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Ø  Supervised studentsrnor temporary employees during a portion of the employee's work time while inrnthe dish room.

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Ø  Performed otherrnduties as needed including keeping entryways clear of debris.