SSENABULYA PETER

• Regularly inspected tools and equipment to identify any necessary repairs or replacements, maintaining a fully functional working environment.
• Contributed to achieving budgetary goals through cost-effective ingredient sourcing and minimizing operational expenses.
• Ensured smooth service during high-volume periods with timely preparation of meals and attention to detail.

• Enhanced kitchen efficiency by streamlining dishwashing and cleaning processes.
• Maintained high standards of cleanliness in the kitchen, resulting in improved health and safety inspections.
• Drained, stacked and dried items after washing.
• Managed waste disposal efficiently, complying with established environmental policies and regulations.

• Managed high volume of customers during peak hours, maintaining prompt and efficient service.
• Maintained a clean and organized dining area, contributing to a pleasant atmosphere for guests.
• Utilized strong multitasking skills to manage multiple tables simultaneously while maintaining a high level of attention to detail.
• Enhanced customer satisfaction by providing attentive service and anticipating guest needs.

• Enhanced kitchen efficiency by streamlining dishwashing and cleaning processes.
• Maintained high standards of cleanliness in the kitchen, resulting in improved health and safety inspections.
• Drained, stacked and dried items after washing.
• Assisted cooks with basic food preparation tasks when needed, aiding in meeting tight deadlines during busy periods.
• Promoted accident prevention through proper and acceptable levels of sanitation and cleanliness of kitchen.
• Performed housekeeping duties such as dusting, mopping, vacuuming, and sanitizing countertops.
• Collaborated with team members to ensure smooth kitchen operations during peak hours.
• Reduced food waste by implementing proper storage techniques and inventory management.
• Assisted in food preparation by blending soups and washing and peeling vegetables.
• Cleaned and maintained floors and walls in kitchen and dishwashing area, reducing falls among staff members.

Ensured consistent sanitation of kitchen surfaces and equipment.

Maintained cleanliness of kitchen utensils.