Marilyn Bruce

Did Janitorial duties in and outside the Chapter House. Sweep and mop all floors in all rooms and halls. Cleaned restrooms [sinks,toilets,urinal and wiped all stalls and walls. Refill all paper towels dispensers, toilet papers and soap dispensers.

disinfected all door knobs ,doors, windows and high touch areas.Wiped all desks, chairs,etc. in every rooms. Emptied all trash containers and reline trash containers. Three days a week, took care of trashes that community people bring to trash compactors. There times, had to stay at front office, take care of incoming and outgoing calls, took messages. Faxed papers, did filding and copy papers for people. Helped count money with the chapter officials when ask.

d

• Maintained clean and comfortable environments in commercial buildings by vacuuming, cleaning windows, and dusting.
• Assisted in inventory management to ensure adequate supplies were always available for custodial needs.
• Mixed, used, and properly stored hazardous chemical cleaners to reduce risk of injury or illness.
• Enhanced cleanliness and safety by regularly sanitizing high-touch surfaces.

• Enhanced cleanliness and safety by regularly sanitizing high-touch surfaces.
• Replaced and refilled paper towel and toilet paper dispensers for users convenience.
• Maintained cleanliness of restrooms by washing down and properly sanitizing walls, floors and toilets.
• Emptied trash cans and recycling bins to keep building clean and free of germs.
• Maintained a well-organized supply closet for easy access to necessary tools.
• Handled spills, accidents and other cleaning emergencies to maintain cleanliness standards throughout assigned shift.

• Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
• Supported kitchen staff training and development, leading to increased productivity and efficiency.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Kept kitchen clean and organized by performing daily maintenance tasks.
• Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
• Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Contributed to consistent customer satisfaction rating by producing high-quality food and providing timely service.

• Verified prepared food met standards for quality and quantity before serving to customers.
• Strictly followed sanitation and food safety guidelines as required by regulatory agencies and company.
• Developed and maintained positive relationships with customers to enhance service.
• Enhanced customer satisfaction by maintaining a clean and organized dining area.
• Greeted customers and answered inquiries regarding menu items and specials.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Cleaned and organized kitchen, dining and service areas.

• Received shipments and placed items on proper shelves to restock and organize restaurant pantry.
• Expedited food preparation for timely service by closely following chef''s instructions and prioritizing tasks.
• Prepared various types of cuisine, showcasing versatility and adaptability in the kitchen environment.
• Trained and supervised cooking staff to expertly meet daily needs.
• Followed orders from head chef to establish productive and timely preparation of meals.
• Enhanced kitchen efficiency by maintaining a clean and organized workspace during busy shifts.
• Followed strict standards for food handling and safety, minimizing risks to customers.
• Trained and assisted new kitchen staff members.