Rosabel Hoque Syed

helped customers pick out products.

took initiative to find alternate products from inventory when what customer wanted was not available

calculated and set prices for products

managed inventory

Count and input items into excel worksheets.

• Created and updated regular inventory reports and records.
• Reduced excess inventory with effective stock categorization.

• Expanded culinary knowledge through ongoing professional development opportunities, including workshops, seminars, and industry events.
• Managed inventory effectively by tracking stock levels, placing orders, and minimizing waste through proper storage techniques.
• Ensured accurate execution of special dietary requests from guests by carefully following instructions provided by the head chef or dietitian specialist.
• Checked expiration dates, rotated food, and removed any items that were no longer usable.
• Cleaned kitchen counters, refrigerators, and freezers.
• Contributed to a positive work environment by displaying a strong work ethic, embracing constructive criticism, and actively supporting fellow team members in their tasks.
• Prioritized and re-prioritized kitchen tasks based on fluctuating demands.