Ruth Nyawina

Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.

• Reduced food waste significantly by implementing proper portion control and storage techniques.
• Streamlined kitchen operations with effective communication and collaboration among team members.
• Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.

• Enhanced kitchen efficiency by assisting with meal preparation and ensuring timely food delivery to customers.
• Monitored food temperature, discarding items not stored correctly.
• Lifted and carried heavy materials.
• Operated food slicers, grinders and chopper in accordance with safety guidelines.

• Ensured cleanliness and sanitation by thoroughly washing dishes, utensils, and kitchen equipment.
• Reduced waste by effectively managing inventory levels and rotating stock to maintain freshness.
• Managed time to juggle multiple tasks simultaneously with ease.
• Maintained clean, trash-free workspaces to maximize productivity and safety.