Sidumiso Ncube

UBH

01.2008 - 01.2023

Enhanced customer satisfaction with timely and accurate food preparation, attentive service, and proactive problem resolution.
Improved food safety standards by implementing thorough training programs and regular inspections.
Kept costs under control by managing portions and minimizing food waste caused by overcooking.
Assessed staffing requirements regularly to ensure proper coverage during peak periods without compromising service quality or exceeding labor cost budgets.
Conducted regular performance reviews of team members to identify areas for improvement and offer constructive feedback on progress made thus far.
Managed regular cleaning and sanitation to keep kitchen free of debris or build-up and minimize infection risks.
Created healthy, well-balanced meal menus within ideal cost metrics.
Implemented quality control measures, resulting in consistently high-quality dishes and improved customer feedback ratings.
Created an engaging workplace culture that valued teamwork, open communication channels, and shared responsibility for success within the organization.
Ensured compliance with all health department regulations through meticulous adherence to guidelines and regular employee training sessions.
Reduced food waste dramatically by implementing strict inventory control measures and better communication among staff members.

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