Syhe Fielder

Housekeeping: Clean and sanitizes residents rooms. Vacuums sweeps, and mop floors, carpets, and rugs. Makes beds and changes linens. Cleans and sanitizes bathrooms, showers, toilets, sinks, countertops and hazardous waste collection. Floor tech Responsible for the maintenance of all floor areas, and for sustaining high standards of cleanliness and sanitation. Remove spots from carpets, perform bonnet and extraction carpet cleaning, dispose of trash.

Security: Securing the premises and personnel by staying on patrol, monitoring surveillance equipment, performing building inspections, guarding entry points, data entry, and verifying visitors.

Concierge: Personal services and assistance to residents, apartments, and office buildings. Perform various tasks such as booking accommodation, taking messages, transferring calls, and arranging transportation, business, or entertainment assistance.

Performed various cleaning activities of assigned areas – rooms, offices, lobbies and public areas.

• Executed daily maintenance and cleaning procedures such as, vacuuming/shampooing carpets, dusting furniture, window washing, folding resident’s laundry, floor/wall sweeping/mopping/stripping/waxing, restrooms sanitizing/cleaning and trash removal.

• Inspected all the areas and office premises to check whether any part is left unclean.

• Monitored and documented the materials used in cleaning processes on a daily basis, included them in the annual budget. • Participated in meetings and discussions related to cleanliness

• Prepared meals/snacks as assigned by supervisor, according to planned menus, established schedules, resident requests, and sanitary directives

• Serve meals in residents’ rooms, dining rooms, and other designated areas

• Load and distribute food trays and carts to residents rooms and/or dining room areas; collects and returns food carts to dishwashing area

• Assists in receiving and storing food and supplies; stores items properly labeled and dated according to guidelines

• Performs defined work routines, using various dietary utensils, supplies, and equipment as assigned by the Dietary Manager