Tatiana Cojocar

• Removed bed sheets and towels from rooms and pre-treated stains to maintain and restore linen condition.
• Replaced used towels and other bathroom amenities such as shampoo, paper towels, and soap.
• Enhanced guest satisfaction by maintaining clean and well-stocked rooms in a timely manner.
• Sanitized all kitchen surfaces, wiped down cabinets, and swept and mopped floors

Cleaning the rooms

• Kept workstation and equipment clean, organized, sanitized, and sufficiently stocked.
• Sanitized work surfaces between food preparation, avoiding cross-contamination and maintaining food safety guidelines.
• Demonstrated punctuality and reliability in consistently arriving for scheduled shifts to meet service demands.
• Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.

• Ensured compliance with local health regulations by maintaining a clean workspace and following all sanitation requirements.
• Implemented cross-training initiatives for staff members, enabling greater flexibility in scheduling and improved overall efficiency within the department.
• Enhanced workplace safety by implementing strict adherence to guidelines and promptly addressing any hazards or concerns.
• Increased customer satisfaction by providing excellent service and expert knowledge on meat products.

• Disinfected and mopped bathrooms to keep facilities sanitary and clean.
• Cleaned and stocked guest rooms by replacing used towels and linens vacuuming floors, making beds, and restocking bathroom items.
• Collaborated with other housekeeping staff to complete tasks efficiently and effectively.
• Vacuumed rugs and carpeted areas in offices, lobbies, and corridors.

I was cooking food for the students then helping to serve the meal.

I was cooking lunch for the students and helping serving when the students were having lunch break.