Zachary J. Herebia

• Greeting guest, addressing their need and providing a positive and welcoming atmosphere.
• Preparing and setting up breakfast area, replenishing food and beverages.
• Maintaining the cleanliness of the dining area and kitchen after breakfast hours, including washing dishes and sanitizing surfaces.
• Performed opening or closing duties such as setting up and breaking down workstations or restocking supplies as directed by management team members.
• Cleaning and maintaining the cleanliness of public areas including floor, furniture and restrooms.
• Collecting and disposing of trash soiled linens from guest floors and common areas.
• Assist house keepers with task like removing and changing linens, moving furniture and delivering items to guest room.
• Report safety issues and maintenance in all public areas to Supervisor.

Dishwasher (October 2017)

• Operated industrial dishwashers to clean plates, glasses, silverware, and cooking utensils.
• Loaded and unloaded dishwashers, washing by hand large pots or items used on continuous basis.
• Operated and maintained dishwasher, handwash stations, pot-scrubbing station and trash compactor.
• Assisted in preparing salads and desserts when requested by chefs or supervisors.

Promoted to Teamlead (January 2018)

• Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
• Made meals in accordance with company standards and requirements.
• Specialized in handmade pasta and operating pasta machine.
• Prepared meals according to established recipes and quality standards.
• Experience in prepping and cooking for large events.

Promoted to Kitchen Manager (February 2020)

• Plan kitchen staff schedules to maximize coverage and encourage collaboration.
• Hiring, training and supervise kitchen staff.
• Ordering, receiving and managing food and supplies cost and minimizing waste.
• Ensuring compliance with health and safety regulations maintain and upholding food preparation standards.
• Effectively communicating with staff vendors and other restaurant personall.
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• Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
• Managed employee relations by providing guidance on job duties as well as disciplinary actions when needed.