SITI MARYAM BINTI ALI MOHAMED

1)Ensuring food quality and customer satisfaction

2)Maintains clean and organized restaurant environment

3)Scheduling restaurant staff and delegating tasks

4) Maintaining quality and service standards

5) Interviewing candidates and training new staff

6) Counting inventory and managing stock orders

7) Have full knowledge of outlet menus

8) Assists with menu planning and development

9) Supervise restaurant staff

• Offered information on menu items, garnishes and preparation methods to choosy guests.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Adhered to safe work practices, food safety regulations, and corporate guidelines.
• Assistant Chef