Formalizing the merchandising standards in the form of a planogram that is clearly communicated to all the staff responsible for managing the sales area.▪ Implementing the SOPS for the Hots Food Department and the implementation of an on-the-job training system that transforms the SOPS into a living daily routine that is managed and driven by the in store hot foods team▪ Developing action plans for the team to meet operational and organizational objectives.▪ Maintaining on the Job Training that ensures that staff are skilled and aligned to what is required by the company in terms of producing a consistent topquality product that is available fresh throughout the day▪ Highly recommended working with Marketing team to come up with food plating designs▪ Collaborated to prepare budgets and improve department revenue by 5%.▪ Planned promotional menu additions based on seasonal pricing .▪ Introduced new market items and spearheaded the production of the highly popular recipes generating an increase of 10% in monthly revenue

▪ Establish production routines that embrace discipline through the implementation and maintenance of the required standards laid down by the Naivas Hot Food Division.▪ Acclimatize the Hot Food’s Division’s recipe specifications to the store kitchen environment and ensure batch sizes are relevant to the supply and demand of freshly prepared hot food product throughout the day.▪ Efficiently and effectively process raw material in line with recipe specifications.▪ Implement and maintain the required food safety standards in terms of hygiene, housekeeping and product safety.▪ Increased customer satisfaction and retention by 20%▪ Memorized 30+ menus and answered queries based on customer requests▪ Collaborated with team members to achieve target results, resource allocation.

▪ Engage customers to respond to their questions and feedback accordingly to build a lasting relationship▪ Follow designated food production list.▪ Perform all cooking designated food production list in a timely manner.▪ Perform all cooking functions ensuring that cross contamination never occurs. & Perform all cooking functions safely.▪ Perform closing duties which include working the walk-in coolers and freezers, sweeping, spraying and squeegee floors and leaving workspace organized, paying special attention to proper order of product storage.▪ Prevent shrink, damage, and spoilages of product to ensure freshness quality.▪ Assist with building produce displays and ensure proper pricing and signage of products. ▪ Perform produce duties such as stocking, wrapping, clean up as assigned by management in accordance with company guidelines.▪ Learn and know recipes proper product portioning▪ Learned new skills and applied them to daily tasks, improving efficiency andproductivity.▪ Collaborated with head chef to plan budget which reduced cost by 10%