I am a very positive and hard worker always punctual and loyal to the company i work for goal oriented and very competitive my objectives are to push myself and improve my skills everyday and produce good productivity to the company i work every day.Work Experience:* Have work on the dish line washing dishes to ensure that all procedural, quality control and safety standards are met.* Doing inventory on chemicals, china, glassware, silver wares.* Report all maintenance, damages and any issues with hotel to lead steward.* Ensuring clearing stations are set up and ready for functions.* Making sure that dish washing areas and stewarding office is always organized and clean.* Communicating with Chefs to ensure they have everything they need for events.* Head Chef ssigned me several times in Terminal Club as Meat Curver during Banquet events.* Clean and sanitize all china, glassware, silverware, flatware, pots and pans in the hotel.* Ensure restaurants and banquet kitchens have requisite amounts of the above to properly service the customers in a clean and ordered manner.* Responsible for the proper sanitation and cleanliness of all kitchen and food prep areas, including cooking equipment, preparation areas and dishwashing areas.* Assist the culinary team during any special request or priorities as requested by the Executive Chef or Sous Chefs. This may include preparation of food items.* Able to lift/carry up to 25kg on a regular and continuous basis.* Able to push and pull carts and equipment weighing up to 100kg on a regular and continuous basis.* Able to work in varying temperature environments ranging from -18 degrees Celsius to 40 degrees Celsius.* Able to walk/stand for more than 8 hours * Hotel and restaurant experience