Dean of Students~ St Brendan Technical Training Institute.Trainer in :- i. Catering cost control ii. F&B Production service and sales iii. Hotel Housekeeping

Controlling the entire hotel operations.Welcoming and Meeting expected guests of the day.Handling all concerns arising from guests and coordinating in relaying the same to individual departments.Ascertaining all expected deliveries for the day have been delivered , confirmed and properly stored.Updating all concerns observed in the establishment major and minor.Inspecting all departments to ensure all equipment,staffing and operations are running smoothly.Updating the Director of the challenges and achievements from operations

Head of Catering Department:- planning menus in consultation with chefs.Ordering supplies.Training, supervising and motivating staff.Organizing staff rotas.Ensuring that health and safety regulations are strictly observed, recorded and archived.

Oversees and supervises the kitchen brigades. Assists with menu planning,portion control, inventory, and supply management. Keeps the workshop clean and complies with food safety standards.

Completed a three-month industrial attachment in * Food and Beverage production * Food and Beverage service and sales* Stores and control

Completed a three-month industrial attachment in:-* F&B Production, Service and Sales * Housekeeping Operations * Laundry Operations * Front Office Operations * Stores and Control