• Review quality of customer support provided by Agents both in-house and for BPOs.• Draft reports including the metrics provided by the level of support for the past week.• Facilitate meetings in discussions as how to improve our internal processes.• Trained employees in parameters needed for their scope of work.• Escalate processes that needs to be updated to provide a more effective resolution.• Escalate agents doing fraudulent activities that hinder the growth of the quality of support.

• Email support for customers using the UBER platform.

Ensured quality, cleanliness, performance, and organizational standards.Planned out the set-up and stationing for the kitchen.Created the systems for par level and food cost monitoring.RnD of new dishes for the restaurant.Created and handled a food costing template to aid in finalizing Menu Prices.

Head ChefIn-charge of the following responsibilities:Making of the weekly scheduleManaging weekly costs and minimizing wastageEnsuring top performance and moral of staffStrict implementation of cleanliness, organization, and qualityWeekly meetings to report Profit and LossAssistance for RnD of possible new dishes

Garde Manger and Pastry Line Cook for P.M. Shift. Banquet Cook. Prep Cook. Trained a cook for the A.M. station.

Supervisor for the Summer House Kitchen. Grill/Sautee Line Cook.

I was the line cook that prepared and handled ingredients for both cold and hot stations, cooked fish, meat, and poultry items, and plated meals for our guests.

I was the assistant Buffet Chef that served an average of 1000 people everyday during lunch. I later was given the responsibility as the temporary Buffet Chef when the current Chef was stationed at a nearby outlet. I was also a Night Line Cook during dinner time, I prepared and handled vegetables and meats that would be cooked for the next day.