Nurudeen Olasunkanmi Jaji

• Maintain a clean and safe working environment according to food safety regulation.
• Utilized knowledge of food allergens to properly inform people.
• Reduced food waste by closely monitoring inventory levels and implementing proper storage techniques.
• Implemented cost-saving measures through efficient ingredient usage and strategic vendor negotiations, reducing overall expenses.
• Participated in ongoing professional development opportunities to stay current on industry trends and best practices, applying newfound knowledge to improve overall food service operation.
• Collaborated with management to develop seasonal menus, incorporating fresh ingredients and innovative dishes.

• Successfully handled food preparation and presentation tasks in a high volume restaurants environments.
• Collaborated with team members to maintain a smooth workflow during peak service hours, contributing to an efficient operation.
• Consistently maintained a positive attitude and strong work ethic, contributing to a high-performing team environment.
• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
• Assisted in inventory management, ensuring adequate stock levels and timely reordering of supplies.

References

References available upon request