Brian Ngwenya

My duties and responsibilities were of preparing fresh and visually appealing salads, also washing and chopping vegetables, and also cutting of fish ,cleaning prawn and calamari

Preparing food for customers, including baked goods, breakfast, lunch, and catering items. Involved in all

aspects of food preparation and service. Also responsible for assisting in daily deliveries, inventories, and

rotation and set-up of deli display cases.

ESSENTIAL DUTIES AND RESPONSIBILITES

• Prepare and serve a variety of deli items such as sandwiches, soups, salads, and hot and cold foods.

• Responsible for the preparation of catering items.

• Able to operate deli equipment including slicers, ovens, and steamers.

• Maintain cleanliness and organization of the kitchen and deli area.

• Follow food safety protocols to ensure quality and freshness of products.

• Perform regular inventories of food and equipment.

• Maintain cleanliness and organization of the store and deli area, including washing dishes daily.

• Perform all other duties as assigned.

The resort environment is unique in that we all share some degree of responsibility for each other

• Ensured customer satisfaction with timely and accurate order preparation.
• Streamlined grill station operations, effectively managing multiple orders simultaneously.
• Contributed to a positive working environment by maintaining open communication with staff members and management teams alike.
• Implemented new grilling techniques learned from industry workshops for continuous improvement in food quality.
• Cleaned and maintained kitchen equipment regularly.
• Maintained clean, organized grill stations for hygienic, orderly food preparation.
• Followed recipes and kitchen procedures for consistent food quality, presentation and standards.
• Provided support to crew members, facilitating quick food preparation and delivery.
• Grilled meats and seafood to customer specifications.
• Adjusted gas and electric grills to specified temperatures for quality food output.
• Cooked regular menu items and seasonal offerings according to corporate standards and guidelines.

My responsibilities included preparing ingredients like dough and sauce, assembling pizzas according to orders, baking them, and maintaining a clean workspace, also managing inventory, ensuring food quality, and sometimes handling customer service.