Dadirai Abgirl Masengere

- Was responsible for theoperation & ongoing maintenance cleaning of large industrial dish washer,glass washing machinery, food pulp machines, grinders, cleaning of grease traps & correct garbage separation as per USPH / FDA & SEMS guidelines. -Responsible forthe deep cleaning & ongoing cleaning maintenance of all galley areas & food preparation equipment to USPH / FDA / SEMS standards & requirements. -Responsible for thetransportation of sealed correctly sorted garbage to the garbage room. - Meet USPH / FDA standards in the cleanliness & sanitation of all equipment after coming into the washing stations for processing. - Entered dishes / glass wash machine, 3 sink system temperature levels throughout the day on USPH / FDA / SEMS approved logs. - Monitored performance of all galley sanitation machinery, reporting any malfunctions or deterioration during operation to the Second Sanitation Supervisor. - Set up / breakdown of galley equipment on the open deck or shore side for special F&B activities. - Completed any special duty requests given by superiors. - Follows safe work habits and conforms to SEMS policies & procedures concerning the use & wearing of PPE. - Notified supervisors of any dangerous or unsafe places in the work area. - Made frequent suggestions to direct supervisor in order to raise standards & awareness. - Followed all sanitation SOP’s required by the company. - Take part in all USPH inspections in the area assigned. - Must be familiar with the Safety and Environmental Protection policy and SEMS; carry out the policies and procedures appropriate or his/her position. -Distributed glassware to four different restaurants under afast paced environment.- Performed other duties as assigned

• Completed daily maintenance tasks in record time to maximize productivity.
• Collected and disposed of trash and debris.
• Kept work area clean, neat, and well-stocked to maximize productivity.
• Performed regular monitoring of utility systems to confirm proper functioning.

-Followed proper food handling methods and maintained correct temperatures and labelsof all food products. -Enforced appropriate work-flow and quality controls for food quality and temperature. Correctly operated allculinary equipment, including ovens, proofers, fryers, sheeters, rounders, scales, knivesand mixers. -Maintained cleanliness of the area-Properly followed recipes

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-Proficiently chopped vegetables, fruits, and other food items to prepare entrees.

• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
• Placed orders to restock items before supplies ran out.