Portia Phindile Ngobese

1. Training and supervising staff for performance purposes in daily cleaning tasks for efficience increase.

2. Apply safe guidelines for staff members to reduce work injuries in the workplace.

3. Maintain a record of tasks done on daily basis to reach a desired company goal and customer expectations.

4.Keep record of inventory cleaning supplies and reducing wastage by controlling allocation.

5. Provide an ongoing training for staff employees struggling with task sto improve skills set for the team .

6. Maintain overall inspections of cleanliness and sanitizing areas to avoid cross contamination

7. Produce the expected standards and quality of general cleaning health and safety requirements on tool operation.

• Cleaned and polished glass doors, mirrors and other surfaces to maintain professional appearance.
• Confirmed all cleaning tools and equipment were stored properly after use.
• Creating a welcoming atmosphere for customers .
• Removed trash, and other waste materials from premises.
• Adhere to health and safety precautions and Sound knowledge of chemicals and storage .
• Sorting managing and allocating food stations as per chefs requirements .
• Deep cleaning all surfaces and floors on weekly basis to avoid food spoils , fungus and bacterial cross contiminations