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Skills

  • Inventory management
  • Effective communication with both staff and upper management
  • Sanitizing protocols
  • Customer-focused service management
  • Continuous process improvement in cleaning workflows
  • Bilingual communication in French
  • Adherence to HACCP standards
  • Team management
  • Supervision
  • Equipment maintenance and repair scheduling

Work Experiences

  • Sanitized counters and wiped down surfaces after each meal to avoid cross-contamination from raw meats.
  • Aligned cleaning duties with peak operations.
  • Complied with procedure.
  • Coordinated with the procurement team to adjust supply orders based on shift needs, reducing storage space usage by 76%.
  • Cleaned, sanitized, and organized food speed racks, bins, and dry storage racks to keep food storage areas neat and prevent food-borne illness.
  • Achieved a 49% reduction in kitchen waste.
  • Sanitized the kitchen by washing the work area tables, walls, refrigerator equipment, cooking equipment, and floors.
  • Addressed water shortages and equipment failure.
  • Adjusted supply orders based on shift needs.
  • Arranged equipment and high-traffic areas to eliminate clutter, improving overall kitchen operations efficiency by 56%.

Summaries

  • Looking forward to taking on a new challenge with a successful team.
  • Long-term employment with room for advancement is desired.
  • Initiative, process, and initiative are all available.
  • A skilled problem-solver, this Lead Steward led initiatives to cut waste levels by 39%, saving $2 per year while optimizing dish sanitation processes. Excellent in vendor management and ensuring timely supply of cleaning products.
  • Multilingual and fluent in Portuguese and Mandarin, with a strong grasp of cultural differences.
  • Communication skills are excellent, and she has a strong work ethic.
  • Strategic planning in framework settings and strategic planning in budget management settings.
  • Lead Steward is a hardworking and dependable Lead Steward who excels at vendor management and project management.
  • Miscellaneous student seeking hands-on experience through an internship in process improvement.
  • Spanish conversational skills

Accomplishments

  • Structured an effective rotation schedule, balancing crew workloads and increasing efficiency during high-demand periods by 56%.
  • Introduced an equipment maintenance routine that reduced malfunction downtimes by 74%, improving overall kitchen productivity.
  • Trained and mentored junior team members, boosting overall team performance and reducing turnover by 72%.
  • Led initiatives to innovate cleaning procedures, decreasing manual labor time by 47% and improving team morale.
  • Successfully maintained compliance with system regulations, contributing to the retention of Excellence Award for cleanliness in 2016.
  • Enforced strict sanitization protocols, helping the kitchen maintain a metric for compliance over the past year.
  • Established a comprehensive inventory tracking system for cleaning supplies, leading to a 31% reduction in stock shortages.
  • Collaborated with culinary staff to streamline daily operations, improving kitchen efficiency and reducing service delays by 72%.
  • Conducted hazard assessments in the kitchen, minimizing safety risks and contributing to a 65% decrease in workplace injuries.
  • Achieved a 23% reduction in water and energy usage through the implementation of eco-friendly cleaning practices.

Affiliations

  • Affiliate Member, International Food Service Executives Association (IFSEA) – Gained insights into the latest industry trends in food service management.
  • Participant, Annual Hospitality Leadership Conference hosted by Beacon Labs – Expanded leadership capacity focusing on team motivation and retention.
  • Alumni, program Chef Apprenticeship Program – Enhanced skills in cross-functional kitchen operations and team leadership.
  • Member, Event Planning Professionals Association – Participated in specialized workshops focusing on service execution for high-attendance events.
  • Attendee, Global Stewardship Management Conference – Engaged in discussions with industry leaders on improving kitchen workflow and employee productivity.
  • Completion, Leadership Training Program for Hospitality, Brightline – Focus on employee retention and team mentorship in the hospitality industry.
  • Fellow, Food Hygiene Guild – Participated in industry advancement efforts aimed at improving food safety and cleanliness protocol adherence.
  • Certified, Workplace Mentorship Training Program – Gained training in employee onboarding, staff mentorship, and leadership techniques.
  • Member, Washington Restaurant & Hospitality Association – Participated in courses that focused on improving the stewarding department’s efficiency.
  • Certified, Advanced Restaurant Operations (ARO) Leadership Training – Completed comprehensive program focused on efficiency in high-volume service environments.

Certifications

  • HACCP Certification (Hazard Analysis and Critical Control Points)
  • CompTIA A+ Technician
  • Certified Environmental Services Executive (CESE) by International Executive Housekeepers Association
  • Certified Hospitality Supervisor (CHS)
  • Association for Project Management (APM)
  • ServSafe
  • CPR/AED and First Aid Certification by Red Cross
  • Food Waste for Residents and Commercial Premises Certification by Vantage
  • CompTIA Security+
  • ISO 22000 Food Safety Management Systems Certification

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