DAMIAN RAMOS

Preliminary dishwasher is making a first cleaning the dishes for the removal of food waste while introducing them to the machine dishwasher and the separation of the cups and glasses of wine to put in their boxes for washing and drying and make the same accommodation as well as the distribution of these to the restaurant or banquet and eventually assigned to clean the assigned area

• Efficiently loaded and unloaded dishwashers, cleaning by hand large pots or [Type] items used often by kitchen staff.
• Scraped, washed and efficiently restacked dishware, utensils, and glassware to keep kitchen ready for customer demands.
• Kept kitchen areas neat and clean by removing trash and organizing supplies.
• Assisted with kitchen prep work to help operations run smoothly and meet customer needs.
• Worked with chemicals such as detergent, rinse agents, and sanitizers to protect customer health.

Clean their assigned work area and at the end of any table service through again mounting the table with the right equipment as well as the utensils used by the participants at the end to clean and arrangement of the equipment being use

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• Collected trash, wiped up spills, and removed trays to maintain fresh and clean customer areas.
• Organized and cleaned assigned sections by sanitizing and cleaning table, counter, and kitchen surfaces.
• Worked well in diverse team settings by partnering with others to complete tasks.
• Kept close eye on customers to quickly spot leaving guests and clear tables for future patrons.
• Worked quickly, communicated with other staff and always looked for better ways of completing tasks to improve productivity and keep tables ready for incoming guests.

Clean to vacuum, sweep or mop (as required) all public areas of the hotel, exclusive of guest room corridors and restaurant (includes meeting and banquet rooms, lobby, public washrooms and offices)

• Maintained optimal supply levels to meet daily and special cleaning needs.
• Operated buffers and burnishers to clean and polish floors.

Make constant cleaning of the areas assigned by the supervisor in charge like to collect and discharge the waste to clean the office generally vacuuming, sweeping, mopping, washing and polishing floors, clean and disinfect public areas and attention to detail and good treatment readiness, which contributes to the image of excellence of permanently maintaining the facilities.

• To vacuum, sweep or mop (as required) all public areas of the hotel, exclusive of guest room corridors and restaurant (includes meeting and banquet rooms, lobby, public washrooms and offices
• Ordered and stocked cleaning supplies based on current workload and upcoming jobs.
• Handled equipment, chemicals, and materials properly and with caution.
• Emptied trashcans and transported waste to collection areas.
• Used time management and efficient cleaning methods to meet deadlines.
• Maintained floor cleaning and waxing equipment.
• Followed safety standards and established SOPs when handling, mixing and storing hazardous chemicals.

Maintaining stock of all alcoholic and nonalcoholic beverages, fruit, and other bar equipment. Employed by the food and drink industry, bar porters also assist bartenders with a variety of different tasks around the bar, clean the equipment and restaurant area after closing cleaning the area assigned, clean and sanitize kitchen including work surfaces, cupboards, storage areas, appliances and equipment, remove kitchen garbage and trash, handle and store cleaning products, sweep and mop floors.

• Explained daily specials and beverage promotions to exceed daily sales goals.
• Adhered to state laws regarding alcoholic beverage services and customer regulations.

Enter the laundry from the rooms to the washing machines and then take them out and take them to the drying area or ironing area for accommodation for restocking the wardrobe again the people who make the quarterfinals.

• Set up wash and dry cycles with appropriate settings such as spin speed, temperature, and cleaning agents.
• Loaded and unloaded machines, ironed pieces and folded cleaned items, typically handling over [Number] pieces per shift for large $[Amount] revenue-producing business.
• Operated laundry equipment and loaded machines, paying careful attention to capacity restrictions.
• Operated steam and flat iron pressers to keep clothes wrinkle-free.