isaac ooko

August 2018 – To Date

Supervisor,  Western Ambience Hotel, Bumala, Kenya

• Supervise and mentor15 junior team members, providing detailed instructions and guidance to maximize team efficiency.
• Employ outstanding communication and relationship-building abilities to lead by example in providing first-class customer care.
• Prepare food order summaries for the chef
• Supervise and delegate tasks to employees, driving efficiency to meet key productivity targets by at least 50%.
• Use excellent problem-solving and issue-resolution strategies to rectify difficulties quickly and effectively.
• Address customers' complaints or concerns
• Monitor staff performance, continually seeking ways to improve team delivery for optimized financial success.
• Maintain records of stock, repairs, sales, and wastage using excel.
• Establish work schedules and maintained  a positive, professional working environment to optimize staff and customer satisfaction.
• Led monthly staff meetings for a team of 15 staff to communicate updates, process improvements, and shifting business priorities.
• Establish methods to meet work schedules
• Supervise and co-ordinate activities of staff who prepare and portion food
• Prepare and submit reports.

January 2016 – July 2018

Chef De Partie, Western Ambience Hotel, Bumala, Kenya

• Maintain the restaurant's standard and quality by handling daily food preparation and duties assigned by superiors.
• Work with the Sous Chef to coordinate daily tasks.
• Supervise a junior chef or commis.
• Assessing daily production needs and ensuring that raw and cooked food products meet quality standards.
• Maintain a high level of quality in the production, preparation, and presentation of food.
• Achieve high levels of customer satisfaction, quality, and operational and food costs by gaining $100 every month.
• Provide food according to their station by preparing, cooking, and presenting it.
• Assist the Head Chef to create new dishes for the menu.
• Follow, and ensure the team follows food hygiene and occupational health and safety measures.
• Ensure profits remain at 20% positive by controlling portions and waste.
• Manage staff, including roster, timesheet and give direction.

January 2010 – August 2013

Waiter, Western Ambience Hotel, Bumala, Kenya

• Check on designated tables at appropriate intervals to refill drinks, respond to requests, and receive customer feedback.
• Conduct stock counts of drinks, ingredients, and other restaurant supplies, promptly ordering low-stock items.
• Maintain safe hygiene and food handling standards for full compliance.
• Mop, sweep, and dust restaurant and kitchen areas.
• Deliver exceptional, friendly, and fast service to process a high volume of food and drink orders at peak times.
• Examine 10 tables before service, ensuring tables held sufficient supplies of condiments, menus, salt, and pepper.
• Greet new customers, answer initial questions, and take drink orders.
• Retain knowledge of current menu selections for accurate, reliable customer guidance.