ZACCHEAUS MUYIWA FOLAJIMI

 Manage daily operations of assigned kitchen sections, including grill, sauce, and pastry stations.  Ensure consistent preparation and presentation of dishes according to established recipes and quality standards.  Train and supervise kitchen personnel on food safety procedures, hygiene standards, and operational best practices.

 Delivered customer support services and handled guest inquiries in a professional manner.  Resolved service-related issues promptly to enhance customer satisfaction.  Maintained positive guest relationships through effective communication and problem-solving.

 Prepared and executed menu items in a high-volume quick-service restaurant environment.  Coordinated food production activities to ensure timely service during peak operating hours.  Supervised junior kitchen staff and provided on-the-job training to improve productivity and consistency

 Prepared a variety of international and American-style dishes while maintaining quality and consistency.  Collaborated with management on menu enhancements and recipe improvements.  Coordinated kitchen workflow to support efficient food service operations.

 Assisted senior chefs in preparing meals for more than 200 guests daily.  Performed food preparation activities, including ingredient preparation, cooking, and plating.  Maintained compliance with food safety, sanitation, and hygiene standards.  Operated kitchen equipment safely and efficiently.