TSEDI Jacques
Transgard , Waiter
Job Type
On the job
Location
Togo, Lome
Chat
Personal Advantage
I am a self-motivated, energetic and hardworking person with extensive experience as a waitress, I work effectively both within a team and individually using my own initiative.
Job Preference
No Preference yet
Experience
Waiter
2021-09 - 2022-07
Transgard Attendant
Content
Welcome customers with a smiling face, greet them and lead them to their table of preference. Ascertaining the price on the menu are correctly displayed and update as required. Operating Micros and Point of sale machines during transection. Rechecking the punched items to ensure that billing is correct. Receiving and counting cash payments and tendering correct change to the guest. Present menu and responding to any questions regarding items on the menu. Making proposal to customers on our best sales of food and beverages. Taking customers’ orders and write other extras on order pad. Repeating order to customer to get proper confirmation of order. Set up dining areas for meal and clearing the table after the meal. Delivering orders to kitchens, picking up and serving food when it is ready.
Education
· High school degree
2012-09-26 - 2016-06-20
Popular members
SRINIVAS CHUNCHULA
Dear Executive chef, I am very much interested for the available position of Commis Chef. Presently I am working for Park Hyatt 5* Hotel in India and I done my ON JOB Training with Capitol 4* Hotel. I would very much like to advance in my career and believe that I am ready for this position of Commis Chef that you are offering. The job requirements appear to be far more challenging and varied than those I know and have grown used to at my current job. I would like to expand my knowledge, learn new responsibilities and be able to further my career within the field. I have for the last (2) years been working as Commis Chef where my responsibilities were: - Clearing the kitchen stations of all unnecessary utensils and food. Preparing basis sauces, soups. Clearing/cleaning cooking vessels and utensils from all the work surfaces and sinks. - Chopping, peeling various vegetables for preparation Daily verification of our dairy products expiration dates and disposing of any out of date products. - General assistance in food presentation for selected events. The opportunity with your hotel I feel would allow me to express my culinary expertise and valuable, gained experience through a larger array of tasks and responsibilities. I am a fast learner and work well in a team. I believe that I would excel at menu suggestions and planning, cooking meals, guiding the serving staff as to what the daily/weekly specials were all while being able to continue to learn along side the chefs during their daily tasks. I wish to thank you for your time today and I very much hope to hear from you soon and being given the opportunity to discuss your expectations further. Sincerely, Srinivas Chunchula
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