Duncan Onyango

Mise en Place: Preparing workstations, cutting vegetables, and organizing
ingredients before service.
Food Preparation: Assisting with basic cooking, seasoning, and preparing
sauces or salads.
Kitchen Maintenance: Cleaning and sanitizing equipment and work areas to
maintain high hygiene standards.
Supporting Senior Chefs: Following instructions from Sous Chefs or Chefs
de Partie to ensure smooth service.

Team Leadership & Scheduling: Create daily staff schedules, assign specific
cleaning tasks to team members, and manage replacements for absences or
holidays.
Quality Control & Inspections: Perform routine inspections of guest rooms,
public areas, and back-of-house spaces to ensure they meet prescribed
cleanliness and maintenance standards.
Training & Development: Provide orientation for new hires and ongoing
training for existing staff on cleaning techniques, chemical safety (e.g.,
COSHH/OSHA), and equipment usage.
Inventory Management: Monitor and restock cleaning supplies, linens, and
room amenities. This includes placing orders with vendors to prevent
shortages.
Guest Service & Complaint Resolution: Respond promptly to guest requests
or complaints, addressing issues immediately to maintain high levels of
customer satisfaction.
Maintenance Reporting: Identify and report furniture, equipment, or facility
defects to the maintenance department for repair.

• Maintained high standards of staff grooming, hygiene, and professionalism.

• Monitored service quality and implemented corrective actions for continuous
improvement.

• Trained night staff to improve efficiency and reduce check-in times by 20%.

• Increased restaurant revenue by 15% through promotions and themed events.

• Planned events and maintenance schedules, ensuring smooth guest experiences.