rahab muthoni

Developed dessert and cake menus
Created visually appealing desserts that won the hearts of most customers.
Collaborated with chefs and event organisers to design unique dessert pairings for events.
Maintained high standards of hygiene, ensuring 100% health and safety compliance
Introduced gluten-free options, attracting a new customer demographic.
Streamlined inventory management, cutting costs of production.
Leveraged social media to showcase creations, increasing brand visibility.
Implemented efficient baking techniques, reducing waste by 15%

Collaborated with head chef to curate dessert menus.
Streamlined production processes.
Assisted in developing signature desserts that became customer favorites.
Managed inventory effectively, minimizing costs by 20%.
Implemented quality control measures, ensuring 100% customer satisfaction.
Maintained a clean and organized kitchen, exceeding health standards.
Fostered a positive team environment, increasing efficiency.

Welcomed guests with a warm, friendly smile, enhancing memorable first guest impressions.
Handled inquiries and complaints seamless enduring customer satisfaction and repeat customers.
Managed reservations efficiently, boosting customer satisfaction.
Utilized POS systems for accurate billing, reducing errors.
Recieved and analysed guest feedback ensuring quality services and efficiency.
Achieved a 90% positive review rating through exceptional service delivery.
Welcomed guests warmly enhancing their dining experience.
Managed reservations efficiently, maximizing table turnover and revenue.
Coordinated seating arrangements to minimize wait times and ensure efficient service.
Provided menu recommendations, upselling special offers thus increasing sales.
Maintained a clean and organized front-of-house environment for guests.
Collaborated with kitchen staff to ensure quality and timely food delivery
Utilized POS systems for accurate order processing and billing.
Achieved high guest satisfaction scores, contributing to repeat clientele abd high guest turnover.