Rodrose Baes

Managed daily store operations, supervised and trained staff, ensured excellent customer service, and maintained high standards of food quality, cleanliness, and safety. Handled inventory, ordering, scheduling, cash management, and sales reporting. Resolved customer concerns professionally, achieved sales targets, and maintained efficient operations in a fast-paced environment while ensuring compliance with company policies.

Last-Mile Operator Delivered goods to end customers, managed routes, and ensured
timely, secure drop-offs. Handled documentation and resolved delivery-related issues.

As the owner of a lash extension business i also works as a facialist, i have a dual role combining business leadership and hands on client care.

The owner of a rice whoesailing business has diverse responsibilitiesspanning operations, finance, compliance and strategic growth.

Kitchen Staff, Cashier & Team Leader UST CHOWKING CARPARK - Oversaw daily
operations as team leader: coordinated kitchen prep, managed cashier duties, and
ensured smooth service flow. - Prepared food, handled customer payments, trained
new staff, and maintained safety standards.

Grillman & Cashier, Reyes Barbeque UST - Prepared and grilled various barbeque items
per standard recipes, ensuring quality and food safety. - Handled cashier duties:
processed customer payments, managed cash registers, and provided friendly service. -
Maintained cleanliness of grilling station and front-of-house areas, and assisted with
inventory checks for supplies.

1. Prepare ingredients by washing, peeling, cutting, grinding, and measuring according
to recipes and portion guidelines. 2. Assist chefs and cooks in cooking, sautéing, baking,
and assembling dishes during service hours. 3. Maintain strict food safety and
sanitation protocols—clean workstations, equipment, utensils, and storage areas;
ensure proper food storage temperatures and rotation (FIFO). 4. Manage inventory by
receiving deliveries, restocking supplies, and monitoring stock levels to prevent
shortages or waste. 5. Support plating and garnishing of dishes to meet presentation
standards. 6. Operate kitchen equipment (knives, ovens, grills, fryers, mixers) safely and
perform basic maintenance/cleaning of tools. 7. Comply with all local health
department regulations and restaurant policies. 8. Collaborate with team members to
handle peak service periods and adjust tasks as needed.

Cashier - Processed customer orders and payments
accurately via POS system, ensuring fast, friendly service while maintaining cash drawer
accountability and reconciling transactions at shift end. - Conducted daily post-duty
inventory checks for food, beverages, and supplies, documenting stock levels,
identifying shortages, and updating records to support ordering and cost control
efforts. - Collaborated with kitchen and service teams to address stock discrepancies
and ensure product availability aligned with customer demand.