Ali Uyuli
ADNH Campass, Housekeeping supervisor
Job Status
On the job
Location
Mexico, Saltillo
Chat
Personal Advantage
Honestly and hard working person
Job Preference
No Preference yet
Experience
Housekeeping supervisor
2018-06 -
ADNH Campass Supervisor
Content
Leading and allocating team members,conducting everyday briefing meetings, Signing Delivery note of cleaning materials, ordering of cleaning materials within given budget, giving traings to new staff, Reporting to housekeeping manager, solving issues related to staff at work place, making sure the work place is clean and tidy through supervision/checking.
Education
Marketing · Online courses
2016-01-01 - 2016-12-10
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various vegetables for preparation Daily verification of our dairy products expiration dates and disposing of any out of date products.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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