Cuauhtémoc, Mexico City, Mexico
I am an inclusive leader who has the ability to earn the respect and trust of many different types of people. He enjoyed responsibility, authority, and social initiative. I push myself to achieve goals and to accept points of view, but in a charismatic way. I am spontaneous in his approach. I can use my motivation, interpersonal skills, self-confidence, and charisma to influence and persuade others of their point of view or belief. I am generally a good coordinator who is willing to delegate and demonstrate poise and confidence in most situations, I also naturally take on goal setting, planning, organizing and implementing plans. I prefer practical and realistic job requirements. I am independent and long for the freedom to set and achieve goals. This leads me to be self-confident and willing to act without the guidance, command, and influence of others. I also prefer to be in control of the situations I encounter and be willing to take risks to take command. I am also eager to achieve results and effect change. I am tenacious in pursuit of goals and can use my interpersonal skills effectively when giving speeches and presentations to groups. Responding quickly and confidently to responses and objections from the public. Since it is not difficult for me to take certain risks and have a sense of urgency, which is why I make decisions quickly based on the information I have available. Avoiding detailed analysis of the information or the preparation of reports.
1.- Schedule and supervise the work of the personnel in my charge. 2.- Prepare reports of punctuality, cleanliness, assistance, and discipline of the personnel in my charge. 3.- Establish periodic meetings with employees in order to evaluate their service. 4.- Constantly train my staff. 5.- Verify the quality of the service based on the rules and procedures of the establishment. 6.- Address customer complaints. 7.- Supervise the monitoring of control forms and systems.
1.- Perform the preparation of the day's food in the assigned restaurant. 2.- Manage and perform the service of the hot and cold kitchen line. 3.- Know and make cuts of vegetables and fruits. 4.- Prepare the production of raw materials for the preparation of the dishes. 5.- Ensure quality before, during and at the end of the dishes. 6.- Monitor and comply with quality systems. 7.- Maintain the PEPS system in its work and storage area.
1.- Support the preparation of side dishes, salads, desserts, broths, soups. 2.- Develop cleaning activities according to the assigned area and support the preparations. 3.- Keep your work area tidy and clean. 4.- Support in the preparation of food. 5.- Comply with good manufacturing practices. 6.- Take care and verify that the company's assets are protected.
1.- Carry out the control of the facilities from the beginning of its commissioning. 2.- Supervise the maintenance and proper functioning of facilities such as: Multimedia (websites, interactive DVDs, CD-ROM, networked computer equipment) sound (audio systems) image (DVD, videos, videoconferences, slide shows) or by computer) engineering (interactive devices).