LEAH MAY ESPINA

P&NB Sul

Seeking a dynamic professional environment

knowledge effectively, demonstrat

‘am poised to adapt quickly to new cl

EDUCATION

VOCATIONAL

HOTEL AND RESTA

YEAR: 2003

HIGHSCHOOL

LADY OF THE

R: 2000-200'

MA-AO ELEN

es

performance

individuals, or organi

improvements or take correctit

Complex Problem Solving ntifying

complex problems and reviewing related

information to develop and evaluate

options and implement solutions.

Judgment and Decision Making

Considering the relative costs and

benefits of potential actions to choose

the most appropriate one.

Active Learning - Understanding the

implications of new information for

both current and future problem-solving

and decision-making

Time Management

own time and the time of others.

Reading Comprehension

Understanding written sentences and

paragraphs in work-related documents.

Managing one’s

that fosters suce

ting unwavering commitm

hallenges, ensuring not only my

overall success of the team

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bd. Bangga Arca Mansilingan Bacolod City Philippines

OBJECTIVES

es ; i i ills and

th. I aspire to contribute my sk s

hha strong inclination towards learning, T

ificant contributions to the

jous grow!

dset. Wit :

but also making sign’

‘ess and encourages continu

ent, dedication, and a flexible min

personal advancement

and organization.

PROFESSIONAL EXPERIENCE

JOLLIBEE FOOD CORP. ;

JOLLIBEE LACSON ST. BACOLOD CITY

SERVICE CREW i

MARCH 7, 2003 - DECEMBER 7, 2003

1 CUSTOMER SERVICE die

DNS:

COMPLAINTS OR

OO! ING TO THE

S YARDS AND RECIPES.

AT FOOD IS COOKED, GRILLED, OR FRIED TO

PERFECTION

« MAINTAIN FOOD SAFET

ALL S S OF FOOD PREPARATION

ILLMENT:

Y AND HYGIENE STANDARDS DURING

) AND DELIVERED TO

2ACY BEFORE HANDING

TO MAINTAIN A SMOOTH

>~AYMENTS

SALE (POS) SYSTEMS.

ACCURATE CHANGE TO CUSTOMERS.

CASH REGISTERS AT THE END OF THE SHIFT.

USING CASH REGISTERS OR

KEEP WORKSTATIONS, DININ

AND WELL-MAINTAINED.

DISPOSE OF WASTE AND MAINTAIN A TIDY WORKSPACE

FOLLOW SANITATION AND SAFETY GUIDELINES TO ENSURE A

HYGIENIC ENVIRONMENT

6. TEAM COLLABORATION:

+ COLLABORATE WITH OTHER TEAM MEMBERS TO ENSURE

EFFICIENT RESTAURANT OPERATIONS.

+ COMMUNICATE EFFECTIVELY WITH KITCHEN STAFE

SUPERVISORS, AND FELLOW SERVICE CREW MEMBERS

7. ADHERENCE TO POLICI :

* FOLLOW COMPANY POLICIES, PROCEDURES, AND GUIDELINES

« ADHERE TO HEALTH AND SAFETY REGULATIONS. i.

+ MAINTAIN A NEAT AND PROFESSIONAL APPEARANCE IN

ACCORDANCE WITH THE DRESS CODE, '

AREAS, AND RESTROOMS CLEAN

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