Jimmissi Kamara

• Consistently worked at the First Direct Arena as a Kiosk Assistant and at Devonshire Hall as a Kitchen Porter through this rota-system based work.
• Proficiency deepened in customer service engagement as well as speed and efficiency, for example through cheerily managing more than 50 customers each night, making for a strong navigator of hectic environments.
• High teamwork skills, working with upwards of 10 people each shift, in order to provide quality whilst serving

Notable responsibilities include: Maintaining clean and safe working environment; learning and complying with Health, Safety and Food Hygiene regulations; assisting with stock management; engaging customers to enhance their experience whilst promoting sales via selection guidance; organising displays to encourage customer purchases; totalling bills using math skills and maintaining accurate till count; warmly greeting customers upon arrival to create a welcoming atmosphere; cleaning back-of-house stations, crockery and cutlery to support catering service; working well in busy kitchen settings; coordinating and partnering with other staff to complete tasks efficiently.

• Proactively and successfully navigated a range of key roles including: taking around 100 customer orders each day, maintaining cleanliness of the kitchen, restocking inventory, prepping cuisine and making delivery trips when faced with an overwhelming amount of customers. These were all fulfilled successfully by developing quick thinking and observational skills that allowed for the gauging of customers desires and attention-to-detail in regards to the order of the kitchen, making each shift run smoothly, aiding employers
• Responsibilities have included: handling cash and card payments with precision; completing opening and closing procedures each shift; delivering outstanding customer care with proactive sales and listening skills; addressing and resolving customer complaints to maintain customer loyalty and satisfaction; keeping kitchen areas clean, orderly and well-stocked for smooth service; cooperating well with employers to improve workflow; preparing simple food items to free up cooks to focus on complex work; following good operating practices, safety standards and equipment maintenance protocols to minimise downtime; operating on schedule but also being quick-witted enough to take orders and navigate issues that fell out of line of said schedule