MARTY ROWLANDS MCCULLOUGH

• Various employers, delivering customer service and general work within the field of catering. Kitchen porter, front of house, waiting, cleaning. Experience gained in a variety of roles.
• Collaborated with other team members for smooth catering operations during events for 12 hours straight.
• Set up dining areas for special events, improving the overall ambiance.
• Ensured freshness of ingredients by properly storing them according to food hygiene standards.
• Enhanced customer experience by promptly addressing queries and complaints.
• Prepared service area and kitchen equipment as directed.

First job was a pleasant experience and it was significantly helpful in getting footing in general assistant business, to walk in and become inspired.

• General Assistant: Cleaning guest rooms, changing beds, stock room assistant.
• Housekeeping cleaner
• Received praise for results in customer satisfaction and getting things done.
• Collaborated with housekeeping staff to maintain cleanliness.
• Performed laundry duties, providing clean linen at all times.
• Met health and safety regulations by conducting routine checks. Every day 4 times weekly for 14 rooms.

I worked for the first time as a bartender during Lakefest Festival and being a quick learner, I memorised many of the drinks being served and quickly got to work and my queries as minimal as possible. Other duties included

• Adapted quickly to different situations maintaining efficiency even under pressure.
• Welcomed guests with friendly conversation and fun atmosphere.
• Served guests spirits, lagers and stouts at bar.
• Checked identification of customers to ensure legal drinking age compliance.
• Resolved customer complaints promptly to maintain good relationships.
• Communicated clearly with kitchen staff for seamless coordination of food orders.

• Washed dishes quickly after meals service to free up space in the kitchen area.
• Adhered to health and safety regulations with careful handling of food and equipment.
• Maintained cleanliness throughout the kitchen for improved hygiene standards.
• Peeled, chopped and sliced vegetables as required by recipes, accelerating cooking times.
• Performed regular checks on refrigerator temperatures ensuring safe preservation conditions of food.
• Prepared ingredients for increased speed of cooking process.
• Contributed to team communication, resulting in better workflow efficiency.
• Completed kitchen cleaning close down duties at end of day, readying areas for next shift.