Mercy Ayi Enabulele

Experience and versatile professional with over 17 years of experience in the hospitality and cleaning industries. I spent 10 years as an Assistant cook in a restaurant, where a strong work ethics were developed, attention to detail, committed to high standards of hygiene. I worked across various areas for 5 years before advancing to a cleaning supervisor role for the past 2 years.

• Exceptional leadership,
• Organisational skills,
• Ensuring optimal cleanliness and safety standards.
• Briefed staff on daily cleaning requirements and delegated tasks to suitable candidates.
• Trained staff to deliver high-quality cleaning services and boost customer satisfaction.
• Inspected cleaning quality to achieve pristine standards.
• Monitored weekly cleaning supply usage, promptly placing refill orders to minimise delays to services.
• Stored and disposed of cleaning products and chemicals safely.
• Cleaned bathrooms and kitchens thoroughly for exceptional hygiene standards.
• Scheduled work shifts to meet cleaning needs and staffing requirements.
• Trained staff in proper cleaning, sanitisation and infection control.
• Communicated management feedback to improve team performance.
• Coordinated cleaning teams to meet daily housekeeping demands.
• Guided staff to handle chemical solutions in line with COSHH.

• Assisted in preparation of meals to exact recipes.
• Washed, peeled and chopped vegetables to be used in dishes.
• Assisted chefs with preparing and presenting food, employing meticulous attention to detail and quality standards.
• Took orders and portioned food for delivery to client tables.
• Organised ingredients for planned dishes and associated garnishes.
• Completed kitchen cleaning close down duties at end of day, readying areas for next shift.
• Used kitchen equipment as instructed and to safety protocols.
• Carried out wide variety of tasks to maintain optimal service delivery.
• Monitored and recorded fridge and freezer temperatures to safely preserve stock.
• Utilised storage effectively to keep kitchen equipment and supplies safely and clearly organised.
• Assembled dishes and finalised plating of customer orders.
• Cleared tables to remove dirty utensils and leftover food items.
• Completed final assemblies on dishes for service to customers.
• Monitored storage temperature controls, keeping stored ingredients fresh.
• Readied ingredients and food preparation areas to support smooth kitchen workflow.
• Thoroughly cleaned kitchen utensils, cookware, glassware and serving dishes, maintaining faultless hygiene and presentation standards.
• Maintained organised kitchen stations with meticulous care and precision, promoting team productivity.
• Followed checklists to keep kitchen areas clean, stocked and sanitised.
• Cooperated well with kitchen teams, improving workflow and raising working standards.