Yip Cheng

• Executed opening and closing procedures for restaurant operations.
• Took food and drink orders efficiently to enhance customer experience.
• Prepared Wagyu beef tableside, ensuring a high-quality dining experience.
• Followed strict hygiene standards to maintain cleanliness in food handling areas.
• Delivered impeccable service for enhanced dining experiences.
• Communicated effectively with chefs to accommodate special requests or allergies in meals served.
• Supported other team members during busy periods ensuring efficient operations.
• Facilitated an enjoyable dining experience by being attentive and responsive to customer needs.

• Managed opening and closing of restaurant operations to ensure seamless service delivery.
• Cooked high-quality meals while adhering to food hygiene standards.
• Maintained and ordered stock to optimise inventory levels and minimise waste.
• Served customers promptly, addressing any complaints to enhance satisfaction.
• Trained staff on best practices and operational procedures for improved performance.
• Processed payroll accurately and efficiently to ensure timely employee compensation.
• Created rotas to ensure adequate staffing levels during peak hours.

• Successfully opened and closed restaurant operations, ensuring compliance with standards.
• Managed janitorial stock to maintain cleanliness and hygiene across premises.
• Recruited and onboarded staff to meet operational requirements.
• Conducted training and development programmes to enhance team performance.

Managed banking and cashing up processes to ensure accurate financial reporting.

• Oversaw maintenance of janitorial stock levels, ensuring availability of essential supplies.
• Conducted staff training and development to enhance team capabilities.
• Led hiring processes to recruit qualified personnel for operational needs.

Managed customer relations to enhance service quality.

• Addressed complaints and queries to ensure satisfaction.
• Supervised staff members, fostering a positive work environment.
• Executed restaurant closure procedures efficiently.
• Processed bills accurately to streamline transactions.
• Monitored and maintained crockery stock levels.
• Oversaw takeaway stock management to prevent shortages.

• Facilitated food and drink orders while ensuring customer satisfaction.
• Assisted in food service to enhance operational efficiency.
• Addressed minor complaints and queries to maintain positive dining experience.
• Reset tables promptly after customer departure for efficient turnover.
• Executed general cleaning tasks to uphold restaurant hygiene standards.
• Managed restaurant closure procedures to ensure safety and compliance.

• Established restaurant layout based on bookings to optimise service flow.
• Cleaned and sanitised tables to ensure hygienic dining environment.
• Placed plates and cutlery for efficient table settings.
• Configured waiter station and maintained stock of cutlery, napkins, and plates.
• Organised commis station for streamlined service during peak hours.
• Delivered food from kitchen to customer tables, providing detailed descriptions.
• Maintained overall cleanliness of restaurant, including toilets.
• Monitored stock levels of takeaway supplies and toilet necessities.