France Marlon Nanale Velitario

Under Jebsens Maritime, Inc agency ( Pilgrim Building, 111 Aguirre, Legazpi Village, Makati, 1229 Metro Manila)

Cleans all alleyways, Mess and Receiving Room, Senior Officers Cabin, Kitchen implements and Utensils.

Assists the Chief Cook in his cooking duties.

Serves food on all personnel and guests as well.

Observes proper cleanliness either personnel or in the over-all upkeep of the Galley and Mess Room.

Assisted customers with food and drink selection, offering knowledge of current specials and possible menu adaptations.

Delivered exceptional service by greeting and serving customers in timely, friendly manner.

Warmly greeted guests upon arrival, cultivating positive, welcoming atmosphere to exceed customer expectations.

Checked menus to verify current selection availability, updating accordingly to avoid customer disappointment.

Supported set-up, cleaning and preparations, readying appropriately for first customer arrivals.

Maintained neat, attractive dessert displays, replenishing items regularly to maintain visual appeal.

Maintained in-depth bar and menu item knowledge, providing expert recommendations to suit guest taste.

Delivered food and beverage orders within target timeframes, maintaining service efficiency.

Changed beer kegs safely and efficiently, consistently following health and hygiene guidelines.

Neatly set tables before guests' arrival, preparing and setting cutlery and refilling condiments.

Prepared mixed drinks and poured wine, beer and non-alcoholic beverages within target service timeframes.

Followed safe serving requirements, monitoring guest behaviour and discontinuing service to inebriated customers.

Maintained familiarity with evolving mixology and bar tool trends, continually enhancing and expanding menu choices to diversify offerings.

Greeted customers by name, remembering drinks selections and special requests to provide attentive, personalised service.

Prepared dishes for high-volume catering events, portioning with care to meet exact guest numbers and minimize waste.

Used kitchen equipment according to instructions and safety protocols, maintaining quality performance and function.

Managed event setup and execution, following defined running orders to ensure client satisfaction.

Inspected kitchen equipment and tools, promptly reporting malfunctions to prevent inefficiencies.

Maintained high standards of food hygiene through regular checks of fridge and freezer temperatures.

Advised guests on menu selections, ordering processes and facilities locations, optimising customer comfort.

Greeted guests pleasantly and professionally, promoting positive customer experiences from arrival to departure.