Mary Chona

• Received and inspected food deliveries, guaranteeing the use of fresh and high-quality ingredients.
• Reduced food waste by closely monitoring ingredient usage and implementing effective portion control measures.
• Implemented new cooking techniques, elevating the restaurant''s culinary offerings and reputation.
• Contributed to positive team dynamics by providing support and guidance to junior kitchen staff members.

doing pastries

worked al corners of the kitchen.

• Enhanced guest satisfaction by consistently preparing and presenting high-quality dishes in a timely manner.
• Maintained a clean and organized workspace, contributing to an efficient and productive kitchen environment.
• Assisted in inventory management, ensuring proper stock levels for optimal kitchen performance.

• Preparing menus, Assessing nutrition status of children and pregnant women, Distributing supplementary food to malnourished children and pregnant women, Preparing milk for malnourished children and meals for the patients, Checking weight and distributing supplementary feeding to HIV/ AIDS patients, Healthy talk to pregnant women and under five children mothers, Establishment and management of home based cares, Sensitizing people on family planning methods, Developing menus, Cooking demonstrations, Creating nutritional hygiene and sanitation awareness, Monitoring evaluation of nutritional activities, Crop and livestock production and estimation