Megha Biswas

1. Customer Service: - Greet customers with a friendly demeanor, ensuring prompt and courteous service. - Accurately take customer orders and assist with menu choices, promotions, and special offers. - Handle customer inquiries, resolve complaints, and escalate issues to management as needed to ensure customer satisfaction. - Apply principles from HACCP training to maintain high standards in customer service and food safety. - Ensure customer satisfaction by delivering high-quality service consistently. 2. Food Preparation and Production: - Prepare food items according to standardized recipes and procedures, ensuring quality and consistency in line with HACCP guidelines. - Follow food safety protocols, including proper food handling, storage, and temperature control to ensure food quality. - Utilize HACCP principles to ensure food safety and quality in all preparation and production processes. 3. Cleanliness and Hygiene: - Maintain cleanliness and sanitation standards in all areas of the restaurant, including dining areas, kitchen, equipment. - Adhere to cleaning schedules and procedures for routine tasks such as sweeping, mopping, wiping surfaces, and emptying trash bins. - Monitor and replenish supplies to ensure a clean and organized work environment. - Follow proper hygiene practices, including hand washing and wearing appropriate personal protective equipment (PPE) as required. - Implement HACCP-based cleaning protocols to ensure a safe and sanitary environment. 4. Teamwork and Collaboration: - Work cooperatively with team members to achieve daily goals and targets, ensuring quality management. - Communicate effectively with colleagues and supervisors to coordinate tasks and prioritize responsibilities. - Participate in team meetings, training sessions, and continuous improvement initiatives to enhance job performance and customer service skills. - Apply HACCP knowledge to support team efforts in maintaining food safety and quality assurance.

1. Customer Service: - Greet customers with a friendly demeanor and provide prompt and courteous service. - Take customer orders accurately and Assist customers with menu choices, promotions, and special offers. - Handle customer inquiries, resolve complaints, and escalate issues as needed to ensure customer satisfaction. 2. Food Preparation and Production: - Prepare food items according to McDonald's standardized recipes and procedures, ensuring quality and consistency. - Follow food safety protocols, including proper food handling, storage, and temperature control. - Cook, assemble, and package food orders accurately and in a timely manner. - Maintain knowledge of menu items, ingredients, and allergen information to accommodate customer requests and dietary restrictions. 3. Cleanliness and Hygiene: - Maintain cleanliness and sanitation standards in all areas of the restaurant, including dining areas, kitchen, equipment, and restrooms. - Adhere to cleaning schedules and procedures for routine tasks such as sweeping, mopping, wiping surfaces, and emptying trash bins. - Monitor and replenish supplies as needed to ensure a clean and organized work environment. - Follow proper hygiene practices, including hand washing and wearing appropriate personal protective equipment (PPE) as required. 4. Teamwork and Collaboration: - Work cooperatively with team members to achieve daily goals and targets. - Communicate effectively with colleagues and supervisors to coordinate tasks and prioritize responsibilities. - Assist fellow crew members during busy periods, demonstrating flexibility and a willingness to help where needed. - Participate in team meetings, training sessions, and continuous improvement initiatives to enhance job performance and customer service skills.

Gestione operativa della reception, inclusa la programmazione degli appuntamenti, corrispondenza e gestione documentale. Risoluzione tempestiva di richieste e problematiche, migliorando l'efficienza amministrativa del 20%.

Responsibilities: 1. Provided comprehensive product benefit information to clients and customers, focusing on the nutritional advantages of PediaSure products. 2. Conducted nutritional assessments and consultations to tailor dietary recommendations based on individual child's needs and health conditions. 3. Analyzed and interpreted nutritional data to educate clients on the appropriate usage of PediaSure products for optimal health outcomes. 4. Monitored and evaluated the progress of children consuming PediaSure products, documenting improvements in health and growth parameters. 5. Responded to customer inquiries via phone and email, addressing concerns related to child health issues and allergies. 6. Offered personalized dietary guidance and product recommendations to alleviate specific health issues and accommodate allergies. 7. Collaborated with healthcare professionals to ensure coordinated care and alignment with dietary recommendations. 8. Maintained accurate records of client interactions, health assessments, and dietary recommendations in compliance with regulatory standards.

Responsibilities: 1. Food Hygiene Oversight: Implemented and enforced strict food hygiene standards in accordance with regulatory requirements and company policies. - Conducted regular inspections and audits of food preparation areas to ensure compliance with sanitation and cleanliness protocols. - Identified potential food safety hazards and implemented corrective actions to mitigate risks and maintain high standards of food hygiene. Vendor Management: - Managed relationships with food vendors, ensuring adherence to quality standards and contractual agreements. - Evaluated vendor performance and conducted periodic reviews to assess quality, reliability, and compliance with food safety regulations. - Negotiated contracts and pricing agreements with vendors to optimize cost-efficiency while maintaining quality standards. Quality Control: - Monitored the quality of food products and ingredients received from vendors, conducting inspections and quality checks as necessary. - Implemented quality control measures to safeguard against contamination, spoilage, and other qualityrelated issues. - Collaborated with suppliers and internal stakeholders to address quality concerns and implement continuous improvement initiatives. Food Counter Management: - Supervised food counters and service areas, ensuring cleanliness, organization, and efficient operations. - Oversaw food handling and preparation processes to maintain product freshness, quality, and safety. - Implemented strategies to enhance customer satisfaction and service delivery at food counters, addressing customer feedback and concerns promptly. Vendor Personnel Training: - Provided comprehensive training to vendor personnel and food handlers on food safety practices, risk management, and sanitation protocols. - Developed training materials and conducted hands-on workshops to educate staff on proper food handling, storage, and hygiene practices.

Responsibilities: 1. Quality Assurance Testing: - Conducted routine testing and analysis of egg products to ensure compliance with quality standards and regulatory requirements. - Performed physical, chemical, and microbiological tests on raw materials, intermediates, and finished products to assess quality parameters. - Utilized laboratory equipment and instrumentation to perform tests such as moisture content, pH, viscosity, and microbial load. 2. Data Analysis and Reporting: Recorded and interpreted test results accurately, maintaining detailed records of analytical findings and observations. - Analyzed data trends to identify deviations or abnormalities in product quality and collaborated with relevant stakeholders to implement corrective actions. 3. Quality Control Processes: - Participated in the development and implementation of quality control procedures and protocols to ensure consistent product quality and safety. - Conducted internal audits and inspections to verify compliance with quality standards, GMP (Good Manufacturing Practices), and HACCP (Hazard Analysis and Critical Control Points) principles. Assisted in the investigation of non-conformities, root cause analysis, and implementation of corrective and preventive actions to address quality issues. 4. Cross-Functional Collaboration: - Collaborated closely with production teams, quality assurance personnel, and other departments to address quality-related concerns and optimize processes. - Communicated effectively with suppliers and vendors to resolve quality issues related to raw materials and packaging materials. 5. Training and Development: - Received training on laboratory techniques, quality control methodologies, and relevant regulatory requirements. - Actively participated in ongoing training programs and workshops to enhance technical skills, knowledge of industry best practices, and understanding of quality management systems.