In my previous role, we encountered a malfunctioning oven during a busy lunch service. I quickly assessed the situation, identified the issue as a tripped circuit, and reset it. To prevent future occurrences, I documented the steps and shared them with the team. This proactive approach ensured minimal disruption and maintained our service quality.

I prioritize tasks based on urgency and impact on the overall operation. For instance, ensuring that essential prep work is completed before focusing on minor tasks helps maintain efficiency. I also communicate with the team to delegate tasks effectively, ensuring that everyone understands their roles and the importance of timely execution.

I adhere to strict hygiene protocols, including regular handwashing, proper food storage, and temperature monitoring. I also conduct regular inspections of the kitchen area to ensure compliance with health codes. Additionally, I provide training sessions for new staff to reinforce the importance of food safety and proper handling techniques.

I manage stress by staying organized and maintaining clear communication with the team. I create a checklist of tasks and prioritize them to ensure nothing is overlooked. Taking short breaks to reset and focusing on one task at a time also helps me stay calm and efficient during peak times.

My approach to inventory management involves regular audits and forecasting based on historical data and current trends. I use a digital inventory system to track stock levels and set reorder points to avoid shortages. Additionally, I collaborate with suppliers to ensure timely deliveries and negotiate better terms to optimize costs.