Experience

Hyatt Regency Houston Downtown

• United States
• Hospitality
• 1 - 100 Employee

• Hotel Steward

  • Aug 1987 - Present

  I would set up and serve for banquets of 10-1,000 people, got china and silverware ready for breakfast and lunch. I helped the chefs prep vegetables, salads and garnish dishes. Whatever the chefs needed help with I was there. Washed dishes, pick up after breakfast and lunch. I was sent to help other restaurants in hotel when needed. I would set up and serve for banquets of 10-1,000 people, got china and silverware ready for breakfast and lunch. I helped the chefs prep vegetables, salads and garnish dishes. Whatever the chefs needed help with I was there. Washed dishes, pick up after breakfast and lunch. I was sent to help other restaurants in hotel when needed.