As Owner and Remote Managing Director, my responsibilities include:-Business Development Strategy-Remote Employee Supervision-Promotion of the Restaurant-Financial Management-Culinary Development-Online Customer Engagement

This is my first personally owned and managed restaurant outlet. Located in my home town, this concept pays homage to my childhood, and cultural culinary development.During the founding stage I managed the end to end full cycle creation and execution of the concept. Some of these projects I took on include:-Concept creation-Menu development-Supplier sourcing-Kitchen and front of house layout and build up-Recruitment and staff training-Establish permits… Show more This is my first personally owned and managed restaurant outlet. Located in my home town, this concept pays homage to my childhood, and cultural culinary development.During the founding stage I managed the end to end full cycle creation and execution of the concept. Some of these projects I took on include:-Concept creation-Menu development-Supplier sourcing-Kitchen and front of house layout and build up-Recruitment and staff training-Establish permits, licenses, and legalities-Handover to operations team for day to day management Show less

Menu design and staff training.Led orders for specials events and control the mice en place operations while providing the normal services. Design recipes for magazines.Key Contribution:▪ Implemented effective strategies and reduced 30% expenses for optimising business growth.▪ Improved staff skills about providing customer service by conducting effective training programmes and enhanced sales ratio.▪ Reduced staff rotation by 80% by offering them incentives and building… Show more Menu design and staff training.Led orders for specials events and control the mice en place operations while providing the normal services. Design recipes for magazines.Key Contribution:▪ Implemented effective strategies and reduced 30% expenses for optimising business growth.▪ Improved staff skills about providing customer service by conducting effective training programmes and enhanced sales ratio.▪ Reduced staff rotation by 80% by offering them incentives and building long-term relationships. Show less

My responsibilities:-Lead and manage the kitchen team including their development-Create, manage and develop the menu for both in house and special events-Quality control of culinary outputs-Manage department operations, including budgeting, forecasting, resource planning, and waste management-Manage financial performance of the department so all planning is in line with business development-Responsible for health, hygiene and safety in all kitchen… Show more My responsibilities:-Lead and manage the kitchen team including their development-Create, manage and develop the menu for both in house and special events-Quality control of culinary outputs-Manage department operations, including budgeting, forecasting, resource planning, and waste management-Manage financial performance of the department so all planning is in line with business development-Responsible for health, hygiene and safety in all kitchen operations-Supplier and inventory management-Work alongside strategy and marketing teams with promotions and be the voice of cultural culinary inputDuring my time working here, I have won the the Pro Chef Awards Best Mediterranean Chef in the Middle East Show less

Sous Chef, (Mexican food consulting), 2016 to 2017Key Contributions:▪ Won numerous cooking competitions by utilising exceptional skills and knowledge.▪ Presented the Mexican style food in easy way by employing creativity skills.

Led orders for specials events and control the mice en place operations while providing the normal services. Design recipes for magazines. Participated in various photoshoots events of many USA food channels to share best recipes and demonstrate specialties in cooking techniques.Key Contribution:▪ Implemented effective strategies and reduced 30% expenses for optimising business growth.▪ Improved staff skills about providing customer service by conducting effective training… Show more Led orders for specials events and control the mice en place operations while providing the normal services. Design recipes for magazines. Participated in various photoshoots events of many USA food channels to share best recipes and demonstrate specialties in cooking techniques.Key Contribution:▪ Implemented effective strategies and reduced 30% expenses for optimising business growth.▪ Improved staff skills about providing customer service by conducting effective training programmes and enhanced sales ratio.▪ Reduced staff rotation by 80% by offering them incentives and building long-term relationships. Show less

Changed menu constantly by implementing co-workers different ideas to improve ongoing processes. Trained staff members to improve their working efficiencies and manage floor efficiently.Key Contribution:▪ Enhanced 20% sales yearly by implementing effective strategies and providing exceptional services.