• Guidedstrategicmenuanditempricingtomaximisesalesandrevenue.• EnergisedandfocusedFront-of-House(FOH) team deliversmemorable guest experiences by maintaining a solid presence on the restaurantfloor.• Competitiveingredients and periodically updating stock levels.• Ensuredkitchenstaffwereequippedwithappropriatetoolsandinventory.• Detailedandconfirmedguestprofiles, communicating expectations toFront-of-House (FOH) and Back-of-House (BOH) staff.•… Show more • Guidedstrategicmenuanditempricingtomaximisesalesandrevenue.• EnergisedandfocusedFront-of-House(FOH) team deliversmemorable guest experiences by maintaining a solid presence on the restaurantfloor.• Competitiveingredients and periodically updating stock levels.• Ensuredkitchenstaffwereequippedwithappropriatetoolsandinventory.• Detailedandconfirmedguestprofiles, communicating expectations toFront-of-House (FOH) and Back-of-House (BOH) staff.• Overallcompany vision whilst successfully promoting return business.• opportunitiesto reduce purchasing costs and meet budgetary targets.• Deliveryquantity.• Inventoried food,ingredientandsupplystocktoprepareandplanvendororders.• Arrangedregularequipmentmaintenanceandservicing, maintainingfunctional kitchen machinery.• Producedhighvolumesoffresh, quality plates,meetingpeakrestaurantdemand.• Monitoredlineworkprocessestomaintainconsistencyinquality, quantityand presentation Show less

empowered a team of 25 restaurant staff to troubleshoot and handle challenging situations involving customers.• Guidedstrategicmenuanditempricingtomaximisesalesandrevenue.• EnergisedandfocusedFront-of-House(FOH) team to shape and delivermemorable guest experiences by maintaining a solid presence on the restaurantfloor.• Empoweredteamof20restaurantstafftoexpertlytroubleshootandhandle challenging situations involving customers.• Competitive ingredients and… Show more empowered a team of 25 restaurant staff to troubleshoot and handle challenging situations involving customers.• Guidedstrategicmenuanditempricingtomaximisesalesandrevenue.• EnergisedandfocusedFront-of-House(FOH) team to shape and delivermemorable guest experiences by maintaining a solid presence on the restaurantfloor.• Empoweredteamof20restaurantstafftoexpertlytroubleshootandhandle challenging situations involving customers.• Competitive ingredients and periodically updating stock levels. • Managed recruitment, development and training activities to equip a team 20 with extensive skill sets and detailed product knowledge to facilitate operational excellence.• Ensured kitchen staff were equipped with appropriate tools and inventory.• Detailed and confirmed guest profiles, communicating expectations toFront-of-House (FOH) and Back-of-House (BOH) staff.• Controlled and planned menu development to encompass branding and overallcompany vision whilst successfully promoting return business.• Monitored current and past kitchen costs to identify opportunities toreduce purchasing costs and meet budgetary targets.• Meticulously checked delivery contents to verify product quality andquantity. Show less

• Founded in 2016, I was head chef and controlled all aspects of the menu• Alenbi'openedincentralBrooklyn, N.Y• As a fine dining establishment, it is quickly becoming popular among theJewish community and N.Y• Foodies'ingeneral• Responsibleforallaspectsoftherunningoftheestablishment; therestaurant's success was my success.• Meticulously checked delivery contents to verify product quality andquantity.• Achieved targets for staff safety, kitchen sanitation and… Show more • Founded in 2016, I was head chef and controlled all aspects of the menu• Alenbi'openedincentralBrooklyn, N.Y• As a fine dining establishment, it is quickly becoming popular among theJewish community and N.Y• Foodies'ingeneral• Responsibleforallaspectsoftherunningoftheestablishment; therestaurant's success was my success.• Meticulously checked delivery contents to verify product quality andquantity.• Achieved targets for staff safety, kitchen sanitation and proper foodhandling and storage.• Produced high volumes of fresh, quality plates, meeting peak restaurantdemand.• Inventoried food, ingredient and supply stock to prepare and plan vendororders.• Trained and managed kitchen staff, issuing disciplinary action andconducting performance reviews.• Hired, managed and trained kitchen staff, maintaining competent serviceteams.• Maintained well-organised mise en place, ensuring efficient and consistentkitchen workspaces.• Forecasted kitchen supply needs, accurately estimating quantities toreduce wastage.• Planned popular promotional menu additions based on seasonal pricingand product availability.• Empowered a team of 13 restaurant staff to troubleshoot andhandle challenging situations involving customers expertly.• Guided strategic menu and item pricing to maximise sales and revenue.• Energised and focused Front-of-House (FOH) team to shape and delivermemorable guest experiences by maintaining a solid presence on the restaurantfloor.• Optimised inventory levels by sourcing competitive suppliers for uniqueingredients and periodically updating stock levels.• Managed recruitment, development and training activities to equip a teamof 13 with extensive skill sets and detailed product knowledge to facilitateoperational excellence• Ensured kitchen staff were equipped with appropriate tools and inventory.• Detailed and confirmed guest profiles, communicating expectations toFront-of-House (FOH) and Back-of-House (BOH) staff. Show less