Oversaw Research and Development (R&D) for 10 new dishes and beverages since 2022.Empowered team of 22 restaurant staff to expertly troubleshoot and handle challenging situations involving customers.Mentored 12 junior kitchen staff to execute duties in line with or above superior company standards.Monitored current and past kitchen costs to identify opportunities to reduce purchasing costs and meet budgetary targets.• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.• Scheduled and received food and beverage deliveries, adhering to food cost and budget.• Planned promotional menu additions based on seasonal pricing and product availability.• Handled and stored food to eliminate illness and prevent cross- contamination.

Produced 15 dishes per service, exercising strict quality control to avoid customer complaints and meal returns.Ordered produce according to menus and special requests, strategically planning to reduce costs by 32%.Received promotion from Executive Chef to Chef De Cuisine up to planned schedule.Liaised with wait staff to coordinate seamless, efficient meal services, mini missing wait times by 20-minute average.Ensured food safety compliance within the kitchen through action plan to avoid poor food handling practices and food contamination .Effectively managed a team of 25+ staff including sous chefs and head of departments.Recruited, supervised and mentored chefs to maximize kitchen efficiency and produce improved.Minimized food wastage by 1% through effective staff training and on-job training.Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.Produced high volumes of fresh, quality plates, meeting peak restaurant demand.Performed mise en place procedures in collaboration with kitchen staff to facilitate smooth, efficient service outcomes.

Maintained well-organised mise en place, ensuring efficient and consistent kitchen work spaces.Hired, managed and trained kitchen staff, maintaining competent service teams.Meticulously checked delivery contents to verify product quality and quantity.Planned popular promotional menu additions based on seasonal pricing and product availability.Prepared selected dishes and ingredients in advance, improving efficiency during peak service hours.Forecasted kitchen supply needs, accurately estimating quantities to reduce wastage.Obtained fresh ingredients from local farms, maximising kitchen sustainability.Monitored line work processes to maintain consistency in quality, quantity and presentation.Prevented cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces.Inventoried food, ingredient and supply stock to prepare and plan vendor orders.Arranged regular equipment maintenance and servicing, maintaining functional kitchen machinery.Trained and managed kitchen staff, issuing disciplinary action and conducting performance reviews.Incorporated customer feedback in experimentation and creation of new signature dishes.Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.Developed and delivered exciting, memorable dishes, increasing repeat business.

Ensured food safety compliance within the kitchen through action plan to avoid poor food handling practices and [Type].Liaised with wait staff to coordinate seamless, efficient meal services, minimizing wait times by 20-minute average.Effectively managed a team of 18+ staff including sous chefs.Minimized food wastage by 1% through effective staff training and on-job training.Sanitised equipment and kitchenware to adhere to hygiene and cleanliness protocols.Prevented cross-contamination by thoroughly cleaning and sanitising utensils, pans and surfaces.Developed and delivered exciting, memorable dishes, increasing repeat business.Produced high volumes of fresh, quality plates, meeting peak restaurant demand.Achieved targets for staff safety, kitchen sanitation and proper food handling and storage.Trained junior chefs in required culinary techniques, improving overall kitchen productivity and performance.

Responsible for Main kitchen operations; my daily routine includes; • Checking of function sheets and daily menus.• Checking and insure the daily operation for the whole outlets.• Checking the availability of the material with coordination of cost controller.• Maintain equipments and Main kitchen section in good condition, both stewarding and Engineering matters.• Ensure proper handling, cleanliness and maintenance of equipments, utensils and cold rooms.• Train and evaluate performance of staff and ensure effective communication.• Controlling cost by creating calculated standard recipes• Controlling the wastage & the leftover of daily buffets• Produce more home made items to be used in the buffet as daily special.• Observe in presentation & display of buffets in 3 outlets• Make menus for special events.• Participate And Handled The Opining of the new menus• Check attendance and duty roster for kitchen.• Prepare the monthly training schedules for kitchen brigade