aafaaghameedh

Menu development Menu costing Operational food production & presentations for new menus , Created new menus for the bars midnight snacks , with presentation . in-charge of staff canteen , staff bar kitchen operations , successfully opened food for staff bar kitchen , grill house new menu , guest bar snacks menu . Managed kitchen operations in the absence of the head chef, resulting in minimal disruption to service. in-charge of 3 outlets ( Grill Restaurant , Italian, All day dining , ) Scheduled and received food and beverage deliveries , adhering to food cost and control, Monitored food cost, staff canteen , also guest and controlled over head and production cost with responsibility for operational, created standard recipes to maintain quality control. collaborate with vendors to source desired recipes ingredients while main

Menu development Menu costing Operational food production & presentations for new menus , Managed kitchen operations in the absence of the head chef, resulting in minimal disruption to service. Scheduled and received food and beverage deliveries , adhering to food cost and control, Monitored food cost, staff canteen , also gues. responsibility for operational, created standard recipes to maintain quality control. collaborate with vendors to source desired recipes ingredients while main train tight cost controls.

Managed kitchen operations in the absence of the head chef, resulting in minimal disruption to service Pre-Opening responsibility. MOT Inspection Menu development Menu costing Operational food production & presentations Managed kitchen operations in the absence of the head chef, resulting in minimal disruption to service in-charge of 5 outlets ( Asian , Italian , Mediterranean, western ,) Scheduled and received food and beverage deliveries , adhering to food cost and control, Monitored food cost and controlled over head and production costa with responsibility for operational, created standard recipes to

I have had the privilege of serving as the La Carte Outlet Manager at BRASA South American Steak House, where I have overseen a range of distinctive and flavorful culinary oferings. In this role, I have introduced innovative concepts and traditional South American cuisine, infused with a hint of Peruvian flavors. My emphasis on creating luxurious and artful food presentations has been a hallmark of my approach. Additionally, I have taken on the responsibilities of the Second-in-Charge at an Italian restaurant, where I have introduced healthy Italian cuisine and introduced my own ideas, blending Maldivian, Peruvian, South American, seafood, and Indian chaat table influences. Collaborated with suppliers to secure the best ingredients at the most competitive prices. Developed new, innovative recipes that increased restaurant sales . Developed and implemented a comprehensiv

In charge of 2 outlets south American steak house & Maldivian fusion restaurant. leading team of 6. maintaining correct level of fresh, frozen and dried food in the store room. planning preparing direction of food operation ,and presentation to be resort standard Managed kitchen operations in the absence of the head chef, resulting in minimal disruption to service Coached and mentored junior team members to ensure their success. Coached and mentored junior staffs to help them build their skills and advance in their careers.

February 2019 — March 2020 have applied my creative touch by developing distinct breakfast, dinner, and lunch bufets. featuring diverse regional foods and unique presentations, often tailored to the preferences of our main restaurant's guests. Special theme nights were introduced to enhance the dining experience. Managed the kitchen staff to ensure the quality and timeliness of food orders, resulting in improved customer experience Designed and implemented a system for tracking and ordering food inventory,

have applied my creative touch by developing distinct breakfast, dinner, and lunch buffets. featuring diverse regional foods and unique presentations, often tailored to the preferences of our main restaurant's guests. Special theme nights were introduced to enhance the dining experience.

Collaborated with special event chefs to re-align dinner menus, particularly for wedding dinners. Successfully organized special buffet ,multiple wine dinners and themed dinner nights in collaboration with the culinary team. Effectively managed.

Main kitchen (hot and cold) Italian Kitchen ( Italian Cuisine) Learned and followed all store policies and procedures, resulting in fewer mistakes and improved, Maintained a clean and organized workstation ,leading to a decrease in kitchen accidents.