Francisco Montserrat

• Prepared gourmet dishes, achieving high customer praise.
• Ensured consistency in presentation by setting up plating standards.
• Resolved kitchen conflicts swiftly ensuring smooth operation ofthe kitchen
team.
• Maintained clean, hygienic work environment contributing to health and
safety compliance.
• Played integral part in inventory management, minimising food waste.
• Worked closely with front-of-house staff ensuring seamless service delivery.
• Kept abreast with latest culinary trends updating menu offerings regularly.
• Coordinated catering services for special events, meeting client expectations
flawlessly.
• Streamlined cooking procedures with new techniques, resulting in increased
kitchen efficiency.
• Oversaw preparation of all dish components guaranteeing adherence to recipe
specifications.
• Led daily staff briefings facilitating better communication among the team
members.
• Reinforced adherence to food hygiene regulations safeguarding public health.
• Managed the daily operations of a high-volume kitchen by prioritising tasks
and ensuring food safety standards.
• Trained junior staffto improve their culinary skills and knowledge.
• Sourced local, sustainable ingredients to enhance freshness and flavour of
dishes.
• Demonstrated good food knowledge, from efficient ingredient preparation to
creative plating.
• Created recipes to maximise profit by delivering on target food costs per dish.
• Controlled labour costs by planning kitchen staff rotas based on peak periods
and seasonal trends.
• Catered events with 200+ guests with specialised menus.

Succesfully opened 2 restaurants in Jeddah, in partnership with MOMA Group,
NOTO and Cafe Laperousse.
As Executive chefof Elite Hospitality, a branch ofAl-Nahla Group, i open 2
restaurants in Jeddah, according to the brand standards of MOMA Group.
• Improved guest satisfaction by promptly addressing complaints and
requests.
• Devised seasonal menus that captivated clienteles interest and taste buds.
• Worked closely with restaurant management to boost overall performance.
• Enhanced dining experience by introducing innovative menu items.
• Hired, trained and mentored staff resulting in a highly skilled kitchen team.
• Implemented health and safety regulations, ensuring a safe work
environment.

• Ensured brand quality standards through thorough trainings before the
opening ofthe restaurants.
• Developed chefs to run stations efficiently while upholding food hygiene
regulations.
• Managed staffto delivertop quality food service, consistent with brand
guidelines.
• Created recipes to maximize profit by delivering on target food costs per dish.
• Successfully managed to create exclusive menus for private exclusive hires of
the restaurantvenues up to 150 guests.
• Efficiently developed a cost control strategy to avoid losses.
• Creation of recipes in compliance with finance department through MC
ORACLE platform.
• Successfully handled a low staffturnover during my period in charge, making
it one ofthe highest in the company.

• Performed at peak levels at all times to give team members a goal to achieve.
• Utilized excess stock by developing recipe adaptations and special menu
items.
• Supervised all kitchen food preparation while operating in a demanding, high
volume environment.
• Supported head chefwith stock control and rotation, minimizing waste with
FIFO systems.
• Devised special menus and food services for events at restaurant and
customer locations.
• Created new menu items and interesting plating designs.
• Managed purchasing ofsupplies and ingredients for normal operations and
special events.
• Coached managed staffto delivertop quality food service, consistent with
brand guidelines.

• Ensured brand quality standards through regulartraining on food preparation
and portion control.
• Drove continuous improvement by following the latest food trends and
translating them to appealing menu and food offers.
• Developed new vegetarian menu items.
• Maintained guest safety, ensuring compliance with food handling, sanitation
and storage standards to prevent cross-contamination.
• Produced 200+ dishes per hour, meeting demands of high-volume restaurant
environments.
• Developed chefs to run stations efficiently while upholding food hygiene
regulations.
• Demonstrated good food knowledge, from efficient ingredient preparation to
creative plating.
• Sourced new suppliers to reduce kitchen expenses, boosting profitability by
80%.
• Delivered event catering for 80+ guests, including menu planning, client
tastings and staffsupervision.

• Implemented successful cross-marketing strategies such as food and wine
pairings.
• Planned promotional menu additions based on seasonal pricing and
availability, minimizing kitchen spending.
• Trained junior chefs in required culinary techniques, improving overall kitchen
productivity and performance.
• Incorporated customer feedback in experimentation and creation of new
signature dishes.
• Meticulously checked delivery contents to verify product quality and quantity.
• Monitored linework processes to maintain consistency in quality, quantity and
presentation.
• Inventoried food, ingredients and supply stock to prepare and plan vendor
orders.
• Developed and delivered exciting, memorable dishes, increasing repeat
business.
• Trained and managed kitchen staff, issuing disciplinary action and conducting
performance reviews.

• Contributed to kitchen revenue through effective ingredients cost control and
waste minimisation.
• Maintained immaculately clean and tidy working areas in line with food
hygiene legislation.
• Avoided cross-contamination from utensils, surfaces and pans when preparing
meals for individuals with food allergies and gluten intolerance.
• Used proper cleaning supplies and methods to disinfect counters where raw
meat, poultry, fish and eggs had been prepared.
• Maintained well-organized mise en place to keep work consistent.
• Observed different kitchen chefs preparation ofsauces, breads and other
items to gain knowledge in diverse cooking and baking techniques.
• Tasked with unloading and unpacking daily fresh ingredient deliveries to learn
general operation ofthe kitchen.
• Performed stock rotation and inventory counts to provide a list of low-stock
kitchen items.

• Supported senior chefs in preparing original daily menus, showcasing culinary
abilities with seasonal produce.
• Avoided cross-contamination from utensils, surfaces and pans when preparing
meals for individuals with food allergies and gluten intolerance.
• Mentored kitchen staffto prepare each for demanding roles.
• Cleaned kitchen counters, refrigerators and freezers.
• Learned specific cutting techniques for chopping vegetables and fresh spices.
• Assisted other chefs with ingredients preparation in support of recipes
designed by the head chef.
• Gathered and placed all ingredients into workstations to meet shift needs.
• Observed different kitchen chefs preparation ofsauces, breads and other
items to gain knowledge in diverse cooking and baking techniques.
• Rotated food regularly, removing outdated items for proper disposal.