HASSAN BAJOUK

Working at Rossini Italian cuisine, Cascade lounge international,
Amethyst international cuisine, Room Service and Mosaic restaurant.
• Second in command in the kitchen, helping the executive chef to run the
kitchen, manage the staff members and having to cook for up to 300
customers every night.
• Helping the executive chef to pick and train new employees.
• Making sure stock control and rotation procedures are implemented.
• Monitoring that portions are correct, and the food is plated in an
attractive manner.
• Responsible for completing all audit and quality
standards documentation.

Working at Alcazar Japanese restaurant, Crystal international cuisine and
Pier 7 Japanese fusion.
• Accomplished tasks as assigned by the Sous and Executive Chefs in a timely
manner.
• Responsible for receiving, storing, and rotating produce, dairy, meat, fish,
poultry, and shellfish based on a FIFO rotation.
• Ensured a clean and organized workstation while preparing food items for
service.
• Properly prepped and executed recipes as assigned by the Sous Chef.
• Responsible for straining, cooling, and storing stocks in a timely manner.
• Opened and closed the kitchen, prepared entrees, mains, and desserts, received
and stored deliveries

• Working at International cuisine and level 16 Rooftop.
• Managed a staff including all chefs, line cooks, wait staff, and bartenders.
• Was responsible for overseeing all aspects of food preparation.
• Organized kitchen operations and participated in the hiring of all staff including
bar and wait staff.
• Maintained a safe, orderly, and sanitary kitchen.
• Responsible for sourcing all locally procured ingredients.
• Assisted in developing all menus and recipes.
• Ensured kitchen staff prepared, portioned, and plated all menu items in
accordance with the restaurant's standards.

Recognized by Executive chef for improving menu selections and significantly

increasing the quality of the provided service.
Trained and supervised cooks and others kitchen personnel in preparation and
serving of various meals in high-volume and fast-paced restaurant.

Prepared various original meals, ensuring that the restaurant’s high standards
and customer’s requirements were always fully met.

• Working at Mandarin international cuisine, Cucina Italian cuisine, and Metropole
French cuisine
• Inspected food preparation areas, such as equipment and work surfaces, or serving
areas to ensure safe and sanitary food-handling practices.
• Ensured food is stored and cooked at correct temperature.
• Ensured freshness of food and ingredients by checking for quality, keeping track of
old and new items, and rotating stock.
• Turn or stirred foods to ensure even cooking. Portion, arrange, and garnish food, and
serve food to waiters or patrons.
• Seasoned and cooked food according to recipes or personal judgment and experience.
• Weighed, measured, and mixed ingredients according to recipes or personal judgment,
using various kitchen utensils and equipment.
• Worked with staff to develop menus for weekly functions and chef specials for
members.

• Working at Signor Sassi Italian cuisine and KFC American fast food.
• Preparing, cooking, and presenting high quality dishes within the specialty
section.
• Assisting the Head Chef and Sous Chef in creating menu items, recipes and
developing dishes.
• Assisting with the management of health and safety.
• Assisting with the management of food hygiene practices.
• Managing and training any Commis Chefs.
• Monitoring portion and waste control.
• Overseeing the maintenance of kitchen and food safety standards.