Hassan Sarker

Safeguards excellent food quality and presentation to ensure that restaurant standard are kept and maintained.
Implementing procurement strategies to minimize cost and ensure timely delivery.
Daily alignments with the teams to inform them of the company goal. Motivate them to improve their efficiency.
Conducting weekly Inventory and monthly spot checks.
Dealing with the vendors for the quality of the products.
Meeting with the Receivers for receiving the products and procedures to reject a product.
Implementing surface and equipment sanitation schedules in the kitchen area.
Supervising kitchen and staff to ensure the safety and safe handling of all food.
Reorganize the kitchen to be more efficient and encouraged staff to produce quality food consistently.

Updating prep calls of over 300 prep items made from scratch and order guides.
Safeguards excellent food quality and presentation to ensure that restaurant standard are kept and maintained.
Daily alignments with the teams to inform them of the company goal. Motivate them to improve their efficiency.
Conducting weekly Inventory
Coordinate with the Receivers for receiving the perfect product.
Responsible to train employees to use correct cooking methods, understand and follow safety standards, and work according to performance expectations.
Supervised food preparation and food handling to ensure safety procedures were followed.
Ensured quality standards were maintained during the preparation and serving of meals.
Made projections for supplies needed for special local events by reviewing the history of prior expenses.

Provided training to kitchen staff in all aspects of food handling, preparation, and serving so they could efficiently work at any stations.
Removed expired food and beverages from the kitchen and stockroom and coordinated proper disposal.
To protect people with food allergies and gluten intolerance, ensured utensils, preparation surfaces, and pots were kept separate to prevent cross-contamination from other items and foods.
Support the line cooks and prep cooks if needed.
Abided by company standards in terms of portion and serving sizes.

Controlling Stock flow by ensuring accurate ordering materials, supplies, and ingredients based on demand.
Ensuring all food products stored in compliance with health and safety regulations.
Checking daily for expiry products.
Maintaining the restaurant's inventory management system. Managing the storage system on a daily, weekly, and monthly basis to ensure effectiveness.
Resolve all receiving discrepancies, including short orders and damaged merchandise. Create debit memos for Accounting notification, call vendors, and complete paperwork.