محمد جابر

*Verifed compliance in preparation of menu items and customer special requests.
*Developed kitchen staff through training, disciplinary action and performance reviews.
*Handled and stored food to eliminate illness and prevent cross-contamination.
*Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
*Scheduled and received food and beverage deliveries, adhering to food cost and budget.
*Maintained high food quality standards by checking delivery contents to verify product quality and quantity

*Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
*Planned promotional menu additions based on seasonal pricing and product availability.
*Arranged for kitchen equipment maintenance and repair when needed.
*Generated employee schedules, work assignments and determine appropriate compensation rates..
*Processing invoices on a weekly basis and ensuring that any outstanding bills are paid in full and on time.

*Assisting with the preparation of all foods required for visitors, staff & guests
*Keeping all working areas and surfaces clean and tidy. Ensuring that all  foods are produced in a safe and hygienic manner at all times.
*Making sure meals are prepared and presented on time. Responsible for completing all audit and quality standards documentation.
*Deputizing when the Chef Manager is absent

*Creating standard weekly menu for patients based on instructions from nutritionist.
*Assisted in creating and preparing meals for patients with special needs.
*Supervised kitchen staff to make sure that the kitchen was always clean

*Complied with portion and serving sizes as per restaurant standards.
*Sliced fruit and vegetables for salads, entrees and desserts and stored them in
the crisper.
*Observed the “frst in, frst out” rule to ensure that food was properly used before
its expiration date.
*oordinates daily tasks with the Sous Chef.ing and baking.
*Coordinates daily tasks with the Sous Chef.