Najath Mohamadu

• Managed hot kitchen, cold kitchen, grill, and pastry sections, handling 150-300 covers per service across multiple concepts.
• Managed inventory and procurement, reducing food waste by 15-20% through accurate forecasting and stock rotation.
• Maintained food cost targets, contributing to a 3-5% reduction in monthly kitchen expenses.
• Supervised and trained kitchen staff while ensuring 100% HACCP compliance, improving service efficiency, reducing errors
by 30%, and executing 10+ tasting menus and special events annually.

• Prepared ingredients, sauces, and dishes according to recipes, maintaining consistency and quality for 50-150 covers per
service.
• Maintained cleanliness and organization of workstations, equipment, and storage areas, achieving 100% hygiene compliance
in kitchen inspections.

• Worked across multiple restaurant concepts: Mopo, Dawg, The Gate Market, and Qure, supporting diverse kitchen operations
and service styles.
• Delivered consistent quality across Lebanese, Sushi, Hawaiian bowls, Ramen, Yogurt balls, and Salad bowls, achieving 95%+
customer satisfaction.
• Created and updated menus, introducing 40+ new dishes annually, increasing repeat customer engagement.
• Organized and executed two large-scale food courts annually for the World Summit for Social Development, serving 1, 000+
guests per event.

• Performed dual duties as Room Attendant and Waiter, supporting housekeeping and food & beverage operations and
contributing to 91%+ guest satisfaction scores.
• Cleaned, serviced, and prepared 6-8 guest rooms per shift, consistently meeting cleanliness and inspection standards.
• Delivered efficient food and beverage service to 35-50+ guests per shift, reducing order errors and improving service speed.
• Balanced room servicing and dining responsibilities during peak hours, improving workflow efficiency and on-time service
delivery by 20%.