SALMAN ALKHTIB

• Assisted Executive Chefin managing daily kitchen operations
• Supervised kitchen staffand ensured smooth workflow during busy service hours
• Maintained high standards of food quality, presentation, and hygiene
• Controlled inventory and reduced food waste through proper stock management
• Trainedjunior cooks and new kitchen staffon preparation techniques and safety procedures
• Helped develop seasonal menus and special dishes

• Prepared and cooked high-quality dishes according to restaurant standards
• Managed assigned kitchen section efficiently during service
• Monitored food stock and communicated supply needs to management
• Ensured compliance with food safety regulations and cleanliness standards

 Prepare ingredients and cook dishes according to recipes and standards.
 Assist the Chef de Partie in daily kitchen operations.
 Ensure consistent taste, portion size, and presentation of food.
 Handle mise en place (preparation work before service).

• Assisted senior chefs with food preparation and kitchen duties
• Maintained workstation cleanliness and organization
• Supported daily kitchen operations in fast-paced environments