Wassim mansour salameh

As a sous chef, I oversee and manage two chefs de partie in a luxurious fish restaurant. My
responsibilities include coordinating daily kitchen operations, ensuring high standards of food
preparation and presentation, and maintaining efficient workflow and communication within the
team.
Quality Control: Maintain high standards of food quality, taste, and presentation in our luxurious fish
restaurant, ensuring dishes are visually appealing, properly cooked, and seasoned.
Stock Management: Monitor and maintain ingredient inventory levels, ensuring sufficient supplies
and notifying the Head Chef & Owner of any shortages or discrepancies.

Food Preparation: Prepare and cook dishes per menu specifications, including cutting, marinating,
seasoning, sautéing, grilling, baking, and plating.
Station Management: Manage a specific kitchen station (grill, sauté, pastry, or appetizer),
coordinating dish preparation and cooking for timely service.
Quality Control: Maintain high standards of food quality, taste, and presentation, ensuring dishes are
visually appealing, properly cooked, and seasoned.
Stock Management: Monitor and maintain ingredient inventory levels, ensuring sufficient supplies
and notifying the Sous Chef or Head Chef of shortages or discrepancies.

Prepared all items on the menu: Salads, Burgers, Appetizers..
Responsible of receiving stocks from suppliers and cleaning: Vegetables, Meats, Seafoods..

Prepared all items on the menu: Salads, Burgers, Appetizers..
Responsible of receiving stocks from suppliers and cleaning: Vegetables, Meats, Seafoods..

Prepared all items on the menu: Burgers, Sandwiches, Deserts.
Responsible for all logistics and stock items in the warehouse.
Part-time waiter when needed.

Prepared all ingredients and sauces for all items in the menu.
Made sure to keep everything clean and under the necessary hygiene.
Dispatched and managed all delivery orders.